我父亲继续吃着那一堆海鲜。他盘子放着一大堆被丢弃的龙虾爪，盘子边上放着一套工具，用来敲开蟹壳，剔出哪怕一丁点儿的蟹肉。他每吃一口就停一下，举杯喝一口酒。他时不时地在我眼前晃动着那只牡蛎，逗弄我吃了它，但却什么也没说。我只是绝望地看着我的空盘子。我想着我最爱吃的东西——我母亲做的点心，一滴泪静静地顺着面颊淌了下来。
终于，我父亲又拿起那只牡蛎，我知道这下全完了。我用拇指和另一只手指把牡蛎拈起来送到嘴边。父亲说：“把它吸进嘴里，先含着，尝尝盐和海水的味道，然后再咽下去。吃完了，我给你点你爱吃的东西。” 他的语气更亲切了些，因为他知道他赢了。
我按照他说的吃掉了那只牡蛎。牡蛎滑溜溜的，那味道是我从未尝过的，打那以后也没再尝过。
我父亲看着我，似笑非笑，好像在说：“怎么样？”我咽下去的时候，他举杯对我说：“干杯！”我终于赢得了他的爱和尊重。
但从那以后，我再也没吃过牡蛎。 ?
Unit 2 Active Reading 2 ?Chocolate
1 Chocolate, which must be one of the world's popular foods, first came to Europe in the 16th century from Central America. It is made from the beans of the cacao tree, Theobroma cacao, which means \make a stimulating and nourishing drink (or cocoa as it became known). It was used in religious ceremonies and it was so highly valued that even taxes were paid in cocoa beans. When Europeans brought it back from their voyages, they added a sweet flavour, and the drink soon became very popular as an expensive luxury.
2 Solid chocolate as we know it today first appeared in the 1800s. Cocoa beans were crushed into a powder, mixed with a liquid, then heated and poured into a mould, forming shapes as it cooled. The next development was learning how to get cocoa butter from the beans, a process first tried in 1825. The beans are crushed into a paste which is put under high pressure and forms a liquid chocolate and cocoa butter. In 1882, Rudolphe Lindt of Switzerland began to add extra cocoa butter to his chocolate, making it smoother. The chocolate sets into bars which will easily snap into pieces and then melt in the mouth. Cocoa butter melts at the same temperature as that of the human body, 97? F.
3 The world's best-selling type of chocolate, milk chocolate, which is sweeter and smoother than dark chocolate, didn't appear until the end of the 19th century. In 1875, another Swiss manufacturer, Daniel Peter perfected the process. A concentrated form of milk, condensed milk, had recently been invented and this was easier to mix with cocoa paste. Dove Chocolate, first
manufactured in 1956 by Mars, USA, is now the most popular chocolate bar in China.
4 As we know, most people enjoy chocolate. But what accounts for its amazing popularity or even the properties that have made millions of people confess to being chocaholics? Around 40 per cent of women and 15 per cent of men admit to having a very strong feeling of wanting chocolate, especially in the late afternoon and evening. Most of them would agree they have a \laboratory experiments with mice. If a parent likes chocolate, so does the child. This genetic trait makes us prefer to eat things with a sweet taste.
5 However, it is not just the large amounts of sugar in modern chocolate that explains its success. If this were the case, other products containing sugar would have the same effect on us. We don't want other sweet foods the way we want chocolate, as it doesn't make us feel good in the same way.
6 It is also known that chocolate helps release hormones in the brain called endorphins. These chemicals make us feel happy and give us a sense of well-being, similar to the feeling we have when we're in love! Although there are about 300 different chemicals in chocolate, including minerals and vitamins, it is not really known how all of these affect us. Close ?巧克力
巧克力是世界上最受欢迎的食品之一。它最早于16世纪从中美洲引进到欧洲。巧克力是用可可豆做成的。可可豆又称为Theobroma Cacao, 意思是“天神之粮”。阿兹特克人常常把可可豆捣成酱，再加入调味香料，做成提神醒脑的滋补饮料（也称为可可饮料）。巧克力也用于宗教仪式。由于它极其珍贵，甚至可以用来纳税。当年欧洲的航海探险者带回了巧克力，他们又加入了香甜的调味料，这种饮料随即就作为昂贵的奢侈品受到人们的青睐。
我们现在所知道的固体巧克力首次出现在19世纪。可可豆被磨成粉，加入液体搅拌，然后加热，倒入模子，冷却后成形。下一步的发展就是学会如何从可可豆中提取可可油。第一次尝试加工是在1825年。可可豆被碾压成酱，经高压处理，分离成液态巧克力和可可油。1882 年，瑞士人鲁道夫? 莲开始在巧克力制品中添加可可油，使之更加柔滑。（添加了可可油后）巧克力凝固成易折断的条块，入口即化。可可油融化的温度和人的体温相同，都是华氏97度。
直到19世纪末，世界上最畅销的巧克力——比黑巧克力更香甜柔滑的牛奶巧克力——才问世。1875年，另一位瑞士制造商丹尼尔?彼得完善了巧克力的制作工艺。那时刚刚发明出一种浓缩型的牛奶——炼乳，并且炼乳易与可可酱溶合。目前中国市场上最畅销的巧克力是由美国的玛氏公司于1956年首次研制生产的德芙巧克力。
