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新概念第一册1-2课文详解及英语语法
课文详注 Further notes on the text
?1．Excuse me 对不起。
?这是常用于表示道歉的客套话，相当于汉语中的“劳驾”、“对不起”。当我们要引起别人的注意、要打搅别人或打断别人的话时，通常都可使用这一表达方式。在课文中，男士为了吸引女士的注意而使用了这句客套话。它也可用在下列场合：向陌生人问路，借用他人的电话，从别人身边挤过，在宴席或会议中途要离开一会儿等等。
?2．Yes？什么事？
?课文中的 Yes？应用升调朗读，意为：“什么事？”Yes？以升调表示某种不肯定或询问之意，也含有请对方说下去的意思。
?3．Pardon？对不起，请再说一遍。
?当我们没听清或没理解对方的话并希望对方能重复一遍时，就可以使用这一表达方式。较为正式的说法是：
?I beg your pardon.? I beg your pardon Pardon me.
?它们在汉语中的意思相当于“对不起，请再说一遍”或者“对不起，请再说一遍好吗？”
?4．Thank you very much．非常感谢！
?这是一句表示感谢的用语，意为“非常感谢（你）”。请看下列类似的表达式，并注意其语气上的差异：
?Thank you.? 谢谢（你）。 Thanks!? 谢谢！
?5．数字1～10的英文写法
?1―one 2―two 3―three 4―four 5―five
?6―six 7―seven 8―eight 9―nine 10―ten
语法 Grammar in use
?一般疑问句
?一般疑问句根据其结构又分为若干种。通过主谓倒装可将带有be的陈述句变为一般疑问句。即将be的适当形式移到主语之前，如：
?陈述句：This is your watch.? 这是你的手表。
?疑问句：Is this your watch 这是你的手表吗？
?（可参见 Lessons 15～16语法部分有关 be的一般现在时形式的说明。）
词汇学习? Word study
?1．coat? n.? 上衣，外套：? Is this your coat 这是你的外套吗？
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你可能喜欢From Wikipedia, the free encyclopedia
This article has multiple issues. Please help
or discuss these issues on the .
This article needs additional citations for . Please help
by . Unsourced material may be challenged and removed. (November 2011)
This article is about the
varieties around the world.
An ice cream cone in , Argentina
While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine helado (ice cream) is very similar to Italian , rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are "Freddo," "Persicco," "Chungo," and "Munchi's," all of them located in . Each city has its own heladerías (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours. There are hundreds of flavors but Argentina's most traditional and popular one is , which has become a favorite abroad, especially in the US.
There are two kinds of heladerías in Argentina: the cheaper ones which sell ice cream with artificial ingredients (like Helarte, Pirulo, Sei Tu and the largest one, ), and the ones that sell helado artesanal, made with natural ingredients and usually distinguished by a logo featuring an ice cream cone and the letters HA. There are no regulations in Argentina regarding the amount of milk an ice cream can have. In fact, all ice cream parlors serve both cream-based and water-based ice cream (helado a la crema and helado al agua respectively). Instead, the distinctions are made according to the quality of the ingredients.
A standard Argentine cone or cup contains two different flavours of ice cream. In addition to these, most heladerías offer ice-cream-based desserts like Bombón Suizo (Swiss Bonbon: chocolate-covered chantilly ice cream filled with dulce de leche and sprinkled with nuts), Bombón Escocés (Scottish Bonbon: same as the Swiss Bonbon, only with chocolate ice-cream and
topping), Cassata (strawberry, vanilla and chocolate ice cream) and Almendrado (almond ice cream sprinkled with almond ).
An ice cream van at , Australia
Per capita,
are among the leading ice cream consumers in the world, eating 18 litres and 20 litres each per year respectively, behind the
where people eat 23 litres each per year. Brands include , , , , , ,
and . A popular ice cream flavour in New Zealand, Australia and Japan that originated in New Zealand is .
In , there's a kind of chilled dessert made of , called 绿豆沙 (: lǜdòushā, literally: sand of mung bean), texturally similar to ice cream. The beans are macerated into a paste and boiled together with milk and sugar.
Besides the popular flavour such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers also introduced other traditional flavours such as black sesame, red beans.
In recent years, Hong Kong and Taiwan dessert houses also serve ice-cream
during the
(moon festival).
is served at street food stalls in Beijing.
Interior of the landmark Coppelia ice cream parlor, Havana, Cuba
In , ice cream is sold at the state-run
chain of ice cream parlors. Coppelia was founded in 1966 by
himself, his aim to introduce his love of dairy products to the Cuban masses and to prove that a communist enterprise could provide better ice cream and flavor selection than American brands. In
the capital, the Coppelia parlor is an architectural icon and a major landmark and meeting place in the city. In 2012, the Cuban newspaper
exposed the short supply, poor service, and melted ice cream served at the landmark.
