首页
外语
计算机
考研
公务员
职业资格
财经
工程
司法
医学
专升本
自考
实用职业技能
登录
外语
British Cuisine: The Best of Old and New British cuisine(烹饪)has come of age in recent years as chefs(厨师)combine the best of
British Cuisine: The Best of Old and New British cuisine(烹饪)has come of age in recent years as chefs(厨师)combine the best of
admin
2014-12-31
5
问题
British Cuisine: The Best of Old and New
British cuisine(烹饪)has come of age in recent years as chefs(厨师)combine the best of old and new.
A)Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong’ s smartest British restaurants, Alfie’ s by KEE, but head chef Neil Tomes has more to say.
B)"The past 15 years or so have been a noticeable period of improvement for food in England," the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking—and eating—didn’t have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthaps molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish.
C)"It’s no longer the case that the common man in England is embarrassed to show he knows about food," Tomes says.
D)There was plenty of room for improvement. The problems with the nation’s cuisine can be traced back to the Second World War. Before the War, much of Britain’ s food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations(配给).
E)"As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food," Tomes says. "And by then people were just happy to have a decent quantity of food in their kitchens."
F)They weren’t looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn’t compete with neighbouring France, Italy, Belgium or Spain.
G)Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9 pm. But in recent years the capital’ s culinary(烹饪的)scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor.
H)With the opening of Alfie’s in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. "With British food, I think that Hong Kong restaurants are keeping up," says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. "Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes."
I)Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes(菜谱)of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.
J)Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards(牛奶蛋糊)we use Bird’s Custard Powder," Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that."
K)Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. "There are a lot of existing perceptions about British food and so we can’t alter these too much. We’re a traditional British restaurant so there are some staples(主菜)that will remain essentially unchanged."
L)These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie’ s, the newest of the British restaurants in town and perhaps the most gentlemen’s club-like in design, Neil Tomes explains his passion for provenance(原产地). "Britain has started to become really proud of the food it’s producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats."
M)However, the British don’t have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients.
N)"We can get a lot of our ingredients once a week from the UK," Tamlyn explains. "But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples."
O)The Phoenix, in Mid-Levels, offers the widest interpretation of "British cuisine", while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is avail □ able in the local markets.
P)"We use a lot of ingredients that people wouldn’ t perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish."
Q)Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain.
R)Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine. At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and "mixing it up" is not something commonly done in Britain, but Yorkshire Pudding will bring full dishes to the table and offer individual plates for each diner. "That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like," Hill says.
S)This practice is also popular at The Pawn, although largely for rotisseries(烤肉馆), Tamlyn says. "Some tables will arrive on a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them." Some British traditions are too sacred(神圣的)to mess with, however, Tomes says. "I’ d never change a full English breakfast."
Recently, the capital’ s dishes are confident of its ability to please the tastes of any international visitor.
选项
答案
G
解析
题干关键词为confident of its ability to please the tastes。文中G段提到,in recent years the capital’s culinary scene has developed to the point that it is nowconfident of its ability to please the tastes of any international visitor,与题干意思吻合,故选G。
转载请注明原文地址:https://kaotiyun.com/show/QWq7777K
0
大学英语四级
相关试题推荐
A、Sheusedtobeinpoorhealth.B、Shewaspopularamongboys.C、Shewassomewhatoverweight.D、Shedidn’tdowellathighschoo
We’renowwitnessingtheemergenceofanadvancedeconomybasedoninformationandknowledge.Physical(1)_______,rawmaterial
Americansbelievethatindividualsmustlearnto(1)_______themselvesorrisklosingfreedom.Thismeansachievingbothfinanc
A、Theyareusuallyadoptedfromdistantplaces.B、Theirbirthinformationisusuallykeptsecret.C、Theirbirthparentsoftentr
A、HethinkstheycangiveTomalift.B、Heisn’tsurewhethertherewillbespaceforTom.C、Hethinkstheweatherwillbefine
Isitcheapertobeawoman—oraman?Tocelebratethelaunchofgenderequalityinfinancialservices,Moneyexploredother
Isitcheapertobeawoman—oraman?Tocelebratethelaunchofgenderequalityinfinancialservices,Moneyexploredother
Inanewarticle,fourLondondoctorswarnofaprofessionalwhoiscommittingmalpracticeandgettingawaywithit:thetoothf
A、Thechancesofbeinglaughedatindifferentcultures.B、Therelationsbetweenthefearofbeinglaughedatandpeople’scultu
Ifyou’velivedforlonginNewYorkCity,chancesareyou’velivedinseveraldifferentplaces.Onthemapofwherewelivenow
随机试题
甲公司从事房地产开发经营业务,对出租的商品房、土地使用权和商铺均采用成本模式进行后续计量。甲公司的财务经理在复核2×16年度财务报表时,对以下交易或事项会计处理的正确性难以作出判断:(1)1月1日,因商品房滞销,董事会决定将两栋商品房用于出租。1月2
经皮肤采末梢血常用的部位是
判断膀胱破裂的简便方法是
小儿麻痹后遗症产生关节畸形的主要原因为
高度超过100m的高层建筑,其电缆井、管道井应每隔几层在楼板处用相当于耐火极限的不燃烧体作防火分隔?
对钢筋混凝土梁的正截面破坏形式影响最大的是()。
在当前和今后一个时期,中国政治体制改革的目标是()
「機械が動かないんです。」「それじゃ、このボタンを押して()ください。」「あっ、動いた。」
(1)Ricci,45,isnowstrikingoutonperhapshisboldestventureyet.HeplanstomarketanEnglish-languageeditionofhiseleg
Theymayappeartobemarvelsofmodernscience.Buttheideasthatledtothewondersofsatellite【B1】______,organtransplant
最新回复
(
0
)