2022 年 新高考一卷

1Grading Policies for Introduction to Literature

2Grading Scale

390-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.

4Essays (60%)

5Your four major essays will combine to form the main part of the grade for this course: Essay 1 = 10%; Essay 2-15%; Essay 3= 15%; Essay 4 = 20%.

6Group Assignments (30%)

7Students will work in groups to complete four assignments (作业) during the course. All the assignments will be submitted by the assigned date through Blackboard, our online learning and course management system.

8Daily Work/In-Class Writings and Test/Group Work/Homework (10%)

9n Class activities will vary from day to day, but students must be ready to complete short in-class writings or tests drawn directly from assigned readings or notes from the previous class’ lecture/discussion, so it is important to take careful notes during class. Additionally, from time to time I will assign group work to be completed in class or short assignments to be completed at home, both of which will be graded.

10Late Work

11An essay not submitted in class on the due date will lose a letter grade for each class period it is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments not completed during class will get a zero. Short writings missed as a result of an excused absence will be accepted.

1Like most of us, I try to be mindful of food that goes to waste. The arugula (芝麻菜) was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

2In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away - from “ugly” (but quite eatable) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

3Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”

4If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time - but for him, it’s more like 12 boxes of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington. D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished (有瑕疵的) produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

5Such methods seem obvious, yer so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat.” Curtin says.

1The elderly residents (居民) in care homes in London are being given hens to look after to stop them feeling lonely.

2The project was dreamed up by a local charity (慈善组织) to reduce loneliness and improve elderly people’s wellbeing. It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.

3Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.

4“I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they’ve gone to bed.

5“It’s good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I’m enjoying the creative activities, and it feels great to have done something useful.”

6There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.

7Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: “Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here.”

8Lynn Lewis, director of Notting Hill Pathways, said: “We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities.”

1Human speech contains more than 2,000 different sounds, from the common “m”and “a” to the rare clicks of some southern African languages. But why are certain sounds more common than others? A ground-breaking, five-year study shows that diet-related changes in human bite led to new speech sounds that are now found in half the world’s languages.

2More than 30 years ago, the scholar Charles Hockett noted that speech sounds called labiodentals, such as “f” and “v”, were more common in the languages of societies that ate softer foods. Now a team of researchers led by Damián Blasi at the University of Zurich, Switzerland, has found how and why this trend arose.

3They discovered that the upper and lower front teeth of ancient human adults were aligned (对齐), making it hard to produce labiodentals, which are formed by touching the lower lip to the upper teeth. Later, our jaws changed to an overbite structure (结构), making it easier to produce such sounds.

4The team showed that this change in bite was connected with the development of agriculture in the Neolithic period. Food became easier to chew at this point. The jawbone didn’t have to do as much work and so didn’t grow to be so large.

5Analyses of a language database also confirmed that there was a global change in the sound of world languages after the Neolithic age, with the use of “f” and “v” increasing remarkably during the last few thousand years. These sounds are still not found in the languages of many hunter-gatherer people today.

6This research overturns the popular view that all human speech sounds were present when human beings evolved around 300,000 years ago. “The set of speech sounds we use has not necessarily remained stable since the appearance of human beings, but rather the huge variety of speech sounds that we find today is the product of a complex interplay of things like biological change and cultural evolution,” said Steven Moran, a member of the research team.