Module 3 Foreign Food

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A

Scientists have uncovered a fast-food eatery （餐馆） in the ancient Roman town of Pompeii. The remains help with the understanding of foods of Pompeii's citizens.

Pompeii Archaeological Park's chief Massimo Osanna said that about 80 such fast-food eateries have been found at Pompeii. But the latest find means this is the first time such a hot-food- drink eatery—known as a thermopolium—has been completely unearthed. Pompeii was destroyed by the volcanic eruption of Mount Vesuvius. Part of the fast-food counter was dug up in 2019 during work to shore up （支撑） Pompeii's ruins.

Since then， archaeologists have kept digging， uncovering a multi-sided-counter， with typical wide holes on its top， not unlike these for soup containers put into modern-day salad bars. The front of the counter included works of art showing ducks and chickens. The images brightened the eatery and also likely advertised food. Another image of a dog with a rope around its neck may remind people to keep pets tied up.

Early studies confirm “how the painted works represent， at least in part， the foods and drinks effectively sold inside，” said Valeria Amoretti， an anthropologist （人类学家） at Pompeii. Amoretti noted small pieces of duck bones were found in a food container. Remains of goats， pigs， and fish were also found. At the bottom of a wine container were remains of ground fava beans.

Massimo Osanna added， “We know what they were eating that day.” He was talking about the day of Pompeii's destruction. The food remains are examples of “what's popular with the common folk”. He added that wealthy Romans did not eat at such street-food businesses. Successful restaurant owners know that a good location is important for business. Osanna noted that right outside the eatery was a small square with a fountain. Another thermopolium was nearby.

1. What can we know about the fast-food eatery？

A. It was the only thermopolium at Pompeii.  B. It was dug up by accident at the beginning.

C. It was once one of the most popular eateries. D. It was the first hot-food-drink eatery unearthed.

2. Why were wide holes made on the countertop most probably？

A. To beautify the countertop.             B. To draw the diners' attention.

C. To hold containers for hot food.         D. To store food for a longer time.

3. What did the painted images probably serve as according to Amoretti？

A. Reminders.       B. Decorations.      C. Records.         D. Advertisements.

4. What do Osanna's words imply in the last paragraph？

A. Ancient Romans liked eating at eateries.   B. Street-food business was rare in ancient Rome.

C. We can know the locals' food preference.    D. Food of Pompeii's citizens was similar to today's.

B

Look into the future of what we eat， and you'll start wondering what could happen to our meals. As the world's population surpasses （超过） nine billion， our food needs will grow by 50 percent. How do we meet them without clearing more forests or expanding industrial agriculture， one of the most significant contributors to climate change？ How do we keep our soil healthy so that crops can grow well？

These questions are challenging. Trying to find new ways to produce protein is one solution as the environmental stress of animal production becomes increasingly great. Animal production represents about one-seventh of all human-made greenhouse gas emissions （排放）. Beef produced in concentrated feeding operations typically requires nearly eight times the water and 160 times the land per calorie（卡路里） as vegetables and grain. No wonder United Nations officials have been urging everyone to eat less beef—and new food companies are taking it seriously.

Among them is the producer of the Beyond Burger， a patty with beefy coloring and protein from plants that is already available throughout the United States in about 10，000 grocery stores and many restaurants.

Other solutions take inspiration from nature. By the early 2000s， staff at the Land Institute were selectively breeding a grain to create a variety with better production， seed size， and disease resistance.

Today the result， called Kernza， is growing on 500 acres in the United States. A variety of food producers are readying it for market—including Bien Cuit， a high-end bakery in New York， which has made bread with it， and Hopworks Urban Brewery in Oregon， which sells a Kernza beer.

“Whatever our meals may be like in 50 years， climate change will require us to make better use of what we already have，” says global food expert Raj Patel.“The 21st century is teaching us that things once thought to be weeds and pests could turn out to be food.”