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Unit6Food新编大学英语第二版第二册课文翻译

Unit6Food新编大学英语第二版第二册课文翻译
Unit6Food新编大学英语第二版第二册课文翻译

Unit 6 Food

Food and Culture

[1] We all have ideas about what kinds of foods are good to eat. We also have ideas about what kinds of foods are bad to eat. As a result, people from one culture often think the foods that people from another culture eat are disgusting or nauseating. When the famous boxer Muhammad Ali visited Africa, for example, one member of his group became quite sick when he saw someone pick up a butterfly and eat it. Many people would find it disgusting to eat rats, but there are forty-two different cultures whose people regard rats as appropriate food.

[2] Some people in Africa think African termites make a delicious meal. Many other people would probably be sick if they had to eat termites, but one hundred grams of termites contain more than twice as many calories and almost twice as much protein as one hundred grams of cooked hamburger.

[3] However, food likes and dislikes do not always seem related to nutrition. For example, broccoli is first on a list of the most nutritious common vegetables, but it is twenty-first on a list of vegetables that Americans like most to eat. Tomatoes are sixteenth on the list of most nutritious vegetables, but they are first on the list of vegetables that Americans like most to eat.

[4] But dislike is not the only reason why some cultures will not eat a certain food. In some cultures, certain foods are taboo. Taboo is a word from the language of the Fiji Islands that is used to describe something that is forbidden. Some foods are taboo in certain religions, but there are also other food taboos that are not connected to a religion. We do not usually think about why certain things are taboo in our culture. We may not even know why they are taboo. Anthropologists try to discover the hidden reasons for taboos. For example, the sacred cows of India are well known. Cows can go wherever they want to in the streets of India, and they can eat anything they want from the supplies of the foodsellers on the street. As a result, the cows are a problem. However, no one in India will kill them or eat them. It is taboo to do so. This custom seems strange to other people, but anthropologists believe that there are reasons for it. First, cows are valuable because the farmers need them to help plow their fields. Second, cow manure is used as a fertilizer on the fields. In India, many farmers cannot afford to spend money on fertilizer. Third, the cow manure can be dried and burned to make cooking fires. Therefore, farmers that kill their cows for meat soon find that they cannot plow or fertilize their fields or make a cooking fire.

[5] Another example is that Americans do not eat dogs, although people from some

other cultures regard them as good food. In the United States, dogs are very important to people as pets. They are usually regarded as part of the family, almost like a child in some cases. In addition, dogs have value as protection against criminals. Thieves will not usually enter a house where there is a dog because the dog will bark and possibly attack a stranger who is trying to get into a house. Apparently, the dog's place in society as a companion and as protection against criminals makes the dog taboo as food.

[6] The taboo against eating pork occurs in more than one culture. There is some evidence that some ancient Egyptians did not eat pork. The ancient Israelites also regarded pork as taboo. One explanation for the pig-eating taboo is that pork that is not cooked sufficiently may spread a disease called trichinosis. However, most people no longer think that this is a good explanation for the pork taboo. Another explanation is that the Israelites were nomads—they were always moving from place to place. People have to stay in one place to raise pigs. The Israelites did not want to stay in one place because they did not want to change their culture. As a result, they did not eat pigs.

[7] Anthropologists believe that most food likes and dislikes are a result of the ways of life of different people. Some people live in areas where there are both large animals and many insects. It is difficult for these people to kill large animals, and it requires a lot of energy. It is easier for them to use insects for food because it is not difficult to catch insects and it does not require a lot of energy. Nomadic people who move around will not want to keep pigs for food. People will not eat pets such as dogs. Americans eat a lot of beef because there is plenty of land for raising cattle and their meat can be shipped cheaply for long distances by railroads.

饮食与文化

1 对于什么样的食物好吃,我们都有自己的主见。对于什么样的食物不好吃,我们也有自己的看法。因此,某种文化背景的人常常会觉得另一种文化背景的人吃的食物难以忍受或者令人作呕。比如,在著名的拳击手穆罕默德·阿里访问非洲时,团里的一名成员看到有人抓起一只蝴蝶就吃了下去时便恶心得想呕吐。许多人会发觉吃老鼠肉令人恶心,但世界上有42种不同文化的人认为鼠肉是合适的食物。

2 在非洲有些人认为非洲白蚁可以做成美餐。对于许多其他人来说,如果非吃(白蚁)不可的话,他们很可能会呕吐。但是,如果拿100克的白蚁和100克制作好的汉堡包相比,前者所含的热量是后者的两倍多,其所含的蛋白质也几乎是后者的两倍。

3 不过,对食物的好恶似乎并不一定与营养有关。例如,花椰菜在营养最丰富的常见蔬菜中排名第一,但它在美国人最喜欢的蔬菜中仅名列第二十一位。西红柿在营养最丰富的蔬菜中排名十六,但它在美国人最喜欢的蔬菜中却名列榜首。

