當(dāng)代大學(xué)英語閱讀教程（下）

前言

　　教育部于2007年頒布了修訂后的《大學(xué)英語教學(xué)要求》，明確了大學(xué)英語教學(xué)的目標(biāo)，強(qiáng)調(diào)培養(yǎng)學(xué)生的英語交際能力，提高綜合應(yīng)用語言的能力?！　”娝苤?，語言文化知識的獲取離不開真實(shí)的語言學(xué)習(xí)環(huán)境，中國學(xué)生在本土學(xué)習(xí)英語，要想創(chuàng)建真實(shí)的語言環(huán)境并非易事，而閱讀是語言和文化學(xué)習(xí)的重要手段和途徑。通過閱讀，學(xué)生可獲取大量的語言知識，奠定堅實(shí)的語言基礎(chǔ)，從而提高英語綜合應(yīng)用能力。　　在改革后的全國大學(xué)英語四、六級考試方案中，閱讀理解分為仔細(xì)閱讀和快速閱讀，仔細(xì)閱讀又分為多項(xiàng)選擇和選詞填空。閱讀能力的測試題型多樣，這就對學(xué)生的閱讀能力提出了更高的要求?！　槿鎸?shí)施《大學(xué)英語教學(xué)要求》，推行大學(xué)英語教學(xué)改革，提高學(xué)生綜合文化素養(yǎng)，我們特地編寫了《當(dāng)代大學(xué)英語閱讀教程》（Active English Reading for College Students）。該教程的內(nèi)容經(jīng)過嚴(yán)格的篩選和科學(xué)的設(shè)計，不但有利于培養(yǎng)學(xué)生的專項(xiàng)語言能力，而且會大幅度提升學(xué)生的整體語言水平。具體而言，本書有以下特點(diǎn)。按主題設(shè)計單元，滿足個性化需求　　本教程分上、下兩冊。內(nèi)容新穎、材料真實(shí)、題材廣泛，涉及工業(yè)、農(nóng)業(yè)、文學(xué)、醫(yī)學(xué)、藝術(shù)、歷史、科學(xué)、教育、能源、環(huán)境、社會等48個主題，融知識性、趣味性和可讀性于一體。　　本教程按主題設(shè)計單元，可滿足學(xué)生不同的閱讀需求，培養(yǎng)并激發(fā)其閱讀興趣。學(xué)生既可以根據(jù)自己的具體學(xué)習(xí)情況和興趣愛好進(jìn)行選擇性閱讀，拓展知識的深度和廣度；還可以循序漸進(jìn)，按本教程的內(nèi)容安排，系統(tǒng)地進(jìn)行學(xué)習(xí)。　　閱讀本教程，學(xué)生可感知英語語言的魅力，品味英語國家的文化、歷史、地理、風(fēng)土人情和生活方式等，拓寬知識視野，提高文化素養(yǎng)。本教程可作為一部微型的百科全書，為讀者提供不同領(lǐng)域的背景知識，而這種百科全書的知識正是提高交際能力所必需。

內(nèi)容概要

　　《當(dāng)代大學(xué)英語閱讀教程（下）》按主題設(shè)計單元，內(nèi)容新穎、材料真實(shí)、題材廣泛，涉及飲食、文化、商務(wù)、經(jīng)濟(jì)、歷史、地理、發(fā)明、文學(xué)等25個主題，融知識性、趣味性和可讀性于一體。閱讀《當(dāng)代大學(xué)英語閱讀教程（下）》，學(xué)生可感知英語語言的魅力，品味英語國家的文化、歷史、地理、風(fēng)土人情和生活方式等，拓寬知識視野，提高文化素養(yǎng)?！懂?dāng)代大學(xué)英語閱讀教程（下）》可作為一部微型的百科全書，為讀者提供不同領(lǐng)域的背景知識，而這種百科全書的知識正是提高交際能力所必需?！懂?dāng)代大學(xué)英語閱讀教程（下）》不僅有利于提高大學(xué)生的英語閱讀能力，對研究生、出國留學(xué)生及廣大英語愛好者也同樣具有一定的參考價值。

