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之前大家对揽瓜阁精读的反馈很好，就想着自己的时间开始把一些精读的文章根据JJ出题目～ 然后focus上线，IR需求 大家也大。就想着 把揽瓜阁的阅读 逻辑 IR 都放在这贴里打卡
每日的解析在揽瓜阁2024群更新
RC题源：揽瓜阁精读的文章+机经的题目
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1.CR
A recent study investigated the relationship between children's gameplay habits and their sense of teamwork. In the study, a group of children were allowed to play games for the same total duration, and each child reported the amount of time they spent on each game. The study found that children who spent more time playing games that required teamwork exhibited a stronger sense of teamwork overall. The researchers concluded that playing games that involve teamwork can help children develop a better sense of teamwork.
Which of the following, if true, would most weaken the researchers' conclusion?
(A) Some of the games that require teamwork also involve problem-solving skills, which could independently contribute to a child's overall development.
(B) The study did not consider the possibility that children with a strong sense of teamwork may naturally be drawn to games that involve teamwork.
(C) The researchers did not assess the children's sense of teamwork before the study, making it difficult to determine whether gameplay influenced their teamwork skills.
(D) The study relied on self-reported data from the children, which may not always be accurate.
(E) The researchers did not investigate whether the relationship between gameplay and teamwork varies across different age groups.
A website owner has observed that children between the ages of 8 and 12 who lack access to money often experience a strong sense of frustration. To address this issue and increase website traffic, the owner plans to introduce a virtual game that provides players with a substantial amount of virtual currency, enabling them to purchase various virtual goods within the game. The website owner believes that this game will help alleviate the frustration experienced by children who lack money to spend in the real world.
Which of the following, if true, would most strongly support the website owner's belief?
(A) A recent study found that children who spend more time playing online games tend to have lower academic performance compared to their peers who engage in other extracurricular activities.
(B) The virtual game's design includes a feature that allows players to earn additional virtual currency by completing educational tasks and puzzles.
(C) A survey of children between the ages of 8 and 12 revealed that a majority of them would prefer to receive real money rather than virtual currency as a reward for their achievements.
(D) The website owner has previously implemented similar virtual currency systems on other websites, which resulted in a significant increase in user engagement and retention.
(E) Psychological research suggests that engaging in virtual transactions and experiencing a sense of ownership over virtual goods can provide a temporary sense of empowerment and satisfaction for individuals lacking financial resources.
答案:
BE
2.RC
THE enrichment of previously poor countries is the most inspiring development of our time. It is also worrying. The environment is already under strain. What will happen when the global population rises from 7 billion today to 9.3 billion in 2050, as demographers expect, and a growing proportion of these people can afford goods that were once reserved for the elite? Can the planet support so much economic activity?
Many policymakers adopt a top-down and Western-centric approach to such planetary problems. They discuss ambitious regulations in global forums or look to giant multinationals and well-heeled NGOs to set an example. But since most people live in the emerging world, it makes sense to look at what successful companies there are doing to make growth more sustainable.
A new study by the World Economic Forum (WEF)and the Boston Consulting Group (BCG) identifies 16 emerging-market firms that they say are turning eco-consciousness into a source of competitive advantage. These highly profitable companies (which the study dubs “the new sustainability champions”) are using greenery to reduce costs, motivate workers and forge relationships. Their home-grown ideas will probably be easier for their peers to copy than anything cooked up in the West.
The most salient quality of these companies is that they turn limitations (of resources, labour and infrastructure) into opportunities. Thus, India’s Shree Cement, which has long suffered from water shortages, developed the world’s most water-efficient method for making cement, in part by using air-cooling rather than water-cooling. Manila Water, a utility in the Philippines, reduced the amount of water it was losing, through wastage and illegal tapping, from 63% in 1997 to 12% in 2010 by making water affordable for the poor. Broad Group, a Chinese maker of air conditioners, taps the waste heat from buildings to power its machines. Zhangzidao Fishery Group, a Chinese aquaculture company, recycles uneaten fish feed to fertilise crops.
Setting green goals is a common practice. Sekem, an Egyptian food producer, set itself the task of reclaiming desert land through organic farming. Florida Ice & Farm, a Costa Rican food and drink company, has adopted exacting standards for the amount of water it can consume in producing drinks.
