A
Today the idea of “simple and seasonal" seems to be everywhere. But Alice Waters was saying it about 50 years ago, when Chez Panisse first opened on Shattuck Avenue in Berkeley. Neither a trained cook nor a businesswoman, she has changed the face of American dining.
Waters never intended to have the power she now has. Growing up in New Jersey in the 1950s, she went to the University of California, Berkeley, only because her closest friends were going, and for a while she didn't have a dear aim.
But living in France for a year changed everything. Waters fell in love with good food and the care people took over its sourcing and cooking. “I took my Slow Food values— everyone should have access to good food, and growers are properly valued—from 1960s France,” she says. “By the time I came home they were part of me.”
Back in California, all Waters wanted to do was cook and open a restaurant. When Chez Panisse finally opened, with dinner cooked and served by a team with no training, it was a disaster. Guests waited ages for their food. But Waters was not discouraged. “I've always said that if someone makes delicious food, others will find it.”
Since 1971, Chez Panisse's only expansion has been a cafe upstairs. Waters has always refused to make it bigger since that might weaken the Chez Panisse brand. Her Edible Schoolyard Project, on the other hand, has been intentionally spread out. It started when Waters created a garden space at a Berkeley school for teaching about food. Today, over 2,000 schools worldwide arc following Waters' original model.
The Schoolyard represents everything Alice Waters stands for and acts as a cornerstone, promoting both educational and personal growth. The food is grown slowly and naturally by hand. Students learn about the benefits of healthy eating, careers in food industry, nutrition, food safety, and the restaurant business.
1. What can we know about Waters' Slow Food values?
A. Her closest friends impressed them on hen
B. She came up with them when she was in France.
C. They have made a difference to American dining.
D. They were popular in America about 50 years ago.
2. What happened to Chez Panisse when it just opened?
A. It disappointed Waters. B. It didn't come out well.
C. It failed to serve good food. D. It achieved immediate success.
3. What is the purpose of Waters, Edible Schoolyard Project?
A. To spread knowledge about food. B. To enrich campus life.
C. To help students experience farming. D. To reduce students' pressure.
【答案】1. C 2. B 3. A
【解析】
【分析】这是一篇说明文。文章主要介绍了Alice Waters推行“简单和季节性”的理念，她的慢食价值观改变了美国人的饮食习惯。文章讲述了她开设Chez Panisse的经过，以及创立了一个名为Edible Schoolyard的项目来教授食物的知识。
【1题详解】
细节理解题。根据第一段中“Neither a trained cook nor a businesswoman, she has changed the face of American dining.(她既不是训练有素的厨师，也不是商人，但她改变了美国餐饮的面貌)”可知，Waters的慢食价值观改变了美国人的饮食习惯。故选C。
【2题详解】
细节理解题。根据第四段中“When Chez Panisse finally opened, with dinner cooked and served by a team with no training, it was a disaster. Guests waited ages for their food.(Chez Panisse餐厅终于开张了，由一个没有受过任何训练的团队来烹制和服务，简直是一场灾难。客人们等了很久才得到食物)”可知，Chez Panisse刚开张的时候情况不太好。故选B。
【3题详解】
细节理解题。根据倒数第二段中“Her Edible Schoolyard Project, on the other hand, has been intentionally spread out. It started when Waters created a garden space at a Berkeley school for teaching about food.(另一方面，她的Edible Schoolyard项目被有意地推广开来。它始于Waters在伯克利的一所学校创建了一个用于教授食物的花园空间)”可知，Edible Schoolyard项目的目的是传播关于食物的知识。故选A。
