Should we allow modern buildings to be built next to older buildings in a historic area of a city? In order to answer this question, we must first examine whether people really want to preserve the historic feel of an area. Not all historical buildings are attractive. However, there may be other reasons—for example, economic (经济的) reasons—why they should be preserved. So, let us assume that historical buildings are both attractive and important to the majority of people. What should we do then if a new building is needed?

    In my view, new architectural styles can exist perfectly well alongside an older style. Indeed, there are many examples in my own home town of Tours where modern designs have been placed very successfully next to old buildings. As long as the building in question is pleasing and does not dominate (影响) its surroundings too much, it often improves the attractiveness of the area.

    It is true that there are examples of new buildings which have spoilt (破坏) the area they are in, but the same can be said of some old buildings too. Yet people still speak against new buildings in historic areas. I think this is simply because people are naturally conservative(保守的)and do not like change.

    Although we have to respect people's feelings as fellow users of the buildings, I believe that it is the duty of the architect and planner to move things forward. If we always reproduced what was there before, we would all still be living in caves. Thus, I would argue against copying previous architectural styles and choose something fresh and different, even though that might be the more risky choice.

    For generations, cereal（麦片） has been the base of the American breakfast, but it now seems to be losing some of its advantages. Sales of breakfast cereal in the US are not so popular.

    The consumer's desire for a healthier way to start the day is now at its highest ever. Shoppers are seeking out “high protein(蛋白质) and fiber content and natural ingredients,” an expert said in a report. “Consumers today believe cereal is overly processed and doesn't contain enough nutrients.” That means cereal is facing the competition from fresh fruit, yogurt, breakfast bars and drinks, and even all-day breakfast meals at McDonald's or other fast-food chains.

    Consumers are increasingly seeking products that match their personal definition of real food, and that can mean foods that are less processed. Another big challenge for the industry is the ever-changing pattern of breakfast eaters, with an emphasis increasingly being placed on satisfying time-squeezed lifestyles. This desire for convenience seems to be especially increasingly being placed on satisfying time-squeezed lifestyles. This desire for convenience seems to be especially evident among young people who believe that cereal is inconvenient because it involves cleaning a dish afterward.

    Then there's the issue of price. Brand-name cereal prices jumped after the financial crisis in 2008, owing largely to the higher prices of grains and other ingredients. It's only in the last two years that prices have stabilized（稳定）.

    However, manufacturers and industry analysts say that if breakfast cereal makers can keep on adapting to consumers' changing needs, especially among young people, the business can grow again; besides, young people are still eating a lot of cereal, just not always for breakfast. Ready-to-eat cereal is in 90 percent of all households and nearly 94 percent of young households. For this group, cereal is more than just a breakfast item. It is also a popular snack option.

    Dining in a completely dark room, unaware what's on your plate while sitting next to a complete stranger may not sound like an ideal restaurant experience but it's certainly an intriguing way to spend a rainy night in London.

    Dans le Noir, close to London's financial district, is a restaurant full of blind waiters and waitresses who become your eyes around the restaurant, whose original Paris branch opened in 2004.

    In the bar with the light, you choose whether you want the fish, meat or vegetable, but the dishes themselves remain a secret, as do the ingredients of the “surprise” cocktails. Bags, coats and devices(设备) that light up, including watches and mobile phones, are kept in the bar. Placing your hand on the shoulder of your guide, you are led to a table in a black dining room that sets up to 60 people. And it is dark.

    The waiters tell you when the food is being placed down in front of you, then the fun begins, trying to get food into your mouth, then identifying just what it is that's on your plate, and finally whether you have missed any of it.

    It's also a great chance to break social convention and eat using your fingers. Those same fingers are also the only way you can tell how much wine you're pouring into your glass.

    The happy atmosphere in the dining room also made the night memorable. You can't really avoid talking to the person next to you at the long tables and guessing what the dishes are certainly provides adequate fuel for the conversations.