4 但不喜欢并不是某些文化(中人们)不吃某种食物的唯一原因。在有些文化中,有些食物是禁忌。“禁忌”一词来源于斐济群岛的语言, 用来表示禁止做的事。有些食物在某些宗教中被列为禁忌,但也有一些饮食禁忌与宗教无关。通常我们不去考虑为什么在我们的文化中有些东西是禁忌。我们也许甚至不知道它们为什么是禁忌。人类学家试图发现禁忌背后隐藏的原因。例如,印度“圣牛”为人们所熟知。牛可以在印度的大街上到处走,它们可以吃街上食品摊主所供应的食物中任何它们想吃的东西。结果,牛就成了问题。可是,在印度没人会去杀牛或吃牛肉。杀牛或吃牛肉是禁忌。这种习俗在其他人看起来似乎很奇怪,但人类学家相信这自有其原因。首先,牛是很宝贵的,因为农民需要它们帮助犁地。其次,牛粪可作地里的肥料。在印度,许多农民买不起肥料。还有,牛粪弄干后可用来烧火做饭。因此,杀牛食肉的农民很快发现他们无法犁地,无法给庄稼施肥,或者无燃料做饭。

5 再比如,美国人不吃狗肉, 尽管其他一些文化背景的人视狗肉为佳肴。在美国,狗作为宠物对人们极为重要。通常它们被视为家庭的一部分,有时甚至还把狗当成自己的孩子。此外,狗的价值还在于防范罪犯。盗贼一般不进入有狗的住宅,因为狗会吠叫,而且可能会袭击试图进入屋子的陌生人。显而易见,狗在社会中作为伙伴及防范罪犯的卫士的角色使吃狗肉成为禁忌。

6 不止一种文化忌食猪肉。有迹象表明一些古埃及人不吃猪肉。古代以色列人也视猪肉为禁忌。对禁食猪肉的一种解释是,未被煮透的猪肉可能会传播一种疾病,叫旋毛虫病。但大多数人不再认为这能很好地解释禁食猪肉的原因。另一种解释是以色列人原属游牧民族——他们总是居无定所。要养猪,人们就得在某地定居下来。从前以色列人不愿在一个地方定居,因为他们不想改变自己的文化。正因如此,他们便不食猪肉。

7 人类学家相信,对食物的好恶大多是不同人不同生活方式的结果。有些人生活在既有大型动物又有许多昆虫的地区。他们杀死大型动物有困难,需要花很大的力气。对他们来说,以昆虫为食要容易些,因为捕捉昆虫既不困难又不需花太大的力气。四处流动、过游牧生活的人不愿意为吃肉而养猪。人们也不吃像狗那样的宠物。美国人牛肉吃得很多,因为有大量的土地可用来养牛,而且牛肉可以通过铁路以低廉的价格进行长途运输。

The Menu

Jim Heimann

[1] Food history tells us that in early restaurants the recitation of the available food dishes became an increasingly time-consuming chore; therefore, written menus were developed to help guide diners in their eating choices. This written menu was commonly handwritten on a chalkboard or listed on a board that could be easily seen by the customers. Developments in printing finally led to a change and the larger restaurants' floor plans made a single handwritten menu impractical, so printed menus were introduced.

[2] Delmonico's restaurant in New York City is often given credit for introducing the first printed menu in the United States in 1834. That menu, as well as others of the period, was simple in design and offered specific information. Special occasions led to a call for unique designs and eventually led to more highly decorated menus.

[3] For the most part, however, menu decoration followed the art movements of the time. The highly decorated late 19th century menus, which were influenced by Victorian art, gave way to modern art in the 20th century. Developments with graphics and printing allowed distinctive menu cover art.

[4] By the 1930s, the menu was seen as a part of the restaurant's plan to create a memorable meal. It could develop an appetite, tell a joke, explain a food item, create a mood, tell something of the history of the restaurant, and, above all, sell some food. Restaurant trade publications encouraged the use of the menu as part of the business strategy, and the National Restaurant Association promoted effective menu graphics in its annual competition of best menus in the nation. Its guidelines for judging included (1) originality, (2) legibility, (3) ease of handling, and (4) sales effectiveness. Restaurant Management magazine in its November 1935 issue stated that most restaurant owners considerably underestimated the importance of the appearance of the menu. The magazine went on to say that the menu really has two important functions: (1) to sell food, and (2) to repeat and emphasize the unique atmosphere of that restaurant.

[5] In spite of the Depression of the 1930s, restaurants did well and menu design became important. There were increasing numbers of many different types of restaurants during this decade, including cafeterias, drive-ins, and lunch counters in stores, as well as the traditional, more formal restaurants. Many of the restaurants developed themes in food, decoration and menu styles.

[6] Progress in printing, photography, and especially color photography opened up more opportunities for creative expression. During the Second World War food rationing often hurt the business of restaurants, but as soon as victory was achieved, eating out became very popular again.

[7] In spite of the risks of casual dining and fast-food restaurants, the mid-20th century provided many new opportunities for creative menu design. By the end of the 1960s, the increasingly popular coffee shops and restaurants that featured a singular item such as pizza, steak, or pancakes used new menu graphics. The 1970s brought a decline in eating out, but the 1980s, especially in homes where both parents were working, brought a big increase in the demand for many types of restaurants. Since then, menu design has provided the American public with a pleasing prelude to the dining experience.

[8] Some popular historians are studying menus as a very special kind of documentation of America's love of eating out. For many generations of diners, taking a restaurant menu has been a way of preserving a memory or documenting a trip or a voyage. Many restaurants have provided customers with souvenir versions of their menus. The restaurant owners believe that this is a good way of advertising. Thus the menu now serves a new, but also important function.

