2018年江苏高考阅读B篇解析及全文翻译
2018年江苏高考英语阅读B篇解析及全文翻译
原文：
In the 1760s, Mathurin Roze opened a series of shops that boasted (享有) a special meat soup called consommé. Although the main attraction was the soup, Roze’s chain shops also set a new standard for dining out, which helped to establish Roze as the inventor of the modern restaurant.
Today, scholars have generated large amounts of instructive research about restaurants. Take visual hints that influence what we eat: diners served themselves about 20 percent more pasta (意大利面食) when their plates matched their food. When a dark-colored cake was served on a black plate rather than a white one, customers recognized it as sweeter and more tasty.
Lighting matters, too. When Berlin restaurant customers ate in darkness, they couldn’t tell h
ow much they’d had: those given extra-large shares ate more than everyone else, but were none the wiser--they didn’t feel fuller, and they were just as ready for dessert.
Time is money, but that principle means different things for different types of restaurants. Unlike fast-food places, fine dining shops prefer customers to stay longer and spend. One way to encourage customers to stay and order that extra round: put on some Mozart (莫扎特). When classical, rather than pop, music was playing, diners spent more. Fast music hurried diners out. Particular scents also have an effect: diners who got the scent of lavender (薰衣草) stayed longer and spent more than those who smelled lemon, or no scent.
Meanwhile, things that you might expect to discourage spending -- “bad” tables, crowding, high prices -- don’t necessarily. Diners at bad tables -- next to the kitchen door, say --spent nearly as much as others but soon fled. It can be concluded that restaurant keepers need not “be overly concerned about ‘bad’ tables,” given that they’re profitable. As for crowds, a Hong Kong study found that they increased a restaurant’s reputation, su
ggesting great food at fair prices. And doubling a buffet’s price led customers to say that its pizza was 11 percent tastier.
58. The underlined phrase “none the wiser” in paragraph 3 most probably implies that the customers were ________.
A. not aware of eating more than usual
B. not willing to share food with others
C. not conscious of the food quality
D. not fond of the food provided
59. How could a fine dining shop make more profit?
pendingA. Playing classical music.
B. Introducing lemon scent.
C. Making the light brighter.
D. Using plates of larger size.
60. What does the last paragraph talk about?
A. Tips to attract more customers.
B. Problems restaurants are faced with.
C. Ways to improve restaurants’ reputation.
D. Common misunderstandings about restaurants.
解析：
58. 选A
关键句：When Berlin restaurant customers ate in darkness, they couldn’t tell how much they’d had: those given extra-large shares ate more than everyone else, but were none th
e wiser--they didn’t feel fuller, and they were just as ready for dessert.
翻译：当柏林餐馆的食客在黑暗的环境中用餐时，他们不知道自己已经吃了多少；那些得到超大份食物的人比其他人吃得更多，可没有一个人意识到这一点--他们没有觉得更饱，而且他们还要点甜点。
根据关键句可知食客没有意识到自己比往常吃得更多。所以选A。B项为不愿意和别人分享食物；C项为没有意识到食物的质量；D项为不喜欢所提供的食物。
59. 选A
关键句1：One way to encourage customers to stay and order that extra round: put on some Mozart (莫扎特). When classical, rather than pop, music was playing, diners spent more. Fast music hurried diners out.
翻译：一种鼓励用餐者停留并点更多食物的方法是：播放莫扎特的音乐。当餐厅播放古典音乐而不是流行音乐时，用餐者会掏更多的钱。
关键句1：Particular scents also have an effect: diners who got the scent of lavender (薰衣草) stayed longer and spent more than those who smelled lemon, or no scent.
翻译：特别的香味也有效果：闻到熏衣草香味的就餐者，比那些闻到柠檬香味或者没闻到香味的人待的更久。
根据关键句可知播放古典音乐或者闻到熏衣草香味可以使顾客待更久，从而获取更多的利润，所以A正确。C项在上一段讲过灯光暗一点才能使顾客吃得更多，从而获取更高的利润，所以C错误。D项在第二段有相关表达，但是指的是食物和盘子相匹配的时候，顾客会吃的更多，从而获取更高的利润，并不是说盘子大，所以D错误。
60. D
关键句：Meanwhile, things that you might expect to discourage spending --“bad” tables, crowding, high prices -- don’t necessarily.
翻译：与此同时，你觉得会减少人们话费的东西--“糟糕”的桌位、拥挤和高价格--并不一定会影响人们的消费额。
根据关键句以及本段下文内容可知，“糟糕”的桌位、拥挤和高价格未必会减少人们的花费，重点想表达人们关于餐厅的一些常见的误解。所以D正确。A项为吸引顾客的建议；B项为餐厅面临的问题；C项为改善餐厅名声的方法。
全文翻译：
在十八世纪六十年代，Mathurin Roze开了一系列饭店，主营一种叫做“清汤”的肉汤。虽然主要的吸引力在于汤，但Roze的连锁店也为外出就餐设定了新标准，这有助于确立Roze为现代餐厅的发明者。
今天，学者们已经对餐厅进行了大量有指导意义的研究。以影响进食的视觉暗示为例：当盘子与食物相配时，用餐者会多吃约20％的意大利面。当黑的蛋糕被放在黑盘子而不是白盘子上时，顾客认为它是更甜，更好吃。
灯光也很重要。当柏林餐厅的顾客在黑暗中进食时，他们无法分辨他们吃了多少：那些被给了特大份的人比其他人吃的都多，但没有人意识到——他们不觉得更饱，而且已经准备好吃甜点了。
时间就是金钱，但这个原则对于不同类型的餐厅意味着不同的东西。与快餐店不同，高级餐厅更喜欢顾客待久一点，进行消费。鼓励顾客留下来并额外再点一轮的方法之一是播放一些莫扎特钢琴曲。当古典音乐而不是流行音乐在播放时，就餐者消费的更多。快速的音乐赶着就餐者匆匆离去。特别的香味也有效果：闻到熏衣草香味的就餐者，比那些闻到柠檬香味或者没闻到香味的人待的更久。
同时，那些你认为可能抑制消费的事情——“差”餐位、人拥挤、价格过高——不一定是对的。以坐在厨房门旁边差餐位上的就餐者为例，他们消费的和其他人一样多，但离开的很快。可以得出结论，餐厅老板不需要“过分担心差餐位”，因为它们是能带来利润的。关于人拥挤，香港的一项研究发现，这增加了餐厅的声誉，暗示着食物美味，价格公道。一份自助餐的价格翻了一番，结果是顾客说它的比萨饼比其他比萨饼好吃11％。