The first ice cream manufacturer in Finland was the Italian Magi family, who opened the Helsingin j??tel?tehdas in 1922 and Suomen Eskimo Oy. Other manufacturers soon spawned, like Pietarsaaren j??tel?tehdas ().
Finland's first ice cream bar opened at the
in 1936, and at the same time another manufacturer, Maanviljelij?in Maitokeskus started their production.
Today, the two largest ice cream manufacturers are
(who bought ??tel?). Finland is also the leading consumer of ice cream in Europe, with 13.7 litres per person in 2003.
In 1651, Italian Francesco dei Coltelli opened an ice cream café in
and the product became so popular that during the next 50 years another 250 cafés opened in Paris. Some people eat heart or log shaped cakes made of ice cream on
A boy eating ice cream in Dresden
One of the first well known Italian ice cream parlors (Eisdiele) was settled in Munich (Germany) in 1879, the business was run by the family Sarcletti. This traditional family business was handed from generation to generation ever since. (currently named Udo's Eisparadies) in Kufstein, A founded by Udo Sven Plesner, son of film producer Josef Plesner and Silvana Sarcletti Plesner, daughter of Otto Sarcletti). Since the 1920s, when many Italians immigrated and set up business, the traditional ice cream parlors became very popular.
In 1962, the Ghanaian treat FanIce was created by the Fan Milk Limited Company. FanIce comes in , , and . FanMilk also makes additional products, though FanIce is the closest to Western ice cream. Pouches of FanIce and other FanMilk products can be bought from men on bikes equipped with chill boxes in any moderately sized town, and in cities large enough for grocery stores. FanMilk can also be bought in tubs for eating at home. In 2006, FanMilk was voted best ice-cream in the world.[]
An ice cream shop in Lefkada
Ice cream in its modern form is a relatively new invention. Ice treats have been enjoyed since ancient times. During the 5th century BC, ancient
ate snow mixed with honey and fruit in the markets of Athens. The father of modern medicine, , encouraged his Ancient Greek patients to eat ice "as it livens the lifejuices and increases the well-being." In the 4th century BC, it was well known that a favorite treat of
was snow ice mixed with honey and . In modern times Greek ice cream recipes have some unique flavours such as Pagoto Kaimaki, (: Παγωτ? Κα?μ?κι), made from - which gives it an almost chewy texture, and salepi, used as a thickening agent to increase r both give the ice
Olive Oil Ice Cream Pagoto Kataifi Chocolate, (: Παγωτ? Κατα?φι-κακ?ο), made from the shredded filo dough pastry that resembles angel' and Mavrodaphne Ice Cream, (: Μαυροδ?φνη Παγωτ?), made from a Greek . Fruity
are usually served as toppings with Greek-inspired ice cream flavours.
India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically. India also has a domestic ice cream product known as "" or "Matka Kulfi", which is very famous in small towns and villages. Major brands are AMUL, Kwality, Vadilal, Mother Dairy, etc. In recent times, many domestic ice cream companies have opened their exclusive outlets in metros and few international ice-cream companies also started their operation in India.
(Persian: ??????) or Pālūde (Persian: ??????) is a Persian sorbet made of thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios. It is a traditional dessert in Iran and Afghanistan. It was brought to the Indian subcontinent during the Mughal period. The faloodeh of Shiraz is famous.
Faloodeh is one of the earliest forms of frozen desserts, existing as early as 400 BC. Ice was brought down from high mountains and stored in tall refrigerated buildings called yakhchals, which were kept cool by windcatchers.
There is also a drink called faloodeh, but it is made using other ingredients.
Main articles:
A gelato stall on ,
Italian ice cream or
as it is known, is a traditional and a popular dessert in . Much of the production is still hand-made and flavoured by each individual shop in "produzione propria" gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavourings. Gelato typically contains 7-8% fat, less than ice cream's minimum of 10%. Before the cone became popular for serving ice cream, in English speaking countries, Italian street vendors would serve the ice cream in a small glass dish referred to as a "" or wrapped in
and known as a
(possibly a corruption of the
"ecco un poco" - "here is a little"). Some of the most known artisanal gelato machine makers are Italian companies , Crm-Telme, Corema-Telme, Technogel, Cattabriga and high capacity industrial plants made by Catta 27 and Cogil.
sold in Japan
Ice cream is also a popular dessert in Japan, with almost two in five adults eating some at least once a week, according to a 2007 survey.[] Since 1999, the Japanese Ice Cream Association has been publishing the Ice Cream
once a year, and the four most popular ice cream flavours in Japan have not changed (including their order) since 1999, according to the paper. The top four flavours are , ,
(powdered ), and . Other notable popular flavours are , , and
(Red Bean) also according to the paper. Azuki is particularly favored by people in their 50s and older.
