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引导学生走近美文,使他们成为美文的崇拜者和得益者,听取 哇 声一片,这正是我们教者的责任,也是当代教育所期待的。下面小编整理了大学英语四级晨读美文，希望大家喜欢!
England's Bar Customs
英国人的酒吧礼仪
Amazingly for the British, who love queues, there is no formal line-up -the bar staff are skilled at knowing whose turn it is. You are permitted to try to attract attention, but there are rules about how to do this. Do not call out tap coins on the counter, snap your finger or wave like a drowning swimmer. Do not scow or sigh or roll your eyes. And whatever you do, do not ring the bell hanging behind the counter -this is used by the landlord to signal closing time. The key thing is to catch the bar worker' s eyes. You could also hold an empty glass or some money, but do not wave them about. Do adopt an expectant, hopeful, even slightly anxious facial expression. If you look too contented and complacent, the bar staff may assume you are already being served.
就爱排队的英国人而言，酒吧里看不到正式的排队，这令人感到惊讶。酒保有本领知道该轮到谁了。你可以做些动作引起酒保的注意，但有规可循。不要大声嚷嚷，不妥在吧台面上敲击钱币，不要叭叭地弹手指，不要像快淹死的人那样挥动手臂，不要绷着脸，不要唉声叹气，不要翻动眼珠。在不该干的事当中还绝对不要摇晃挂在吧台后面的铃，那是酒吧老板用的，表示关门时间到了。关键是你要让酒保看见你。你可以举起空杯子或钱，可不要摇晃。你脸上可以流露等待、期望，甚至略带焦急的表情。你如果显得太心满意足的样子，酒保会认为他们已经为你提供服务了。
Always say "please" and try to remember some of the British bar staffs pet hates. They do not like people to keep others waiting while they make up their minds. They don't like people standing idly against the bar when there are a lot of customers wan-ting for service. And they do not like people who wait until the end of the order before asking for such drinks as Guinness stout which take consider-ably longer to pour than other drinks.
要把"请"字挂在嘴边，要尽量记住一些英国酒保最厌恶的事。他们不喜欢酒客拿不定主意而让他们等着;不喜欢好多客人等着买涌而有人却靠着吧台站着;也不喜欢有人等到最后才说要喝像爱尔兰烈性黑啤酒那样的酒，因为比起别的酒来，准备这种泊的时间要长得多。
One Dutch tourist who spent six months visiting 800 of Britain's 61,000 pubs and interviewing 50 publicans and bar workers and more than 1，000 customers said: "I cannot understand how the British ever man-age to buy themselves a drink." But they do, and if you follow these tips you should be able to do so, too.
一个曾花了半年时间，去了美国61，000家酒吧中的800个，访谈到位酒吧老板和酒保以及1，000多个酒客的荷兰旅游者说:"我不明白英国人是怎么给自己买到酒的。"可事实上他们就能。如果你按着本文所说的忠告去做，你也能如愿以偿地买到酒。
Speaking of tips, you should never offer the bar staff a cash gratuity. The correct behaviour is to offer them a drink. Pubs pride themselves on their egalitarian atmosphere. A in would a atmosphere. tip cash be a reminder of their service role, whereas the offer of a drink is a friendly gesture.
说到"小费"你可千万别给酒保现金以表示谢意。正确的做法是请酒保喝一杯。酒吧为自己的平等气氛感到自豪。现金小费会使人想到酒保是伺候人的，而请喝一杯则是友好的表示。
American Cook
美式烹饪
At a local superrnarket, two women push half-lilled grocery cart. The ladies are good friends,but they couldn't be more different. One is a stay-at-home housewife who loves to createculinary masterpieces from scratch. The other is a training supervisor at a prestigiousadvertising agency. Household chores particularly those in the kitchen, are not her idea of fun.The two ladies stop for a moment in the frozen foods section. "I'm so tired," sighs theprofessional woman. "I don't know what to do about supper. Her friend suggests, "Whatabout a microwave dinner?" The weary professional sighs，I don't feel like cooking tonight. "
在一间本地的超市里，两位女士推着半满的购物车。这两位女士是好朋友，但两人之间的差异是大得不能再大了。一位是持家的主妇，她喜欢大展厨艺，从全生的作料，一步一步创造佳肴杰作。另一位是在一家颇具声望的广告公司任职人事训练主管。家务琐事，特别是厨房事，并非她乐趣所在。二位女士在冷冻食物区前停了一会儿。职业妇女叹道我好累，我不知晚餐要作什么好。"她的朋友建议说何不来一顿微波炉晚餐。"这位疲惫的职业妇女又叹道："不，我今晚不想做饭。"
If you think American cooking means opening a package and tossing the eontents into themierowave, think again. On the one hand, it's bue that Americans thrive on cold cereal forbreakfast, sandwiches for lunch and instant dinners From busy homemakers to professionalpeople, many Americans enjoy the conve-nience of prepackaged meals that can be ready toserve in 10 minutes or less. On the other hand, many Americans recognize the value ofcooking skills. Parents -especially moLhers -see Lhe impor-Lance of training their children -especially daughters- in the culinary arls. Most Americans will admit that Lhere's nothing betterthan a good home-cooked meal. But with cooking, as wiLh any other skill, good results don'thappen by accident.
