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  3. Thanksgiving Day and Turkey One Thanksgiving in my early

Thanksgiving Day and Turkey One Thanksgiving in my early

游客2023-11-14  73
问题                     Thanksgiving Day and Turkey
    One Thanksgiving in my early 20s, I had a mountain of work to do and decided to take advantage of the long weekend by spending it solo, forgoing the enormous feast I always made for friends and assorted stragglers. Instead, on the day itself, I cooked a pious lunch of poached trout, sauteed spinach, and a lone boiled potato. I got a lot accomplished—and it was definitely the only holiday during which I ever lost a pound—but I did not feel virtuous, I felt depressed. I missed my turkey. Worse, there were no leftovers.
    As it turns out, the pilgrims at Plymouth probably didn’t have turkey either. Nor did they have the stuffing, rolls, potatoes, pumpkin pie, or cranberries that we now equate with the Thanksgiving table. We know for sure that in preparation for that first feast in 1621, Governor Bradford sent"four men fowling" after wild geese and ducks. They may or may not have returned with a turkey or two as well, and possibly a swan, but they definitely augmented their bounty by great amounts of venison(Bradford was presented with at least five deer), cod, clams, and lobster.
    It is unclear exactly when Thanksgiving became so inextricably bound with the turkey, but by 1941, when FDR. signed the law making the foust Thursday of November a federal holiday, lobster and clams and venison had long been gone from the national menu. Six years later, reps of the National Turkey Federation presented President Truman with one live bird and two dressed ones on the White House lawn, a tradition that continues—though I’ll bet the birds given to President Obama will not be nearly as tasty as those enjoyed by the Trumans.
    Until about the middle of the last century, most of the turkeys eaten on Thanksgiving would have been what we now call "heritage breeds", including the Standard Bronze, bourbon Red, White Holland, Naragansett, and Jersey Buff varieties. These turkeys are gorgeous, hardy creatures, developed in Europe and America over hundreds rich in flavor. Though they are the ancestors to the Broad-Breasted white, they bear little resemblance to that now ubiquitous bird in taste or texture.
    Today more than 99 percent of turkeys sold in America come from the roughly 270 million raised on factory farms each year. These birds are bred to be so literally broad-breasted that by the time they are 8 weeks old, they are too fat to walk, much less procreate—every Broad-Breasted White on the market is the product of artificial insemination. They are kept in giant barns, given antibiotics to prevent disease, and fed constantly so that they reach maturity in almost half the time it takes a heritage turkey. [br] The turkeys of the heritage breads______.
选项 A、were developed in America only
B、include the Broad-Breasted White
C、taste like the Broad-Breasted White
D、had once been widely eaten in last century
答案 D
解析 推理判断题。根据题干关键词the heritage breads定位到第四段。该段主要对“传统品种"火鸡进行了介绍。由该段开头“直到大约上世纪中期，在感恩节食用的大多数火鸡还可能是我们现在叫做的‘传统品种’”可推知[D]含义与这相符，故为正确答案。由该段第二句“已经在欧洲和美国繁育了上百年”排除含义片面的[A]；由该段第三句“它们是宽胸白火鸡的祖先”排除[B]；由该段第三句“在味道或肉质上它们与现在普遍存在的火鸡几乎没有任何相似之处”排除[C]。
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