2018年12月四级第2套长篇阅读匹配原文翻译及答案

A) The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest sweet food created by the young chef who worked inside.

巴黎繁忙的街道崎岖不平，覆盖着厚厚的泥巴，但在和平路糕点店的橱窗里，总能看到令人叹为观止的景象。到了1814年，人们挤在糕点店外，争相一睹店内年轻厨师制作的最新甜点。

B) His name was Marie-Antoine Carême, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French gourmet food (美食), write best-selling cook books and think up magical dishes for royals and other important people.

他的名字叫玛丽-安托万·卡雷姆，有一天，他几乎凭空出现。但在他短暂的一生中——恰好在184年前的今天结束——他永远革新了法国美食，撰写了畅销的烹饪书籍，并为皇室和其他重要人物构思了神奇的菜肴。

C) Carême's childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice (学徒) to Sylvain Bailly, a well-known dessert chef with a successful bakery in one of Paris's most fashionable neighborhoods.

卡雷姆的童年一半是悲剧，一半是谜。他于1783年或1784年出生在巴黎，是贫穷父母的第16个孩子，年幼的卡雷姆在法国大革命高潮时期突然被遗弃。8岁时，他在巴黎一家餐馆做厨房杂工，以换取食宿。到15岁时，他已成为西尔万·巴伊的学徒，后者是巴黎最时尚街区之一一家成功糕点店的著名甜点师。

D) Carême was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Carême would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar.

卡雷姆在厨房学得很快。巴伊鼓励他的年轻学徒学习读写。卡雷姆经常在空闲的下午去附近的国家图书馆阅读艺术和建筑书籍。在小小的糕点店后屋里，他对设计的兴趣和烘焙天赋相结合创造了奇迹——他用面粉、黄油和糖塑造出美味的杰作。

E) In his teenage years, Carême fashioned eatable copies of the late 18th century's most famous buildings—cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these luxuriant creations—often as large as 4 feet tall—in his bakery windows.

在青少年时期，卡雷姆制作了18世纪末最著名建筑的可食用复制品——做成古雅典废墟形状的饼干和做成中国古代宫殿及寺庙形状的馅饼。他的师傅西尔万·巴伊在糕点店橱窗中展示这些华丽的创作——常常高达4英尺。

F) Carême's creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. Around 1804, Talleyrand challenged Carême to produce a full menu for his personal castle, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating main dishes over the course of an entire year. The experiment was a grand success and Talleyrand's association with French nobility would prove a profitable connection for Carême.

卡雷姆的创作很快吸引了法国外交官夏尔·莫里斯·德·塔列朗-佩里戈尔的挑剔眼光。大约在1804年，塔列朗挑战卡雷姆为他的私人城堡制作一份完整的菜单，指示这位年轻的面包师使用当地的应季水果和蔬菜，并在整个一年中避免重复主菜。这个实验取得了巨大成功，塔列朗与法国贵族的联系对卡雷姆来说将是有利可图的关系。

G) French Emperor Napoleon Bonaparte was known to be unimpressed by the declining taste of early 18th century cooking, but under pressure to entertain Paris's high society, he too called Carême to his kitchen at Tuileries Palace. In 1810, Carême designed the extraordinary cake for the wedding of Napoleon and his second bride, Marie-Louise of Austria. He became one of the first modern chefs to focus on the appearance of his table, not just the flavor of his dishes. "I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes," he later wrote in one of his cook books.

法国皇帝拿破仑·波拿巴以对18世纪初烹饪品味的下降不以为然而闻名，但在招待巴黎上流社会的压力下，他也召卡雷姆到他在杜伊勒里宫的厨房。1810年，卡雷姆为拿破仑与他的第二任新娘奥地利的玛丽-路易丝的婚礼设计了非凡的蛋糕。他成为最早关注餐桌外观而不仅仅是菜肴口味的现代厨师之一。他后来在一本烹饪书中写道：“我要秩序和品味。一顿精心布置的餐点在我的眼中价值提升百分之百。”

H) In 1816, Carême began a culinary (烹饪的) journey which would forever mark his place as history's first top chef. He voyaged to England to cook in the modern Great Kitchen of the prince regent (摄政王), George IV, and crossed continents to prepare grand banquets for the tables of Tsar Alexander I of Russia. Never afraid to talk up his own accomplishments, a boastful Carême made a fortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cook books, he would often include a sketch of himself, so that people on the street would be able to recognize—and admire—him.

