1. Food is an important part of every culture. The food [that we eat] has changed a lot throughout history. The way it is prepared and served has also changed greatly over time. The way S V: S 가 V 하는 방식 Over time 시간이 흐름에 따라

2. Long ago, in Europe, French chefs developed many techniques and dishes [that are still popular today], and their ideas continue to be respected around the world.

3. In the early 19th century, as long as a dish looked fancy, its taste was not important. Dishes were decorated with pretty toppings, which could not be eaten. -> but they could not be eaten as long as S V ~ 하는 한

4. They were also cooked with very complicated recipes and served with rich sauces [which might ruin the flavors of the ingredients]. Moreover, food was usually served cold and put in huge buffets/ with more than 100 different dishes. Ruin 망치다

5. Auguste Escoffier is a legendary French chef [who made cooking trends of that time simple]. He believed. To preserve the flavor of each dish, he used light sauces and necessary ingredients only. Preserve 보존하다 Ingredient 재료, 성분, 구성요소

6. When it came to serving food, he changed the practice of large buffet-style meals. The meals were broken down into several courses, with one dish per course. When it comes to n. ~ 에 관해 말하자면 Practice 관습, 관행 Break something down ~ 을 부수다, 나누다

7. Generally, they would start the meal with soup, followed by a fish dish, and then a meat dish. 뒤이어 생선요리 A is followed by B: A 뒤이어 B 연설이 끝난 다음에 음악 연주 The was followed by. 가을 다음엔 겨울이 온다. is followed by.

8. Generally, they would start the meal with soup, followed by a fish dish, and then a meat dish. 뒤이어 생선요리 A is followed by B: A 뒤이어 B 연설이 끝난 다음에 음악 연주 The speech was followed by music. 가을 다음엔 겨울이 온다. Autumn is followed by winter.

9. At the end, there was always a delicious dessert. Unlike the huge buffets, each course could be served fresh from the kitchen. This was a revolution in the history of cooking.

10. In order to meet the demands of each course, Escoffier modernized meal preparation/ by dividing his kitchens into five different sections. The first section made cold dishes and organized the supplies for the whole kitchen. Meet the demands 수요를 충족시키다 Supply [ 종종 pl.] 공급품, 지급물, 준비품 ; 공급 [ 지급 ] 량

11. The second section took care of soups, vegetables, and desserts. The third dealt with dishes [that were roasted, grilled, or fried]. The fourth section focused only on sauces, and the last was for making pastries. Take care of 1.~ 을 돌보다 2.~ 을 처리하다 Deal with ~ 을 다루다, 처리하다 =handle

12. This system allowed restaurant kitchens to make their dishes much more quickly than in the past. If a customer ordered eggs Florentine, for example, one section would cook the eggs, another would make the sauce, and yet another would make the pastry. Allow 목적어 to v : 목적어가 v 하도록 하다 Yet 그 위에 또

13. Then, the head chef would assemble the dish before it was served to the customer. -- 이후에  This system was so efficient that it is still used in many restaurants today. Assemble 모으다, 집합시키다, 조립하다

14. There was another advantage to Escoffier’s styles: The food could be served hot. This was an exciting change for those [who were used to cold buffets]. 찬 뷔페음식에 익숙해져 있는 사람들 Escoffier thought. This was not only appealing to his customers’ sense of taste, but also pleasing to their sense of smell.

15. Some scientific facts support Escoffier’s way of cooking. When food is hot, its molecules are active and constantly evaporating into the air. This is why boiling tomato sauce can quickly fill a kitchen with its scent. =This is the reason S V 이것이 S 가 V 하는 이유이다

16. The molecules of cold food, on the other hand, are less active, so fewer are released into the air. Therefore, when we eat a cold dish, we don’t really get to use our sense of smell. Get to use 이용하게 되다

17. The smell of food also helps us prepare to enjoy the meal. Before we taste a bite, we experience it through its smell. This makes the glands in our mouth produce saliva. Gland ( 분비 ) 선, 샘 This explains Describe A as B A 를 B 로 묘사하다

18. For example, when a steak is cooked at a high temperature, more of its juices are evaporated. This creates a delicious scent in the air. Once the scent reaches our nose, our mouth produces saliva [that makes the steak taste better]. Saliva 침

19. Escoffier was one of the first chefs [who took advantage of these facts]. Many of his most popular recipes depended on their smell/ to create a special eating experience. With his innovation in cooking, it is no wonder that Escoffier is still admired by chefs around the world today. It is no wonder that S V: that 이하는 놀랄 일이 아니다

20. In the mid-20th century, something new appeared in many people’ lives. The world began eating fast food. Because it is served so quickly, many people really love fast food. It is convenient and fits our busy modern lives. Fit 적절하다 [ 들어맞다 ]

21. Most people lead busy lives and don’t have much time to cook. For such people, fast food can be one way [to save time]. Ordering a meal from a fast food restaurant is much quicker than cooking. We also don’t need to go to a market or wash dishes.

22. Moreover, it can also be cheaper. A set of a burger and fries is often cheaper than buying uncooked food/ from a market. All of this is attractive to millions of people.

23. At the same time, however, fast food can be harmful to our health. Many fast food items contain too much salt and fat. People [who eat fast food on a daily basis] have an increased risk of developing heart diseases and serious weight problems. On a daily basis 매일

24. Some people say that fast food is one of the greatest modern inventions. However, all inventions can be used in harmful ways. While we debate the value of fast food, the fast food industry is earning huge profits. Is fast food adding something valuable to our lives or simply causing harm?