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French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographical conditions and climates that support the local production of many types of ingredients (Ô­ÁÏ), and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.

Meals range from the very basic, such as the traditional baguette (¹÷×ÓÃæ°ü), cheese and inexpensive wine, to very elaborate meals that can include a dozen dishes and different wines consumed over several hours. Obviously, the latter type of dining is hardly used by most people. However, it is this dining that is typically found in “French restaurants” outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high­quality fresh ingredients and loving preparation.

Almost all the famous French dishes are regional specialties. The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream and apples. The cuisine of northeast France has a strong German influence which includes beer and sauerkraut (ÅݲË). Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favorable climate)£®

Any discussion about the influences on French cuisine would be incomplete without recognizing the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married a French prince. At this point, France was not known for its food. Catherine brought many Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, much of France's current food culture can be traced back to this time.

1£®Which of the following statements is NOT true?

A£®Chinese cuisine is full of variety.

B£®France has different climates.

C£®France has a long history.

D£®French cuisine lacks variety.

½âÎö£ºÑ¡D¡¡Ï¸½ÚÀí½âÌâ¡£¸ù¾ÝµÚÒ»¶ÎµÄ“French cuisine is extremely diverse, with only the Chinese having similar variety in their food.”¿ÉÖªDÏîÃèÊö´íÎó¡£

2£®In France, a meal that includes a dozen dishes and different wines ________.

A£®is often consumed by average people

B£®can only be found in restaurants

C£®is not common among most people

D£®is considered to be simple by most people

½âÎö£ºÑ¡C¡¡ÍÆÀíÅжÏÌâ¡£¸ù¾ÝµÚ¶þ¶ÎµÄ“Obviously, the latter type of dining is hardly used by most people.”¿ÉÖªCÏîÕýÈ·¡£

3£®What is the third paragraph mainly about?

A£®Features of food in different parts of France.

B£®Table manners in different parts of France.

C£®What influenced the development of French cuisine.

D£®How French cuisine affects local culture.

½âÎö£ºÑ¡A¡¡¶ÎÂä´óÒâÌâ¡£µÚÈý¶ÎÖ÷ÒªÃèÊöÁË·¨¹ú²»Í¬µØÇøµÄÃÀʳµÄÌص㡣

4£®We can learn from the last paragraph that ________.

A£®Italian food is more complicated than French food

B£®Italian food culture is still influencing French food

C£®French food was not as famous around the 1530s as it is now

D£®French food is more famous than Italian food

½âÎö£ºÑ¡C¡¡ÍÆÀíÅжÏÌâ¡£¸ù¾Ý×îºóÒ»¶ÎµÄ“At this point, France was not known for its food.”¿ÉÖªCÏîÕýÈ·¡£