Questões de Inglês

Text

FOOD SLOWING DOWN IN NYC
Rebecca Tuhus - Dubrow

    Slow Food, a growing international movement, is perhaps best defined as an alternative to its fast counterpart, fast food. Its followers promote its message in various ways. From chapters throughout the world, they plant gardens, hold tastings and educational events, disseminate manifestos and publish newsletters and guidebooks. Last summer, events in the USA included the Second Annual Italian Wine Tour and a New York Taste and Learn Series Seminar focusing on the local dairies.
    Another new Slow Food project is a guidebook, published by Chelsea Green, for “slow” New York City restaurants, bars and markets. The book evaluates establishments on criteria such as sustainability and conviviality.

    Patrick Martins, head of Slow Food USA and co-editor of the guidebook, recently talked to us about both movement and the book: Can you talk about the origins of the Slow food movement?
    Patrick Martins: Slow Food was founded by a journalist named Carlo Petrini in 1986, as a joke reaction to the opening of a McDonald’s franchise near the Spanish Steps in Rome. Because fast food was a household name, he wanted Slow Food to become a household name as well. And so he started Slow Food through a pasta-eating protest in front of the Spanish Steps.
    At the time, Slow Food was very much a gastronomic organization. It was about long meals, drinking delicious wine, cheeses, staying up late talking about philosophy. Eventually, they understood that being purely gluttonous was not sustainable, and was not going change the world. And Carlo looked around the world and saw that biodiversity was being threatened, and that we were losing many varieties of fruits and vegetables and farm animals, and so he decided that something needed to be done. That’s when Slow Food became more of an environmentally conscious organization, and now we define ourselves as an ecogastronomic organization, dedicated to preserving food and food traditions.
SPEAK UP. Edição 210, novembro/ 2004.

VOCABULARY:
Gluttonous - gulosos

Choose THE BEST answers according to the text.

Text

FOOD SLOWING DOWN IN NYC
Rebecca Tuhus - Dubrow

    Slow Food, a growing international movement, is perhaps best defined as an alternative to its fast counterpart, fast food. Its followers promote its message in various ways. From chapters throughout the world, they plant gardens, hold tastings and educational events, disseminate manifestos and publish newsletters and guidebooks. Last summer, events in the USA included the Second Annual Italian Wine Tour and a New York Taste and Learn Series Seminar focusing on the local dairies.
    Another new Slow Food project is a guidebook, published by Chelsea Green, for “slow” New York City restaurants, bars and markets. The book evaluates establishments on criteria such as sustainability and conviviality.

    Patrick Martins, head of Slow Food USA and co-editor of the guidebook, recently talked to us about both movement and the book: Can you talk about the origins of the Slow food movement?
    Patrick Martins: Slow Food was founded by a journalist named Carlo Petrini in 1986, as a joke reaction to the opening of a McDonald’s franchise near the Spanish Steps in Rome. Because fast food was a household name, he wanted Slow Food to become a household name as well. And so he started Slow Food through a pasta-eating protest in front of the Spanish Steps.
    At the time, Slow Food was very much a gastronomic organization. It was about long meals, drinking delicious wine, cheeses, staying up late talking about philosophy. Eventually, they understood that being purely gluttonous was not sustainable, and was not going change the world. And Carlo looked around the world and saw that biodiversity was being threatened, and that we were losing many varieties of fruits and vegetables and farm animals, and so he decided that something needed to be done. That’s when Slow Food became more of an environmentally conscious organization, and now we define ourselves as an ecogastronomic organization, dedicated to preserving food and food traditions.
SPEAK UP. Edição 210, novembro/ 2004.

VOCABULARY:
Gluttonous - gulosos

Choose THE BEST answers according to the text.

Text

FOOD SLOWING DOWN IN NYC
Rebecca Tuhus - Dubrow

    Slow Food, a growing international movement, is perhaps best defined as an alternative to its fast counterpart, fast food. Its followers promote its message in various ways. From chapters throughout the world, they plant gardens, hold tastings and educational events, disseminate manifestos and publish newsletters and guidebooks. Last summer, events in the USA included the Second Annual Italian Wine Tour and a New York Taste and Learn Series Seminar focusing on the local dairies.
    Another new Slow Food project is a guidebook, published by Chelsea Green, for “slow” New York City restaurants, bars and markets. The book evaluates establishments on criteria such as sustainability and conviviality.

