二、文章或段落大意题(2018·江苏，B)Inthe1760s，MathurinRozeopenedaseriesofshopsthatboasted(享有) aspecialmeatsoupcalledconsommé.Althoughthemainattractionwasthesoup，Roze’schainshopsalsosetanewstandardfordiningout，whichhelpedtoestablishRozeastheinventorofthemodernrestaurant.Today，scholarshavegeneratedlargeamountsofinstructiveresearchaboutrestaurants.Takevisualhintsthatinfluencewhatweeat：dinersservedthemselvesabout20percentmorepasta(意大利面食) whentheirplatesmatchedtheirfood.Whenadark-coloredcakewasservedonablackplateratherthanawhiteone，customersrecognizeditassweeterandmoretasty.Lightingmatters，too.WhenBerlinrestaurantcustomersateindarkness，theycouldn’ttellhowmuchthey’dhad：thosegivenextra-largesharesatemorethaneveryoneelse，butwerenonethewiser—theydidn’tfeelfuller，andtheywerejustasreadyfordessert.Timeismoney，butthatprinciplemeansdifferentthingsfordifferenttypesofrestaurants.Unlikefast-foodplaces，finediningshopsprefercustomerstostaylongerandspend.Onewaytoencouragecustomerstostayandorderthatextraround：putonsomeMozart(莫扎特).Whenclassical，ratherthanpop，musicwasplaying，dinersspentmore.Fastmusichurrieddinersout.Particularscentsalsohaveaneffect：dinerswhogotthescentoflavender(薰衣草) stayedlongerandspentmorethanthosewhosmelledlemon，ornoscent.Meanwhile，thingsthatyoumightexpecttodiscouragespending—“bad”tables ， crowding ， highprices—don’tnecessarily.Dinersatbadtables—nexttothekitchendoor，say—spentnearlyasmuchasothersbutsoonfled.Itcanbeconcludedthatrestaurantkeepersneednot“beoverlyconcernedabout‘bad’tables，”giventhatthey’reprofitable.Asforcrowds，aHongKongstudyfoundthattheyincreasedarestaurant’sreputation，suggestinggreatfoodatfairprices.Anddoublingabuffet’spriceledcustomerstosaythatitspizzawas11percenttastier.语篇解读 本文是一篇说明文。它主要通过引入现代餐馆的鼻祖马蒂兰·罗兹制订的标准以及学者对于餐馆的研究来介绍现代餐馆在经营中影响食客消费的几个要素：视觉要素餐具、灯光、听觉要素音乐、嗅觉要素气味、其他要素桌...
