题型:阅读理解 题类:常考题 难易度:普通
江西省抚州市临川区第一中学2018届高三上学期英语期中考试试卷
All Alice Waters wanted was bread, jam and lettuce that tasted real, with a cup of good coffee or a glass of wine on the side. The founder of Chez Panisse, the California restaurant famous for launching the farm-to-table movement, certainly didn't plan to start a revolution.
Returning to the United States in 1965 after studying in France, Waters missed the delicious food and community of the little cafes where she spent most of her time. “The United States was a land of frozen food, so eating even just fresh bread and jam was an extremely pleasant surprise to me,” says Waters. “And spending time in restaurants with friends… it was very important to me.”
One day, an idea struck Waters that maybe her cooking and sense of community could help her make some money. Believing they could do anything, she and a group of friends raised money, found a house in Berkeley and opened a little restaurant called Chez Panisse in 1971.
Most ingredients Waters could find were from industrial farms. They tasted totally different from the ones her parents planted during World War II and the ones she had enjoyed in France. Thus she began a search for suppliers who would grow good ingredients.
“I was looking for taste. And I couldn't find taste until I met the local organic farmers who were growing vegetables for flavor,” Waters recalls. “I realized that I would be dependent on them for the success of my restaurant.”
At first, the finances were a disaster. If any of the ingredients didn't taste right, chefs threw them out. Staff had to taste the wine to sell it. That meant thousands of dollars of wine disappeared on a regular basis. People who offered ingredients were given meals in trade.
But Chez Panisse had lines out of the front door from the very first night. Waters' sense of taste and her dedication to making the best food possible kept people coming back. It didn't take long for Chez Panisse to catch the attention of foodies (“吃货”). Throughout its existence, the restaurant has earned the highest praise of many critics. It has sometimes been called the best restaurant in America.
Now 72, Waters is not content with staying at home and cooking in her kitchen. Last September, she flew to Washington D. C., to meet members of Congress to discuss the benefits of free lunch for all schoolchildren.
Many people have called Waters unrealistic over the course of her 45-year fight for good food. Nevertheless, her single-mindedness ended up sparking a farm-to-table movement. “She didn't start Chez Panisse to change the world,” said Marion Nestle, a New York University nutrition professor. “But what she did was absolutely revolutionary. She's a force and deserves every bit of recognition that comes her way.”
① the great flavor of its dishes
② the ideal location of the restaurant
③ the huge effort Waters put into her cause
④ support from multiple foodies
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