菜单

1饮食的历史告诉我们:在早期的餐馆里,背诵餐馆供应的菜肴成为越来越耗时的苦差事;因此,就产生了书面的菜单,以便指导用餐者挑选食物。这种菜单通常是手工写在黑板上或列在一块牌子上,黑板或牌子都要使顾客容易看见。印刷业的发展最终又引发了变革,同时又因为一些餐馆层面的扩大使得一份手写菜单满足不了实际需求,于是印刷菜单出现了。

2纽约市德尔莫尼柯餐馆于1834年在美国首次推出印刷菜单,因而常常受到人们的赞扬。那种菜单,与同时期的其它菜单一样,设计简单,还提供了具体明确的信息。特殊的场合会引发人们对设计的独特要求,最终产生了装饰更精美的菜单。

3 然而,多数情况下,菜单的装饰风格是随着时代的艺术潮流而变化的。19世纪后期的菜单,受维多利亚时代艺术的影响,装饰华丽,到了20世纪就被现代艺术所取代。平面造型艺术与印刷术的发展使得颇具特色的菜单封面艺术得以发展。

4 到了20世纪30年代,餐馆为打造令人难忘的美餐,把菜单看作是实施这种计划的一部分。菜单可以引起食欲,讲个笑话,介绍某食品,创造一种氛围,讲述一点饭店的历史,而且最重要的是,推销菜肴。餐饮业的出版物则鼓励把菜单作为经营策略的一部分。全国餐饮协会每年举办全国最优秀菜单竞赛,届时会有效地促进菜单平面造型艺术的发展。指导这种评比的标准包括(1)有创意(2)清晰易读(3)使用方便(4)销售效果好。1935年11月这一期的《饭店管理》杂志指出:大多数饭店老板都在很大程度上低估了菜单外观的重要性。该杂志接着说道,菜单其实有两种重要的功能:(1)推销菜肴(2)反复突出饭店的独特魅力。

5 尽管30年代经济大萧条,饭店却生意良好,菜单设计也变得很重要。这十年内,饭店种类不断增多,除了传统的较正规的饭店以外,还出现了如自助餐厅,免下车餐馆,商店里的小吃部等。许多饭店在菜肴、装饰和菜单风格上还发展了自己的主题格调。

6印刷,摄影,尤其是彩色摄影方面的进步为有创意的表现手法开拓了更多的机会。第二次世界大战期间,食品的定量供应常常影响饭店的生意,但是胜利后,出去吃饭就又马上流行起来了。

7 尽管人们对吃饭越来越随意,同时快餐店大批涌现,但是20世纪中叶还是为有创意的菜单设计提供了很多新的机会。到60年代末期,越来越受欢迎的小吃部和以专卖比萨饼、牛排或薄煎饼等特色食品的饭馆都采用了新的菜单平面设计艺术。70年代外出就餐的人减

少了。但是到了80年代,特别是那些父母都上班工作的家庭,使各种各样餐馆的需求量大幅度增加。从那时起,菜单设计就为美国公众就餐提供了赏心悦目的前奏。

8 一些通俗历史学家正在研究菜单,他们把菜单当作美国人外出吃饭喜爱程度的一种特殊文献资料。对于好几代的就餐者来说,带走饭店的菜单一直是他们保留一段记忆或记录某次旅行或航行的手段。许多饭店为顾客提供专门留念用的菜单。饭店老板们相信这是一种很好的广告手段。因此,现在菜单又多了一种新的但也是很重要的功能。

Cooking and Cuisines

[1] One thing that separates man from animals is man's preference for cooked food. The higher apes have been found to share with mankind the ability to communicate by sound and gesture, but no ape has ever cooked its food. We also like our food to appeal to our senses of taste and smell, and we like it to be attractive. Our senses are remarkably acute and discriminating, and all societies which have progressed beyond simple survival satisfy the human pleasure of good food. The great cuisines of the world have developed dishes which appeal both to the taste and to the eye—color and texture are as important as flavor.

[2] There are three acknowledged great national cuisines, French, Indian and Chinese. French cooking is generally acknowledged to be supreme in Europe. French cuisine using butter, cheese and cream is typical of all great national cuisines: it combines simplicity with sophistication, uses the native resources of France, has great regional specialties and has become truly international.

[3] These three major cuisines have distinguished themselves each by one major characteristic. French cooking with butter, cheese and cream is so typical of their cooking that if omitted the whole character of the cuisine would be destroyed. Also, wine in cooking is as instinctive to a French cook as the use of soy sauce is to a Chinese cook. A second cuisine—Indian cooking is distinguished by the use of spices. The third cuisine is defined by the use of rice as a staple—China being the supreme example. Of course these three cuisines share their characteristics in one way or another. French cuisine can boast some famous rice dishes. Some Indian regional cookery also makes use of butter and the dishes of Sichuan, in Chinese cuisine, are famous for their fiery spices. But the separation into three major cuisines does mark some kind of distinctive characteristic and the three major cuisines, each based on a different major characteristic, have persisted for a long time throughout human history.

[4] The borderlines between cuisine styles are clear and have changed less than either linguistic or racial boundaries. India's gift to the world is the use of spices to

enhance the flavor of foods, and Indian cooking presents a dazzling array of regional variations—from the fiery hot curries of the south to the subtly spiced vegetarian dishes of the northern regions. Nothing rivals the color and flavor of Indian dishes, and the use of rice as a staple links Indian and Chinese cooking. Chinese cooks teach us that texture must never be neglected. Long ago the Chinese brought to perfection the art of swift cooking at very high temperature in which vegetables retain their crispness and nutritional goodness too. Most of the preparation time is taken up by the cutting of vegetables and the chopping of meat, not by the actual cooking process.

