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Passage1
题材：历史类
新旧情况：旧题 22308
题目：The history of tea
题型：list of headings 8 + 细节配对*5
文章大意：
A The story of tea began in ancient China over 5,000 years ago.According to legend,Shen Nung,an early emperor was a skilled ruler,creative scientist and patron of the arts.His far-sighted edicts required,among other things，that all drinking water be boiled as a hygienic precaution.One summer day while visiting a distant region of his realm,he and the court stopped to rest.In accordance with his ruling,the servants began to boil water for the court to drink.Dried leaves from the near by bush fell into the boiling water,and a brown liquid was infused into the water.As a scientist,the Emperor was interested in the new liquid,drank some,and found it very refreshing.And so,according to legend,tea was created.
B Tea consumption sprcad throughout the Chinese culturc rcaching into every aspect of the soeiety. In 800 A.D. Lu Yu wrote the first definitive book on tea. the Ch'a Ching. This amazing man was orphaned as a child and raised by scholarly Buddhist monks in one of China's finest monasteries. Patronized by the Emperor himself his work clearly showed the Zen Buddhist phi1osophy to which he was exposed as a child. It was this form of tea service that Zen Buddhist missionaries would later introduce to imperial Japan,
The first tea seeds were brought to Japan by the retuning Buddhist priest Yeisei. Who had seen the vaIue of tea in China in enhancing religious mediation. As a result. he is known as the"Father of Tea" in Japan, Because of this early association, tea in Japan has always been associated with Zen Buddhism. Tea received almost instant imperial sponsorship and spread rapidly from the roya1 court and monasteries to the other sections of Japanese society
C、 Tea was elevated to an art form resulting inlhe creation of the Japanese Tea Ceremony(”Cha-no-yu” or”the hot water for tea"). The best description of this complex art form was probably written by the Irish_Greek journalist_historian Lafcadio Heam, one of the few foreigners ever to be granted Japanese citizenship during this era. He wrote from personal observation, “The Tea ceremony requies years of training and practice to graduate in art_yet the whole of this art, as to its detail, signifies no more than the making and serving of a cup of tea. The supremely important matter is that the act be performed in the most perfect, most polite, most gracefu1, most charming manner possible”
Such a purity of form, of expression prompted the creation of supportive arts and services. A special form of architccture(chaseki)developed for”tea houses”, based on the duplication of the simplicity of a forest cottage. The cuItural/artistic hostesses of Japan, the Geishi, began to specializc in the presentation of the tea ceremony. As more and more people became invoIved in the excitement surrounding tea. the purity of the origina1 Zen concept was lost. The tea ceremony became corrupted, boisterous and highly embelliished.“Tea Toumaments” were held among the wealthy where nobles competed among each other for rich prizes in naming various tea blends. Rewarding winners with gifts of silk. armor, and jewelry was totally alien to the original Zen attitude of the ceremony.
Three great Zen priests restored tea to its original place in Japanese society. One of them is Sen-no Rikkyu (1521-1591)-priest who set the rigid standards for the ceremony, largely used intact today. Rikyo was successful in influencing the Shogun Toyotomi Hideyoshi,who became Japan’s greatest patron of the “art of tea”.Abrilliant general, strategist, poet, and artist this unique leader facilitated the fina and complete integration of tea into the pattern of Japanese life. So complete was this acceptance, that tea was viewed as the ultimate gift, and warlords paused for tea before battles.
D While tea was at this high level of development in both Japan and China, information concernig this then unknown beverage began to filter back to Europe. Earlier caravan leaders had mentioned it, but were unclear as to its service format or appearance.(One reference suggests the leaves be boiled, salted, buttered, and eaten!)The first European to personally encounter tea and write about it was the Portuguese Jesuit Father Jasper de Cruz in 1560.Portugal,with her technologically advanced navy, had been successful in gaining the first right of trade with China. It was as a missionary on that first commercial mission that Father de Cruz had tasted tea four years before.
The Portuguese developed a trade route by which they shipped their tea to Lisbon, and then Dutch ships transported it to France, Holland. And the Baltic countries. (At that time Holland was politically affiliated with Portugal. When thls alliance was altered in 1602, Holland, wilh her excellent navy, entered into full Pacific trade in her own right.)