我们知道，大多数人都喜欢吃巧克力。但是，是什么原因使得巧克力出奇地畅销？又是什么原因导致了巧克力的上瘾特性，使许多人承认自己是巧克力迷呢？大约有40%的女性和15%的男性承认他们很喜欢吃巧克力。在傍晚和晚上，这种渴望尤其强烈。他们大多数都承认爱吃甜食。科学家们认为这可能是源于父母遗传。这在实验室的老鼠实验中也得到了证实。如果父亲或母亲爱吃巧克力，孩子就爱吃巧克力。这种基因特征使我们更喜欢吃带甜味的东西。
但是，巧克力的畅销并不只是由于现代巧克力产品中所含的大量糖分。如果是糖分在起作用的话，那么其他含糖产品就会对我们有同样的影响。但是我们并不像爱吃巧克力那样爱吃别的甜食，因为巧克力给予我们不同的愉悦感。
大家也知道，像其他甜食一样，巧克力有助于大脑释放出一些被称为内啡呔的荷尔蒙。这些化学物质让我们感到快乐，给我们幸福感，类似于我们恋爱时的感觉！尽管巧克力中包含大约300种化学物质——其中包含矿物质和维生素，但是，我们还未能确定所有这些物质对我们的身体有何影响。
Unit 3 Active Reading 1
Thinking for yourself
1 Thinking for yourself is still a radical act.
2 Thinking for yourself is not a popular activity, though it should be. Every step of real progress in our society has come from it. But in most circles, particularly in places that shape our lives—families, schools and most workplaces—thinking for yourself is regarded with suspicion. Some institutions thwart it on purpose. It can be seen as dangerous.
3 I was reminded of this sad fact at a party when a fellow guest asked me the subject of a book I was planning to write. I told him that it was about how people can help each other to think for themselves. \told. \I later found out that he is the fourth-generation president of one of the largest oil companies.
4 When was the last organizational vision statement you saw that included the words \develop ourselves into a model environment in which everyone at every level can think for themselves\think, really?\
5 This dearth should not surprise us. Hardly anyone has been encouraged, much less trained, to think for themselves, and their teachers and parents and bosses weren't either. And neither were theirs. (We may have learned to revere thinkers like Socrates, but we also learned that the state poisoned him for thinking for himself: not unmitigated encouragement.)
6 Occasionally, however, we do have a teacher or mentor who truly wants us to develop our own thinking. They give us glimpses. When I was 13 years old, I was put into an advanced algebra course. On the first day the teacher, who was maligned by students as a hard teacher because she tried to get them to think, stood in front of the blackboard and said, \write the sum of a number.\
7 The entire class of 35 pubescent people just stared at her. She repeated the direction, \
8 I remember my hand gathering sweat around the pencil. A few heads looked down and their pencils started up. I wondered what in the world they were writing. I saw the girl across the aisle from me lean forward and peer over the shoulder of the boy in front of her who was scribbling something. Then she scratched a figure and immediately covered it with her hand.
9 The teacher paced and rubbed the chalk between her fingers. I wondered what she was about to put on the board. I was now the only one not writing. I leaned back and over my left shoulder whispered to my friend, \
10 \
11 So I wrote \
12 After the agony among us had become tactile, the teacher asked us for our answers. The number 7 was prevalent. She walked slowly over to the board and wrote: \as the sum of a number.\
13 I knew that.
14 Why didn't you write it?
15 Sarah said it was 7.
16 Why did you ask her?
17 Because—I don't know.
18 That's right.From now on, think for yourself.
19 I was too scared around that teacher for the rest of my young life to think very well in her presence. But I took the message with me and gradually examined and valued it. I don't recommend humiliating people into thinking for themselves as she had. She certainly did not create a Thinking Environment for us. Had she affirmed our intelligence first and spoken about the joy of thinking for ourselves, had she not fanned our fear of her, we would all have learned even more powerfully what it meant to do our own thinking. And we might have been able to think well around her too.
20 But at least she introduced the concept into my academic life. Close ?独立思考
直到现在，独立思考仍然是一种激进的行为。
独立思考本该是一种普遍的行为，而事实却并非如此。我们社会的每一次重大进步都源于独立思考。然而，在大多数的生活圈子里，尤其是那些影响我们一生的地方——家庭、学校以及大部分工作场所——人们都对独立思考持怀疑态度。有些机构甚至故意压制独立思考。在