書籍目錄

UNIT 1 FOOD AND DRINKPart Ⅰ Reading Comprehension （Skimming and Scanning）The Process of Making ChocolatePart Ⅱ Reading Comprehension （Reading in Depth）Section AAmerican Food and DrinkSection BPassage 1 Changes in the American DietPassage 2 Categorization of FoodUNIT 2 CULTUREPart Ⅰ Reading Comprehension （Skimming and Scanning）What Is Culture?Part Ⅱ Reading Comprehension（Reading in Depth）Section AThe Origin of "Cool"Section BPassage 1 Knighthood and ChivalryPassage 2 Code and CultureUNIT 3 ENTERTAINMENTPart Ⅰ Reading Comprehension （Skimming and Scanning）MagicPart Ⅱ Reading Comprehension （Reading in Depth）Section AHealing Power of HobbiesSection BPassage 1 TV Talk ShowsPassage 2 Benefits of PlayUNIT 4 GEOGRAPHYPart Ⅰ Reading Comprehension（Skimming and Scanning）The SaharaPart Ⅱ Reading Comprehension（Reading in Depth）Section AThe Dead SeaSection BPassage 1 IcelandPassage 2 A Stamp Made the CanalUNIT 5 ADVENTUREPart Ⅰ Reading Comprehension（Skimming and Scanning）Space Observation and TravelPart Ⅱ Reading Comprehension（Reading in Depth）Section ARobinson CrusoeSection BPassage 1 Discovery of the AntarcticPassage 2 1953 Everest ExpeditionUNIT 6 DISCOVERYPart Ⅰ Reading Comprehension（Skimming and Scanning）A Western Route to the EastPart Ⅱ Reading Comprehension（Reading in Depth）Section ADiscovering the New WorldSection BPassage 1 First Dinosaur Fossil DiscoveriesPassage 2 Mayan Queens Tomb UnearthedUNIT 7 ENVIRONMENTPart Ⅰ Reading Comprehension （Skimming and Scanning）The Shrinking EarthPart Ⅱ Reading Comprehension （Reading in Depth）Section AHeat PollutionSection BPassage 1 Cleaner-Burning FuelsPassage 2 Environmental EthicsUNIT 8 NATURAL PHENOMENAPart Ⅰ Reading Comprehension （Skimming and Scanning）The Asian TsunamiPart Ⅱ Reading Comprehension（Reading in Depth）Section AGlacierSection BPassage 1 Continental DriftPassage 2 ErosionUNIT 9 DISASTERSPart Ⅰ Reading Comprehension （Skimming and Scanning）2008 Sichuan EarthquakePart Ⅱ Reading Comprehension （Reading in Depth）Section AWinged WarriorSection BPassage 1 AvalanchePassage 2 Caterpillar-the RescuerUNIT 10 MATERIALPart Ⅰ Reading Comprehension （Skimming and Scanning）Plastics and Rubbers in BuildingPart Ⅱ Reading Comprehension （Reading in Depth）Section ANano-material Is Harder than DiamondsSection BPassage 1 Glass FibersPassage 2 Barbed WireUNIT 11 ECONOMYPart Ⅰ Reading Comprehension （Skimming and Scanning）Chinas EconomyPart Ⅱ Reading Comprehension （Reading in Depth）Section AIndividual Economic UnitsSection BPassage 1 US Banking SystemPassage 2 Financial Market DifferencesUNIT 12 BUSINESS AND TRADEPart Ⅰ Reading Comprehension （Skimming and Scanning）The Seven Proven Principles to Business SuccessPart Ⅱ Reading Comprehension （Reading in Depth）Section AGoogleSection BPassage 1 Toy BusinessPassage 2 Collaboration of Western and Eastern AirlinersUNIT 13 ENERGYPart Ⅰ Reading Comprehension （Skimming and Scanning）Energy ConservationPart Ⅱ Reading Comprehension （Reading in Depth）Section AThe Coming Energy Crisis?Section BPassage 1 Wind Power……UNIT 14 INVENTIONSUNIT 15 SPACEUNIT 16 SOCIETYUNIT 17 GENDER GAPUNIT 18 ISSUES AND OPINIONSUNIT 19 FOREIGN CUSTOMSUNIT 20 ANCIENT CIVILIZATIONSUNIT 21 DETECTIVE STORIESUNIT 22 GREAT NAMESUNIT 23 LITERATUREUNIT 24 HISTORYUNIT 25 PHILOSOPHYKeyReferences

章節(jié)摘錄

　　Prior to roasting　　While awaiting the blending process, the beans are carefully stored. The storage area must be isolated from the rest of the building so the sensitive cocoa does not come into contact with strong odors which it may absorb as an off-flavor （異味）. Every step of the way so far reflects the close regulation of conditions which is needed to ensure the production of uniformly high quality chocolate.　　The first step to actual manufacturing is cleaning. This is done by passing the cocoa beans through a cleaning machine that removes dried cocoa pulp, pieces of pod and other extraneous （非必要的） material that had not been removed earlier.　　When thoroughly cleaned, the beans are carefully weighed and blended according to a companys particular specifications. These formulas are based on experience and desirability.　　To bring out the characteristic chocolate aroma （香味）, the beans are roasted in large rotary cylinders. Depending upon the variety of the beans and the desired end result, the roasting lasts from 30 minutes to two hours at temperatures of 250~~F and higher.　　What follows roasting　　Proper roasting is one of the keys to good flavor, but there are still several more steps to follow. After roasting, the beans are quickly cooled and their thin shells, made brittle （易碎的） by roasting, are removed. The meat inside the shells is called "nibs". The nibs, which contain about 53 percent cocoa butter, are next conveyed to mills, where they are crushed between large grinding stones or heavy steel discs. The process generates enough frictional heat to liquefy the cocoa butter and form what is commercially known as chocolate liquor. The term liquor does not refer to alcohol. It simply means liquid. When the liquid is poured into molds and allowed to solidify, the resulting cakes are unsweetened or bitter chocolate.

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