假如您以为美式烹饪就是打开一个料理金而将里头的东西放进微波炉加热，那你得改变想法了。从某一方面来说，美国人以早餐的冷麦片，午餐的三明治及快餐晚餐而发育健壮，这倒是真的。从忙碌的家庭主妇到上班族，许多美国人喜欢享受事先包装好的便餐所带来的方便，这些速餐在不到 10分钟内就可上桌。从另一个角度来看，许多美国人都认同厨艺的价值。父母亲——特别是妈妈看到训练孩子，尤其是女儿，烹饪艺术的重要性。大多数的美国人都承认没有什么比得上一顿自家傲的餐点。而谈到烹饪，一如其它的技巧，好的成果并非偶然天成的。
For those who need guidance in their woking，or for those who have just run out of ideas,recipes are lifesavers. Recipes list all the ingredients for a dish (generally in the order used), theamount of each to use, and a description of how to put them together. Finding recipes inAmerica is as easy as pie. Most good cooks have a shelf full of eookbooks ranging from loeallypublished recipe colleetions to national beslsellers like the Betty Croeker cookbook. Magazinesdevoted to home management, such as Good Housekeeping and Family Circle , are chock-fullof scrumptious selections. Friends often augment their recipe collection by passing aroundtheir favorites written on eards.
对于那些在烹饪方面需妥指导、或已江郎才尽的人，食谱就是救星。食谱列出做每一道菜所需要的所有材料(通常是依照使用的顺序列出)，每一种的用量以及如何将它们搭配的说明。在美国寻找食谱可谓易如反掌。大多数的好厨师们都有一架子的食谱，从本地出版的各式食谱到像"贝蒂·克劳克"的全国畅销食谱。一般理家杂志，如"好管家"及"家庭圈"都满满地刊载很多美味的精选食谱。朋友们经常把自己最爱的食谱写在卡片上，相互传阅，来增加自己的食谱收藏。
For experieneed eooks, true arlists thal they are, recipes are merely reference points. Theyoften make adjustments as they go along, depending on the quantity of people they need toserve，the ingredients they have available and their personal taste. Some cooks use recipesvery little， preferring inslead to depend on their inluiliun as they add a pinch of this and adash of that to creale just the righl fla vors.
对于经验丰富的厨师，他们是真正的艺术家，食谱仅仅是作为参考，他们常常一边做菜，一边依照他们宴请的人数，现有的作料以及个人的口味，来调整食谱。有些厨师们很少参照食谱，反而比较喜欢凭自己的直觉加一点这个，加一点那个，来做出刚好的味道。
Of course, Americans don't have a corner on the market when it comes to good cooking.Wherever you go in the world, people love to eat. As a result, every culture and nationality hasits own share of mouth-watering delicacies. And America, as a "land of immigrants," hasimported practically all varieties of cooking. Most good cooks in America are "fluent" insevercooking "dialecls": Mexican, Italian, Chinese and old good American style, just to name afew. But whatever the dialect, cooking is a language everyone understands.
当然，谈到好厨艺，美国人并非独占釜头，无论您到世界何处，人们总是爱吃。所以，每一个文化及国家都有它特有的、令人垂涎三尺的佳肴。而美国，这个"移民之池"实际上也引进了各式的烹调。在美国大多数的名厨对于几种烹饪"方言"都很"流利"。随便举几个例子:墨西哥、意大利、中国以及传统美国风味。且不论哪一种"方言烹饪是一种人人皆懂的语言。
Vennus de Milos
永远的维纳斯
The Aphrodite of Melos is made of marble and represents vividly the goddess A phrodite. Thisstatue had eamed it's name the Venus de Milo or Venus de Melos, because in 1820, a peasanthad found it on the Greek island of Melos and it was named after the island where it was found.
"米洛的阿芙洛狄特"是由大理石和l成的，惟妙惟肖地刻画了女神阿芙;各狄特。在 1820年，一位农民在希腊的米洛岛上发现了这尊雕像，此后它就以这个岛而得名，被称为"米洛的维纳斯"。
The statue shows Aphrodite seminude and with a robe wrapped around her legs. For hundredsof years the statue had remained buried in an underground cavern. On accounl of this, thestatue had suffered signilicant damage and it was found in two parts. Later it was replacedtogether and sent to France, because the Marquis de Riyiere had brought the statue and hadgiven it to Louis XVIII of France. Pieces of anns and a perleslal with an inscription, were alsofound in the cave, but these were later lost and never found again.
雕像展示了阿芙洛狄特半裸的形象，一条长袍遮住了她的双腿。数百年来，这尊雕像被深埋于一个地下洞穴中。因此，用在像严重受损，当它被发现时已经断为两截。后来它被修复在一起，并送往了法国，因为马尔凯斯·德里维尔已购买了这尊雌像，把它送给法国国王路易十八。在洞中也发现了雕像胳膊和刻有铭文的反应的残片，但是后来这些东西均被丢失，而且从此再未找到过。
No one knows who created the statue of the Aphrodite of Melos. It is probably the work of theGreek artist Alexandros of Antioch. This name was inscribed on the block of stone on thepedestal that was later lost, but this is doubted from scholars because it may not have beenthe corrected block with the Venus de Milo, so this had erased the attribution to Alexandros.Some scholars had attributed the work of the statue to Praxiteles. It is said that it wassculpted around the second century B.C.
没有人知道谁创作了腺像"米;各的维纳斯"。它可能是希腊月住刻家，安屈克亚的亚历山德罗斯的作品。因为在那块后来丢失的腺像底座上刻着这个名字，但是学者们对此表示怀疑，因为这可能不是真正的"米洛的维纳斯"的底座，这就使亚历山德罗斯是否是雕像的作者产生置疑。一些学者认为这尊雕像是普拉克西特利斯的作品。它据说是作于公元前 2世纪左右。
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