2015考研英语阅读英文原刊《经济学人》：烹饪学徒

　　2015考研英语复习正是强化复习阶段，考研英语阅读在考研英语中占了40分，所以考研英语阅读是英语科目中重要的一项。新东方名师范猛老师曾建议过考研生需要坚持每天泛读10-15分钟的英文原刊。强烈推荐了杂志《经济学人》.杂志中的文章也是考研英语的主要材料来源.希望考研考生认真阅读，快速提高考研英语阅读水平。

　　Food

　　食物

　　The saucier's apprentices

　　烹饪学徒

　　Humanity's relationship with cookery isunique—and shouldn't be lost By Michael Pollan.

　　生活与烹饪的独特关系—不应被舍弃

　　Cooked: A Natural History of Transformation.

　　烹饪，转变的自然史

　　BEFORE Michael Pollan came along, eating as a form of politics was a fringe activity. Dubbedthe “liberal foodie intellectual” by the New York Times, the American activist and authorhas spent the last two decades writing bestselling books, such as “In Defence of Food”and“The Omnivore's Dilemma”, in an effort to popularise cooking and highlight the defects ofthe food industry and the rich world's bad eating habits.

　　在Michael Pollan的书火了之前，设饭局已不流行。这位被《纽约时代》称为饕餮知识分子的美国作家兼活动家，花了20年写就了多本畅销书，像是《为食物辩护》和《杂食动物的困境》，他大力推广烹饪，针砭时弊食品工业和发达国家糟糕的饮食习惯。

　　Mr Pollan's latest book, “Cooked”, is divided into four sections: fire, water, air and earth.Although something of an authorly conceit, these divisions allow him to explore a range ofculinary topics from the joy of making soufflés that rise to why bacteria are needed infermentation. He also returns to a conundrum he has previously described as the“cooking paradox”: why it is that people now spend less time preparing food from scratchand more time reading about cooking or watching cookery programmes on television.

　　他的新书《烹饪》分为四个部分：火，水，空气和土。虽然这样分，显得有些自负，不过在每个部分，作者都有关于烹饪的心得，比如从制作起酥的乐趣到为什么发酵中需要细菌。书中同样也探讨了他之前谈到的“烹饪的悖论”—为什么人们花更少的时间下厨，花更多的时间读烹饪书籍或是看电视烹饪节目?

　　Mr Pollan explores the same way a naturalist might, by studying the animals, plants andmicrobes involved in cooking, and delving into history, culture and chemistry. With help fromexperts he masters the “whole hog” barbecue, a loaf of bread and the cooking pot. Hedescribes the remarkable transformations that take place in the humble saucepan, wherefibres are broken down, seeds softened and rendered edible, plants detoxified, and flavoursbrought together from far-flung taxonomic kingdoms.

　　作者研究烹饪中的动物，植物和微生物，钻研历史，文化和化学，就像个博物学者一样。在行家的帮助下，他掌握了如何制作烤猪，长条面包，使用锅子。他描述了发生在炖锅中的奇妙转变，锅中食物的纤维被破坏，种子被煮软，变得可以食用，植物食材的去毒以及多种不同时才一起烹饪带来的奇妙味道。

　　Side by side with Mr Pollan the naturalist is the author as activist. Although the fruit andvegetable areas of supermarkets have grown ever bigger over the past two decades, cookinghas expanded to take in heating up a tin of soup, microwaving ready-meals and frozen pizzasor breaking open a bag of mixed lettuce leaves. Mr Pollan places great emphasis on thework of Harry Balzer, an expert on food, diet and eating patterns in America. Collecting datafrom thousands of food diaries, Mr Balzer concludes that, since the 1980s, fewer and fewerpeople have been cooking their evening meal.

　　Michael Pollan是博物学家，也是作家和活动家。虽然超市水果和蔬菜的区域在过去的20年不断扩大，可是烹饪却越来越不被当回事，连加热罐头汤，微波即时食品或冷冻披萨，打开袋装莴苣叶都算烹饪。HarryBalzer 是研究美国人的食物，膳食和饮食习惯的专家，Pollen非常重视Harry的研究。Harry从几千份饮食日记中获得信息并得出结论，他认为，自从20世纪80年代以来，越来越少的人在家做晚餐。

　　Mr Pollan is keen for this trend to be reversed and his book is a hymn to why peopleshould be enticed back into the kitchen. Cooking, he believes, creates bonds betweenhumans and the web of living creatures that sustain and nourish them. Turning away fromthis means that foods that are tasty and healthy (as bread once was) are being taken off themenu with far-reaching consequences. Industrially produced food almost always trades inquality ingredients for higher amounts of sugar, salt and fat—with a corresponding rise inlevels of obesity.