(IELTS test papers offered by ipredicting.com, copyright)
E Because of the success of the Dutch navy in the Pacific. tea became very fashionable in the Dutch capilal, the Hague. This was due in part lo the high cost of the tea(over $100 per pound) which immediately made il the domain of the wealthy.
f Slowly, as the amount of tea imported increased. the price fell as the voIume of sale expanded. lnllially available to the public in apothecaries a1ong with such rare and new spices as ginger and sugar. by 1675 it was available in common food shops throughout Holland. As the consumption of tea incrcased dramatically in Dutch society. doctors and univcrsilv authorilies argued back and forth as to the negativc and/or positive benefits of lea. Known as “tea heretics". the public largely ignored the scholarly debate and continued to enjoy their new bevcrage though the controversy lasted from 1635 to roughly l657. Throughot this period France and Holland led Europe in the use of tea.
G As the craze for things oriental swept Europe, tea became part of the way of life. The social critic Marie de Rabutin-Chantal, the Marquise de Seven makes the first mention in 1680 of adding milk to tea .During the same period, Dutch inns provided the first restaurant service of tea. Tavern owners would furnish guests with a porable tea set comp; ete with a heating unit, The independent Dutchman would then prepare tea for himself and his friends outside in the tavern’s garden. Tea remained popular in France for only about fifty years, being replace by a stronger perference for wine, chocolate, and exotic coffees.
Great Britain was the last of the three grea sea-faring nations to break into the Chinese and East Indian trade routes. This was due in part to the unsteady ascension to the throne of the Stuarts and the Cromwellian Civil War. The first samples of tea reached England between 1652 and 1654.Tea quickly proved popular enough to replace ale as the national drink of England.
As in Holland, it was the nobility that provided the necessary stamp of approval and so Insured its acceptane. King Charles II had married, while in exile, the Portuguese Infanta Catherine de Braganza(1662).Charles himself had grown up in the Dutch capital. As a result, both he and his Portuguese bride were confirmed tea drinkers. When the monarchy was re-established, the two rulers brought this foreign tea tradition to England with them.(IELTS test papers offered by ipredictiong.com, copyright)
H Imperial Russia was attempting to engage China and Japan in trade at the same Time as the East Indian Company. The Russian interest in tea began as early as 1618 When the Chinese embassy in Moscow presented several chests of tea to Czar Alexis, By 1689 the Trade Treaty of Newchinsk established a common border between Russia And China, allowing caravans to then cross back and forth freely. Still, the journey was Not easy. The trip was 11,000 miles long and took over sixteen months to complete. The Average caravan consisted of 200 to 300 camels.AS a result of such factors, the cost of tea was Initially prohibitive and available only to the wealthy. By the time Catherine the Great died(1796),the price had dropped some, and tea was spreading throughout Russian society.
Questions 1-8
Reading passage 1 has eight paragraphs, A-H
Choose the correct headings for paragraphs A-H from the list of headings below. Write the correct number, i-x, in boxes 1-8 on your answer sheet.
List of Headings
i Good or bad oftea
Ii Tea ritual
iii Difficulties of import
iv Religious objection of tea
v A chance discovery
vi In and out of fashion
vii A luxury thing
viii shortage of supply
x News of tea going to new continent
Paragraph A
Paragraph B
Paragraph C
Paragraph D
Paragraph E
Paragraph F
Paragraph G
Paragraph H
Questions 9-13
Use the information in the passage to match the country(listed A-G) with statements below. Write the appropriate letters A-G in boxes 9-13 on your answer sheet.
