27 Scientists and chefs have a long-established history of working together.
答案：NOT GIVEN
原文定位：There is a recent movement in the world of food, in which chefs are collaborating with scientists
同义替换：「working together」↔「collaborating」，「long-established history」↔「recent movement」
28 Traditional ways of cooking tend to be supported by modern scientific research.
答案：NO
原文定位：many culturally ingrained cooking methods are less than perfect
同义替换：「Traditional」↔「culturally ingrained」，「ways of」↔「methods」，「supported by modern scientific research」↔「less than perfect」
29 The food produced by Heston Blumenthal at The Fat Duck is unconventional.
答案：YES
原文定位：serving delightfully unexpected dishes such as nitro-scrambled egg and bacon ice cream
同义替换：「unconventional」↔「unexpected」
30 El Bulli is the most popular restaurant of its kind in Spain.
答案：NOT GIVEN
原文定位：El Bulli in Catalonia, Spain - directed by chef Ferran Adrià - is another leading restaurant enthusiastically engaging with science. It's only open for six months of the year (to allow six months for research and development), yet is rumoured to be booked out for an entire year in advance
31 McGee has plans to open his own restaurant.
答案：NOT GIVEN
原文定位：author Harold McGee, a top food science writer
32 The purpose of Hervé This’s research is to
- determine how chemistry has influenced modern cooking.
- provide a scientific basis for traditional cooking methods.
- show that long-held beliefs about cooking are wrong.
- offer practical advice to those who cook at home.
答案：show that long-held beliefs about cooking are wrong.
原文定位：spends much of his time trying to disprove culinary old wives' tales
同义替换：「beliefs」↔「old wives' tales」，「wrong」↔「disprove」
33 According to Peter Barham, one difference between cookery books and scientific papers is that
- scientific papers are checked by more people.
- the writers of cookery books need not be qualified.
- the language used in scientific papers is more complicated.
- recipe writers can profit more financially than scientific writers.
答案：scientific papers are checked by more people.
原文定位：scientific papers are subject to peer review, whereby experts pore over experiments to ensure they can be accurately reproduced
同义替换：「checked」↔「pore over」，「people」↔「peer」
34 Nicholas Kurti referred to a soufflé in order to
- give an example of a dish that can easily be ruined by excess heat.
- highlight the inadequacy of scientific research into cooking.
- show that cooking is similar to other scientific processes.
- confess his own limitations as a cook.
答案：give an example of a dish that can easily be ruined by excess heat.
原文定位：we know the temperature inside the stars better than the temperature inside a soufflé
同义替换：「scientific research into」↔「know」
35 One aspect of Rachel Edwards-Stuart’s research involves
- matching solid food to complementary liquids.
- determining which tastes appeal to young people.
- studying how food changes form in certain conditions.
- evaluating the risk of damage from using preservatives in food.
答案：studying how food changes form in certain conditions.
原文定位：studying some remarkable food additives, including modified cellulose gels that solidify on heating and melt again as they are cooled
Colin Osborne explains that
- there used to be a clear division between cooking and science.
- well-established cooking traditions have come back into fashion.
- cooking has failed to keep pace with scientific developments.
- an imaginary invention inspired scientific research.
- science has helped cooks make meals that would otherwise be unachievable.
- an award was given to acknowledge work in scientific gastronomy.
答案：science has helped cooks make meals that would otherwise be unachievable.
原文定位：Chefs are using unusual methods to produce exciting dishes that would be impossible without modern science
同义替换：「unachievable」↔「impossible」，「otherwise」↔「without」
Hervé This’s research has led him to the view that
- there used to be a clear division between cooking and science.
- well-established cooking traditions have come back into fashion.
- cooking has failed to keep pace with scientific developments.
- an imaginary invention inspired scientific research.
- science has helped cooks make meals that would otherwise be unachievable.
- an award was given to acknowledge work in scientific gastronomy.
答案：cooking has failed to keep pace with scientific developments.
原文定位：chemistry has undergone massive changes - but cooking methods have remained largely as they were in the Middle Ages
同义替换：「keep pace with」↔「remained」
Thanks to the joint effort of Nicholas Kurti and Hervé This
- there used to be a clear division between cooking and science.
- well-established cooking traditions have come back into fashion.
- cooking has failed to keep pace with scientific developments.
- an imaginary invention inspired scientific research.
- science has helped cooks make meals that would otherwise be unachievable.
- an award was given to acknowledge work in scientific gastronomy.
答案：there is new terminology to describe the study of culinary reactions.
原文定位：Kurti and Hervé This devised the expression 'molecular gastronomy' during the 1980s to denote the science of 'culinary transformations and eating phenomena' and differentiate it from food science
同义替换：「terminology」↔「expression」，「reactions」↔「transformations」
Food writer Harold McGee says that
- there used to be a clear division between cooking and science.
- well-established cooking traditions have come back into fashion.
- cooking has failed to keep pace with scientific developments.
- an imaginary invention inspired scientific research.
- science has helped cooks make meals that would otherwise be unachievable.
- an award was given to acknowledge work in scientific gastronomy.
答案：there used to be a clear division between cooking and science.
原文定位：Although some dishes sound gimmicky, this innovative approach to cooking is paying off
Rachel Edwards-Stuart gives an example of a case where
- there used to be a clear division between cooking and science.
- well-established cooking traditions have come back into fashion.
- cooking has failed to keep pace with scientific developments.
- an imaginary invention inspired scientific research.
- science has helped cooks make meals that would otherwise be unachievable.
- an award was given to acknowledge work in scientific gastronomy.
答案：an imaginary invention inspired scientific research.
原文定位：The concept came from;Roald Dahl's children's book Charlie and the Chocolate Factory, where Willy Wonka makes a bubble gum that is a whole meal in one sweet
同义替换：「imaginary invention」↔「concept」