【26版同步英语人教版学习笔记选择性必修一Unit 5同题异文群文阅读

A

(外研版选择性必修第一册Unit 5)

The Secret Language of Plants

Talking plants have long been a thing of myths and legends.Many cultures have stories of talking trees that give advice as well as warnings to people.Alexander the Great and Marco Polo were said to have visited such a tree in India.And in some modern stories，such as the film Avatar, trees can communicate with animals and people.

With us long believing that talking plants are fantasy, new research has revealed something amazing: it appears that plants can communicate after all.

It has been known for some time that plants use chemicals to communicate with each other.This happens when a plant, say a bean plant, gets attacked by insects.The plant releases tiny amounts of chemicals from the leaves that are being eaten.This is like a warning, or a call for help：“I’m being attacked！” When another bean plant detects the chemicals from its injured neighbour, it starts to release its own, different chemicals.Some of these chemicals drive insects away.Others attract insects—the wasps! The wasps kill the insects that are eating the bean plants.Scientists hope to learn more about this plant warning system，so that we can use it to grow crops without pesticides.

More surprisingly, plants also use sound to communicate.People can’t hear these sounds, but plants are making them.Some plants make noises with their roots.Corn and chilli plants do this.They also “listen” to the noises from other plants.A chilli plant can tell if a neighbouring plant is helpful，or unfriendly.Some trees make clicking noises when there is not enough water，indicating drought is arriving.

Most surprisingly of all, plants have an amazing system of communication that can link nearly every plant in a forest.Scientists call this system the “wood wide web”．It is in some ways similar to the Internet we use.While the Internet is a worldwide network of computers linked by cables and satellites, the wood wide web is linked underground by fungi.This fungal network links the roots of different plants to each other.Using the wood wide web, plants can share information and even food with each other.For example, some pine trees can send food to smaller pine trees to help them grow.But just like our own Internet, the wood wide web has its own version of “cybercrime”．Plants can steal food from each other, or spread poisons to attack other plants.Perhaps one day scientists will learn how to create a “firewall” to help prevent these attacks within the wood wide web.

Scientists are learning more every day about the secret ways in which plants talk to each other.Who knows? Maybe one day we will know enough about plant communication to be able to “talk” with them ourselves.

1．What can we learn from paragraph 3?

A．Plants can release chemicals from the roots.

B．Plants can release chemicals when attacked.

C．Chemicals from some plants destroy the other plants.

D．Scientists find the method of growing crops without pesticides.

2．How many ways that plants communicate are talked about in the passage?

A．1B．2C．3D．4

3．Which of the following shows the structure of the passage?

①＝paragraph 1　②＝paragraph 2　③＝paragraph 3

④＝paragraph 4　⑤＝paragraph 5　⑥＝paragraph 6

A．①/②/③④⑤/⑥B．①②/③④⑤/⑥C．①②③/④⑤/⑥D．①/②③④⑤/⑥

4．What is the main purpose of this passage?

A．To encourage people to study plants.

B．To introduce ways of communication between plants.

C．To argue why plants are able to communicate.

D．To tell us some myths about talking plants.

B

(选自译林版选择性必修第一册 Unit 1)

Eating in China

7 March, Sichuan hot pot

The mouth-watering hot pots of Sichuan are as famous overseas as they are in China, and the hot flavour is enough to heat up a cold midwinter evening or to let loose rivers of sweat on a summer afternoon.I gave it my first try last night, together with a few local friends.As the soup bubbled slowly over a gas burner in the middle of the table, its surface was covered with a beautiful layer of chillies，Sichuan peppers，spring onions and red oil.Slowly at first, and then faster and faster, we tipped plates of fresh meat, fish and vegetables into the pot.The hot flavour quickened our laughter and conversation, making the meal the perfect way to relax with friends.

Sichuan hot pots are perfect for the damp，foggy climate in which they were invented.They are believed to have started off in the late Qing Dynasty as a way for boatmen on the Yangtze River to keep warm during the cold and wet winters.In the beginning, the delicious dish was made simply by boiling vegetables, chillies and Sichuan peppers in water.Over time, it has expanded to include multiple options of soups, vegetables, meats and sauces，appealing to people of different tastes.What I love best about Sichuan hot pots is that they offer a great opportunity to socialize with friends since a meal can last for hours.I instantly became a big fan of Sichuan hot pots and I’ll soon be back for more!