[5] The regional variety of Chinese dishes is bewildering to the foreigner. Spicy, bland, sour and sweet are all represented. No national cuisine uses the native plants and animals more than the Chinese. Every part of every edible vegetable or animal seems to have its use.

[6] There are three recent threats to keeping national cuisines:1) the revolution in world transportation and communication, 2) the increase in trade between nations, and 3) the changing role of women in society.

[7] Rapid and inexpensive transport and communication may threaten national cuisines. Travelers from other countries want the kind of food they are used to at home. The second threat is caused by the flow of foods and food products from one country to another. Convenience foods destroy the charm of time-consuming cooking. An argument can be made for processed foods, and the great benefits of freezing, freeze-drying and canning, but Western food technology is still a threat to national cuisines.

[8] Finally, the changing role of women influences national styles of cooking. The changes which have already taken place have had a profound effect on the family, and will continue. Women have been the prime food preparers for thousands of years. If they have less time and less inclination to spend long hours in food preparation and cooking, this will influence the kind of dishes which a family eats. Now women can explore further than their own immediate locality and experience, and gather ideas and recipes from other parts of the world, and incorporate these into their cooking. However, the threat to national cuisines remains ― perhaps even reinforced by the obvious benefits mentioned.

[9] To preserve distinctive national cuisines may have something to do with human behavior. What unites all great national cuisines, besides regional variety, ingenious use of available resources and an influence on international eating habits, is the attitude toward food. A proper respect for eating means more than a human necessity. Food should be central to one's life. Good food, well-cooked and attractively presented, is one of the pleasures of life which the national cuisines of India, France and China have given

to us.

烹饪与菜肴

1 人与动物相区别的一点是人喜爱熟食。尽管人们发现高等动物猿能用声音和肢体动作进行交流,这与人类相同,但是猿从来不煮食。而且,我们还希望吃的食物味美香溢,非常诱人。人的感官非常灵敏、辨别力强。凡是社会已经发展到超越了单纯维持生存的时候,它就会满足人的美食欲望。世界名菜推出的菜肴都色味俱全——菜的颜色和质地与味道一样重要。

2 世上众人公认的有三大国菜,法国、印度和中国菜。法国烹调在欧洲享有盛誉,被认为是最出色的。法国菜使用黄油、乳酪和奶油,是所有著名国菜中的典型代表:它把简单和精细相结合,利用本国的本土资源,尽显地方特色,成了真正的国际名菜。

3 这三大菜肴都有自己的重要特色,依此出名。法国菜使用黄油、乳酪和奶油烹饪,是特有的烧法,若省去这些配料,便破坏了该菜肴的全部特色。同样,法国厨师本能地会在烧菜时加葡萄酒,就象中国厨师天生会用酱油一样。第二种菜系,印度菜,以使用香料而闻名。中国则以制作世界上最可口的主食米饭而成为第三种菜系。当然,这三种菜系都有这样或那样的共同特色。法国菜也有几样有名的米饭值得夸耀。在印度有的地区烧菜也用黄油,中国菜系中的四川菜也以它们的辣味而闻名。但是,它们确实各有各的显著特点而分成三大类的,三种菜系,依据各自不同的主要特色,在人类历史上长期发展,持续至今。

4 烹饪风格之间的界限非常清楚,不像语言或种族界限变化那么大。印度献给世界的礼物是使用香料使食物的味道更好,而且印度烹饪,地区间差异很大,从南方非常辛辣的咖哩菜肴到北方地区稍加调料的素菜,变化之多令人赞叹。印度菜的色味,是其它菜系所不能及的。以米饭作为主食把印度烹饪和中国烹饪连在一起。中国厨师教导我们,菜的质地不应忽视。很久以前,中国人就把猛火快炒的烹饪艺术发挥到淋漓尽致, 这样烧法能保持蔬菜的鲜脆和营养。绝大部分的准备时间是用来切菜和剁肉,而不是用在真正的烧菜过程中。

5 中国菜肴地域种类繁多,使外国人眼花缭乱。辛辣、清淡、酸、甜应有尽有。中国菜最会利用自己本土产的动植物了,这一点没有别的国菜可以比得上。每种可食的蔬菜和动物的任何一部分似乎都能用来做菜。

6 近来,要保存民族菜肴,受到三方面的威胁:1)全球交通运输和通讯的革命,2)国与国之间贸易的增长,3)妇女社会角色的转变。

7 快捷又廉价的交通和通讯有可能会威胁到民族菜肴。来自其他国家的游客希望吃到自己习惯的家乡菜。第二种威胁来自于食物和食品在国与国之间的流通。方便食品使费时的烹饪(菜肴的)魅力荡然无存。我们能够为食品加工辩护,并且列述食品的冷冻、冷冻干燥以及罐装等技术的好处,但是西方的食品加工技术对民族菜肴不失为一种威胁。

8 最后,女性角色的转变也影响到烹饪的民族风格。这种转变对家庭已经产生了深远的影响,并且会继续影响下去。数千年来,女性一直是主要的做饭者。如果她们时间少,而且

不喜爱花大量时间准备和烧饭,这就会影响家庭所吃的饭菜。而今,妇女还可以走出自己所在的区域、突破自身的经验限制,来进一步研究菜肴,收集世界其它地区的做菜理念和菜谱,并把这些融入到自己的烧法中去。然而,对民族菜肴的威胁却依然存在――这些提到的显而易见的好处甚至还加重了这种威胁。

