2018年高考英语一轮复习话题语篇专攻练26降饮食一外研版

话题语篇专攻练26健康饮食(二)(建议用时35分钟)Ⅰ. 阅读理解AHere’s an experiment: take a bite of whatever food you have nearby and listen to some music, something with high notes. Now, take another bite, but listen to something with low notes. Notice anything?Researchers at the University of Oxford have been looking for a link between sound and taste. They’ve found that higher-pitched music—think flutes—enhances the flavor of sweet or sour foods. Lower-pitched sounds, like tubas, increase the bitter flavors.Charles Spence is leading that study into what he and his team call“multi-sensory food perception”. Spence tells how taste is the sense that unifies all of the others.“Flavor is probably one of the most multi-sensory of our experiences. . . because it does involve ta ste and more smell than we realize, ”Spence says. “But all of the senses come together to give us that one unified experience of flavor. ”“Texture is one of the more clear ways sound plays into taste, ”Spence says. “Think of the crackling of chips or the fizzy sounds of a carbonated drink—sound plays a major role in our experience of those textures. ”“But the other place where sound affects taste, ”Spence says, “is in the environment; imagine listening to the sounds of the sea while you’re eating fish at a seaside restaurant. ”Spence’s team is currently working on what he calls“synesthetic sounds”. By asking tasters to match flavors with sounds, they discovered the connection between high-pitched sounds and sweets and low-pitched sounds and bitter tastes.“You can then start creating experiences where you play particular kinds of music or sounds cape to diners or to drinkers while they’re tasting, ”he says.“We’re able to show that we can change the experience in the mouth by about 5 or 10 percent. ”Anot her one of the projects Spence’s team has worked on was something called“sonic seasoning”. They’d take the results of taste tests involving a myriad of flavors to composers and sound designers, who’d then craft sound experiences to match those taste experiences.【文章大意】想提高你对食物的感觉吗? 那么去听听音乐吧。

高音调的音乐, 像长笛, 能增强甜味或酸味食物的味道。

较低音调的音乐, 像大号, 能增强苦味食物的味道。

1. The aim of the experiment is to find______.A. how eating speed influences tasteB. how musical sound affects your tasteC. what is the best music for a dining roomD. what makes high notes and low notes【解析】选B。

细节理解题。

根据第一段的内容和第二段的looking for a link between sound and taste可知, 这个研究的目的是想搞清楚音乐和味觉之间的关系。

2. To get better taste, you can______.A. take some food without smellB. eat your sandwich at seasideC. eat your crisp chips loudlyD. drink a carbonated drink quietly【解析】选C。

推理判断题。

结合第五段的Think of the crackling of chips or the fizzy sounds of a carbonated drink—sound plays a major role in our experience of those textures. 可知发脆的薯片发出的声音可以提高你对食物的口感。

3. What most likely increases your flavor of sweet?A. The violin.B. The tubas.C. The guitar.D. The flute.【解析】选D。

细节理解题。

从第二段的They’ve found that higher-pitched music—think flutes—enhances the flavor of sweet or sour foods. Lower-pitched sounds, like tubas, increase the bitter flavors. 可知, 高音贝的音乐可以提高食物的甜味感或酸味感, 低音贝音乐可以提高苦味感, 因此笛子的声音可以提高甜味感。

4. What is the main idea of the passage?A. Music destroys your taste for food sharply.B. Music can improve the flavor of your food.C. Music will replace the salt in your food.D. Music affects your satisfaction in food.【解析】选B。

主旨大意题。

本文主要介绍了音乐可以影响我们对食物的感觉, 比如高音贝的音乐可以增强甜味感或酸味感, 而低音贝的音乐则增强苦味感。

BWhy do many of us find complete pleasure in eating raw sea creatures but aren’tso inclined to chow down on uncooked birds, cows or pigs?“A big part of it is gravity—or the effective lack of it in the ocean, ”says biophysicist Ole Mouritsen. “Fish are so soft. You can stick your finger through their muscles. Try doing that with a chicken or cow. Fish muscle is very different from that in land animals. Why? Because fish can afford to be lazier than land animals. Fish essentially float all the time. Fish don’t have to support their body weight, so their muscle fibers are shorter and less tough than those in land animals. ”The same goes fo r the connective tissue holding the muscle fibers together: It’s delicate and weak.By contrast, “Land animals—like ourselves—are always working to keep themselvesupright and keep their shape, ”Mouritsen says, “so our muscle fibers are thicker, tougher an d firmer. ”In general, the more a muscle works, the tougher it gets. This idea explains why the belly of the tuna is very soft: The belly of the fish is the laziest muscle of them all. In contrast, those muscles that are more active in a tuna; the ones in its fins and tails, are a bit more chewier than other muscles.The muscle properties of fish also explain the rainbow of colors you see. “Fish that are constantly on the move—like a tuna—have muscles that are always working and burning carbohydrates aero bically, ”Mouritsen says. The muscles need oxygen to make energy. And the molecule that carries oxygen to muscle contains iron. Guess what color iron is in the fish? Red. In contrast, fish that mostly hang out in oneplace or on the bottom of the ocean hav e muscles that don’t rely on oxygen to create energy. No oxygen means no iron to carry it, which means the muscles tend to be white.So what about the salmon? They eat shellfish that are enriched with a pigment that’s related to carotene in carrots. This pigment creates the characteristic bluish-gray or green color of raw shrimp and crabs. The molecule turns bright pink or orange when the salmon eats the shellfish or we cook it.【文章大意】为什么我们喜欢生吃鱼肉, 而不是其他的肉类呢? 主要是因为鱼肉柔软, 纤维短。