A France
B Ho11and
C Japan
D China
E Britain
F Russia
G Portugal
9 house designed particularly for tea drinking
10 tea being substituted after a short period
11 using animals for tea transportation
12 popularity of tea despite of some dispute
13 favor of tea for ruler's specialized knowledge
部分答案回忆:
1.V
2. viii
3. ii
4. x
5. vii
6. iv
7. vi
8. iii
9. C
10. E
11.F
12. B
13. D
Passge2
题材:科技类
新旧情况:旧题22308
题目: Bestcom电话转換系统
题型:判断6+国表7
文章大意:
Bestcom2
CONSIDERATE COMPUTING
A"YOUR BATTERY IS NOW FULLY CHARGED," ANNOUNCED THE LAPTOP COMPUTER to its owner, Donald A. Norman, with enthusiasm-perhaps even a hint of pride?-in its synthetic voice. To be sure, distractions and multitasking are hardly new to the human condition. "A complicated life, continually interrupted by competing requests for attention, is as old as procreation," laughs Ted Selker of the Massachusetts Institute of Technology Media Lab. But increasingly, it is not just our kids pulling us three ways at once; it is also a relentless barrage of e-mail, alerts, alarms, calls, instant messages and automated notifications, none of them coordinated and all of them oblivious to whether we are busy-or even present. "It's ridiculous that my own computer can't figure out whether I'm in front of it, but a public toilet can," exclaims Roel Vertegaal of Queen's University in Ontario.
B Humanity has connected itself through roughly three billion networked telephones, computers, traffic lights- even refrigerators and picture frames- because these things make life more convenient and keep us available to those we care about. So although we could simply turn off the phones, close the e-mail program, and shut the office door when it is time for a meeting or a stretch of concentrated work, we usually don't. We just endure the consequences.
C Numerous studies have shown that when people are unexpectedly interrupted, they not only work less efficiently but also make more mistakes. 'It seems to add cumulatively to a feeling of frustration," Picard reports, and that stress response makes it hard to regain focus. It isn't merely a matter of productivity and the pace of life. For pilots, drivers, soldiers and doctors, errors of inattention can be downright dangerous. "If we could just give our computers and phones some understanding of the limits of human attention and memory, it would make them seem a lot more thoughtful and courteous," says Eric Horvitz of Microsoft Research. Horvitz, Vertegaal, Selker and Picard are among a small but growing number of researchers trying to teach computers, phones, cars and other gadgets to behave less like egocentric oafs and more like considerate colleagues.
D To do this, the machines need new skills of three kinds: sensing, reasoning and communicating. First a system must sense or infer where its owner is and what he or she is doing. Next it must weigh the value of the messages it wants to convey against the cost of the disruption. Then it has to choose the best mode and time to interject. Each of these pushes the limits of computer science and raises issues of privacy, complexity or reliability. Nevertheless, "attentive" computing systems have begun appearing in newer Volvos and IBM has introduced Websphere communications software with a basic busyness sense. Microsoft has been running extensive in-house tests of a much more sophisticated system since 2003. Within a few years, companies may be able to offer every office worker a software version of the persona1 receptionist that only comer-suite executives enjoy today. But if such an offer should 1and in your inbox, be sure to read the fine print before you sign. An attentive system by definition, is one that is always watching. That considerate computer may come to know more about your work habits than you do.
E Most people aren't as busy as they think they are, which is why we can usua11y tolerate interruptions from our inconsiderate electronic paraphernalia. James Fogarty and Scott E. Hudson of Carnegie Me11on University recently teamed up with Jennifer Lai of IBM Research to study 10 managers, researchers and interns at work. They videotaped the subjects and periodica11y had them rate their "interruptibility" The amount of time the workers spent in leave-me-a1one mode varied from person to person and day to day, ranging from 10 to 51 percent. On average, the subjects wanted to work without interruption about one third of the time. In studies of Microsoftemp1oyees, Horvitz has similarly found that they typically spend more than 65 percent of their day in a state of low attention.
F today's phones and computers, which naively assume that the user is never too busy to take a call, read an email, or click "OK" on an alert box, thus are probably correct about two thirds of time. To be useful, then, considerate systems will have to be more than65 percent accurate in sensing when their users are near their cognitive limits. Bestcom /Enhanced Telephony, a Microsoft prototype based on Horvitz's work, digs a little deeper into each user's computer to find clues about what they are up to. Microsoft launched an internal beta test of the system in mid-2003. By last Oetcher, Horvitz says, about3.800 people were using the system to field their incoming phone calls.