9 保留富有特色的国菜也许与人们的行为有关。所有著名的民族菜肴,除了有种类繁多的地方菜,可用资源的巧妙利用,对世界饮食习惯的影响等方面外,它们共同具有的是对食物的态度。适度地重视饮食意味着这不只是人类生存的必需品。食物对每个人的生活至关重要。做工精致、外观诱人的美味佳肴是印度、法国和中国等国菜给予我们人生的一大享受

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Unit Two Communication problems Teaching Objectives 1. Let the students have some ideas of the common ways we usually use in our daily life to communicate. 2. Make the students find the efficient ways to communicate with each other. 3. Let the students come up with the ways to avoid misunderstandings. Teaching allotment six academic hours Focus points 1.key words and phrases assume, conflict, convey, emphasis, ignore, misinterpret, react, verge, feel like, for effect, on the verge of, pull out, take----lightly 2.difficult sentences 1) When Martians and Venusians first got together, they encountered many of the problems with relationships we have today. 2) So when communication problems emerged, they assumed it was just one of those expected misunderstandings and that with a little assistance they would surely understand each other. 3) To fully express their feelings, women would tend to exaggerate the facts a little bit for effect and use various superlatives, metaphors, and generalizations. 3.grammar focus prefix “mis---”的不同意义 Related Information It is well-known that learning a second language is never easy, and, generally speaking, the older one is when one attempts a new language, the more difficult it becomes. This is at least partly due to what is known as language interference, meaning that the linguistic patterns of our first language interfere with those of the second because no two languages have exactly the same sounds and grammatical structures. The English language has a very large vocabulary because it has incorporated words from many other languages over the centuries. This is nowhere more apparent than in its color words. For example, there are many words that express the color “purple”, describing its different shades and hues: mauve, violet, lilac, or lavender. An interesting 2

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UNIT 2-1 一场关于男人是否比女人勇敢的激烈的讨论以一个意外的方式。晚宴我最初听到这个故事是在印度,那儿的人们今天讲起它来仍好像实有其事似的——尽管任何一位博物学家都知道这不可能是真的。后来有人告诉我,在第一次世界大战之后不久就出现在一本杂志上。但登在杂志上的那篇故事, 以及写那篇故事的人,我却一直未能找到。故事发生在印度。某殖民官员和他的夫人举行盛行的晚宴。跟他们一起就座的客人有——军官和他人的夫人,另外还有一位来访的美国博物学家——筵席设在他们家宽敞的餐室里,室内大理石地板上没有铺地毯;屋顶明椽裸露;宽大的玻璃门外便是阳台。席间,一位年轻的女士同一位少校展开了热烈的讨论。年轻的女士认为,妇女已经有所进步,不再像过去那样一见到老鼠就吓得跳到椅子上;少校则不以为然。“女人一遇到危急情况,”少校说,反应便是尖叫。而男人虽然也可能想叫,但比起女人来,自制力却略胜一筹。这多出来的一点自制力正是真正起作用的东西。”那个美国人没有参加这场争论,他只是注视着在座的其他客人。在他这样观察时,他发现女主人的脸上显出一种奇异的表情。她两眼盯着正前方,脸部肌肉在微微抽搐。她向站在座椅后面的印度男仆做了个手势,对他耳语了几句。男仆两眼睁得大大的,迅速地离开了餐室。在座的客人中,除了那位美国人以外论证也没有注意到这一幕,也没有看到那个男仆把一碗牛奶放在紧靠门边的阳台上。那个美国人突然醒悟过来。在印度,碗中的牛奶只有一个意思——引蛇的诱饵。他意识到餐室里一定有条眼镜蛇。他意识到餐室里一定有条眼镜蛇。他抬头看了看屋顶上的椽子——那是最可能有蛇藏身的地方——但那上面空荡荡的。室内的三个角落里也是空的,而在第四个角落里,仆人们正在等着下一道菜。这样,剩下的就只有一个地方了餐桌下面。他首先想到的是往后一跳,并向其他人发警告。但他知道这样会引起骚乱,致使眼镜索受惊咬人。于是他很快讲了一通话,其语气非常威严,竟使所有的人安静了下来。我想了解一下在座的诸位到底有多大的克制能力,我数三百下——也就五分钟——你们谁都不许动一动。动者将罚款五十卢比。准备好!”在他数数的过程中,那2 0 个人像一尊尊石雕一样端坐在那儿。当他数到“……280……”时,突然从眼然处看到那条眼镜蛇钻了出来,向那碗牛奶爬去。在他跳起来把通往阳台的门全都砰砰地牢牢关上时,室内响起了一片尖叫声。“你刚才说得很对,少校!”男主人大声说。一个男子刚刚为我们显示了从容不迫、镇定自若的范例。”“且慢”,那位美国人一边说着一边转向女主人。温兹太太,你怎么知道那条眼镜蛇是在屋子里呢?”女主人的脸上闪现出一丝淡淡的微笑,回答说:“因为它当时正从我的脚背上爬过去。” UNIT2 杰斐逊很久以前就死了,但是我们仍然对他的一些思想很感兴趣,杰斐逊的箴言, 布鲁斯.布利文、托马斯.杰斐逊美国第三任总统,也许不像乔治.华盛顿和亚伯拉罕.林肯那样著名,但大多数人至少记得有关他的一件事实:《独立宣言》是他起草的。虽然杰斐逊生活在二百多年以前,但我们今天仍可以从他身上学到很多东西。他的许多思想对当代青年特别有意义。下面就是他讲过和写到过的一些观点:自己去看。杰斐逊认为,一个自由的人除了从书本中获取知识外,还可以从许多别的来源获得知识;亲自做调查是很重要的。当他还年轻的时候,他就被任命为一个委员会的成员,去调查詹姆斯河南部支流的水深是否可以通行大型船只。委员会的其他成员都坐在州议会大厦内,研究有关这一问题的文件,而杰斐逊却跳进一只独木舟去做现场观测。你可以向任何人学习。按出身及其所受的教育,杰斐逊均属于最高的社会阶层。然而很少跟出身卑贱的人说话的年代,在那个贵人们除了发号施令以外。杰斐逊却想尽办法跟园丁、仆人和侍者交谈。有一次杰斐逊曾这样对法国贵族拉斐特说:你必须像我那样到平民百性的家里去,看看他们的烧饭锅,吃吃他们的面包。只要你肯这样做,你就会发现老百姓为什么会不满意,你就会理解正在威胁着法国的革命。”自已作判断。未经过认真的思考,杰斐逊绝不接受别人的意见。“不要相信它或拒绝它。

