高中英语阅读理解精读荟萃(中级篇)Passage One.docVIP

Passag?e One Sensor?y Evalua?tion of Food A Polish? prover?b claims? that fish, to taste right, should? three times—in water, in butter? and in wine. The early effort?s of the basic scient?ists in the food indust?ry were direct?ed at improv?ing the prepar?ation, preser?vation?, and 高考资源网d?istrib?ution of safe and nutrit?ious food. Our memori?es of certai?n foodst?uffs eaten during? the World War II sugges?t that, althou?gh these might have been safe and nutrit?ious, they certai?nly did not taste right nor were they partic?ularly? appeti?zing in appear?ance or smell. This neglec?t of the sensor?y appeal? of foods is happil?y becomi?ng a thing of the past. Bow, in the book “Princi?ples of Sensor?y Evalua?tion of Food,” the author?s hope that it will be useful? to food techno?logist?s in indust?ry and also to others? engage?d in resear?ch into proble?m of sensor?y evalua?tion of foods. An attemp?t has clearl?y been make to collec?t every possib?le piece of inform?ation, which might be useful?, more than one thousa?nd five hundre?d refere?nces being quoted?. As a result?, the book seems at first sight to be an exhaus?tive and critic?ally useful? review? of the litera?ture. This it certai?nly is, but this is by no means is its only achiev?ement, for there are many sugges?tions for furthe?r lines of resear?ch, and the discur?sive passag?es are crispl?y provoc?ative of new ideas and new ways of lookin?g at establ?ished findin?gs. w*w*w*k*s*5*u*c*o*m Of partic?ular intere?st is the weight? given to the psycho?logica?l aspect?s of percep?tion, both object?ively and subjec?tively?. The relati?on betwee?n stimul?i and percep?tion is well covere?d, and includ?es a valuab?le discus?sion of the uses and disadv?antage?s of the Weber fracti?on of differ?ences. It is intere?sting to find that in spite of many attemp?ts to separa?te and define? the modali?ties of taste, nothin?g better? has been achiev?ed than the famili?ar classi?ficati?on into sweet, sour salty and bitter?. Nor