These firms measure themselves by their greenery, too. Florida Ice & Farm, for example, links 60% of its boss’s pay to the triple bottom line of “people, planet and profit”. The sustainability champions also encourage their workers to come up with green ideas. Natura, a Brazilian cosmetics company, gives bonuses to staff who find ways to reduce the firm’s impact on the environment. Masisa, a Chilean forestry company, invites employees to “imagine unimaginable businesses” aimed at poorer consumers. Woolworths, a South African retailer, claims that many of its best green idea shave come from staff, not bosses.
In emerging markets, it is hard for companies to stick to one specialism, because they have to worry about so many wider problems, from lousy infrastructure to unreliable supply chains. So the sustainability champions seek to shape the business environment in which they operate. They lobby regulators: Grupo Balbo, a Brazilian organic-sugar producer, is working with the Brazilian government to establish a certification system for organic products. They form partnerships with governments and NGOs. Kenya’s Equity Bank has formed an alliance with groups such as The International Fund for Agricultural Development to reduce its risks when lending to smallholders. Natura has worked with its suppliers to produce sustainable packaging, including a new “green” plastic derived from sugar cane.
The firms also work hard to reach and educate poor consumers, often sacrificing short-term profits to create future markets. Masisa organises local carpenters into networks and connects them to low-income furniture buyers. Broad Group has developed a miniature device for measuring air pollution that can fit into mobile phones. Jain Irrigation, an Indian maker of irrigation systems, uses dance and song to explain the benefits of drip irrigation to farmers who can’t read. Suntech, a Chinese solar-power company, has established a low-carbon museum to celebrate ways of reducing carbon-dioxide emissions.
One could quibble with BCG’s analysis. Phil Rosenzweig of Switzerland’s IMD business school has argued that management writers are prone to “the halo effect”: they treat the temporary success of accompany as proof that it has discovered some eternal principle of good management. The fact that some successful companies have embraced greenery does not prove that greenery makes a firm successful. Some firms, having prospered, find they can afford to splurge on greenery. Some successful firms pursue greenery for public-relations purposes. And for every sustainable emerging champion, there are surely 100 firms that have prospered by belching fumes into the air or pumping toxins into rivers, as a visit to China or India will show only too vividly.
Nonetheless, the central message of the WEF-BCG study—that some of the best emerging-world companies are combining profits with greenery—is thought-provoking. Many critics of environmentalism argue that it is a rich-world luxury: that the poor need adequate food before they need super-clean air. Some even see greenery as a rich-world conspiracy: the West grew rich by industrialising (and polluting), but now wants to stop the rest of the world from following suit. The WEF-BCG report demonstrates that such fears are overblown. Emerging-world companies can be just as green as their Western rivals. Many have found that, when natural resources are scarce and consumers are cash-strapped, greenery can be a lucrative business strategy.
1. The passage's central thesis regarding the "new sustainability champions" is most vulnerable to criticism on the grounds that it
(A) fails to adequately address the potential limitations and drawbacks of their sustainability strategies
(B) overstates the extent to which their success can be attributed specifically to their environmental practices
(C) relies too heavily on anecdotal evidence rather than rigorous empirical data
(D) underestimates the challenges involved in scaling up their sustainability initiatives to a global level
(E) assumes a causal relationship between sustainability and profitability without sufficiently establishing the directionality of this relationship
2. The author's characterization of the "halo effect" serves primarily to
(A) qualify the passage's central argument by acknowledging the possibility of alternative explanations for the success of the "new sustainability champions"
(B) underscore the need for more rigorous and objective research on the relationship between sustainability and financial performance
(C) challenge the notion that the sustainability practices of emerging market companies are inherently less effective than those of their Western counterparts
(D) highlight the importance of considering a company's sustainability practices in the context of its broader business strategy and operating environment
(E) suggest that the WEF-BCG study's methodology may be biased in favor of companies with strong financial performance, regardless of their environmental practices
3. The passage suggests that the "new sustainability champions" are most likely to have a significant impact on global sustainability efforts by
(A) demonstrating that profitability and environmental responsibility are not mutually exclusive, even in resource-constrained contexts
(B) lobbying for stricter international environmental regulations and enforcement mechanisms
(C) developing innovative technologies and business models that can be easily replicated by companies in both emerging and developed markets
(D) shifting consumer preferences in emerging markets towards more sustainable products and services
(E) attracting significant investment from multinational corporations and international environmental organizations
4. Which of the following, if true, would most undermine the passage's central argument regarding the potential for emerging market companies to serve as models of sustainable business practices?
