第三部分：阅读理解（共20小题，每题2分，满分40分）
阅读下列短文，从每题所给的四个选项（A、B、C和D）中，选出最佳选项，并在答题卡上将该项涂黑。
A
Part one: First Major Novels
If Dickens had remained the author of Pickwick, Oliver Twist, and The Old Curiosity Shop, he might have gained lasting fame only as an author of cheerful comedy. But Dombey and Son, published in 1846 and continued till 1848, is a realistic novel of human life in a society which had taken more or less its modern form. The novel is a study of the influence of the values of a business society n the members of the Dombey family.
Part two:       
In 1851 Dickens was struck by the death of his father and one of his daughters within 2 weeks.
Partly in response to these losses, he created a series of works which have come to be called his
“dark” novels and which rank among the greatest success of the art of fiction.
Par three: Later Works
In 1859 Dickens published A Tale of Two Cities, a historical novel of the French Revolution, which is read today most often as a school text. It is fine picture of the historical period and a moving tale of a surprisingly modern hero. Besides publishing this novel in the lately founded All the Year Round, Dickens also published 17 articles, which appeared as a book later.
Dickens’s next novel, Great Expectations(1860~1861), tells the story of a young man’s moral（道德的）development in the course of his life-from childhood in the provinces to gentleman’s role in London. Not based on his own life like David Copperfield, Great Expectations belongs to type of fiction called, in German, Bildungsroman (the novel of a man’s education or formation by experience.)
56．Which of the following Dickens’ novel shows a clear change of style?
A．David Copperfield      B．Pickwick
C．Dombey and Son            D．Oliver Twist
57．The best title for Part two might be        .
A．Unexpected deaths   B．Dark novels    
C．Great losses             D．The art of fiction
58．According to the passage, A Tale of Two Cities      .
A．is about the Industry Revolution     B．can be found in most of the textbooks
C．is better than his “dark” novels          D．is probably published in a new magazine
59．In Great Expectation, Dickens writes about         .
A．the growth of a man       B．how to become a gentleman
C．his own life experience    D．a man’s school education

In the past 500 years，nothing about people—their clothes，ideas，or languages has changed as much as what they eat.The original (最初的) chocolate drink was made from the seeds of cocoa tree by South American Indians.The Spanish introduced it to the rest of the world during the 1500’s.And although it was very expensive，it quickly became fashionable (时髦的)．In London shops where chocolate drinks were served became important meeting places.Some still exist today.

The potato is also from the New World.Around 1,600，the Spanish brought it from Peru to Europe，where it soon was widely grown.The potato was the main food at Irish table.Thousands of Irish people starved (饿死) when the crop failed during the “Potato Famine” (马铃薯饥荒) of 1845～1846，and thousands more were forced to move to America.

There are many other foods that have traveled from South America to the Old World.But some others went in the opposite (相反的) direction.Brazil is now the world’s largest grower of coffee，and coffee is important crop in Colombia and other South American countries.But it is native to Ethiopia (埃塞俄比亚)．It was first made into a drink by Arabs during the 1400’s.

According to an Arabic story，coffee was discovered when a man named Kaldi noticed that his goats were attracted to the red fruits on a coffee bush.He tried one and experienced the “wide­awake” feeling that one­third of the world’s population now starts the day with.

46．According to the passage，which of the following has changed the most in the last 500 years?

A．Food.　　　　　　　　　　　B．Chocolate drinks.

C．Potato.  D．Coffee.

47．“Some” in the sentence “Some still exist today” refers to______.

A．cocoa trees                                         B．chocolate

C．shops                                                 D．meeting places

48．Thousands of Irish people starved because________.

A．they depended on the potato

B．they were forced to move to America

C．the weather conditions in Ireland were not fit for growing the potato

D．the potato harvest was bad

49．Coffee originally came from________.

A．Brazil                                                 B．Colombia

C．Ethiopia                                              D．Arabia

50．The writer used an Arabic story to prove that________.

A．coffee was first discovered by Kaldi

B．coffee was first discovered by Kaldi’s goats

C．coffee was first discovered in south American countries

D．coffee drinks were first made by Arabs

根据单词的首字母提示完成句子。
【小题1】The determination and patience of the scientists was rewarded in 1996 with a b___________ --- the cloning of Dolly the sheep.
【小题2】In 1846 the United States d__________war on Mexico and after it lost the war, Mexico had to give California to the United States.
【小题3】Henry wanted Eliza to make the a____________ of the American ambassador, so he could act as a referee and judge whether he had passed her off as a lady.
【小题4】What are your c______________ for evaluating the quality of a bottle of wine?
【小题5】He was a specialist in the study of bones and found it challenging to search for and i_________ bones of early peoples.

Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.

Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.

At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.

When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.

1.It was his __________ who first influenced Escoffier to be interested in cooking.

2.We can infer that as a schoolboy, Escoffier might hope to be __________.

3.According to Paragraph 3, Escoffier __________.

4.Which of the following can best describe Escoffier?

5.What is the text mainly about?

Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
【小题1】It was his __________ who first influenced Escoffier to be interested in cooking.