2017考研英语阅读精选：3D打印如何重塑高端餐饮业

　　考研英语阅读真题中的文章，多摘自英美主流外刊，有时候你认识所有单词、搞清全部语法还不够，还需要了解英美文化，掌握他们的表达方式，这就是阅读的潜台词。有时候是一些俗语和俚语，有时候是固定搭配，有时候需要借助历史、风俗、文化才能理解某种现象或表达。总之，这些地道的英语文章背后都有潜台词，一般人不容易读出，但往往是理解文章的关键。

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　　How 3D printing is shaking up high end dining

　　3D打印如何重塑高端餐饮业

　　Paco Perez is experimenting. The chef has won several Michelin stars for his restaurants. At one of them, La Enoteca at the Hotel Arts in Barcelona, he is busy creating a new dish.

　　帕科佩雷斯正在进行实验。这位大厨多次为他的餐厅赢得米其林星级奖章。巴塞罗那艺术酒店的“爱诺特卡”是他众多餐厅中的一家，他正在那里忙着创造一道新的菜肴。

　　He places a plate inside a strange-looking machine that looks a bit like a large microwave oven. He touches the controls, and a few minutes later, removes the plate, which is now decorated with a delicate, flower-like design.

　　他把一个盘子放到一个看起来有点像微波炉的、奇形怪状的机器里，按下按钮，几分钟后拿出盘子，盘中点缀了一个花朵形状的精致图案。

　　Next he adds more ingredients: caviar, sea-urchins, hollandaise sauce, egg, and a "foam" of carrot.

　　接下来他加了更多原料：鱼子酱、海胆、荷兰汁、鸡蛋以及一堆“泡沫状”的胡萝卜。

　　He calls his creation "Sea Coral". "It’s as if we were on the sea floor," he explains. "We see a coral with sea urchins on it - then when we eat, we discover all the profundity of the sea and its iodine flavours".

　　对自己的发明,他美名其曰“海珊瑚”。“这就像在海底，”他解释说，“我们能看到珊瑚和它上面的海胆-在吃的时候，我们能探索海洋的深度，发现它富含碘的味道。”

　　The centrepiece of the dish, the "coral," is made of a seafood puree in an intricate design that would have been extremely difficult to produce by hand. But it has been piped on to the plate by a new kind of 3D printer.

　　这道菜的中心装饰品“珊瑚”以海鲜糜为原料，设计精致复杂，若要手工完成难度极大。而现在，它由一种新型3D打印机直接“喷绘”到盘子上。

　　Mr Perez is delighted with the results and the capabilities of the machine.

　　佩雷斯先生看到成品非常高兴，对机器的性能也相当满意。

　　"It’s very interesting what today’s technology is contributing to gastronomy" he says. "Creativity is shaped by what technology can do".

　　“现代科技对烹饪的贡献非常有意思”他说，“科技重塑了创造力。”

　　The machine he is using is called Foodini, and is made by Natural Machines, a new company based only a few miles away from La Enoteca.

　　他用的这款机器名为Foodini，由西班牙自然机器公司生产，它是一家离爱诺特卡仅几英里远的新兴公司。

　　Barcelona is certainly a fitting place for a business trying to bring fine dining and technology together. It’s located in Catalonia, a part of Spain renowned for culinary excellence. Celebrated chefs from the region, such as Ferran Adria (who Paco Perez trained and worked with), are famous for pushing the boundaries of gastronomy ever further.

　　对致力于融合餐饮和科技的企业来说，巴塞罗那是绝佳地点。它位于西班牙以烹饪闻名的地方-加泰罗尼亚。该地区著名的厨师如费伦阿德里亚(帕科佩雷斯曾培训过他并与他共事过)，以不断推动烹饪法向前发展而闻名。

　　Elaborate designs

　　精心设计

　　Unlike some other food-capable 3D printers, the Foodini device has been designed from the start to be a specialised food-printing machine.

　　和其他可以打印食物的3D打印机不同，Foodini自设计之初就被打造为专业食物打印机器。

　　It can print with a very wide range of foods, from mashed potato to chocolate. Ingredients are placed in stainless steel capsules, which are reusable.

　　它能够打印从土豆泥到巧克力各种各样的食物。原料放置在不锈钢容器中，可重复利用。

　　With suitable ingredients the machine is capable of printing structures several centimetres high, making possible some quite elaborate 3D designs.

　　采用合适的原料，这种机器能够打印出几厘米高的食物结构，使精致无比的3D设计成为可能。

　　It is also a so-called "internet of things" appliance - which means that it can be connected to the internet, and recipes and designs can be uploaded from anywhere.

　　同时，它也是所谓“物联网”的实际应用-即它能联网，从任何地方都能够下载食谱和设计。

　　Natural Machines co-founder Lynette Kucsma says they have had a lot of interest from top chefs for two main reasons.