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Unit 1 Personality In-Class Reading 羞怯的痛苦 1 对许多人来说,羞怯是很多不愉快的起因。各种各样的人——矮的、高的、愚笨的、聪明的、年轻的、年老的、瘦的、胖的——都说自己是羞怯的。羞怯的人会焦虑不安,感到不自然;也就是说,他们过分地关注自己的外表和举止。脑海中不断盘旋着一些使自己不安的想法:我给人留下的是什么印象?他们喜欢我吗?我讲话是不是傻里傻气?我长得难看。我穿的衣服毫不引人注目。 2 很显然这种不安的感觉会对人产生不利的影响。一个人的自我看法反映在自己的行为方式之中,而一个人的行为方式又影响他人的反应。通常,人们如何看待自己对他们生活的各个方面都会产生深刻的影响。例如,具有积极的自我价值观或很强自尊心的人往往表现出自信。而由于自信,他们不需要他人不断地称赞和鼓励,也能使自己感觉良好。自信者热情、自发地投入生活。他们不因别人认为他们“该”做什么而受到影响。有很强自尊心的人不会被批评所伤害;他们不会把批评看作是人身攻击。相反,他们认为批评是一种提醒他们改进的建议。 3 相比之下,羞怯的人自尊心较弱,往往消极被动并且容易受他人影响。他们(是否)在做“该做的事情”需要得到别人的肯定。害羞的人对批评非常敏感;他们觉得批评正好证实了他们比别人差。他们也很难因别人的赞美而高兴,因为他们相信自己不值得称赞。羞怯的人也许会用这样的话来回答别人的赞美之辞:“你这么说只是为了让我感觉好一些。我知道这不是真的。”显然,尽管自我意识是一种健康的品质,过分的自我意识却是不利和有害的。 4能否彻底消除或者至少减轻羞怯感呢?幸运的是,人们能够通过坚持不懈的努力建立自信从而克服羞怯。由于胆怯和缺少自尊是密切相关的,因此正视自己的弱点和正视自己的优点一样重要。例如,大多数人希望每门功课都得A。 5 如果仅仅因为在某些领域有困难,就把自己列为差生,这不恰如其分。人们对自己的期望必须现实。老是想那些不可能的事情会令自己觉得无能,甚至产生嫉妒。当我们嫉妒比自己成绩好的学生时,我们正在自我否定。如果你害羞,这里有些具体有效的步骤帮助你树立信心并克服羞怯感: 6 1.认清自己的优缺点。每个人既有优点又有缺点。随着对自我的不断认同,羞怯感就会自然减弱。 7 2.确定合理的目标。例如,在聚会时和一群陌生人在一起,你也许会怯场。不要以为你必须和每个人交谈。集中精力,仅和一两个人交谈,你会感到更自在些。 8 3.疚和羞耻感是消极的情感。不要把时间和精力浪费在这上头。假设你伤害了某人的感情,(光)感到羞愧是无济于事的。相反,应该承认你犯了个错误,并决心在将来更加善解人意。 9 4.所有问题都有许多种解决办法。很少有完全正确或完全错误的意见。要敢于公开表达自己的观点。 10 5.不要对自己做消极的评论。这是一种自我否定。千万别把自己描述为愚蠢的、丑陋的,或者一个失败者。注重自己积极的方面。