1816年，卡雷姆开始了一次烹饪之旅，这将永远奠定他作为历史上第一位顶级厨师的地位。他前往英国，在摄政王乔治四世的现代大厨房烹饪，并跨越大陆为俄罗斯沙皇亚历山大一世的餐桌准备盛大的宴会。从不害怕吹嘘自己的成就，夸夸其谈的卡雷姆因有社交野心的富裕家庭邀请他到他们的厨房而发了财。后来，在他的烹饪书中，他常常附上自己的素描，以便街上的人们能够认出并钦佩他。

I) Carême's cooking displays became the symbol of fine French dining; they were plentiful, beautiful and imposing. Guests would fall silent in wonder as servants carried Carême's fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia's visit to George IV's Brighton Pavillion on Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight different soups, 40 main courses, and 32 desserts.

卡雷姆的烹饪展示成为精致法国餐饮的象征；它们丰盛、美丽而宏伟。当仆人们将卡雷姆的精美创作送入餐厅时，客人们会惊叹得静默无声。为了庆祝俄罗斯尼古拉大公爵访问乔治四世的布莱顿 Pavilion 于1817年1月18日的宴会，菜单上有120道不同的菜肴，重点包括8种不同的汤、40道主菜和32道甜点。

J) As he traveled through the homes of early 19th century nobility, Carême forged the new art of French gourmet food. Locked in hot kitchens, Carême created his four "mother sauces." These sauces—béchamel, velouté, espagnole and allemande—formed the central building blocks for many French main courses. He also perfected the soufflé—a baked egg dish, and introduced the standard chef's uniform—the same double-breasted white coat and tall white hat still worn by many chefs today. The white clothing conveyed an image of cleanliness, according to Carême—and in his realm, appearance was everything.

随着他穿梭于19世纪初贵族的家中，卡雷姆锻造了法国美食的新艺术。在炎热的厨房里，卡雷姆创造了他的四种“母酱”。这些酱汁——贝夏梅尔酱、天鹅绒酱、西班牙酱和德式酱——构成了许多法国主菜的核心组成部分。他还完善了舒芙蕾——一种烘焙蛋类菜肴，并引入了标准的厨师制服——许多厨师今天仍然穿着的双排扣白大衣和高白帽。根据卡雷姆的说法，白色服装传达了清洁的形象——在他的领域里，外观就是一切。

K) Between meals, Carême wrote cook books that would be used in European kitchens for the next century. His manuals including The Royal Parisian Baker and the massive five-volume Art of French Cooking Series (1833-1847, completed after his death) first systematized many basic principles of cooking, complete with drawings and step-by-step directions. Long before television cooking shows, Carême walked readers through common kitchen tasks, instructing them to "try this for yourself, at home" as famous American Chef Julia Child might do, many years later.

在餐间，卡雷姆撰写了将在欧洲厨房使用一个世纪的烹饪书籍。他的手册包括《皇家巴黎面包师》和庞大的五卷本《法国烹饪艺术系列》（1833-1847年，他去世后完成），首次系统化了许多烹饪基本原理，配有插图和逐步指导。早在电视烹饪节目出现之前，卡雷姆就引导读者完成常见的厨房任务，指示他们“在家自己尝试”，就像多年后著名的美国厨师朱莉娅·查尔德可能会做的那样。

L) In the end, however, it was the kitchen that did Carême in. Decades of working over coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get cold) had fatally damaged his lungs. On Jan. 12, 1833, Carême died just before he turned 50.

然而，最终是厨房害了卡雷姆。数十年在煤火上、狭小封闭空间内工作，几乎无新鲜空气（以确保他的菜肴不会变冷），这致命地损害了他的肺部。1833年1月12日，卡雷姆在即将满50岁时去世。

M) But in his lifetime, Carême, ever confident, could see beyond his short domination in the kitchen. He wanted to "set the standard for beauty in classical and modern cooking, and prove to the distant future that the French chefs of the 19th century were the most famous in the world," as he wrote in his papers.

但在他的一生中，自信的卡雷姆能够超越他在厨房的短暂统治。他如他在论文中所写的那样，希望“为古典和现代烹饪的美设定标准，并向遥远的未来证明19世纪的法国厨师是世界上最著名的。”

N) Decades later, chef Auguste Escoffier would build upon Carême's concept of French cuisine (烹饪). But in the very beginning, there was just Carême, the top chef who elevated dining into art.

数十年后，厨师奥古斯特·埃斯科菲耶将建立在卡雷姆的法国烹饪概念之上。但在最初，只有卡雷姆，这位将餐饮提升为艺术的顶级厨师。