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
How a Poor, Abandoned Parisian Boy Became a Top Chef [A] The busy streets in Paris were uneven and caked in thick mud, but there
How a Poor, Abandoned Parisian Boy Became a Top Chef [A] The busy streets in Paris were uneven and caked in thick mud, but there
admin
2019-03-18
21
问题
How a Poor, Abandoned Parisian Boy Became a Top Chef
[A] The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest sweet food created by the young chef who worked inside.
[B] His name was Marie-Antoine Careme, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French gourmet food (美食) , write best-selling cook books and think up magical dishes for royals and other important people.
[C] Careme’ s childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Careme was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice (学徒) to Sylvain Bailly, a well-known dessert chef with a successful bakery in one of Paris’ s most fashionable neighborhoods.
[D] Careme was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Careme would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar.
[E] In his teenage years, Careme fashioned eatable copies of the late 18th century’ s most famous buildings—cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these luxuriant creations—often as large as 4 feet tall—in his bakery windows.
[F] Careme’ s creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. Around 1804, Talleyrand challenged Careme to produce a full menu for his personal castle, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating main dishes over the course of an entire year. The experiment was a grand success and Talleyrand’ s association with French nobility would prove a profitable connection for Careme.
[G] French Emperor Napoleon Bonaparte was known to be unimpressed by the declining taste of early 18th century cooking, but under pressure to entertain Paris’ s high society, he too called Careme to his kitchen at Tuileries Palace. In 1810, Careme designed the extraordinary cake for the wedding of Napoleon and his second bride, Marie-Louise of Austria. He became one of the first modern chefs to focus on the appearance of his table, not just the flavor of his dishes. "I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes," he later wrote in one of his cook books.
[H] In 1816, Careme began a culinary (烹饪的) journey which would forever mark his place as history’ s first top chef. He voyaged to England to cook in the modern Great Kitchen of the prince regent (摄政王) , George IV , and crossed continents to prepare grand banquets for the tables of Tsar Alexander I of Russia. Never afraid to talk up his own accomplishments, a boastful Careme made a fortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cook books, he would often include a sketch of himself, so that people on the street would be able to recognize—and admire—him.
[I] Careme’ s cooking displays became the symbol of fine French dining: they were plentiful, beautiful and imposing. Guests would fall silent in wonder as servants carried Careme’ s fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia’ s visit to George IV ’ s Brighton Pavillion on Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight different soups, 40 main courses, and 32 desserts.
[J] As he traveled through the homes of early 19th century nobility, Careme forged the new art of French gourmet food. Locked in hot kitchens, Careme created his four "mother sauces". These sauces— béchamel, velouté, espagnole and allemande—formed the central building blocks for many French main courses. He also perfected the soufflé—a baked egg dish, and introduced the standard chef’s uniform—the same double-breasted white coat and tall white hat still worn by many chefs today. The white clothing conveyed an image of cleanliness, according to Careme—and in his realm, appearance was everything.
[K] Between meals, Careme wrote cook books that would be used in European kitchens for the next century. His manuals including The Royal Parisian Baker and the massive five-volume Art of French Cooking Series (1833 - 1847, completed after his death) first systematized many basic principles of cooking, complete with drawings and step-by-step directions. Long before television cooking shows, Careme walked readers through common kitchen tasks, instructing them to "try this for yourself, at home" as famous American Chef Julia Child might do, many years later.
[L] In the end, however, it was the kitchen that did Careme in. Decades of working over coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get cold) had fatally damaged his lungs. On Jan. 12, 1833, Careme died just before he turned 50.
[M] But in his lifetime, Careme, ever confident, could see beyond his short domination in the kitchen. He wanted to " set the standard for beauty in classical and modern cooking, and prove to the distant future that the French chefs of the 19th century were the most famous in the world" , as he wrote in his papers.
[N] Decades later, chef Auguste Escoffier would build upon Careme’ s concept of French cuisine (烹饪). But in the very beginning, there was just Careme, the top chef who elevated dining into art.
Careme benefited greatly from serving a French diplomat and his connections.
选项
答案
F
解析
该段最后一句提到,塔莱兰德与法国贵族的交往将使卡莱姆从中获益匪浅。题干是对原文的同义转述,故答案为F。
转载请注明原文地址:https://kaotiyun.com/show/aoZ7777K
0
大学英语四级
相关试题推荐
CreativeBookReportIdeasA)Areyouatalossforcreativebookreportideasforyourstudents?Ifyes,thenthisarticlewill
Duringthepast34years,wagesforeveryoneatorbelowthe30percentoftheincomedistributionhaveessentiallybeenflat,
ProtestsattheuseofanimalsinresearchhavetakenanewandfearfulcharacterinBritainwithattemptedmurderoftwoBritis
ProtestsattheuseofanimalsinresearchhavetakenanewandfearfulcharacterinBritainwithattemptedmurderoftwoBritis
Forthispart,youareallowed30minutestowriteashortessaybasedonthepicturebelow.Youshouldstartyouressaywitha
A、Thedecliningoilproduction.B、TheoutbreakoftheH1N1flu.C、ThedecliningGDPinMexico.D、TheeconomicdownturnintheUS
Themedicalworldisgraduallyrealizingthatthequalityoftheenvironmentinhospitalsmayplayasignificantroleinthepro
A、Heneedsthemoneybadly.B、Heenjoysusingcomputers.C、Hewantstoworkinthecitycentre.D、Hehasrelevantworkingexperi
Impressionismisaformofartthatbeganinthe1870’s.Whenyoulookcloselyatanimpressionistpainting,youseelittledots
Searchingforloveisnolongerjustafavoritesubjectforsongs.Ithasalsobecomeahugeindustry.Expertssaythatthe
随机试题
工程计量的方法主要有()。
必须设置内部撑杆或外部拉杆的模板包括()。
A、 B、 C、 D、 C第1行的每个图形均由4条边组成;第2行的每个图均由5条边组成;第3行的每个图均由6条边组成。故正确答案为C。
朋友从网络上传来著名生物学家道金斯《解析彩虹》中译本书稿嘱评。其中提到诗人济慈认为牛顿用三棱镜将太阳光分解成红、橙、黄、绿、青、蓝、紫的光谱,使彩虹的诗意丧失殆尽,因此科学不仅不美,还会破坏美感。这位19世纪英国著名诗人的声音在当代也会产生回响。自
只有具有一定文学造诣且具有生物学专业背景的人,才能读懂这篇文章。
设A,B为n阶矩阵,则如下命题:①若A2~B2,则A~B;②若A~B且A,B可逆,则A-1+A2~B-1+B2;③若A,B特征值相同,则A~B;④若A~B且A可相似对角化,则B可相似对角化,其中正确的命题为().
TheRivalryofE-mailIndustryItlookslikeagreattimeforE-mailbutalousytimeforE-mailapplications.Web-basedmai
设计名为fornlbook的表单(控件名为form1,文件名为fonnbook)。表单的标题设为“图书情况统计”。表单中有一个组合框(名称为Combol)、一个文本框(名称为Text1)和两个命令按钮“统计”(名称为Command1)和“退出”(名称为
以下程序的输出结果是#includestructst{intx;int*y;}*p;intdt[4]={10,20,30,40};structstaa[4]={50,&dt[0],60,&dt[0],60,&dt[
Insuranceisthesharingofrisks.Nearlyeveryoneisexposedtorisksofsomesort.Thehouseowner,forexample,knowsthathi
最新回复
(
0
)