笔译一级样题.docVIP

第一部分：英译汉 Part 1 Translation from English into Chinese 3 hours Read the following three passages. Translate them into Chinese. Write your answers on the answer sheets. You may use additional paper for your draft but you must copy your answers onto the answer sheets. Passage 1 You Really Are What You Eat Early in human history, food launched the revolution which introduced social inequality. At first it was a matter of unequal entitlements: some of the earliest known human burials reveal disparities in nourishment. Great heroes of antiquity were heroic eaters, as renowned for their prowess at table as in battle. The next revolution went to the heart of what, to me, global history is all about: long-range exchanges of culture, which happened as the reach of commerce lengthened. Taste is not easily communicable between cultures, yet today we eat high cuisines which call themselves “fusion” and “international”. How did it happen? Forces capable of penetrating cultural barriers and internationalising food include war, hunger and imperialism. Cultural magnetism is powerful, too. But no influence equals that of trade, which hovers like a waiter at the table of world food, carrying surprising dishes to unsuspecting diners. Trade in necessarily well travelled products—salt and spices—long conditioned global politics and determined economic trends. A great leap in the range of world trade in the past 500 years precipitated the next great revolution: an ecological turnaround which made it possible to transplant crops and transfer livestock to new climates. In the past two centuries, world population growth and urbanisation have driven a last revolution, creating a food deficit which only industrialisation could bridge: intensive production, mechanised processing and supply. Even eating was industrialised as mealtimes shifted and food became “faster”. The results included cheap food in the developing