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  3. A Polish proverb claims that fish, to taste right, should swim three times—in water, in butter and in wine. The early efforts of

A Polish proverb claims that fish, to taste right, should swim three times—in water, in butter and in wine. The early efforts of

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问题       A Polish proverb claims that fish, to taste right, should swim three times—in water, in butter and in wine. The early efforts of the basic scientists in the food industry were directed at improving preparation, preservation, and distribution of safe and nutritious food. Our memories of certain foodstuffs eaten during the World War II suggest that, although these might have been safe and nutritious, they certainly did not taste right. Nor were they particularly appetizing in appearance or smell. This neglect of the sensory appeal of foods is happily becoming a thing of the past. Now, in the book Principles of Sensory Evaluation of Food, the authors hope that it will be useful to food technologists in industry and also to others engaged in research into problem of sensory evaluation of foods. An attempt has clearly been made to collect every possible piece of in formation that might be useful, more than one thousand five hundred references being quoted. As a result, the book seems at first sight to be an exhaustive and critically useful review of the literature. This it certainly is, but this by no means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings①.
      Of particular interest is the weight given to the psychological aspects of perception, both objectively and subjectively. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction in evaluation of differences. It is interesting to find that in spite of many attempts to separate and define the modalities of tastes, nothing better has been achieved that the familiar classification into sweet, sour and bitter. Nor is there as yet any clear-cut evidence of the physiological nature of the taste stimulus. With regard to smell, systems of classification are of little value because of the extraordinary sensitivity of the nose and because the response to the stimulus is so subjective. The authors suggested that a classification based on the size, shape and electronic status of the molecule bear the merit for further investigation, as does the theoretical proposition that weak physical binding of the stimulant molecule to the receptor site is a necessary part of the mechanism of stimulation②.
      Apart from taste and smell, there are many other components of perception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibration sense, discrimination and localization may all play a part, as of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, suggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well known that extraneous noise may alter discrimination, and the attention of the authors is directed to the work of Prof H.J. Eysenck on the "stimulus hunger" of extroverts and the "stimulus avoidance" of introverts.
The reviewer’s appraisal of Principles of Sensory Evaluation of Food is ______.
选项 A、mixed feelings
B、indifference
C、high praise
D、faint praise
答案D
解析 作者态度题。作者肯定那本专著中的优点：第一段最后两句话告诉我们这本书资料详尽，参考文献众多，同时指出了需要进一步研究的建议，启发我们对现存的问题进行反思提出新的观点，这是赞赏，第二段前两句话指出作者注重从主客观两个方面对感知的进行心理探讨，评述其他作品的优劣；第三、四句指出一点不足，同时也在最后一段句话中提出了建议，指出影响因素众多，但是第三句话又指出作者的赞赏，总的来说作者对这本书的观点是肯定态度多于批判，这与选项D 含义一致。通过第二段第一、二句话(interest，interesting)就可以排除
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