A typical variety is
ice cream made from pandan ("Laotian vanilla").
Pakistan has an ice cream brand , the products of which are exported to Europe and America. Beside this other large ice cream brands from Pakistan include ,
and . These companies get maximum part of profit from the country. Pakistani Peshawari ice cream is very famous in
The most popular flavours in Pakistan are Pista, Kulfa, Vanilla and Chocolate.
Main article:
A woman purchasing strawberry sorbetes from a street vendor in the Philippines
is a Philippine version for common ice cream usually peddled from carts that roam streets in the Philippines. This should not be confused with the known sorbet. It is also commonly called 'dirty ice cream' because it is sold along the streets exposing it to
and that the factory where it comes fro though it is not really "dirty" as the name implies. It is usually served with small wafer or sugar cones and recently, bread buns.
Ice cream, in the style of Italian gelato, can be found in many cafes or specialty ice cream stores throughout Spain. Usually the flavours reflect local tastes like nata, , or .
There are also industrial producers like
(owned by ),
(later merged into Nestlé), , , many of them are part of transnational groups. The industrial producers also serve
and polos, ice cream on a stick, such as , sometimes with whimsical shapes like the foot-shaped Frigopié.
Unlike in Northern Europe, ice cream is consumed mostly in summer. Hence, some ice cream stores become hot-chocolate cafés in winter.
Main article:
A man purchasing dondurma from a street vendor in Turkey
Dondurma (literally Turkish for "freezing") is the name given to ice cream in Turkey. Dondurma typically includes the ingredients milk, sugar, salep, and mastic. It is believed to originate from the city and region of Mara? and hence also known as Mara? Ice Cream.
Two qualities distinguish Turkish ice cream: texture and resistance to melting. Inclusion of the thickening agents salep, a flour made from the root of the Early Purple Orchid, and mastic, a resin that imparts chewiness.
The Kahramanmara? region is known for mara? dondurmas?, a variety which contains distinctly m tough and sticky, it is sometimes eaten with a knife and fork.
In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth ?1.3 billion (according to a report produced in September 2009). A product may be sold as "ice cream" if it contains 5 per cent fat and not less than 2.5 per cent milk protein, but may contain non-milk , usually
oil, a rule that is more permissive than many other countries. Only true ice cream made only with milk fats (though not necessarily cream) can be described as dairy ice cream, and many companies make sure that dairy is prominently displayed on their packaging and advertising.
A woman in South Dakota holding a
Blizzard, a commercial
In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style" ice cream. Ice creams made with eggs, usually in the form of , are sometimes called "French" ice creams or traditional ice cream.
American federal labeling standards require ice cream to contain a minimum of 10%
(about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to put a limit on replacing ingredients with air), and to contain less than 1.4% egg yolk solids. Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations.
Ice cream is an extremely popular dessert in the United States. Americans consume about 13 liters of ice cream per person per year — the most in the world. As a foodstuff it is deeply ingrained into the American psyche and has been available in America since its founding in 1776: there are records of Thomas Jefferson serving it as a then-expensive treat to guests at his home in Monticello. In American supermarkets it is not uncommon for ice cream and related products to take up a wall full of freezers. All different kinds of ice cream fill the walls with strawberry, chocolate, vanilla, among other flavors.
Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity,
has grown to be far and away the most popular, most likely because of its use as a topping for fruit based
and its use as the key ingredient for . According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavours, 15%; nut flavours, 13.5%; candy mix-in flavours, 12.5%; chocolate, 8%; cake and cookie flavours, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavours combine for 5.5%. Sales in ice cream parlors are more variable, as new flavours come and go, but about three times as many people call vanilla their favorite compared to chocolate, the runner-up.
. INNOVAR. 2012.
. Reed Business Information. 2005.
Visser, Margaret (1999).
(illustrated ed.). Grove Atlantic Press. p. 297.  .
(in Italian). .
. What's Cooking: (N)ice and cold. The Government of Norway et al. 2005.
. Commercial ice cream is first sold in the U.S. in 1786. The International Reading Association (IRA), the National Council of Teachers of English (NCTE), and the Verizon Foundation. 2006.
Edmund Forte. . — Forte presents this and several alternative hypotheses.
, Japanese Ice Cream Association, Ice Cream White Paper 2006. Tokyo, Japan. Retrieved on
(Japanese).
. . Aroq Ltd. September 2009.
Weinstein, Bruce (1999). . CondéNet, Inc., reprinted from William Morrow and Co.'s The Ultimate Ice Cream Book.
; Marion R. Becker (1975). . : .  .
National Dairy Council (2000). . Wisconsin Milk Marketing Board.
. FDA 2010.
21 CFR § 135.110(a)(2).
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