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-1-PassageOneSensoryEvaluationofFoodAPolishproverbclaimsthatfish,totasteright,shouldthreetimes—inwater,inbutterandinwine.Theearlyeffortsofthebasicscientistsinthefoodindustryweredirectedatimprovingthepreparation,preservation,anddistributionofsafeandnutritiousfood.OurmemoriesofcertainfoodstuffseatenduringtheWorldWarIIsuggestthat,althoughthesemighthavebeensafeandnutritious,theycertainlydidnottasterightnorweretheyparticularlyappetizinginappearanceorsmell.Thisneglectofthesensoryappealoffoodsishappilybecomingathingofthepast.Bow,inthebook“PrinciplesofSensoryEvaluationofFood,”theauthorshopethatitwillbeusefultofoodtechnologistsinindustryandalsotoothersengagedinresearchintoproblemofsensoryevaluationoffoods.Anattempthasclearlybeenmaketocollecteverypossiblepieceofinformation,whichmightbeuseful,morethanonethousandfivehundredreferencesbeingquoted.Asaresult,thebookseemsatfirstsighttobeanexhaustiveandcriticallyusefulreviewoftheliterature.Thisitcertainlyis,butthisisbynomeansisitsonlyachievement,fortherearemanysuggestionsforfurtherlinesofresearch,andthediscursivepassagesarecrisplyprovocativeofnewideasandnewwaysoflookingatestablishedfindings.w*w*w*k*s*5*u*c*o*mOfparticularinterestistheweightgiventothepsychologicalaspectsofperception,bothobjectivelyandsubjectively.Therelationbetweenstimuliandperceptioniswellcovered,andincludesavaluablediscussionoftheusesanddisadvantagesoftheWeberfractionofdifferences.Itisinterestingtofindthatinspiteofmanyattemptstoseparateanddefinethemodalitiesoftaste,nothingbetterhasbeenachievedthanthefamiliarclassificationintosweet,soursaltyandbitter.Noristhereasyetanyclear-cutevidenceofthephysiologicalnatureofthetastestimulus.Withregardtosmell,systemsofclassificationareoflittlevaluebecauseoftheextraordinarysensitivityofthenoseandbecausetheresponsetothestimulusissosubjective.Theauthorssuggestthataclassificationbasedonthesize,shapeandelectronicstatusofthemoleculeinvolvedmeritsfurtherinvestigation,asdoesthetheoreticalpropositionthatweakphysicalbindingofthestimulantmoleculetohereceptorsiteisanecessarypartofthemechanismofstimulation.Apartfromtasteandsmell,therearemanyothercomponentsofperceptionofthesensationsfromfoodinthemouth.Thebasicmodalitiesofpain,cold,warmthandtouch,togetherwithvibrationsense,discriminationandlocalizationmayallplayapart,as,ofcourse,doesauditoryreceptionofbone-conductedvibratorystimulifromtheteethwheneatingcrisporcrunchyfoods.In-2-thisconnectiontheauthorsrightlypointoutthatthistypeofstimulusrequiresmuchmoreinvestigation,suggestingthatastartmightbemadebyusingsubjectsafflictedwithvariousformsofdeafness.Itiswell-knownthatextraneousnoisemayalterdiscrimination,andtheattentionoftheauthorsisdirectedtotheworkofProf.H.J.Eysenckonthe“stimulushunger”ofextrovertsandthe“stimulusavoidance”ofintroverts.1.ThereviewerusesaPolishproverbatthebeginningofthearticleinordertoA.introduce,inaninterestingmanner,thediscussionoffood.B.showtheconnectionbetweenfoodandnationalityoffood.C.indicatethattherearevariouswaystopreparefood.D.impressuponthereaderthefoodvalueoffish.2.Thereviewersappraisalof“PrinciplesofSensoryEvaluationofFood”isoneofA.mixedfeelings.B.indifferenceC.highpraise.D.faintpraise.3.Thewriterofthearticledoesnotexpresstheview,eitherdirectlyorbyimplication,thatA.sharplydefinedclassificationsoftasteareneeded.B.moreresearchshouldbedoneregardingthemolecularconstituencyoffood.C.foodvaluesareobjectivelydeterminedbyanexpert“smeller”.D.temperatureisanimportantfactorinthevalueoffood.4.TheauthorsofthebooksuggesttheuseofdeafsubjectbecauseA.deafpeoplearegenerallyintroversive.B.theauditorysenseisanimportantfactorinfoodevaluation.C.theyaremorefastidiousintheirchoiceoffoods.D.Alltypesofsubjectsshouldbeused.Vocabulary1.preservation保鲜，保存2.sensoryappeal感官的魅力3.beprovocativeof脱颖而出4.exhaustive详尽的，无遗漏的-3-5.discursive推论的6.beprovocativeof引起……争论/兴趣等的7.crisp有力的，有劲的8.perception感觉，知觉，直觉9.modality方式modalityoftaste（味）感觉到10.discrimination鉴别力11.localization地区性，定位12.merit值得……，有……价值13.crunchy嘎吱作响的14.extraneous外部的15.extrovert外向性格的人16.introvert内项性格的人难句译注1.althoughthesemighthavebeensafeandnutritious,theycertainlydidnottasterightnorweretheyparticularlyappetizinginappearanceorsmell.【结构简析】inappearanceorsmell应译成：色或香。【参考译文】虽然这些饭菜可能是安全又有营养，但是肯定味不正，特别是在色，香上难以增进食欲。2.Thisitcertainlyis,butthisisbynomeansisitsonlyachievement,fortherearemanysuggestionsforfurtherlinesofresearch,andthediscursivepassagesarecrisplyprovocativeofnewideasandnewwaysoflookingatestablishedfindings.【结构简析】复合句。This指前一句内容：书既详细又是对有关食品学的文字做了十分有用的评论……。Beprovocativeof引起……争论或兴趣。【参考译文】确实如此，可是这并不是书的唯一成就，因为书内有许多关于进一步研究范围的建议。推论性篇章及能令人非常感兴趣的看待现存成果的新观点和新方法。3.Therelationbetweenstimuliandperceptioniswellcovered,andincludesavaluablediscussionoftheusesanddisadvantagesoftheWeberfractionofdifferences.Weberfraction为ErnestHeinrichWeber所著，他生于1795年，死与1878，是德国生理学-4-家。【参考译文】书中详细论及刺激和感觉的关系。还包括了一篇很有价值的讨论文章：谈论威伯分数在评价差异上的缺点和实用性。写作方法和文章大意这是一篇介绍“感官评价食品的原理“一书的序言。评者从书的读者对象，书的篇幅到内涵具体涉及片谈起，从主观到客观论证，采用例子和对比说明。第一段全面介绍，点出此书不同于过去的书。它们都把重点放在改善准备，保养和销售上。此书信息多，引证参考资料多，对今后研究有新建议；对已有成果有新关点。第二段，从客观到主观的论述味觉，嗅觉并加以对比。第三段从众多其它感觉中，以听