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The Metropolitan Museum of Art

1000 Fifth Avenue New York, NY 10028 211-535-7710 www.metmuseum.org Entrances

Fifth Avenue at 82nd Street Hours

Open 7 days a week.

Sunday-Thursday 10:00-17:30 Friday and Saturday 10:00-21:00

Closed Thanksgiving Day, December 25, January 1, and the first Monday in May. Admission

$25.00 recommended for adults, $12.00 recommended for students, includes the Main Building and The Cloisters(»ØÀÈ£©on the same day; free for children under 12 with an adult.

Free with Admission

All special exhibitions, as well as films, lectures, guided tours, concerts, gallery talks, and family/children's programs are free with admission.

Ask about today's activities at the Great Hall Information Desk. The Cloisters Museum and Gardens

The Cloisters museum and gardens is a branch of The Metropolitan Museum of Art devoted to the art and architecture of Europe in the Middle Ages. The extensive collection consists of masterworks in sculpture, colored glass, and precious objects from Europe dating from about the 9th to the 15th century.

Hours: Open 7 days a week. March-October 10:00-17:15 November-February 10:00-16:45

Closed Thanksgiving Day, December 25, and January 1. 56. How much may they pay if an 11-year-old girl and her working parents visit the museum? A. $12. B. $37.

C. $ 50. D. $ 62

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57. The attraction of the Cloisters museum and gardens lies in the fact that ________. A. it opens all the year round

B. its collections date from the Middle Ages C. it has a modern European-style garden D. it sells excellent European glass collections

½âÎö£ºÏ¸½ÚÀí½âÌâ¡£¸ù¾ÝÎÄÕÂThe Cloisters Museum and Gardens ²¿·Öthe extensive collection consists of masterworks in sculpture, colored glass, and precious objects from Europe dating from about the 9th to the 15th century.¿ÉÒÔµÃÖª£¬The Cloisters Museum and GardensµÄÎüÒýÈ˵ĵط½ÔÚÓÚËüµÄÖйÅʱÆÚµÄÊÕ²ØÆ·£¬¹ÊÑ¡B¡£ ´ð°¸£ºB

B

In the 1760s, Mathurin Roze opened a series of shops that boasted(ÏíÓÐ) a special meat soup called consomm¨¦. Although the main attraction was the soup, Roze's chain shops also set a new standard for dining out, which helped to establish Roze as the inventor of the modern restaurant.

Today, scholars have generated large amounts of instructive research about restaurants. Take visual hints that influence what we eat: diners served themselves about 20 percent more pasta(Òâ´ó

ÀûÃæÊ³) when their plates matched their food. When a dark-colored cake was served on a black plate rather than a white one, customers recognized it as sweeter and more tasty.

Lighting matters, too. When Berlin restaurant customers ate in darkness, they couldn't tell how much they'd had: those given extra-large shares ate more than everyone else, none the wiser¡ªthey didn¡¯t feel fuller, and they were just as ready for dessert.

Time is money, but that principle means different things for different types of restaurants. Unlike fast-food places, fine dining shops prefer customers to stay longer and spend. One way to encourage customers to stay and order that extra round: put on some Mozart(ĪÔúÌØ).When classical, rather than pop, music was playing, diners spent more. Fast music hurried diners out.

Particular scents also have an effect: diners who got the scent of lavender(Þ¹Ò²Ý) stayed longer and spent more than those who smelled lemon, or no scent.

Meanwhile, things that you might expect to discourage spending¡ª\high prices ¡ª don't necessarily. Diners at bad tables ¡ª next to the kitchen door, say ¡ª spent nearly as much as others but soon fled. It can be concluded that restaurant keepers need not \concerned about ¡®bad¡¯ tables,\found that they increased a restaurant's reputation, suggesting great food at fair prices. And doubling a buffet's price led customers to say that its pizza was 11 percent tastier.

58. The underlined phrase \were . A. not aware of eating more than usual B. not willing to share food with others C. not conscious of the food quality D. not fond of the food provided

½âÎö£º´ÊÒå²Â²âÌâ¡£¸ù¾ÝÎÄÕµÚÈý¶Î»®Ïß²¿·ÖµÄǰ¾äthey couldn't tell how much they'd had: those given extra-large shares ate more than everyone else,¿ÉÖªÔÚºÚ°µÖУ¬ËûÃÇ˵²»Çå×Ô¼º³ÔÁ˶àÉÙ£¬ÔÙ¸ù¾Ý»®Ïߺó µÄ¾ä×Óthey didn¡¯t feel fuller, and they were just as ready for dessert.¿ÉÖªËûÃÇËäÈ»³ÔµÃºÜ¶à£¬µ«²¢Ã»Óиоõ¸ü±¥£¬ÈÔÈ»ÔÚµÈ×ųÔÌðµã£¬ËùÒÔËûÃÇûÓÐÒâʶµ½×Ô¼º³Ô¶àÁË£¬ËùÒÔAÕýÈ·¡£ ´ð°¸£ºA

59. How could a fine dining shop make more profit? A. Playing classical music. B. Introducing lemon scent. C. Making the light brighter, D. Using plates of larger size. ½âÎö£ºÏ¸½ÚÀí½âÌâ¡£¸ù¾ÝµÚËĶÎÖеÄOne way to encourage customers to stay and order that extra round: put on some Mozart(ĪÔúÌØ£©¿ÉÖª£¬ÒªÏëÈÿÍÈË´ôµÄʱ¼ä¸ü³¤Ó¦¸Ã²¥·ÅĪÔúÌØµÈ¹ÅµäÒôÀÖ¶ø²»ÊÇÁ÷ÐÐÒôÀÖ¡£Particular scents also have an effect: diners who got the scent of lavender(Þ¹Ò²ݣ©stayed longer and spent more than those who smelled lemon, or no scent.ÒýÈëÞ¹Ò²ÝÏã¶ø²»ÊÇÄûÃÊÏ㣬¶øDÏîÎÄÕÂûÓÐÌá¼°£¬ËùÒÔÓÃÅųý·½·¨¿ÉÒÔÑ¡A¡£ ´ð°¸£ºA

60. What does the last paragraph talk about? A. Tips to attract more customers.

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