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  3. To some it’s a dream job — eating delicious meals for free and then writing about them. But for some food critics, their eyes ar

To some it’s a dream job — eating delicious meals for free and then writing about them. But for some food critics, their eyes ar

admin2014-07-25  46
问题     To some it’s a dream job — eating delicious meals for free and then writing about them. But for some food critics, their eyes aren’t the only thing that gets wide with yet another feast.
    Karen Fernau, a food writer for The Arizona Republic, said when she first started her job she began to gain weight. "I always looked forward to lunch before this job, then all of a sudden lunch was all day every day," she says. Nine years later, keeping her weight steady and her health intact is a daily battle. If she knows she will be going to a tasting at a bakery or eating a four-course meal, she usually eats fruit or salads throughout the day. Now she is always keeping track of what’s in the food she eats and she says most people don’t even look at or consider it. At one tasting session alone, she says, upward of 1,000 calories is often added to her day. That’s about half of the recommended total calories per day for the average adult.
    But even though she’s devised a special eating method, Fernau says sticking to it is a daily battle. And food editors, writers and critics across the country couldn’t agree more. "When I’m at home or not eating for work, it’s healthy food to the extreme," says Phil Vettel, who’s been a restaurant critic for the Chicago Tribune for 19 years.
    Vettel, who eats dinner at four restaurants each week, says unlike most professions, he doesn’t have the luxury of choice. "If I’m going out to eat, I can’t choose the healthiest thing on the menu. I have to eat what they’re bringing me." While Vettel exercises when he can, Joe Yonan, a food editor at The Washington Post, has intensified his exercise habits since he started the job two years ago. Yonan says he realized early on that he was gaining weight and promptly hired a personal trainer to meet with three times a week, on top of his aerobic(增氧健身法的)training three to five times a week.
    Still, it’s a struggle that many Americans might envy. After all, it’s one thing to get your calories from lobster(龙虾)tails or a delicate chocolate souffle(蛋奶酥)and quite another to get them from sodas and fast-food burgers.
What do we know about Vettel from the phrase "doesn’t have the luxury of choice"?
选项 A、He seldom eats the food he likes.
B、He can’t choose food at work.
C、He has few job offers to choose from.
D、He can’t reveal the reality of the food.
答案B
解析 第4段首句先介绍了美食家维特尔的工作情况，然后说他没有多少选择的机会(doesn’thave the luxury of choice)。第1句是第2句的概括，第2句中给出了维特尔的原话来解释第1句：外出吃饭的时候，无权选择食谱上最健康的食物，别人端上来什么，就得吃什么。这里的外出吃饭，指的是开展美食家的工作，故答案为B)。A)是针对…can’t choose…eat what they’re bringing me设的干扰项。
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