??a perfect replica requires imperfection. take a grilled fish: uniform all over, flawless in color and texture, it tells you nothing. but let’s say its silvery skin is marked with bubbles of assorted sizes, delicate crinkles and slightly uneven washes of carbonization. let’s say the fish’s eyes are clouded over from the heat. and its markings, when you look closer, suggest it was flipped over the charcoal, showing you, under the gloss of its own rendered fat, a hot spot, where the heat on this nonexistent grill was more intense. then, yes, maybe you want to buy that fish. well, not that fish, which is made of plastic, but the fish it represents — the fish on the menu inside this particular restaurant.

完美的仿制品需要一些不完美。拿烤鱼来说：整条鱼外观均匀，颜色和质地完美无瑕，它不像真的。但是假设它的银色鱼皮上有大小不一的泡泡、细微的皱褶和稍有些不均匀的碳化痕迹。假设鱼眼由于炙热而变得浑浊。翻译划线句然后，是的，也许你想买那条鱼。嗯，不是真的指那条鱼，它是塑料的，你想买的是它代表的鱼——在这家餐厅的菜单上的鱼。

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the popular life-size food models known as shokuhin sampuru, displayed outside countless casual japanese restaurants, function as promotional materials first, a way to boost sales. but the craftsmanship of a food model can be extraordinary — a fish so ridiculously crammed full of detail, so obsessively recreated, that you want the replica itself.?

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这种与实物一般大小的食物仿制品很受欢迎，它们被称为“食品样品”，无数普通日本餐厅都将其摆放在店外做展示，首先作为宣传材料，用于促进销售。但食物仿制品的工艺有时实在是非同一般——一条鱼身上的细节多得不可思议，重塑过程近乎偏执，以至于你甚至想要这个仿制品本身。

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no two fish look exactly the same at ganso shokuhin sample-ya, a top-of-the-line shop in tokyo operated by iwasaki-be-i, which displays the kinds of pieces the company makes for restaurants but also carries trinkets for tourists: cut bananas at varying stages of ripeness, bowls of pork cutlets on rice, sushi pieces and grilled fish. some are better than others. that’s because each sample is made by hand — the work of 68 artisans across the

company’s six factories.

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东京的“元祖食品样品屋”由“岩崎be-i”公司经营，是这类商店中的佼佼者，在这里找不到两条重样的鱼。店里展示公司为餐厅制作的食物仿制品，也有面向游客的小挂件：在不同成熟阶段切开的香蕉、猪排饭、寿司和烤鱼。制作的品质并不完全一样。这是因为每个仿制品都是由公司六家工厂里的68名工匠手工制作的。

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sampuru, estimated to be a multibillion-dollar market in japan and a growing market in korea and china, have been used in restaurants for at least a century. in the 1920s, people shopping for clothing inside the shirokiya department store ordered lunch based on the crude wax samples set up by the restaurant entrance.?

据估计，这种一百多年前就已经开始使用的“样品”在日本拥有一个价值数十亿美元的市场，在韩国和中国的市场也在不断增长。1920年代，在白木屋百货店买衣服的顾客根据餐厅入口处摆放的粗蜡仿制品订购午餐。

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by the 1970s, most sample makers switched over to more expensive, but longer lasting, plastic models, set in silicone molds and painted by hand. takizo iwasaki, who founded iwasaki, worked to commercialize the process. more than half the company’s restaurant clients now rent, rather than buy, their samples (which makes sense when you consider that a particularly luxurious coelacanth replica at iwasaki’s ganso store retails for 2.1 million yen, almost $17,000).

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到1970年代，大多食品仿制品制造商转向使用更昂贵但更耐用的塑料模型，在硅胶模具中浇铸成型并手工上色。创立岩崎be-i的岩崎泷三致力于将这一过程商业化。该公司一半以上的餐厅客户现在租用而不是购买他们的仿制品（考虑到在岩崎的元祖商店里一个特别豪华的腔棘鱼仿制品的零售价为210万日元，将近1.7万美元，可以理解为什么要这么做。）

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2.flawless ?[?fl??l?s] ?adj. 完美的，无暇的

3.crinkle ?[?kr??kl] ? v. （使）（脸）起皱；卷曲；使沙沙作响n. 皱纹，折痕；波纹；沙沙声

4.trinket ?[?tr??k?t]? n. 小装饰品；不值钱的小玩意儿vi. 密谋

5.coelacanth [?si?l?k?nθ] ?n. 腔棘鱼 adj. 腔棘鱼类的

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?【免费电子资料】2012-2022考研历年真题及答案????