James Barry(c.1789 —1865)wasbornMargaretBulkleyinIrelandbut,dressedasaman,shewas acceptedbyEdinburghUniversitytostudymedicine.Shequalifiedasasurgeon in1813,thenjoinedtheBritishArmy,servingoverseas.Barryretiredin1859, havingpracticedherentiremedicalprofessionlivingandworkingasa man.

Tan Yunxian(1461 —1554)wasaChinesephysicianwholearnedherskillsfromhergrandparents. Chinesewomenatthetimecouldnotserveapprenticeships(学徒期) withdoctors.However,Tanpassedtheofficialexam.Tantreatedwomenfromall walksoflife.In1511,Tanwroteabook,Sayings ofaFemaleDoctor, describingherlifeasaphysician.

Rebecca LeeCrumpler (1831—1895)workedasanurseforeight yearsbeforestudyinginmedicalcollegeinBostonin1860.Fouryearslater, shewasthefirstAfricanAmericanwomantoreceiveamedicaldegree.Shemoved toVirginiain1865,wheresheprovidedmedicalcaretofreed slaves.

21. What did Jacqueline and James have in common?

A. Doing teaching jobs. B. Being hired as physicians.

C. Performing surgery. D. Being banned from medicine.

22. How was Tan Yunxian different from the other practitioners?

A. She wrote a book. B. She went through trials.

C. She worked as a dentist. D. She had formal education.

23. Who was the first African American with a medical degree?

A. Jacqueline Felice de Almania. B. Tan Yunxian.

C. James Barry. D. Rebecca Lee Crumpler.

B

Living in Iowa and trying to become a photographer specializing in landscape (风景) can be quite a challenge, mainly because the corn state lacks geographical variation.

Although landscapes in the Midwest tend to be quite similar, either farm fields or highways, sometimes I find distinctive character in the hills or lakes. To make some of my landscape shots, I have traveled up to four hours away to shoot within a 10-minute time frame. I tend to travel with a few of my friends to state parks or to the countryside to go on adventures and take photos along the way.

Being at the right place at the right time is decisive in any style of photography. I often leave early to seek the right destinations so I can set up early to avoid missing the moment I am attempting to photograph. I have missed plenty of beautiful sunsets/sunrises due to being on the spot only five minutes before the best moment.

One time my friends and I drove three hours to Devil’s Lake, Wisconsin, to climb the purple quartz (石英) rock around the lake. After we found a crazy-looking road that hung over a bunch of rocks, we decided to photograph the scene at sunset. The position enabled us to look over the lake with the sunset in the background. We managed to leave this spot to climb higher because of the spare time until sunset. However, we did not mark the route (路线) so we ended up almost missing the sunset entirely. Once we found the place, it was stressful getting lights and cameras set up in the limited time. Still, looking back on the photos, they are some of my best shots though they could have been so much better if I would have been prepared and managed my time wisely.

24. How does the author deal with the challenge as a landscape photographer in the Midwest?

A. By teaming up with other photographers. B. By shooting in the countryside or state parks.

C. By studying the geographical conditions. D. By creating settings in the corn fields.

25. What is the key to successful landscape photography according to the author?

A. Proper time management. B. Good shooting techniques.

C. Adventurous spirit. D. Distinctive styles.

26. What can we infer from the author’s trip with friends to Devil’s Lake?

A. They went crazy with the purple quartz rock.

B. They felt stressed while waiting for the sunset.

C. They reached the shooting spot later than expected.

D. They had problems with their equipment.

27. How does the author find his photos taken at Devil’s Lake?

A.Amusing. B. Satisfying.

C. Encouraging. D. Comforting.

C

What comes into your mind when yothink of British food? Probably fish and chips, or a Sunday dinner of meat and two vegetables. But is British food really so uninteresting? Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists.

It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. It is recently reported that the number of those sticking to a traditional diet is slowly declining and around half of Britain’s consumers would like to change or improve their cooking in some way. There has been a rise in the number of students applying for food courses at UK universities and colleges. It seems that TV programmes have helped change what people think about cooking.

According to a new study from market analysts, 1 in 5 Britons say that watching cookery programmes on TV has encouraged them to try different food. Almost one third say they now use a wider variety of ingredients (配料) than they used to, and just under 1 in 4 say they now buy better quality ingredients than before. One in four adults say that TV chefs have made them much more confident about expanding their cookery knowledge and skills, and young people are also getting more interested in cooking. The UK’s obsession (痴迷) with food is reflected through television scheduling. Cookery shows and documentaries about food are broadcast more often than before. With an increasing number of male chefs on TV, it’s no longer “uncool” for boys to like cooking.

28. What do people usually think of British food?

A. It is simple and plain. B. It is rich in nutrition.

C. It lacks authentic tastes. D. It deserves a high reputation.

29. Which best describes cookery programme on British TV?

A. Authoritative. B. Creative. C. Profitable. D. Influential.