(A) A comprehensive analysis revealing that the "new sustainability champions" have consistently lower profit margins than their less sustainable industry peers
(B) Evidence that the sustainability initiatives of the "new sustainability champions" have had minimal impact on the environmental challenges facing their respective regions
(C) A survey indicating that consumers in emerging markets are primarily motivated by price and quality, with sustainability being a secondary concern
(D) The emergence of new, more stringent international environmental regulations that disproportionately impact companies in emerging markets
(E) A series of case studies demonstrating that the sustainability strategies of the "new sustainability champions" are highly context-specific and difficult to replicate in other settings
5. The author's discussion of the relationship between resource scarcity and sustainability in emerging markets serves to
(A) challenge the conventional wisdom that environmental responsibility is a luxury that only wealthy nations can afford
(B) highlight the unique challenges faced by companies operating in resource-constrained environments
(C) suggest that the sustainability strategies of the "new sustainability champions" are primarily motivated by necessity rather than a genuine commitment to environmental stewardship
(D) underscore the importance of developing context-specific sustainability solutions that address the particular needs and constraints of emerging markets
(E) provide a counterargument to the notion that economic growth and environmental sustainability are inherently incompatible
6. The passage's discussion of the "new sustainability champions"' engagement with local communities and consumers suggests that
(A) effective sustainability strategies must prioritize the needs and preferences of local stakeholders over those of international investors or regulators
(B) the long-term success of sustainability initiatives in emerging markets depends on building strong relationships with local partners and customers
(C) the most successful sustainability strategies are those that focus primarily on educating and empowering consumers to make environmentally responsible choices
(D) companies in emerging markets face unique challenges in promoting sustainable consumption due to the limited purchasing power of many consumers
(E) the sustainability practices of the "new sustainability champions" are primarily driven by a desire to improve their public image and reputation among local communities
7. Which of the following hypothetical scenarios would best illustrate the central tension between profitability and sustainability highlighted in the passage?
(A) A "new sustainability champion" faces pressure from investors to scale back its sustainability initiatives in order to boost short-term profits, forcing the company to choose between its financial and environmental goals.
(B) A multinational corporation acquires a "new sustainability champion" and seeks to replicate its sustainability strategies across its global operations, but struggles to adapt these strategies to different cultural and economic contexts.
(C) A group of "new sustainability champions" collaborates to develop an industry-wide sustainability standard, but faces resistance from less sustainable competitors who fear that the standard will put them at a competitive disadvantage.
(D) A "new sustainability champion" invests heavily in the development of a new, eco-friendly technology, but fails to anticipate shifts in consumer preferences and regulatory environments that render the technology obsolete.
(E) A "new sustainability champion" successfully lobbies for stricter environmental regulations in its industry, but subsequently struggles to maintain its profitability due to the increased costs of compliance.
8. The author's concluding observation that "when natural resources are scarce and consumers are cash-strapped, greenery can be a lucrative business strategy" (lines XX-XX) is most directly supported by which of the following elements of the passage?
(A) The discussion of how Shree Cement developed a water-efficient method for cement production in response to chronic water shortages (lines XX-XX)
(B) The description of how Natura Cosmetics incentivizes its employees to develop eco-friendly innovations through a bonus program (lines XX-XX)
(C) The analysis of how Jain Irrigation uses dance and song to educate illiterate farmers about the benefits of drip irrigation (lines XX-XX)
(D) The account of how Sekem set itself the ambitious goal of reclaiming desert land through organic farming practices (lines XX-XX)
(E) The examination of how Masisa connects local carpenters with low-income consumers to promote sustainable furniture production (lines XX-XX)
1. 答案: B
解析: 作者在文章中列举了多个"新可持续发展冠军"的成功案例,论证了新兴市场企业能够在追求盈利的同时实现环境可持续性。尽管作者也提到了一些可能的反驳意见,但总体论调是支持这些企业的可持续发展实践。
2. 答案: C
解析: 作者提到"新可持续发展冠军"善于将资源限制转化为创新机会,并举例说明了他们如何开发创新解决方案来应对资源约束和环境挑战,如Shree Cement开发节水技术应对水资源短缺。
3. 答案: A