　　Pollen致力于扭转这样的趋势，他的书写的就是为什么人们应该自己烹饪。他坚信，烹饪联系了人类和其他被食用的生物。不赞成这一观点就意味着不认为健康美味的食物从菜单上取消会带来深远的影响。通常，工业生产的食物会选用高糖高盐高脂肪而非高品质的食材，这就导致肥胖人数增加。

　　Before refrigeration, bad food often killed people. Bacteria, such as E. coli, occasionally stilldo. In recent decades a great deal of research has been done on the array of good microbeshumans carry within them and which they need in order to stay healthy. “Cooked” isparticularly informative about the rapidly moving scientific frontier of microbial ecology andhow, in a post-Pasteurian world, the live-culture foods which used to make up a large part ofthe human diet are good for people and for the microbes that live inside the gut.

　　在冷藏技术出现之前，败坏的食物通常是致命的。细菌，比如大肠杆菌，偶尔也会置人于死地。近几十年内有许多关于人体自身携带的益生菌和哪些益生菌能使人健康的研究。《烹饪》中介绍了许多关于微生物生态学的最前沿研究，以及在巴氏消毒法出现之前，那些人类饮食中大部分被食用的含有微生物的食物对人体和体内益生菌有什么益处。

　　The book dwells on fermented foods, for example. These have largely vanished fromsupermarkets but many cultures have developed such specialities, including Malaysiantempoyak, (fermented durian fruit), Russian kefir and Mexican pozole. Even bread, cheeseand chocolate all depend on harnessing the power of microbes. These invisible forces travelalongside humans, Mr Pollan says, in a “dance of biocultural symbiosis”, cleverlytransforming, sterilising or even adding nutrients.

　　《烹饪》详细介绍了发酵食物。超市已经很少售卖这类食物，但是在一些国家，发酵食物已成为特色菜，比如马拉西亚的榴莲糕，俄罗斯的一种类似酸奶的可佛酒，莫斯哥的pozole。就连面包，芝士和巧克力的制作都需要微生物的力量。Pollen称，这种隐形的力量就存在于人体内，是种奇妙的生物共生，转变，灭菌或是制造营养物质。

　　Mr Pollan recognises that cooking today is very different from what it was in hisgrandmother's time, and that decades from now even a limited desire to cook may be seenas quaint. This would be a shame. Real cooking allows people to create, to put their ownvalues into food, to escape the industrialised eating that has created health crises all overthe world. Cooking is part of being human. The alternative is to evolve into passiveconsumers of standardised commodities that promise more than they deliver. Best of all,argues Mr Pollan, cooking makes people happy.

　　Pollen认为，今天的烹饪和他外婆时代的烹饪是不同的。几十年后，随便煮煮饭都被认为是件新奇有趣的事。现在的趋势真让人惋惜。真正的烹饪(而非简单的加热)是创造的过程，是加入自己的想法，是摆脱带来世界健康危机的工业生产的食物。烹饪是生活的一部分。最重要的是，烹饪使人快乐。不烹饪就是选择成为标准化生产食物的被动消费者，这些食物通常没有广告中说的那么好。

　　词语解释

　　1.in an effort to 企图， 努力想

　　The unabomber was a terrorist who targetedscientists in an effort to derail runawaytechnological development.

　　尤那邦摩恐怖分子以科学为目标，试图阻挠失控的科技发展。

　　University endowments across the country havebegun announcing unprecedented losses and instituting hiring or construction freezes inan effort to save funds.

　　学校的捐助在全国范围内开始宣告了前所未有的损失，研究院的招聘与建设开始处于冻结状态以努力节省基金。

　　2.food industry 食品业

　　The food industry now faces its own serious problem.

　　中国的食品行业自身现在面临着严峻的问题。

　　The new study solves that problem by turning to a material used by the food industry.

　　这项新的研究，转向采取用于食品工业的一种材料来解决这个问题。

　　3.divide into 分成，分为

　　The japanese divide into different schools of thought.

　　日本方面则因意见不同分为不同派别。

　　John curtice, a psephologist at strathclyde university, says that scots divide into three roughlyequally-sized camps.

　　斯特拉斯克莱德大学的选举学家，约翰-科提斯认为，现在的苏格兰人大概分成了三个相同规模的阵营。

　　4.allow to 允许

　　Allow to freeze solid for 3-4 hours or overnight.

　　允许冻结3-4小时或隔夜固体。

　　Apply solution to the tube and allow to become tacky.

　　在内胎上涂抹胶水并让它发粘。

　　进入8月，很多高校2015年考研招生简章已经发布，请广大15年考生关注，预计到8月底9月初，2015年全国硕士研究生招生简章会陆续发布完成，新东方在线小编第一时间跟踪发布，请大家收藏关注！另有研究生专业目录、考研参考书等最新考研信息，帮助考生及时了解目标院校招生政策及信息。另有西医综合专业考试

新东方名师考研课程 购买进行中