-
2018
年江苏高考英语阅读
B
篇解析及全文翻译
原文：
In
the
1760s,
Mathurin
Roze
opened
a
series
of
shops
that
boasted
(
享有
)
a
special
meat
soup
called
consommé.
Although
the
main
attraction
was
the
soup,
Roze’s
chain shops also set a new standard for dining
out, which helped to establish
Roze as
the inventor of the modern restaurant.
Today,
scholars
have
generated
large
amounts
of
instructive
research
about
restaurants.
Take
visual
hints
that
influence
what
we
eat:
diners
served
themselves
about
20
percent
more
pasta
(
意大利面食
)
when
their
plates
matched
their
food.
When
a
dark
-
colored
cake
was
served
on
a
black
plate
rather
than
a
white
one,
customers recognized it as sweeter and
more tasty.
Lighting
matters,
too.
When
Berlin
restaurant
customers
ate
in
darkness,
they
couldn’t
tell
how
much
they’d
had:
those
given
extra
-
large
shares
ate
more
than
everyone else, but were
none the wiser
--
they didn’t
feel fuller, and they were just as
ready for dessert.
Time
is
money,
but
that
principle
means
different
things
for
different
types
of
restaurants. Unlike
fast
-
food places, fine
dining shops prefer customers to stay longer
and spend. One way to encourage
customers to stay and order that extra round: put
on
some
Mozart
(
莫扎特
).
When
classical,
rather
than
pop,
music
was
playing,
diners
spent more. Fast music hurried diners
out. Particular scents also have an effect: diners
who got the scent of lavender
(
薰衣草
) stayed longer and
spent more than those who
smelled
lemon, or no scent.
Meanwhile,
things that you might expect to discourage
spending
--
“bad” tables,
crowding, high prices
--
don’t necessarily. Diners
at bad tables
--
next to the
kitchen
door,
say
--
spent
nearly
as
much
as
others
but
soon
fled.
It
can
be
concluded
that
restaurant
keepers
need
not
“be
overly
concerned
about
‘bad’
tables,”
given
that
they’re
profitable.
As
for
crowds,
a
Hong
Kong
study
found
that
they
increased
a
restaurant’s reputation,
suggesting
great
food
at
fair
prices. And doubling a buffet’s
price
led customers to say that its pizza was 11 percent
tastier.
58. The underlined
phrase “none the wiser” in paragraph 3 most
probably implies that
the customers
were ________.
A. not aware
of eating more than usual
B. not willing to share food with
others
C. not conscious of
the food quality
D. not
fond of the food provided
59. How could a fine dining shop make
more profit?
A. Playing
classical music.
1