Well, Did you catch it? Laurence says that more and more people are having ‘business meetings in top restaurants and it’s getting very fashionable to have breakfast.’
Well our last stop today is a greasy-spoon café. Russell Davies is an expert on these! He’s written a book called ‘Egg, Bacon, Chips and Beans: 50 Great Cafes and the Stuff That Makes Them Great’. He explains what makes a great breakfast in a down-market London café. He writes in the book ‘I would say the café experience, you know, it’s less than 50% the food, as it were, there’s also the atmosphere, there’s the fact that in a decent cafe, they’re not going to hurry you out. There’s the smells, there’s the sounds, you know, the badly-tuned radio, the eccentric art on the wall, the kind of odd condiment choice and most cafes are so small that it’s the best place for eavesdropping and just kind of listening to other people’s conversations
16. What is the main topic of this talk?
17. Which of the following is usually not included in the great British breakfast?
18. 18. What’s the new trend or fashion in London’s top restaurants according to Chef Lawrence Keogh?
19. Which of the following does not make the atmosphere in a down-market London café?
20. What can we conclude about a traditional British breakfast from the talk? 本新闻共 6页,当前在第 6页 1 2 3 4 5 6 |
