(
课件网) 2024届大湾区二模 英语试卷评讲 阅读理解-语法填空 A 应用文：人与社会 在本期杂志中，四位撰稿人介绍的地区经典菜肴、珍贵机构、先锋厨师和烹饪新方向。 In this issue, we offer up a small taste of a vast and attractive culinary(烹饪的) region———from classic dishes and treasured institutions to pioneering chefs and new directions. Here is what some of the contributors want to say to you.Patrick Hanlon Although there is a lot of seaweed around Ireland’s coast, it wasn’t always liked. However, it’s now becoming increasingly popular as a key part in traditional Irish food. The dish I enjoyed while looking out over the Atlantic in Connemara perfectly showed how popular seaweed has become lately. CONNEMARA, P8Mike Jordan I’m a true Southerner: born in Nashville, raised in Huntsville, Alabama, and now based in Atlanta.I loved talking to brilliant Southern chefs like Mashama Bailey and Rodney Scott, who represent the region’s incredible diversity and unique culture, and tell new stories through their cuisine.SOUTHERN STATES, P48Sian Meades Williams When I visited Santorini to find out more about vinsanto, the local dessert wine, it was the powerful women winemakers that really impressed me. They’re working hard to make real change in the industry, and their love for the island, its produce and their community runs through everything they do. SANTORINI, P66Cecilia Hae-Jin Lee The culinary history of any country is full of depth and surprises. Sharing the story of bibimbap reveals only a small part of the beautiful and troubled history of my home country of Korea, with its rolling countryside, dramatic mountains and weather-beaten fishing boats. BIBIMBAP, P76 总 分 B 21. Who writes about the cuisine of the Southern states A. Patrick Hanlon. B. Mike Jordan. C. Sian Meades Williams. D. Cecilia Hae-Jin Lee. Mike Jordan I’m a true Southerner: born in Nashville, raised in Huntsville, Alabama, and now based in Atlanta.I loved talking to brilliant Southern chefs like Mashama Bailey and Rodney Scott, who represent the region’s incredible diversity and unique culture, and tell new stories through their cuisine.SOUTHERN STATES, P48 D 22. What impressed Sian Meades Williams during her visit to Santorini A. The diversity of cultures. B. The local dessert wine. C. The popularity of seaweed. D. The female winemakers. Sian Meades Williams When I visited Santorini to find out more about vinsanto, the local dessert wine, it was the powerful women winemakers that really impressed me. They’re working hard to make real change in the industry, and their love for the island, its produce and their community runs through everything they do. SANTORINI, P66 23. On which page can we read about Korea’s culinary history A. P8. B. P48. C. P66. D. P76. Cecilia Hae-Jin Lee The culinary history of any country is full of depth and surprises. Sharing the story of bibimbap reveals only a small part of the beautiful and trou ... ...
