北京理工大学2007年攻读博士学位研究生入学考试试题.docVIP

Passages One（07） The aroma of chocolate perfumes the air of the Rue d’Assas in Paris. Entering Christian Constant’s state-of-the-art boutique, you find yourself in the kingdom of Paris’s king of chocolate, where the humble cocoa bean is turned into mouth-watering chocolate Easter eggs. Constant, who is chef, admits that chocolate is his passion and main interest in life. He first developed a fascination with chocolate when he was working for Gaston Lenotre, a famous French pastry chef. Every year he has a theme for decorating Easter eggs: this year his decorations are inspired by “Art Nouveau”. Tonight he has a dinner for 130 to organize and he has to prepare a three-foot-high Art Nouveau-style Easter egg by noon tomorrow. This, for constant, is anormal schedule. Constant believes that his chocolate creations are as much of a work of art as other sculptures. It is, therefore, understandable that the restaurant, which he opened last month, is situated in the National Monuments Museum in Paris. During the day the restaurant is a tearoom and offers chocolate in every imaginable form. Customers can choose from a selection of sweet chocolate desserts or try the more exotic spicy chocolates. Constant is also a professional “nose” working closely with the French Institute of Taste. He is capable of identifying 450 different tastes and flavors. Constant explains that the mouth, which can only taste four things--salt, sweet, acid and bitter--is “stupid” in comparison to the nose. He believes that the nose is everything. In this book The Taste of Chocolate, he explains how in 1502 Christopher Columbus came across an island and went ashore. He was greeted by an Indian chief bearing gifts, among which were huge sacks of beans which Columbus thought was local currency. To this surprise, they prepared a drink for him. But Columbus, who disliked the odd bitter taste, continued on his travels, ignorant of the fact that he had just tasted cocoa. Like Columbus, Constant travels the c