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【1-A】 A Good Heart to Lean On ore than I realized, Dad has helped me keep my balance. Augustus J. Bullock [1] When I was growing up, I was embarrassed to be seen with my father. He was severely crippled and very short, and when we would walk together, his hand on my arm for balance, people would stare. I would be ashamed of the unwanted attention. If he ever noticed or was bothered, he never let on. [2] It was difficult to coordinate our steps—his halting, mine impatient—and because of that, we didn't say much as we went along. But as we started out, he always said, “You set the pace. I will try to adjust to you. ” [3] Our usual walk was to or from the subway, which was how he got to work. He went to work sick, and despite nasty weather. He almost never missed a day, and would make it to the office even if others could not. It was a matter of pride for him. [4] When snow or ice was on the ground, it was impossible for him to walk, even with help. At such times my sisters or I would pull him through the streets of Brooklyn , N.Y. , on a child's sleigh to the subway entrance. Once there, he would cling to the handrail until he reached the lower steps that the warmer tunnel air kept ice-free. In Manhattan the subway station was the basement of his office building, and he would not have to go outside again until we met him in Brooklyn on his way home. [5] When I think of it now, I marvel at how much courage it must have taken for a grown man to subject himself to such indignity and stress. And I marvel at how he did it—without bitterness or complaint. [6] He never talked about himself as an object of pity, nor did he show any envy of the more fortunate or able. What he looked for in others was a “good heart”, and if he found one, the owner was good enough for him. [7] Now that I am older, I believe that is a proper standard by which to judge people, even though I still don't know precisely what a “good heart” is. But I know the times I don't have one myself. [8] Unable to engage in many activities, my father still tried to participate in some way. When a local baseball team found itself without a manager, he kept it going. He was a knowledgeable baseball fan and often took me to Ebbets Field to see the Brooklyn Dodgers play. He liked to go to dances and parties, where he could have a good time just sitting and watching. [9] On one memorable occasion a fight broke out at a beach party, with everyone punching and shoving. He wasn't content to sit and watch, but he couldn't stand unaided on the soft sand. In frustration he began to shout, “I'll fight anyone who will sit down with me! I'll fight anyone who will sit dow n with me! ” [10] Nobody did. But the next day people kidded him by saying it was the first time any fighter was urged to take a dive even before the bout began. [11] I now know he participated in some things vicariously through me, his only son. When I played ball (poorly), he “played” too. When I joined the Navy, he “joined” too. And when I came home on leave, he saw to it that I visited his office. Introducing me, he was really saying, “This is my son, but it is also me, and I could have done this, too, if things had been different. ” Those words were never said aloud. [12] He has been gone many years now, but I think of him often. I wonder if he sensed my reluctance to be seen with him during our walks. If he did, I am sorry I never told him how sorry I was, how unworthy I was, how I regretted it. I think of him when I complain about trifles, when I am envious of another's good fortune, when I don't have a “good heart”. [13] At such times I put my hand on his arm to regain my balance, and say, “You se t the pace. I will try to adjust to you.” ( 703 words)

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Unit 1 ●Part Two Reading centered activities Pre-reading Reading Comprehension 1.Understanding the structure of the passage Para.1-4 c para.5-7 a para.8-11 b para.12-13 d 2. 1) They would stare at them. 2) He felt embarrassed/ ashamed 3) He never let on. 4) He usually walked there with the help of his son 5) He was pulled on a child’s sleigh to the subway station 6) He like basketball, dances, and parties 7) He asked them to sit down and fight with him. 8) He was proud of his son 9) He missed him very much and was sorry for what he had thought about him. 10) He learned to have a good heart from his father. 3. 1) C 2) A 3) C 4) B 5) D 6) A7) B 8) C 9) D 10) A 4. Understanding the reference Words. 1)the difficulty in coordination the steps 2)whether a person has a good heart 3) a good heart 4)the baseball team 5)sat down to fight 6)what the son has achieved 7)sensed 8)the reluctance to walk with him ●Vocabulary 1. 1) urged 2) halted 3) bother 4) embarrassed 5) adjusted 6) complain 7) kid 8)engage 9)subject 10)saw to it that 11)coordinate 12)participate 2.Word-building patience

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Unit 1 Personality羞怯的痛苦 对许多人来说,羞怯是很多不愉快的起因。各种各样的人——矮的、高的、愚笨的、聪明的、年轻的、年老的、瘦的、胖的——都说自己是羞怯的。羞怯的人会焦虑不安,感到不自然;也就是说,他们过分地关注自己的外表和举止。脑海中不断盘旋着一些使自己不安的想法:我给人留下的是什么印象?他们喜欢我吗?我讲话是不是傻里傻气?我长得难看。我穿的衣服毫不引人注目。很显然这种不安的感觉会对人产生不利的影响。一个人的自我看法反映在自己的行为方式之中,而一个人的行为方式又影响他人的反应。通常,人们如何看待自己对他们生活的各个方面都会产生深刻的影响。例如,具有积极的自我价值观或很强自尊心的人往往表现出自信。而由于自信,他们不需要他人不断地称赞和鼓励,也能使自己感觉良好。自信者热情、自发地投入生活。他们不因别人认为他们“该”做什么而受到影响。有很强自尊心的人不会被批评所伤害;他们不会把批评看作是人身攻击。相反,他们认为批评是一种提醒他们改进的建议。相比之下,羞怯的人自尊心较弱,往往消极被动并且容易受他人影响。他们(是否)在做“该做的事情”需要得到别人的肯定。害羞的人对批评非常敏感;他们觉得批评正好证实了他们比别人差。他们也很难因别人的赞美而高兴,因为他们相信自己不值得称赞。羞怯的人也许会用这样的话来回答别人的赞美之辞:“你这么说只是为了让我感觉好一些。我知道这不是真的。”显然,尽管自我意识是一种健康的品质,过分的自我意识却是不利和有害的。能否彻底消除或者至少减轻羞怯感呢?幸运的是,人们能够通过坚持不懈的努力建立自信从而克服羞怯。由于胆怯和缺少自尊是密切相关的,因此正视自己的弱点和正视自己的优点一样重要。例如,大多数人希望每门功课都得A。如果仅仅因为在某些领域有困难,就把自己列为差生,这不恰如其分。人们对自己的期望必须现实。老是想那些不可能的事情会令自己觉得无能,甚至产生嫉妒。当我们嫉妒比自己成绩好的学生时,我们正在自我否定。如果你害羞,这里有些具体有效的步骤帮助你树立信心并克服羞怯感:1.认清自己的优缺点。每个人既有优点又有缺点。随着对自我的不断认同,羞怯感就会自然减弱。2.确定合理的目标。例如,在聚会时和一群陌生人在一起,你也许会怯场。不要以为你必须和每个人交谈。集中精力,仅和一两个人交谈,你会感到更自在些。3.内疚和羞耻感是消极的情感。不要把时间和精力浪费在这上头。假设你伤害了某人的感情,(光)感到羞愧是无济于事的。相反,应该承认你犯了个错误,并决心在将来更加善解人意。4.所有问题都有许多种解决办法。很少有完全正确或完全错误的意见。要敢于公开表达自己的观点。5.不要对自己做消极的评论。这是一种自我否定。千万别把自己描述为愚蠢的、丑陋的,或者一个失败者。注重自己积极的方面。6.接受批评时要缜密思考。不要把批评理解为人身攻击。例如,如果一位朋友抱怨你的烹饪技术,要把这当成对你的烹饪技术而不是对你本人的评价而接受下来。放心,你们还是好朋友,但你的烹饪技术也许确实有待改进。7.记住,每个人都会经历一些失败和挫折。要把它们作为增长见识的经历,从中受益。挫折往往会成为转机,随之而来的将是一段美妙绝伦的经历。例如,你可能被你所中意的大学拒之门外。然而,