解析: 作者通过列举"新可持续发展冠军"的成功案例,论证了即使在资源匮乏的新兴市场,企业也能够在追求盈利的同时实现环境责任,从而挑战了可持续发展与盈利互斥的传统观念。
4. 答案: A
解析: 如果一项全面分析表明,"新可持续发展冠军"的利润率始终低于其行业内不太注重可持续发展的竞争对手,这将最大程度地削弱文章关于新兴市场企业可以成为可持续商业实践典范的核心论点。
5. 答案: D
解析: 作者讨论新兴市场中资源稀缺与可持续发展之间的关系,强调了开发针对新兴市场特定需求和限制的可持续发展解决方案的重要性,如Manila Water在水资源匮乏的情况下采取措施降低水资源浪费。
6. 答案: B
解析: 文章讨论了"新可持续发展冠军"与当地社区和消费者的互动,表明在新兴市场中,可持续发展举措的长期成功取决于与当地合作伙伴和客户建立牢固的关系,如Jain Irrigation通过歌舞教育农民滴灌技术。
7. 答案: A
解析: 在投资者压力下被迫在短期盈利和可持续发展举措之间做出选择,最能体现文章强调的盈利与可持续发展之间的矛盾。其他选项虽然也涉及相关挑战,但没有直接突显二者的冲突。
8. 答案: A
解析: Shree Cement因长期面临水资源短缺而开发出节水的水泥生产方法,直接支持了作者在结尾处的观点,即在资源稀缺和消费者购买力有限的情况下,环保可以成为一种有利可图的商业策略。
3.DI
The French culinary tradition, steeped in centuries of gastronomic excellence, has long been revered for its unwavering commitment to rich flavors, precise techniques, and a deep respect for the art of cooking. However, in recent years, a quiet revolution has been brewing in the kitchens of France, led by a new generation of daring young chefs who are challenging the very foundations upon which the edifice of French cuisine has been built. These culinary insurgents, many of whom are barely old enough to legally consume the wine they so expertly pair with their creations, are rejecting the rigid orthodoxies of classical French gastronomy in favor of a more experimental, boundary-pushing approach that seeks to redefine what it means to cook and eat in the 21st century.
At the heart of this gastronomic uprising lies a fundamental question: what drives these young chefs to take such risks, to reject the tried-and-true in favor of the untested and the unorthodox? The answer, it seems, may lie not in the kitchens of France, but in the laboratories of neuroscience. In recent years, a growing body of research has begun to shed light on the unique neurological structure of the adolescent brain, revealing a complex interplay of factors that may predispose young people to engage in risky and impulsive behavior.
Central to this understanding is the notion of the reward system, a network of neural circuits that govern our responses to pleasurable stimuli. In the adolescent brain, this reward system is highly active, flooding the brain with dopamine and other neurotransmitters in response to novel and exciting experiences. At the same time, the prefrontal cortex, which is responsible for impulse control and decision-making, is still developing, leading to a heightened propensity for risk-taking and a diminished capacity for long-term planning.
In the world of gastronomy, this neurological perfect storm manifests itself in a willingness to experiment with bold new flavor combinations, unconventional ingredients, and cutting-edge techniques that would be considered anathema in the context of traditional French cuisine. These young chefs are not content to simply master the classics; they seek to reinvent them, to push the boundaries of what is possible in the kitchen and on the plate.
A recent survey conducted by the French Culinary Institute provides a glimpse into the minds of these gastronomic mavericks. Of the 500 chefs under the age of 30 who were interviewed, a staggering 82% reported that they regularly incorporate ingredients and techniques from non-French culinary traditions into their cooking, while 76% said they had experimented with molecular gastronomy or other forms of avant-garde cuisine. Perhaps most tellingly, 91% of respondents said they believed that taking risks was essential to culinary innovation, and that the greatest achievements in the history of French gastronomy had come from chefs who were willing to challenge the status quo.
But not everyone in the culinary world is convinced that this newfound spirit of experimentation is a positive development. Some veteran chefs and food critics have expressed concern that the emphasis on novelty and innovation is leading to a decline in the quality and authenticity of French cuisine. They argue that the classical techniques and flavor profiles that have defined French cooking for generations are being lost in the rush to create Instagram-worthy dishes and garner media attention.
Moreover, there are those who worry that this new wave of experimental cuisine is exacerbating the already significant problem of food waste in the restaurant industry. With young chefs eager to showcase their creativity and push the envelope, there is a risk that more food will end up in the trash as a result of failed experiments or dishes that prove unpopular with diners.
There are also concerns about the potential health risks associated with some of the more unconventional ingredients and techniques being employed by these young chefs. While the use of liquid nitrogen and other high-tech tools may create visually stunning effects, there is a lack of long-term research on the safety of consuming foods prepared using these methods. Similarly, the incorporation of exotic ingredients from far-flung corners of the globe raises questions about food safety and sustainability, as well as the potential for allergic reactions among diners.
