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  3. Lucky Chip. Goodman. The Pantechnicon. Admiral Codrington. Those names should prompt one of two reactions. Either you’re complet

Lucky Chip. Goodman. The Pantechnicon. Admiral Codrington. Those names should prompt one of two reactions. Either you’re complet

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问题     Lucky Chip. Goodman. The Pantechnicon. Admiral Codrington. Those names should prompt one of two reactions. Either you’re completely baffled. Or the next few paragraphs are already covered in a thin layer of drool.
    The reason? These are some of the best burger joints in London—and as such, are subject to the kind of adulation and argument once reserved for football clubs or Romantic poets.
    If you’re unfamiliar with the great burger boom, you may think you know what I’m talking about: chains such as Byron or Gourmet Burger Kitchen, which freed us from the limp grey patties of McDonald’s or Burger King. But the real action is away from the high street, in places that reinvent the burger as an intoxicatingly tender and mind-blowingly juicy trip to gastronomic nirvana.
    London, in particular, is in the grip of burger-mania. A swarm of bloggers, led by the wonderfully named Burgerac, scour the streets for the perfect patty, with some organising regular tasting nights featuring guest chefs (I’m going to one tonight, after six months of trying and failing to book a place). At the higher end, New York super-chef Daniel Boulud sells his London restaurant, not on the basis of his large collection of Michelin stars, but the promise to serve you the best beef this side of Fifth Avenue.
    Cynics will say that this is a bubble, fuelled by culinary fashion and/or a recession-induced yearning for juvenile comfort food. But the marvel of the burger is that while it appears on every menu in the land, the application of top-class meat, top-class bread and top-class cooking turns it into something transcendent.
    A few weeks ago, I went to Meat Liquor, currently one of the coolest restaurants in the country. Nestled behind Debenhams in Oxford Street, and with a gloomy yet lurid aesthetic (think torture porn meets country and western), it’s so achingly hip they don’t even give you cutlery, just a great roll of kitchen paper. But as I tucked into the "Dead Hippie" cheeseburger—and sipped a viciously powerful cocktail—I felt like I was having a religious experience. The first commandment? Never eat at Ronald McDonald’s again.
    The best hamburgers, said Mark Twain (or possibly Oscar Wilde), are made from sacred cows. In that spirit, I’d like to float the idea that we in Britain have got our dinner parties the wrong way round. In France, I learned recently, they drink the red wine first, before switching to white - reducing both the scale of their hangover, and the nasty stain around the lips.
    Research published over the new year seemed to bear that out, saying that you should definitely go for white with cheese, because the red’s heavy flavour blots out the taste. I sense some rather pleasant experimentation coming on.
                                          From The Daily Telegraph, February 6, 2012
Which of the following is the reason for the possible reactions to Lucky Chip, Goodman, The Pantechnicon and Admiral Codrington?
选项 A、They are some of the best burger joints in London.
B、They are adulated and argued like Romantic poets.
C、They make people completely baffled and confused.
D、They are once reserved for the famous football clubs.
答案A
解析 本题为细节题。第二段第一句“The reason?”就提示我们原因在其后，“These are some of the best burger joints in London”，故A正确；根据第二段“and as such，are subject to the kind of adulation and argument once reserved for football clubs or Romantic poets”可知，因为这些是伦敦最好的汉堡店，因而和曾经的football clubs or Romantic poets一样受到了称颂和争议，故B和D错误；根据第一段“Either you’re completely baffled”可知C为一种现象。
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