新编大学英语2课文全部翻译

以生命相赠 1 炸弹落在了这个小村庄里。在可怕的越南战争期间,谁也不知道这些炸弹要轰炸什么目标,而他们却落在了一所有传教士们办的小孤儿院内。 2 传教士和一两个孩子已经丧生,还有几个孩子受了伤,其中有一个小女孩,8岁左右,她的双腿被炸伤。 3 几小时后,医疗救援小组到了。救援小组由一名年轻的美国海军医生和一名同样年轻的海军护士组成。他们很快发现有个小女孩伤势严重。如果不立即采取行动,显然她就会因失血过多和休克而死亡。 4 他们明白必须给小女孩输血,但是他们的医药用品很有限,没有血浆,因此需要相配血型的血。快速的血型测定显示两名美国人的血型都不合适,而几个没有受伤的孤儿却有相配的血型。 5 这位医生会讲一点越南语,忽视会讲一点法语,但只有中学的法语水平。孩子们不会说英语,只会说一点法语。医生和护士用少得可怜的一点共同语言,结合大量的手势,努力向这些受惊吓的孩子们解释说,除非他们能输一些血给自己的小伙伴,否则她将必死无疑。接着问他们是否有人愿意献血来救小女孩。 6 对医生和护士的请求,孩子们(只是)瞪大眼睛,一声不吭。此时小病人生命垂危。然而,只有这些受惊吓的孩子中有人自愿献血,他们才能够得到血。过了好一会儿,一只小手慢慢地举了起来,然后垂了下去,一会儿又举了起来。 7 “噢,谢谢,”护士用法语说。“你叫什么名字?” 8 “兴,”小男孩回答道。 9 兴很快被抱到一张床上,手臂用酒精消毒后,针就扎了进去。在整个过程中,兴僵直地躺着,没有出声。 10 过了一会儿,他发出了一声长长的抽泣,但立即用那只可以活动的手捂住了自己的脸。 11 “兴,疼吗?”医生问。 12 兴默默地摇了摇头,但一会儿忍不住又抽泣起来,并又一次试图掩饰自己的哭声。医生又问是不是插在手臂上的针弄疼了他,兴又摇了摇头。 13 但现在,偶尔的抽泣变成了持续无声的哭泣。他紧紧地闭着眼睛,用拳头堵住嘴想竭力忍住哭泣。 14 现在医疗小组非常担忧,因为针不该使他们的小输血者一直感到疼痛。显然出了问题。恰好这时,一名越南护士前来帮忙。看到小男孩在哭,她用越南话很快地和他说话。听了小男孩的回答后,又立即回答他。护士一边说,一边俯身轻轻拍着小男孩的头,她的声音亲切柔和。 15 一会儿,小男孩不再哭了,他睁开眼睛,用询问的目光看着越南护士。护士点了点头,小男孩的脸上马上露出了宽慰的神色。 16 越南护士抬起头平静地对两名美国人说:“他以为自己快死了。他误解了你们,以为你们要他献出所有的血,小女孩才能活下来。” 17 “那他为什么会愿意这么做呢?”海军护士问。 18 越南护士把这个问题向小男孩重复了一遍。小男孩简单地回答道:“她是我的朋友。” 19 他为了朋友甘愿献出自己的生命,没有比这更伟大的爱了。 没有言语的交流 1 当你学一门外语的时候,你一定要学词汇和语法,但这些还远远不够。要想成功地进行交流,你还必须学习该文化的非言语语言,或者说“身势语”。身势语是一个术语,是我们用来描述那些可以传递信息的脸部表情,手势以及其他身体动作的术语。这种交流方式非常重要,实际上我们用动作表达的信息可以比用言语表达的信息更多。 2 有时候我们发现说一门外语很困难,因为我们可能不了解另一种文化的非言语信号,或者说那些信号在我们自己文化中的含义可能迥然不同。例如,在世界上不同的地方,上下点头的动作就传递不同的信息。在北美,该动作表示“我同意”。在中东地区,向下点头表示“我同意”,而向上抬头表示“我不

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