G Horvitz himself is one of those testers, and while we talk in his office in Redmond. Wash, Bestcom silently handles one call after another. First it checks whether the caller is listed in his address book, the company directory, or its 1og of people he has ca11ed recently Triangulating these sources, it tries to deduce theirrelationship. Family members, supervisors and people he ca11ed earlier today ring through. Others see a message on their computer that he is in a meeting and won't be available until 3 PM. The system scans Horvitz's and the caller's calendar and offers to reschedule the call at a time that is open for both. Some callers choose that option; others leave voice mail. E-mail messages get a similar screening. When Horvitz is out of the office, Bestcom automatically offers to forward selected callers to his cellphone-unless his calendar and other evidence suggest that he is in a meeting.
H Most large companies already use camputerized phone systems and standard calendar and contact management software, so tapping into those "sensors" should be straightforward. Not all employees will like the idea of having a microphone on all the time in their office, however, nor will everyone want to expose their datebook to some program they do not ultimately control. Moreover, some managers might be tempted to equate a "state of low attention" with" goofing off' and punish those who seem insufficiently busy
Questions 14-19
Do the following statements agree with the information given in Reading Passage2?
Inboxes14-19 On your answer sheet, write
TRUE if the statement is true
FALSE if the statement is false
NOT GIVEN if the information is not given in the passage
14 According to Ted Selker, human reproduction has been disturbed throughout history.
15 If people are interrupted by ca11s or E-mails, they usua11y put up with it instead of feeling sickness.
16 Microsoft are now investigating a software which is compatible with ordinary office.
17 People usua11y have misperception about whether they are busy or not.
18 Experts in Carnegie Me11on University conducted a research observed all occupations of IBM.
19 Current phone and computer system has a shortcut key for people receive information immediately
Questions20-26
bswer the questions in the diagram be1ow.
Choose NO MORE THAN THREE WORDS AND/OR ANUMBER from the passage for each answer.
Bestcom Working Process:
部分答案回忆：
14.True
15.True
16.False
17.Not Given 18.False
19. True
20.clues
21.relationship
22.message
23. reschedule
24. voicemail
25. ce11phlone
26. meeting
Passage3
题材:历史类
新旧情况: 旧题22125
题目: What cookbooks reaIly teach us
题型:摘要3+段落信息配对5+细节配对5
文章大意:
What Cookbooks really teach us
A Shelves bend under their weight of cookery books. Even a medium-sized bookshop contains many more recipes than one person could hope to cook in a lifetime. Although the recipes in one book are often similar to those in another, their presentation varies wildly, from an array of vegetarian cookbooks to instructions on cooking the food that historical figures might have eaten. The reason for this abundance is that cookbooks promise to bring about a kind of domestic transformation for the user. The daily routine can be put to one side and they liberate the user, if only temporarily. To follow their instructions is to turn a task which has to be performed every day into an engaging, romantic process. Cookbooks also provide an opportunity to delve into distant cultures without having to turn up at an airport to get there.
B The first Western cookbook appeared just over 1,600 years ago. De re coquinara(it means concerning cookery’)is attributed to a Roman gourmet named Apicius. It is probably a compilation of Roman and Greek recipes, some or all of them drawn from manuscripts that were later lost. The editor was sloppy, allowing several duplicated recipes to sneak in. Yet Apicius’s book set the tone of cookery advice in Europe for more than a thousand years. As a cookbook it is unsatisfactory with very basic instructions. Joseph Vehling, a chef who translated Apicius in the 1930s,suggested the author had been obscure on purpose,in case his secrets leaked out.
C But a more likely reason is that Apicius’s recipes were written by and for Professional cooks, who could follow their shorthand. This situation continued for Hundreds of years. There was no order to cookbooks: a cake recipe might be Followed by a mutton one. But then, they were not written for careful study. Before the 19th century few educated people cooked for themselves.
D The wealthiest employed literate chefs; others presumably read recipes to their servants. Such cooks would have been capable of creating dishes from the vaguest of instructions. The invention of printing might have been expected to lead to greater clarity but at first the reverse was true. As words acquired commercial value, plagiarism exploded. Recipes were distorted through reproduction. A recipe for boiled capon in The Good Huswives Jewell, printed in 1596,advised the cook to add three or four dates. By 1653,when the recipe was given by a different author in A Book of Fruits&Flowers, the cook was told to set the dish aside for three or four days.