12 August, Nanjing salted duck

Salted duck is Nanjing’s most famous food export.Served plain in thin, white slices，the meat is juicy and salty.Each Nanjing salted duck takes several days to prepare, and the process includes salting, drying, boiling and cooling.As I finished my first helping on a recent afternoon in Nanjing, my host, Chef Zhang, told me a little more about the dish.

The countryside around Nanjing has been famous for its ducks for centuries; its countless waterways make the area perfect for raising waterbirds.A local history book from the late Qing Dynasty praised salted duck in particular，saying it was without equal.Traditionally, duck is considered to have cooling properties，so it is appropriate for the hot summer months.Nowadays, people eat salted duck all year round and it is estimated that tens of thousands of ducks are consumed every day in Nanjing！It definitely hit the spot when I tried it, and it has become one of my personal favourites.

8 December, Cantonese dim sum

In Guangzhou, morning tea is such an essential part of the daily routine that “Have you had your tea？”has become the local version of “Good morning.”Though teahouses have been common in China since the Tang Dynasty, the Cantonese innovation of the mid-19th century was to serve tea together with a variety of light dishes, or dim sum.The concept took off, and today Guangzhou’s restaurants stimulate customers’ appetite with over a thousand offerings, each more delicate and delicious than the last.

The Cantonese do not hurry over their breakfasts, as I found when I visited a restaurant in Guangzhou’s old city centre this morning.The emphasis is rather on conversation about business, family or pleasure, and locals can spend hours together chatting, drinking tea and working their way through the menu.From beef balls to rice noodle rolls, there are various dishes that have been baked, boiled, steamed or fried.A single visit is not enough to appreciate everything, and I have a long list of dim sum I still need to try.

1．When may Sichuan hot pot date back to?

A．The late Qing Dynasty.B．The early Qing Dynasty.

C．The late Ming Dynasty.D．The early Ming Dynasty.

2．What can we know about Nanjing salted duck?

A．It is Nanjing’s famous food import.

B．The meat is a bit sweet but juicy.

C．It takes a few days to make.

D．Its process includes salting, boiling and frying.

3．Why is Nanjing salted duck so famous?

A．The countryside around Nanjing has waterways.

B．The duck is regarded to have cooling properties.

C．Every year, tens of thousands of ducks are consumed.

D．The duck has its unique flavour and taste.

4．Why do people in Guangdong go to the restaurant to have morning tea?

A．To have the breakfast.

B．To enjoy a long list of dim sum.

C．To taste the typical beef balls.

D．To have conversations on business, family or pleasure.

C

(节选自外刊：TheWashingtonPost)

France is about to destroy enough wine to fill more than 100 Olympic-size swimming pools.And it’s going to cost the nation about $216 million.Ruining so much wine may sound ridiculous, but there’s a straightforward economic reason why this is happening: Making wine is getting more expensive due in part to recent world events, and people are drinking less of it.That has left some producers with a surplus that they cannot price high enough to make a profit.Now, some of France’s most famous wine-producing regions, like Bordeaux, are struggling.

In June, the European Union initially gave France about $172 million to destroy nearly 80 million gallons of wine, and the French government announced additional funds this week.Producers will use the funds to distill their wine into pure alcohol to be used for other products, such as cleaning supplies or perfume.

Agriculture Minister Marc Fesneau told reporters Friday that the money was “aimed at stopping prices collapsing and so that winemakers can find sources of revenue again，” according to Agence France-Presse.The decline in wine consumption is not new, according to Olivier Gergaud, a professor of economics at France’s KEDGE Business School who researches food and wine.

Wine consumption in France has been plummeting_since its peak in 1926, when the average French citizen drank about 136 liters per year.Today, that number is closer to 40 liters, TheWashingtonPost previously reported.Consumers are also flooded with beverage choices now, and they’re choosing wine less and less.

“We have a potential issue of, ‘How do we better engage with the consumer and make wine more relevant, make wine a relevant choice for consumers that have a lot of options？’” said Stephen Rannekleiv, the global sector strategist for beverages at Rabobank, a Dutch financial firm specializing in agribusiness.

通过网盘分享的文件：同步PPT课件等3个文件

链接: https://pan.baidu.com/s/1q6N_u1YVvIL3m6dT1_3AqQ?pwd=4321 提取码: 4321 

--来自百度网盘超级会员v8的分享