　　西班牙自然机器公司联合创始人利奈特库奇马说，顶级厨师对他们的产品感兴趣主要出于两个原因。

　　One is customisation, enabling the creation of dishes that are just not possible to make by hand.

　　一是定制化，能够创造出凭手工无法实现的菜肴设计。

　　"The other reason is automation", she says. "Imagine you need to print breadsticks in the shape of tree branches for a hundred people sitting that evening. Rather than food piping it or doing that by hand, you can automate it with a 3D food printer".

　　“另一个原因是自动化”她说。“假如某个晚上，你要为在座的一百人打印树枝状的面包，与其用食物堆积或者手工制作，还不如用3D食物打印机自动制作。”

　　Growing market

　　市场需求增长

　　Other chefs apart from Mr Perez are experimenting with this new technique. Mateo Blanch from La Boscana in Lleida in Spain has been working with a 3D printer made by a Dutch firm, By Flow. He told the International Business Times last year that "it has changed the way I work with food…. I am capable of a level of precision that would never have been possible before".

　　除了帕科佩雷斯外，其他厨师也在尝试用这种新技术。来自西班牙莱里达波斯卡纳餐厅的马特奥布兰奇也在使用一家荷兰公司生产的3D打印机By Flow.去年他告诉国际财经时报“它改变了我对待食物的方式……我现在能达到以前想都不敢想的精度。”

　　And in the USA, 3D printer maker 3D Systems has been collaborating with the Culinary Institute of America on some ambitious projects.

　　在美国，3D打印机制造商“3D系统”开始与美国烹饪学院就一些雄心勃勃的项目展开合作。

　　Suppliers of 3D food printers are optimistic that the devices will soon become common in top professional kitchens.

　　3D食物打印机供应商态度乐观，他们认为该设备不久将会成为顶级专业厨房的常见仪器。

　　But for Ms Kucsma the world of haute cuisine is only the start.

　　但对库奇马女士来说，高级料理界只是一个开端。

　　She foresees a growing consumer market for 3D printers: "as people see it coming into restaurants and … start becoming familiar with eating 3D printed food and knowing that it’s made with fresh, real ingredients, that’s when the mind change starts to happen" she says.

　　她预计未来消费者市场对3D打印机的需求会逐步增长：“当人们看到它进入餐厅……对吃3D打印出的食物变得不再陌生，也知道它们是由新鲜和真实的原材料做成的，那时候人们的思想将开始发生改变。”她说。

　　However Ms Kucsma says that there’s an additional feature that could transform the appeal of these products: the ability to cook.

　　但库奇马女士说，有一种辅助特征能转变这些产品的吸引力：烹饪的能力。

　　She says that the existing Foodini machine "can heat the individual food capsules to do things like keeping chocolate at a good melting point" - but for future models they are working to add the capacity to cook. Market research suggests that this could really help the products to become mainstream.

　　她说现存的Foodini机器“能够将不同食物容器单独加热，以方便一些操作：如将巧克力保持在好的熔点温度”-但对于未来的模型，他们正尝试加入烹饪功能。市场研究表明，这项功能真有可能使得这些产品成为主流。

　　Stifling creativity?

　　扼杀创造力?

　　Ms Kucsma says the professional market is likely to be less interested in printers that can cook as well as print food, since they have many other means of cooking at their disposal. The main appeal of the machines will be their ability to customise and create dishes never before possible.

　　库奇马女士说，专业市场很可能对那种既能烹饪又能打印食物的打印机兴趣不大，因为他们有很多其他烹饪方式可以选择。机器设备的主要吸引力在于依照顾客具体要求而制造的能力，以及创造出之前完全没可能的菜肴。

　　But despite all the creative possibilities that makers of these devices say they have to offer, isn’t there a danger that they will instead stifle creativity? If a machine combined with computer software is doing all the work, where is there room for the magic, human touch of the gifted chef?

　　但尽管这些设备制造商称他们必须要提供所有的创造可能性，但这种设备究竟是否会扼杀创造力?如果一台与电脑软件结合的机器能够完成所有工作，有天赋的厨师们哪里还有施展他们能力和人性化的空间呢?

　　Mr Perez dismisses such concerns: "In its day, traditional food was the avant garde. The people who cooked it would use a blender, or a microwave, an oven, a heat lamp…You see, tradition is innovation - and always has been. In moving forwards, technology will always be present."

　　佩雷斯先生消除了这样的担忧：“在过去某段时间，传统食物是前卫的。人们烹饪需要用到搅拌机或微波炉、烤箱、加热灯……你看，传统就是创新-而且总是如此。要向前发展，科技总会介入。”

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