46. What characterizes Japanese and Chinese foods?
- A. Variety.
- B. Flavor.
- C. Color.
- D. Naturalness.
答案：A
答案句：He noted that Japanese people ate a wonderful variety of seaweeds, and that Chinese people tried to include at least five different colors in every meal.
参考译文：他指出，日本人食用种类繁多的海藻，而中国人则尝试在每餐中至少包含五种不同的颜色。
定位线索：题干“What characterizes Japanese and Chinese foods”→答案句取自第1段“Japanese people ate a wonderful variety of seaweeds, and that Chinese people tried to include at least five different colors”；文中“a wonderful variety”对应选项“Variety”。
解析：题干问日本和中国食物的特点，答案句直接提到日本人吃“a wonderful variety of seaweeds”（种类繁多的海藻），其中“variety”与正确选项A“Variety”直接对应。选项B“Flavor”、C“Color”、D“Naturalness”虽在文中提及颜色（color）或可能隐含，但均非对日本和中国食物共同特点的概括，属于以偏概全或无关信息。
48. What features in Mediterranean, Nordic and Okinawan diets?
- A. Fruits and vegetables.
- B. Olive oil and red wine.
- C. Seasonal local produce.
- D. Unprocessed ingredients.
答案：C
答案句：Contrast that to the healthy Mediterranean, Nordic and Okinawan diets listed in Pasternak's book. They all seem to stick to the ethos(特质)of regional, seasonal produce.
参考译文：与帕斯特纳克书中列出的健康的地中海、北欧和冲绳饮食形成对比。它们似乎都坚持地域性、季节性农产品的特质。
定位线索：题干“What features in Mediterranean, Nordic and Okinawan diets”→答案句取自第2段“Mediterranean, Nordic and Okinawan diets... stick to the ethos of regional, seasonal produce”；文中“regional, seasonal produce”对应选项“Seasonal local produce”。
解析：题干问地中海、北欧和冲绳饮食的特点，答案句明确指出它们“stick to the ethos of regional, seasonal produce”（坚持地域性、季节性农产品的特质），其中“regional”对应“local”，“seasonal”直接对应选项C“Seasonal local produce”。选项A“Fruits and vegetables”、B“Olive oil and red wine”虽在文中提及，但属于具体食物而非饮食特点，且不全面；选项D“Unprocessed ingredients”在文中未提及，属于无中生有。