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完形填空（每小题1分）
Chinese people take enormous pleasure in the physicality of what they eat another reason for their adventurous approach to ingredients. Good food, in a Chinese context,is about 1 as much as flavour.It is a(n) 2 dialogue between the food and the lips, teeth and tongue. A successful dish must hit all the targets of color, fragrance, flavour and form. It should first delight the eyes with its beauty, then the nose with its scent, the tongue with its tastes and the palate(味蕾) with its material qualities.Kougan 3 'mouthfeel’-is an essential part of enjoyment of eating which is an all-embracing sensory experience.
Anyone who grew up in a western culinary tradition may wonder, quite to eat a duck's tongue, or a fish tail. There's even less reasonably, why meat on a duck's tongue than there is on a fish tail: none at all, 5 . It is a tiny, fiddly(微小而难处理的) thing, barely more than a few bones and cartilage(软骨)encased in rubbery skin. Eating it with a knife and fork seems 6 because only with your teeth and lips, assisted by your hands, can you strip that tiny piece of meat from such a part. It makes no sense at all in terms of western gastronomy(美食学),which tends to avoid 7 and prize neat flesh. Why trouble yourself with all the efforts for a so little reward?
According to the traditional English good English good manners, you must eat as silently as possible. You must cut the food upon the plate and raise a(n) 8 piece to your lips. It is rude to take a single bite from something huge impaled on your fork and then lay it down again, You cannot spit out bones, or raise your 9 to your lips to catch them. Something as complex as a tail, tongue dinner-or claw is not just inedible, but it is also quite 10 ,challenging you to eat it politely. At an English dinner party, it's embarrassing to end up with something unswallowable in your mouth; you have to find a subtle way to remove a bone or a piece of cartilage
11 , to hide it beneath your knife or in your pocket.
However,in China,eating is much more 12 .Table manners are rather simple and intuitive, You have a single pair of chopsticks rather than a whole battery of knives, forks and spoons. There may also be a spoon on the side for soup.but you can sip directly from the bowl if you like. Graceful eating primarily centers around showing 13 for others, rather than following formal rules. It's not at all unseemly to enjoy the tangible(真实可感的) pleasures of the table. A few audible sips and slurps(啜食声)won't cause offence somewhere 14 , and in a casual restaurant, anything goes: you may even be given plastic gloves so you can really 15 , tearing apart and biting a rabbit's head or a pile of crayfish (小龙虾) without hesitation.
Quoted and Revised from Fuchsia Dunlop's Invitation to a Banquet.
1.A. nutrition B. authenticity C. culture D.texture
2.A. constructive B. humorous C. lively D. indirect
3.A. obviously B. Literally C.symbolically D. vaguely
4.A. claim B. Bother C. pretend D. afford
5.A. in fact B. on average C. after all D. by luck
6.A. practical B. efficient C.impossible D. elegant
7.A. purity B. uniformity C.preciseness D.complication
8.A. equally-cut B. bite-sized C. oddly-shaped D. thick-sliced
9.A. plate B. table C. service D. menu
10.A. decorative B. instructive C. attractive D. obstructive
11.A. secretly B. inattentively C. painfully D. clumsily
12.A. social B. diverse C. relaxing D. ceremonial
13.A. gratitude B. sympathy C.consideration D.determination
14.A. public B. convenient C.remote D.smart
15.A. hold back B. dive in C. pull out D. set aside
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