E The dominant theme in 16th and 17th century cookbooks was order .Books combined recipes and household advice, ontheassumption that a we11-made dish, a wel1-ordered larder and we11- disciplinlid children were equally important. Cookbooks thus became a symbol of dependability in chaotic times. They hardly seem to have been affected by the English civil war or the revolutions in America and France.
F In the 1850s Isabella Beeton published The Book of Household Management. Like
Earlier cookery writers she plagiarized freely, lifting not just recipes but Philosophical observations from other books. If Beetons recipes were not wholly new, though, the way in which she presented them certainly was. She explains when the chief ingredients are most likely to be in season ,how long the dish will take to prepare and even how much it is likely to cost. Beetons recipes were well suited to her times. Two centuries earlier, an understanding of rural ways had been so widespread that one writer could advise cooks to heat water until it was a little hotter than milk comes from a cow. By the 1850s Britain was industrializing. The growing urban middle class needed details, and Beeton provided them in full.
G In France, cookbooks were fast becoming even more systematic. Compared with Britain, France had produced few books written for the ordinary householder by the end of the 19th century. The most celebrated French cookbooks were written by superstar chefs who had a clear sense of codifying a unified approach to sophisticated Frech cooking. The 5,000 recipes in Auguste Escoffiers Le Guide Culinaire(The Culinary Guide),published in 1902,might as well have been written in stone, given the book’s reputation among French chefs, many of whom still consider it the definitive reference book.
H What Escoffier did for French cooking, Fannie Farmer did for Amcrican home cooking, She not only syntheslsed American cuisine; she elevated it to the status of science.' Progress in civilisation has been accompanied by progress in cookery,' she breezily announced in The Boston Cooking_School Cook Book、 before launching into a collection of recipes that sometimes resembles a book of chemistry experiments. She was occasionally over-fussy. She explained that currants should be picked between June 28th and July 3rd, but not when it is raining. But in the main her book is reassuringly authoritative. Its recipes are short with unnecessary chat and no unnecessary spices.
I ln1950 Mediterranean Food by Elizabeth David launched a revolution in cooking advice in Britain. ln some ways Mediterranean Food recalled even older cookbooks but the smells and noises that filled David's books were not mere decoration for her recipes. They were the point of her books. When she began to write, many ingredients were not widely available or affordable. She understood this,, acknowledging in a later edition of one of her books that even if people could not very often make the dishes here described. it was stimulating to think about them. ''David's books were not so much cooking manuals as guides to the kind of food people might we]1 wish to eat,
Questions 14_16
Complete the summary below Choose N0 MORE THAN TW0 WORDS from the passage for each answer. Write your answers in boxes 14-16 on your answer sheet.
Why are there so many cookery books?
There are a great number more cookery books published than is really necessary and it is their 14__________which makes them differ from each other. There are such large numbers because they offer people an escape from their 15_________and some give the user the chance to inform themselves about other16__________________
Questions17-21
Reading Passage has nine paragraphs, A-I. Which paragraph contains the following information? Write the correct letter, A-I, inboxes 17-21 on your answer sheet. NB You may use any letter more than once.
17 cookery books providing a sense of stability during periods of unrest
18 details in recipes being altered as they were passed on
19 knowledge which was in danger of disappearing
20 the negative effect on cookery books of a new development
21 a period when there was no need for cookery books to be precise
Questions22-26
Look at the fo11owing statements(Questions22-26) and list of books(A-E) be1ow. Match each statement with the correct book, A-F. Write the correct letter, A-E, in boxes 22-26 on your answer sheet.
22 Its recipes were easy to follow despite the writer's attention to detail.
23 Its writer may have deliberately avoided passing on details.
24 It appealed to ambitious ideas people have about cooking.
25 Its writer used ideas from other books but added additional related information 26 It put into print ideas which are still respected today.
26 It put into print ideas which are still respected today.
List of cookery books
A De re coquinara
B The Book of Household Management
C Le Guide Culinaire
D The Boston Cooking_ School Cook Book
E Mediterranean Food