    All will be revealed at the end of the meal when you are led back out into the lit bar. Not only do you finally get to see what you've just been eating but also who you've been talking to for the last 90 minutes.

Welcome to your future life!

    You get up in the morning and look into the mirror. Your face is firm and young-looking. In 2035, medical technology is better than ever. Many people at your age could live to be 150, so at 40, you're not old at all. And your parents just had an anti-aging(抗衰老的) treatment. Now, all three of you look the same age!

    You say to your shirt, "Turn red." It changes from blue to red. In 2035, "smart clothes" contain particles(粒子) much smaller than the cells in your body. The particles can be programmed to change clothes' color or pattern.

    You walk into the kitchen. You pick up the milk, but a voice says," You shouldn't drink that!" Your fridge has read the chip (芯片) that contains information about the milk, and it Knows the milk is old. In 2035, every article of food in the grocery store has such a chip.

    It's time to go to work. In 2035, cars drive themselves. Just tell your "smart car" where to go. On the way, you can call a friend using your jacket sleeve. Such "smart technology" is all around you.

    So will all these things come true? "For new technology to succeed," says scientist Andrew Zolli," it has to be so much better that it replaces what we have already." The Internet is one example what will be the next.

    What is eBay? The simple answer is that it is a global trading platform where nearly anyone can trade practically anything. People can sell and buy all kinds of products and goods, including cars, movies and DVDs. sporting goods, travel tickets, musical instrument clothes and shoes- the list goes on and on.

    The idea came from Peter Omidyar, who was born in Paris and move to Washington when he was still a child. At high school, he became very interested in computer monogramming and after graduating from Tuft University in 1988, he worked for the next few years as a computer engineer. In his free time he started eBay as a kind of hobby, at first offering the service free by word of mouth.By1996 there was so much traffic on the website that he had to upgrade (升级) and he began charging a fee to members Joined by a friend, Peter Skoll, and in 1998 by his capable CEO, Meg Whitman, he has never looked back. Even in the crashes of the late 1990s, eBay has gone from strength to strength. It is now one of the ten most visited online shopping websites on the internet.

    eBay sells connections, not goods, putting buyer and seller into contact with each other. All you have to do is take an e-photo, write a description fill out a sales form and you are in business; the world is your market place. Of course for each item (商品) sold eBay gets a percentage and that is a great deal of money. Every day there are more than sixteen million items listed on eBay and eighty percent of the items are sold……

    I didn't know how to say no, and was afraid to tell people what I wanted. Instead, I got myself tangled (纠结的) in a web of obligations, anxiety, and white lies.

    The worst thing was that I didn't even realize what I was doing. I thought I knew how to say "no"—but couldn't remember the last time I had. Like a lot of people, I just wanted to be accepted, appreciated, loved—and that the only way to get those things was to put everyone else's needs before my own.

    I never seemed to have time for things I really wanted to do. I'd like to learn Spanish, write more fiction, and travel. These aren't huge, unrealistic goals. And yet, my people-pleasing ways dramatically cut into my free time to pursue these desires.

    But recently, I decided I'd had enough. As an experiment, I began standing up for myself, even at the risk of alienating (使疏远) myself from everyone and having my entire life come crashing down around me. Several days ago, a good friend asked me to go for coffee at 5 p.m. I was planning to hit the gym and then binge—watch Mad Men for the millionth time. I said, "Sorry, I've got things I want to do tonight." She said, "That's fine. Maybe another time." It was all so painfully simple that I wanted to cry.

    Saying "no" is so much easier. If someone asks me to do something I have zero interest in, I'm polite but honest. "I'm sorry, I don't think that's really for me." The words slip out my mouth faster than some other lame excuses.

    Learning how to say "no" has added several extra hours to my days, days to my weeks, and what feels like months to my years. I no longer have to back-burner my plans to help friends with their job search, or set aside a weekend to read a book draft by someone I barely know. Saying "no" has set me free.