공통영어2 천재 강상구 3과 변형문제

Is there any food you don’t like, while many others just can’t ____ loving it?

For Isabella, such food is cilantro, the green leaves common in the cuisines of Thailand, Mexico, Morocco, and ____ other countries.

Even though her family is from Thailand, Isabella loves meeting other people who ____ like cilantro since they don’t make her feel so odd or weird.

Cilantro is one of those polarizing foods with lots of fans and haters, which ____ include mushrooms, olives, and blue cheese, among others.

“Love it” or “hate it” is pretty clear for these foods, ____ there could be many reasons behind the preference.

Let us ____ about three of them.

First of all, we need to be clear about the role of the ____

The information our tongues send to our brains is ____ simple.

We generally like sweetness ____ hate bitterness, and the biological reasons for that are deeply rooted in our brains.

For one, babies like sweet tastes, not bitter ____ since bitterness can indicate poison.

Not liking bitter things is, in ____ sense, a natural defense mechanism.

Due to genetic differences, some people may be more sensitive than others ____ bitterness.

Interestingly, how sensitive you are to bitterness doesn’t always relate to whether or ____ you like a certain type of food.

For example, the fact that someone thinks celery is more bitter than other ____ find it does not necessarily mean the person can’t grow to like it.

Likewise, even if you find it to be ____ bitter than others do, you may still hate it.

____ information our tongues convey does not, however, paint a full picture of the world of tastes.

There are also flavors, a wider spectrum of ____ we get from food.

To ____ flavors such as chocolate, vanilla, blue cheese, and cilantro, we need not just our tongues, but more importantly our noses.

As we chew food, its ____ make their way to the back of our noses from inside our mouths, enabling us to distinguish between many flavors.

Some scientists discovered that individuals with a ____ gene are more sensitive to the smell of cilantro.

These people are likely to ____ it has a soapy flavor.

Can we learn to like a ____ we’ve long disliked?

“Your biology is not your ____ When you’re open to different foods, you learn to like what you eat,” answers Julie Mennella, a researcher from the Monell Chemical Senses Center.

She says that kids are particularly adaptable when it comes to learning ____ like new foods.

Research has shown that after tasting a food eight or ten times, children will become more accepting ____ it.

Similarly, even people who hate ____ may be able to learn to tolerate it or even like it.

Over time and through exposure, they can build up tolerance to cilantro, by adding a small amount in a curry, for ____

While preferences can be changed, usually after a few trials, significant experiences with foods — ____ those you had when you were young—can have a lasting effect.

Suppose you are ____

____ to a bed, you get served miyeokguk too many times.

____ you could avoid the food for a long time.

In contrast, associations with good memories can make ____ like some foods.

For example, you might love sujeonggwa simply ____ of a warm, happy memory of your grandmother making it.

____ preferences vary across cultures, too.

Every culture may have something that is considered disagreeable in ____ cultures.

Durian fruit from Southeast Asia or American sweet potato pie topped with marshmallows may seem distasteful to people not familiar ____ them.

In fact, food preferences in different parts of the world have a lot to do with what is available or ____ for instance, beans in Mexico, okra in India, and fermented shark in Iceland.

Of ____ we cannot predict food preferences solely on the basis of a person’s cultural background, as Isabella’s case showed with cilantro.

It is not surprising that our food preferences are as varied as the ____ we eat.

Some of the preferences are biological, ____ some are learned.

Given this, is it any wonder that all sorts of foods have both fans and ____