2025考研英语：《经济学人》中英读译Day70

英语阅读能力依靠什么？必然是词汇的积累，但，仅仅是词汇的积累是不够了，更应该了解英语句式，不同句型所表达意义。如何培养自己的阅读语感呢？那么就跟着聚创考研网小编每天学一点英语，一起为考研筑起坚实的地基。阅读是需要积累的，就像我们需要经常和人沟通才会促进我们的表达能力一样~小伙伴跟着小编一起，每天坚持打卡，培养英语阅读能力及语感，了解文章一些经典词汇的用法。

经济学人：无处不在的巧克力熔岩蛋糕

I melt with you How the chocolate fondant became a ubiquitous indulgence.Some dishes are unequivocally high-end: a perfectly clear consomme, for instance.Others are less so—a cheeseburger-crust pizza, say.Still others defy the distinction, served in restaurants of all calibres to diners of all tastes.The chocolate fondant is one such dish.Its success is a reminder that, in the end, pleasure is still a universal pursuit.Two glitzy French cuisiniers claim to have invented the chocolate fondant.The first is Michel Bras, a Michelin-starred chef, who created the coulant au chocolat (runny chocolate) in 1981 to evoke the memory of sipping hot chocolate to warm up after a family skiing trip.The second is Jean-Georges Vongerichten, another starry Gallic gourmet.In New York in 1987 he pulled hundreds of miniature chocolate cakes out of the oven before they were cooked.The centres were molten but there was no time to correct the mistake.

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与你相融 巧克力流心蛋糕如何成为无处不在的美味享受。有些菜肴的高端地位无可置疑：例如，澄澈透明的法式清汤。其他菜肴则没这么高级，比如芝士汉堡脆皮披萨。还有一些菜肴很难被区分，各种档次的餐厅都为各种口味的食客提供这些食物。巧克力流心蛋糕就是这样一道佳肴。它的风靡提醒人们，最终，享乐仍然是一种普遍的追求。两位耀眼的法国厨师声称发明了巧克力流心蛋糕。第一位是米其林星级厨师米歇尔·布拉斯，他在1981年创造了流心巧克力，想唤起人们在家庭滑雪旅行后，喝着热巧克力暖身的记忆。第二位是让-乔治·冯热里什唐，另一位星光熠熠的高卢美食家。1987年在纽约，他从烤箱里拿出数百块还没烤熟的迷你巧克力蛋糕。蛋糕中心还是融化的，但没有时间补救了。

 

Despite the error, the diners loved them.He has served them ever since.Their techniques are different, but between them Messrs Bras and Vongerichten created a sophisticated confection.It became a phenomenon, served in the toniest establishments on either side of the Atlantic.

In America it had the all-important aroma of French refinement and elegance.The flavour is straightforward (one-note would be a less charitable description) but getting the dish exactly right is tricky.There are no outward clues to indicate the point at which it is perfectly cooked.The moment of incision provides the thrill of drama.Will the dessert ooze or will it prove to be a dry disappointment?In 1991 Alain Ducasse, a multi-Michelin-starred chef, told the New York Times that the fondant had reached a point where restaurants “were practically obliged to make it”.It was one of the defining desserts of that decade.But then the tide began to turn.

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尽管烤制不当，但食客们还是很喜欢这些蛋糕。从此他就一直提供这些蛋糕。他们的技术不同，但布拉斯先生和冯热里什唐先生共同创造了一种精致的甜点。这种甜点成了一种美食现象，出现在大西洋两岸最豪华的餐厅里。在美国，它有着最被看重的法式精致优雅的风味。它的味道很直白(说得不客气一点就是单调)。但要把这道甜点做得恰到好处并不容易。没有任何外在线索表明它在什么时候达到了最佳熟度。切开蛋糕的瞬间带来戏剧性的刺激。它会流出浓蜜甜浆，还是会干巴巴的，让人大失所望？1991年，获得多颗米其林星星的厨师阿兰·杜卡斯对《纽约时报》表示，巧克力流心蛋糕已经到了餐厅“不得不做”的地步。这是九十年代最具代表性的甜点之一。但后来，情况开始发生逆转。

Mr Vongerichten was churning out so many at one point that Mark Bittman, an American food writer, dubbed it “the Big Mac of desserts”.

The name evolved.In many places it became a “molten chocolate cake” or a “chocolate lava cake”.It travelled from hushed dining rooms to the restaurants of Disney World.Chain restaurants began serving them; takeaway joints can deliver fondants along with your pizza.Supermarkets include the dessert in their Valentine’s Day ready-meal deals.Aldi, Costco, Lidl and Walmart all flog iterations of it.In “Chef”, a film of 2014, a critic seethes that he would rather the cook “sit on my face after a brisk walk on a warm day than suffer through that fucking lava cake again.”The dish has become declasse or, worse, a bit naff.And yet like creme brulee and tiramisu—also wildly popular in the 1990s—its ubiquity seems to have inflicted little damage.It exists comfortably on both planes, the blowout and the budget.Any version of it is fundamentally an extravagance.That overcomes any food snobbery.A recent study suggests that people living in “high-indulgence” cultures (as opposed to cultures of restraint) report higher levels of well-being.

It turns out a little of what you fancy does, in fact, do you good.

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冯热里什唐一度生产出了非常多的巧克力流心蛋糕，以至于美国美食作家马克·比特曼将其戏称为“甜点中的巨无霸汉堡”。蛋糕的名字也发生了演变。在很多地方，它变成了“巧克力融心蛋糕”或“巧克力熔岩蛋糕”。它从静谧的餐厅来到迪士尼乐园的餐馆。连锁餐馆开始卖这种蛋糕，外卖店可以把它和你的披萨一起送去。超市的情人节预制餐中也有这种甜点。奥乐齐、开市客、利多和沃尔玛都在兜售它的衍生版本。在2014年的电影《落魄大厨》中，一位评论家气呼呼地说，他宁愿"厨师在晴暖的天气，脚步轻快地走过来，然后坐在我脸上，也不愿再受那该死的巧克力熔岩蛋糕的折磨"。这道菜肴已经风光不再了，或者情况更糟，它已经变得有点烂俗了。然而，就像奶油烤布蕾和提拉米苏一样--在20世纪90年代也大受欢迎--巧克力流心蛋糕的无处不在似乎没有对它造成什么破坏。它仍安然存在于两个阶层，豪华盛筵和平价餐食中都有它的身影。它的任何版本从根本上说都是一种奢侈享受。这一点打破了任何食物鄙视链。最近的一项研究表明，生活在“高享乐”文化(而不是节制文化)中的人声称有更高的幸福感。事实证明，来一点自己喜欢的东西确实对你有好处。