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A．Ordering a typing machine.B．Sitting for a contest.C．Making an appointment.D．Applying
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A．She is sure John is joking.B．She believes John may sell his shop.C．She thinks John w
Americans and Food
An unusual but timely cartoon recently appeared in the local newspaper. The single panel showed a gravel pit operation with piles of raw earth and large cranes. Next to one of the cranes stood the owner of the gravel pit—a grizzled, tough-looking character, hammer in hand, pointing proudly to the new sign he had just tacked up. The sign road, "Fred's Fill Dirt and Croissants." The cartoon illustrates an interesting phenomenon: the changing food habits of Americans. Our meals used to consist of something like homecooked pot roast, mashed potatoes laced with butter and salt, a thick slice of apple pie topped with a healthy scoop of vanilla ice cream—plain, heavy meals, cooked from scratch, and eaten leisurely at home. But America has changed, and as it has, so have what we Americans eat and how we eat it.
We used to have simple, unsophisticated tastes and looked with suspicion at anything more exotic than a hamburger. Admittedly, we did adopt some foods from the various immigrant groups who flocked to our shores. We learned to eat croissants, those small, sweet French bread rolls, and also Chinese food and pizza, but in the last few years, the international character of our diet has grown tremendously. We can walk into any mall in Middle America and buy Mexican food like pita bread and tacos. Such foods are often changed on their journey from exotic imports to ordinary "American" meals, but the imports are still a long way from hamburger on a bun.
Why have we become more worldly in our tastes？ For one thing, television blankets the country with information about new food products and trends. Viewers in rural Montana know that the latest craving in Washington, D.C. is Cajun cooking and that something called tofu is now available in the local supermarket. Another reason for the growing international flavor of our food is that many young Americans have traveled abroad and gotten hooked on new tastes and flavors. Backpacking students and young professionals vacationing in Europe come home with a taste for authentic French bread or German beer. Finally, continuing waves of immigrants settle in the cities where many of us live, causing significant changes in what we eat. Vietnamese, Haitians, and Thais, for instance, bringing their native foods and cooking styles with them and eventually open small markets or restaurants. In time, the new food will become Americanized enough to take its place in our national diet.
Our growing concern with health has also affected the way we eat. For the last few years, the media have warned us about the dangers of our traditional diet, high in salt and fat, low in fiber. The media also began to educate us about the dangers of processed foods pumped full of chemical additives. As a result, consumers began to demand healthier foods, and manufacturers started to change some of their products. Many foods, such as lunch meat, canned vegetables, and soups, were made available in low-fat, low-sodium versions. Whole-grain cereals and high-fiber breads also began to appear on the grocery shelves. Moreover, the food industry started to produce all-natural products—everything from potato chips to ice cream—without additives and preservatives. Not surprisingly, the restaurant industry responded to this switch to healthier foods, luring customers with salad bars, broiled fish, and steamed vegetables.
Our food habits are being affected, too, by the rapid increase in the number of women working outside the home. Sociologists and other experts believe that two important factors triggered this phenomenon: the women's movement and a changing economic climate. Women were assured that it was acceptable, even rewarding, to work outside the home; many women also discovered that they had to work just to keep up with the cost of living. As the traditional role of homemaker changed, so did the way families ate. With Mom working, ther
Section B
Directions: There are 2 passages in this section. Each passage is followed by some questions or unfinished statements. For each of them there are four choices marked A, B, C and D. You should decide on the best choice.
In many ways, though, definition of such skills is quite unnecessary for an analysis of policing. It is really most unlikely that the average police officer will ever in his career perform. or even witness those detective skills that he has enjoyed in countless TV productions. The reason for this is simply that the vast majority of crimes are usually either very likely to be solved by routine investigation or they are very unlikely to be solved at all. Fortunately, the clear-up rate for serious crimes tends to be very high. Zander(1979) has shown why. In his study of old bailey cases, the identity of the defendant(被告) seems to have been reasonably clear in 87% of cases. Morgan(1980 and ongoing) has shown that well over 92% of crimes known to the police are discovered by the public who provide the majority of decisive information. In Morgan's study, crimes that were "solved" contained in their crime files over twice the amount of qualitative information as crimes that were not "solved". The various bits of information in the crime files were each rated by experienced police investigators on a Likert scale of value in terms of probability of detection, "solving" of the crime. In this, where information was provided by the public during a police interview, the information was believed to the police "since it was fait that in an interview genuine police skills are involved in the collection of information." Evidently this method can be justified thus, but will necessarily overestimate the police role. Nevertheless, in this analysis of crime files it was shown that in cases where crimes were solved, the public still provided nearly twice the amount of information as the police.
It is very likely that the part previous to this passage is about ______.
听力原文：M: You must be pretty excited about your trip to Europe. When is it that you're leaving？
W: In just three weeks, and I am excited! But there aye still a few things I need to do before I go.
M: Like what？
W: Like renewing my passport, going to the travel agency, buying my plane tickets, and figuring out what to do with my apartment while I'm gone.
M: You're not going to give it up, are you？
W: No way! I'll never find another apartment around here! But I don't like the idea of paying three month's rent on an empty apartment, either.
M: I don't blame you. Perhaps you could sublet it.
W: Yes, but who to？
M: Hmm, let me think. Oh, I know, just a person, an old colleague of mine, Jim Thomas is coming here to do some research this summer, from June through August.
W: Well, that's exactly when I'll be away. It sounds ideal. As long as the landlord agrees.
M: Tell you what. I'll be calling Jim later this week anyway, so I'll mention it to him then.
W: Wall, thanks, Bill. Let me know what happens. That extra money would really come in handy.
(20)
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