    Patrick Martins, head of Slow Food USA and co-editor of the guidebook, recently talked to us about both movement and the book: Can you talk about the origins of the Slow food movement?
    Patrick Martins: Slow Food was founded by a journalist named Carlo Petrini in 1986, as a joke reaction to the opening of a McDonald’s franchise near the Spanish Steps in Rome. Because fast food was a household name, he wanted Slow Food to become a household name as well. And so he started Slow Food through a pasta-eating protest in front of the Spanish Steps.
    At the time, Slow Food was very much a gastronomic organization. It was about long meals, drinking delicious wine, cheeses, staying up late talking about philosophy. Eventually, they understood that being purely gluttonous was not sustainable, and was not going change the world. And Carlo looked around the world and saw that biodiversity was being threatened, and that we were losing many varieties of fruits and vegetables and farm animals, and so he decided that something needed to be done. That’s when Slow Food became more of an environmentally conscious organization, and now we define ourselves as an ecogastronomic organization, dedicated to preserving food and food traditions.
SPEAK UP. Edição 210, novembro/ 2004.

VOCABULARY:
Gluttonous - gulosos

Choose THE BEST answers according to the text.

Text

FOOD SLOWING DOWN IN NYC
Rebecca Tuhus - Dubrow

    Slow Food, a growing international movement, is perhaps best defined as an alternative to its fast counterpart, fast food. Its followers promote its message in various ways. From chapters throughout the world, they plant gardens, hold tastings and educational events, disseminate manifestos and publish newsletters and guidebooks. Last summer, events in the USA included the Second Annual Italian Wine Tour and a New York Taste and Learn Series Seminar focusing on the local dairies.
    Another new Slow Food project is a guidebook, published by Chelsea Green, for “slow” New York City restaurants, bars and markets. The book evaluates establishments on criteria such as sustainability and conviviality.

    Patrick Martins, head of Slow Food USA and co-editor of the guidebook, recently talked to us about both movement and the book: Can you talk about the origins of the Slow food movement?
    Patrick Martins: Slow Food was founded by a journalist named Carlo Petrini in 1986, as a joke reaction to the opening of a McDonald’s franchise near the Spanish Steps in Rome. Because fast food was a household name, he wanted Slow Food to become a household name as well. And so he started Slow Food through a pasta-eating protest in front of the Spanish Steps.
    At the time, Slow Food was very much a gastronomic organization. It was about long meals, drinking delicious wine, cheeses, staying up late talking about philosophy. Eventually, they understood that being purely gluttonous was not sustainable, and was not going change the world. And Carlo looked around the world and saw that biodiversity was being threatened, and that we were losing many varieties of fruits and vegetables and farm animals, and so he decided that something needed to be done. That’s when Slow Food became more of an environmentally conscious organization, and now we define ourselves as an ecogastronomic organization, dedicated to preserving food and food traditions.
SPEAK UP. Edição 210, novembro/ 2004.

VOCABULARY:
Gluttonous - gulosos

Choose THE BEST answers according to the text.

Texto para a questão

    LOS ANGELES − Come summer 2006, Warner Brothers Pictures hopes to usher “Superman” into thousands of theaters after a 19-year absence. But given the tortured history surrounding that studio’s attempts to revive “Superman,” the forerunner of Hollywood’s now-ubiquitous comic-book blockbusters, the Man of Steel’s arrival would be nothing short of a miracle.

Since Warner began developing a remake of the successful comic-book franchise in 1993, it has spent nearly $10 million in development, employed no fewer than 10 writers, hired four directors and met with scores of Clark Kent hopefuls without settling on one. The latest director ⎯ Bryan Singer, who directed “X-Men” and its sequel, was named on July 18 to replace Joseph McGinty Nichol, known as McG, who left the project after refusing to board a plane to Australia, where the studio was determined to make the film.

(THE NEW YORK TIMES, JULY 22, 2004)

Texto para a questão

    LOS ANGELES − Come summer 2006, Warner Brothers Pictures hopes to usher “Superman” into thousands of theaters after a 19-year absence. But given the tortured history surrounding that studio’s attempts to revive “Superman,” the forerunner of Hollywood’s now-ubiquitous comic-book blockbusters, the Man of Steel’s arrival would be nothing short of a miracle.

Since Warner began developing a remake of the successful comic-book franchise in 1993, it has spent nearly $10 million in development, employed no fewer than 10 writers, hired four directors and met with scores of Clark Kent hopefuls without settling on one. The latest director ⎯ Bryan Singer, who directed “X-Men” and its sequel, was named on July 18 to replace Joseph McGinty Nichol, known as McG, who left the project after refusing to board a plane to Australia, where the studio was determined to make the film.

(THE NEW YORK TIMES, JULY 22, 2004)