Perhaps the most significant criticism leveled against this new generation of experimental chefs is that their approach represents a fundamental betrayal of the core values that have long defined French cuisine. To traditionalists, the essence of French cooking lies not in its capacity for innovation, but in its respect for simplicity, seasonality, and the inherent flavors of the ingredients themselves. They argue that by prioritizing novelty and shock value over these time-honored principles, the new wave of experimental chefs is not only diluting the essence of French cuisine but also contributing to a broader cultural shift away from the appreciation of food as a source of nourishment and pleasure and towards a view of cooking as a form of entertainment or spectacle.
Despite these concerns, the young chefs at the forefront of this culinary revolution remain undaunted. They argue that their approach, far from betraying the spirit of French gastronomy, is in fact a natural evolution of the same innovative and experimental ethos that has driven the development of French cuisine for centuries. They point to the example of legendary chefs like Marie-Antoine Carême and Auguste Escoffier, who in their time were considered radical innovators, upending the established norms of French cooking and paving the way for the modern era of haute cuisine.
Moreover, these young chefs contend that their willingness to take risks and push boundaries is not only a reflection of their own creative impulses but also a response to the changing demands of contemporary diners. In an age of globalization and social media, where consumers are exposed to a wider range of culinary influences than ever before, there is a growing appetite for novelty, diversity, and experimentation in the dining experience. By embracing these trends and incorporating them into their cooking, these chefs argue, they are not only staying relevant in a rapidly evolving culinary landscape but also helping to ensure the long-term vitality and viability of French cuisine.
Ultimately, the debate over the merits of this new wave of experimental French cuisine is unlikely to be resolved anytime soon. As with any significant cultural shift, there will be those who embrace the change and those who resist it, those who see it as a necessary evolution and those who view it as a threat to cherished traditions. What is clear, however, is that the rise of these young, risk-taking chefs is a testament to the enduring power of creativity, innovation, and the quest for new and exciting culinary experiences. Whether their approach ultimately comes to define the future of French gastronomy remains to be seen, but one thing is certain: the culinary world will be watching closely to see what they cook up next.
1. The passage suggests that the primary driving force behind the new wave of experimental French cuisine is:
A. The desire to attract media attention and gain social media followers
B. The neurological predisposition of young chefs towards risk-taking and novelty-seeking
C. The influence of globalization and exposure to diverse culinary traditions
D. The need to reduce food waste in the restaurant industry
2. According to the survey conducted by the French Culinary Institute, what percentage of young chefs believed that taking risks was essential to culinary innovation?
A. 76%
B. 82%
C. 91%
D. 97%
3. The passage mentions all of the following as potential concerns about the new wave of experimental French cuisine EXCEPT:
A. The decline in the quality and authenticity of French cuisine
B. The exacerbation of food waste in the restaurant industry
C. The potential health risks associated with unconventional ingredients and techniques
D. The lack of formal culinary training among young experimental chefs
4. Which of the following best describes the attitude of the young experimental chefs towards the criticism they have received from traditionalists?
A. They are dismissive of the criticism and believe it is rooted in a fear of change
B. They are deeply concerned about the criticism and are considering abandoning their experimental approach
C. They believe their approach is a natural evolution of the innovative spirit that has always defined French cuisine
D. They are working to incorporate more traditional techniques and ingredients into their cooking to appease their critics
5. The author of the passage suggests that the debate over the merits of experimental French cuisine is:
A. Likely to be resolved in the near future as more chefs adopt experimental techniques
B. Unlikely to be resolved anytime soon due to the polarizing nature of the issue
C. A reflection of the inherent conservatism of the French culinary establishment
D. A passing fad that will soon be forgotten as diners lose interest in novelty and experimentation
6. The passage suggests that the prefrontal cortex plays a key role in:
A. The sensation of pleasure in response to novel stimuli
B. The production of dopamine and other neurotransmitters
C. Impulse control and decision-making
D. The development of classical French culinary techniques
7. According to the passage, which of the following is NOT mentioned as a way in which young experimental chefs are incorporating new ideas into their cooking?
A. The use of ingredients and techniques from non-French culinary traditions
B. The adoption of molecular gastronomy and other forms of avant-garde cuisine
C. The incorporation of exotic ingredients from around the world
D. The use of traditional French ingredients in new and innovative ways
8. The passage draws a parallel between the young experimental chefs of today and which of the following historical figures in French cuisine?
A. Paul Bocuse and Joël Robuchon
B. Alain Ducasse and Pierre Gagnaire
C. Marie-Antoine Carême and Auguste Escoffier
D. François Vatel and Jean Anthelme Brillat-Savarin
BCDCBCDC
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发表于 2024-6-17 08:40:55
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