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文化万象:英语视听说(高级篇)(高级实用英语系列教材)

作  者:范鹏 薛朝凤 著

出版时间:2016-06-28 字  数:378 千字
书  号:226255 ISBN:978-7-300-22625-5
页  数:134 包  装:平装
印  次:1-2 译 者:

所属分类: 外语分社>> 图书中心>> 外语部分类>> 本科生英语教材>> 非英语专业本科教材>> 高级实用英语系列教材

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内容简介

本教材围绕与文化相关的主题材料作为编写内容,涵盖的主题有:神话、艺术、文学、习俗、饮食、健康、节日、婚姻、旅游、影视、教育、网络、访谈等等。在结合丰富多彩的主题材料基础上,设计层级性的训练项目。让学生在了解英美文化的同时提高其英语听、说、写、译的水平。

作者简介

范鹏,讲师,英语语言文学硕士学位,现为上海外国语大学国际关系专业在读博士,2007年起在华东政法大学外语学院任教,长期从事大学英语的教学工作,近年来在国内外发表论文译文多篇。

章节目录

Chapter 1 Food
Chapter 2 Travel on the Planet—the African Stop
Chapter 3 Metropolises and Urban Life
Chapter 4 Movies, TV Series and More
Chapter 5 Internet
Chapter 6 Literature
Chapter 7 Art
Chapter 8 Celebrities

精彩片断

Chapter 1 Food
Chapter 1 Famous Quotes
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. — William Osler
我们都是饮食上的罪人,我们所吃的东西只有极少部分为我们提供所需的营养,其余的都浪费了,也损失了能量。 ——威廉· 奥斯勒
All happiness depends on a leisurely breakfast. —John Gunther
一切幸福取决于一顿悠闲的早餐。 ——约翰· 巩特尔
Great eaters and great sleepers are incapable of anything else that is great.— Henry IV of France
吃得多又睡得多,不能担当得多。 ——法国亨利四世
Part 2 Background Knowledge
(1)Turkey
Vocabulary
posh [pɒʃ] adj. 漂亮的;时髦的
pump [pʌmp] v. 打气;抽水
fluffy [‘flʌfE] adj. 蓬松的;毛茸茸的
brood [bru:d] v. 孵化;沉思

It’s a crisp and sunny morning in southeast England and reeling their heads just beyond the valley are poshest turkeys in town. These gossiping birds live a life of luxury here, enjoying 72 acres of private land, and even listen to Gary Barlow.
But behind these pumped turkeys is a business that has required years of hard work, which Tom Copas knows all too well.
I left school. I wasn’t particularly useful. And my father thought I should have something to do. So he went and saw a friend of his and bought some turkeys and set me on to look after them.
Behind demand for these turkeys is a combination of feed costs and a desire for all things fluffy and organic. Here they sell them on the so-called traditional methods.
The welfare standards are above and beyond anything that we can do. Everything’s done traditionally. So all the bedding up is done by hands. So we don’t use a lot of machinery.
Steve Hellings has spent 16 years giving turkeys a happy life before the dreaded festive season arrives.
It is hard in a way but also nice in a way. It’s very rewarding because every day they are alive and I’m worrying about them. I’m worrying whether something scares them in the night. I’m worrying about whether the fox is around. So when we actually slaughter the birds, it’s a huge relief.
He’s even taking on new employees—turkey dogs Pip and Cares to herd the flock. But when it comes to plucking the Copas family hire on mass.
Apart from the office, we have three people working in the business all year round now. But at Christmas time that goes up to something like 150 towards 200 sometimes here.
These are all seasonal highly skilled workers. Fruit-pickers from across Europe looking for a job to carry them until the following year.
They are here for a period about 23 days, which they go to the first process which is to slaughter and hang the birds. And then they have graded and weight-ranged. And then a fortnight later, they go through them again, and to slay them and prepare them for the oven, and pack the morning presentation boxes.
Raising turkeys is a very seasonal business which begins earnest in May and ends in December. So to combat this the Copas family has found a way to diversify the company. Now turkey still accounts for roughly 50% of their business. But now they are hoping this brood of chickens will help bring in revenue way beyond Christmas lunch.
We have quite a lot of… we sort of have been either in the storage units and workshops, and more importantly prime offices curveting old farm balloons.
It’s one way you are thriving all year round. The other depends on these feathery fusspots whether they like it or not.
This may be a touch cruel, but hey, Merry Christmas!

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