高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste,求原文!

高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste,求原文!
高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste
高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste,求原文!

高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste高一英语必修2第六单元第一课课文原文（北师大版） 第一课名字叫A Matter of Taste,求原文!
Xu Beihong (1895-1953) was important in modern Chinese folk art.During
his lifetime,he developed the tradition of combining poetry with
painting.Between 1933 and 1940,he held several exhibitions in Asia and
Europe to promote Chinese art.Across this painting,named Racing
Horse,we can see a horse running at high speed like a missile across
the sky.On the left and right side of the painting,Xu cleverly drew in
black ink to show the moving hair on the horse's mane and tail.He also
used different shades of grey in a creative way to show the sweat along
the horse's body.The painting of dark and light colours is a favourite
of many art lovers.
Qi Baishi (1863-1957) was one of China's greatest painters.He worked
with wood during his early youth.Then between 1902 and 1909,he
travelled across the country and painted many pictures of scenery.His
interest changed later to simple pictures from everyday life,such as
vegetables,flowers,birds,and insects.Cabbage is a well-known example
of Qi's work.The tiny insect near the cabbage has some red on its
back.Its black eyes,which are fixed on the cabbage,show the
creature's interest in the vegetable.Qi Baishi's style of painting
often leaves the audience guessing and makes them use their imagination.
Chen
Yifei (1946-2005) was a very successful artist.His soft portraits of
beautiful women are very valuable.In 1997,one of his paintings sold
for US$503,000.The painting,named Poppy,is a typical example of
Chen's style.In the painting,a young woman sits alone and is deep in
thought.Her hand holding the fan is elegantly positioned above her
knees.To emphasise the woman even more,Chen adds a lot of detail to
the fan and the cloth of her dress,and chooses to paint the background
behind the woman black.

On her desk lay an apple next to a water glass and a tableau that said: "Look, everyone, my lifestyle is healthy!"
In the storeroom, though, out of sight of her co-workers, the woman had surreptit...

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On her desk lay an apple next to a water glass and a tableau that said: "Look, everyone, my lifestyle is healthy!"
In the storeroom, though, out of sight of her co-workers, the woman had surreptitiously wolfed down some chips not long before. She had concealed her desire for unhealthy food to avoid uncomfortable questions.
This is one of many anecdotes collected by Rheingold, a Cologne-based market research institute, for a study on eating habits in Europe and the United States that it presented earlier this month in Cologne during Anuga, an international food and beverage trade show.
Over the past few years, new fears, norms and taboos have formed in all areas of food and drinks, which are becoming increasingly significant in the marketing of the food and drink products," Rheingold says.
The study notes a fundamental dichotomy between what is known as "cool food" - food that is socially acceptable - and pleasurable "taboo food", whose consumption has become largely private.

A new study points to growing fears among people of being seen consuming "taboo", pleasurable foods and not "cool", socially acceptable ones. Tuweimei

The latter mostly includes products regarded as unhealthy, such as sweets, high-fat cheeses and sausage, fast food and soft drinks. They are either consumed with a guilty conscience or are given a veneer of healthiness and hence "coolness".
People unconsciously look for ways to turn taboo food into cool food, Rheingold says. Food producers have long recognized this. Many products that were exhibited at Anuga advertised their health benefits or wooed customers with labels like "low-fat", "low-sugar" or "cholesterol free".
A Belgian producer, for example, called its vegetarian steaks and burgers "fit food" rich in healthful omega-3 fatty acids.
Scientists from Germany's Fraunhofer Institute for Process Engineering and Packaging (IVV) near Munich are also active in this field. In collaboration with a butcher, they have developed a low-calorie sausage that can already be found on the refrigerated shelves of a large supermarket chain.
The new sausage comes in several varieties and has a fat content of less than 3 percent, compared with 20 to 25 percent in a normal sausage. Its total calorie content is 60 to 80 percent less "without a loss of flavor or consistency", the IVV says.
However, it is somewhat more expensive than its traditional counterpart because only lean meat is used and no rinds. The result is strikingly similar to the original in both appearance and taste. White speckles in the salami look like real fat but are actually made of rice.
Developments of this sort conform with the conclusions of the Rheingold study, which said that "nutritionally correct" foods were especially attractive when they discreetly appealed - as do the healthful sausage and vegetarian steak - to taboo eating habits.
As Rheingold's researchers put it: "The choice of 'correct' foods is becoming more important than proper table manners: The main thing is what you eat, not how you eat."

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