問題詳情

46-50         Three days a week, a retired agricultural officer named Teodoro sets to work in the back of whatwas once a small roadside shop about an hour and a half south of Rome, making a cheese that hastwice come close to extinction. Using a stirring stick and a large aluminum vat, he curdles sheep’smilk into small wheels of cheese, which he shapes by hand and sets on a table to dry. Il Conciato diSan Vittore, as the cheese is called, represents the deepest roots of Italian culinary production—smallscale, artisanal, steeped in history. Yet the chances for its survival would be slim if not for a recentpartnership with an Italian business operating on a vastly different scale: the newly opened Eatalysupermarket in central Rome.         With four floors of aisles and restaurants connected by moving walk ways and glass elevators,the location is the gourmet chain’s newest and biggest, a flagship in the Italian capital to complementits branches in New York City, Tokyo, Torino and Milan. Mario Batali, a partner in the booming NewYork outpost, has turned Eataly into a hit by selling Americans on the appeal of traditional Italianculture. Eataly, in fact, is much more than that. With its big-box décor, globe-spanning ambitions andinnovative marketing, it represents an opportunity for Italians to reclaim a culinary heritage that’sslipping away. On the broad spectrum of food culture, Eataly and Il Conciato di San Vittore are aworld apart, yet each would be lost without the other.         Until a couple of generations ago, Italy was still largely an agricultural country, and many peoplemade their own cheeses, hams, jams and sauces. Those who didn’t buy them from small vendors intheir local market. But industrialization and urbanization have withered those links to the land.Women have left the kitchen for the workplace. Morning markets have given way to grocery stores.Small-scale artisans have succumbed to national producers’ economies of scale. In 1996 roughly 40%of Italy’s food was sold by small, traditional retailers. A decade later that percentage had been cut inhalf. “Nobody wanted to go to the market any more, where it smelled and you were pressed insidewith others,” some commented.
46. What is “Il Conciato di San Vittore”?
(A) It’s the name of a retailer.
(B) It’s the name of a great chef.
(C) It’s the name of a dairy product.
(D) It’s the name of a European city.
(E) It’s the title of an Italian food chain store.

參考答案

答案：C
難度：簡單0.785714
統計：A(2),B(2),C(22),D(1),E(1)

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