Lesson Eight Science Has Spoiled My Supper科 学 毁 了 我 的 晚 餐
By Philip Wylie菲利浦•怀利
I am a fan for Science .My education is scientific and I have , in one field , contributed a monograph to a scientific journal .
我是个科学迷。我是学科学的，曾为一份科学刊物写过某个领域的一篇专题 文章。
Science , to my mind , is applied honesty , the one reliable means we have to find out truth .
在我看来，科学需运用诚实，是我们发现真理的唯一可靠的手段。
That is why , when error is committed in the name of science , I feel the way a man would if his favorite uncle had taken to drink .
因此在 以科学的名义做错事时，我的感觉就像一个人最喜欢的叔叔染上酒瘾后的心情一样。
Over the years , I have come to feel that way about what science has done to food .
多年以来，我感觉高考语文默写
到科学给食品带来这样的影响。
I agree that America can t as good a table as any nation in the world .
我承认美国能提供和世界上任何国家同样丰盛的宴席。
I agree that our food is nutritious (有營養成分)and 学习习惯有哪些
that the diet of most of us is well-balanced .
承认我们的食物富有营养，我们多数人的饮食中营养均衡。
What America eats is handsomely packaged ; it is usually clean and pure ; it is excellently prerved.
我美国人吃的东西包装考究，一般都清洁纯净，保存很好。
The only trouble with it is this ; year by year it grows less good to eat . It appeals increasingly to the eye . But who eats with his eyes 黑色幽默
?
唯一的问题是，食品的味道一年比一年差。但它对眼睛的吸引力越来越大。但是谁会用眼睛来吃东西呢？
Almost everything ud to taste better when I was a kid .
我小的时候差不多什么东西都比现在好吃。
For quite a long time I thought that obrvation was merely another index of advancing age .
在相当长的一段时期内我以为自己这种感觉只不过是表明自己岁数愈来愈大的又一标志。
But some years ago , I married a girl who mother is an expert cook of the kind called “ old –fashioned “.
但几年前我和一个女孩结了婚，她的母亲是被称为“老式”烹任的高手，
This gifted woman’s daughter ( my wife ) was taught her mother’s venerable skills .
这位能干女人的女儿（我的妻子）学会了她母亲的古老的手艺。
She still buys dairy products from the neighbors and , in so far as possible , she us the same materials her mother and grandmother did ---to prepare meals that are superior .
她仍从街坊四邻那儿购买奶制品，而且尽可能地用她母亲和祖母用的材料，准备出上等的美食佳肴。
They are just as good as I recall them from my courtship .
它们的味道也和我回忆中当年追求她时一样好。
After eating fro a while at the table of my mother-in-law , it is sad to go back to eating with my friends ----even the alleged (所謂的)“ good cooks “ among them .
在我岳母家的餐桌上吃了一会儿以后，回过头去 和朋友们一起吃饭就太可悲了，即使他们中有被称作是“好厨子”的
And it is a gruesome experience to have meals at the best big-city restaurants .。而在大城市最好的餐馆里吃饭则令人作呕。
Take chee , for instance . Here and there , in big cities , small stores and delicatesns specialize in chee .
以奶酪为例。在大城市到处都勤奋学习演讲稿
有一些小店和熟食店专营奶酪。
At such places , one can buy at least some of the first –rate chees that we ud to eat
在这些地方， 至少还能买到过去吃过的一些最好的奶酪
---such as tho we had with pie and macaroni (通心粉).
比如我们在吃馅饼和通心粉时吃的奶酪。
The latter were sharp but not too sharp . They were a little crumbly .(易碎的)
后一种味道重但又不过重，有点易碎。
We called them American chees ; actually they were Cheddars .
我们把它们称作美国奶酪，其实就是切达奶酪。
Long ago , this chee began to be supplanted(替代) by a material called “ chee foods “ .
很久以前，这种奶酪开始被一种叫做“奶酪食品”的东西所代替。
Some chee foods are fairly edible ; but no one comes within miles of the old kind ---for flavor(味道) .
有些奶酪食品是可以吃的，但是在味道上没有一种能和原来的奶酪相比。
A grocer ud to be very fussy(挑剔) about his chee .
过去食品杂货商对自己出售的奶酪很挑剔。
Cheddar was made and sold by hundreds of little factories .
切达奶酪是由成百的小工厂生产和销售的，
Reprentatives of the factories had particular customers , and chee was prepared by hand to suit the grocers , who knew precily what their patrons wanted .
工厂的营销人员有各自的客户。奶酪都是按食品商的要求手工制造的，他们清楚地知道自己的老主顾想要什么样的奶酪。
Some liked them sharper ; some liked them yellower ; some liked ani ed in chee大茴香 ,or caraway . 芷茴香
有的喜欢味道重一些，有的喜 欢颜色黄一些，有的喜欢在奶酪里加或芷茴香。
What happened ? Science ----or what is called scicence ---stepped in .
后来怎么样了呢？科学或所谓的科学一一插手进来。
The old –fashioned chee didn’t ship well enough .
老式的奶酪不易运输。
They crumbled , became moldy , dried out .
它们易碎、发霉、变干。
“ Scientific marketing “ then took effect . Its motto is :” Give the people the least quality they’ll stand for .
于是，“科学销售”’便开始生效了，其座右铭是“给人们能够承受的最低质量的东西”
“ In food , as in many other things , the “ Scientific marketers “ regard quality as condary as long as they can ll most persons anyhow .
同在许多事情上一样，食品的“科学销售者”只要能设法让多数人买他们的东西，质量对他们来说就是次要的东西。
It is not possible to make the very best chee in vast quantities at a low average cost .
