2022年普通高等学校招生全国统一考试英语新高考I卷

A

Grading Policies for Introduction to Literature

Grading Scale

90-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.

Essays（60%）

Your four major essays will combine to form the main part of the grade for this course: Essay

1 =10%; Essay 2=15%; Essay 3=15%; Essay 4=20%

Group Assignments（30%）

Students will work in groups to complete four assignments（作业）during the course. All the

assignments will be submitted by the assigned date through Blackboard, our online learning and

course management system.

Daily Work/In-Class Writings and Tests/Group Work/Homework（10%）

Class activities will vary from day to day, but students must be ready to complete short in-class

writings or tests drawn directly from assigned readings or notes from the previous class'

lecture/discussion, so it is important to take careful notes during class. Additionally, from time to

time I will assign group work to be completed in class or short assignments to be completed at home,

both of which will be graded.

Late Work

An essay not submitted in class on the due date will lose a letter grade for each class period it

is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments

not completed during class will get a zero. Short writings missed as a result of an excused absence

will be accepted.

Where is this text probably taken from?

A

Grading Policies for Introduction to Literature

Grading Scale

90-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.

Essays（60%）

Your four major essays will combine to form the main part of the grade for this course: Essay

1 =10%; Essay 2=15%; Essay 3=15%; Essay 4=20%

Group Assignments（30%）

Students will work in groups to complete four assignments（作业）during the course. All the

assignments will be submitted by the assigned date through Blackboard, our online learning and

course management system.

Daily Work/In-Class Writings and Tests/Group Work/Homework（10%）

Class activities will vary from day to day, but students must be ready to complete short in-class

writings or tests drawn directly from assigned readings or notes from the previous class'

lecture/discussion, so it is important to take careful notes during class. Additionally, from time to

time I will assign group work to be completed in class or short assignments to be completed at home,

both of which will be graded.

Late Work

An essay not submitted in class on the due date will lose a letter grade for each class period it

is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments

not completed during class will get a zero. Short writings missed as a result of an excused absence

will be accepted.

How many parts is a student's final grade made up of?

A

Grading Policies for Introduction to Literature

Grading Scale

90-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.

Essays（60%）

Your four major essays will combine to form the main part of the grade for this course: Essay

1 =10%; Essay 2=15%; Essay 3=15%; Essay 4=20%

Group Assignments（30%）

Students will work in groups to complete four assignments（作业）during the course. All the

assignments will be submitted by the assigned date through Blackboard, our online learning and

course management system.

Daily Work/In-Class Writings and Tests/Group Work/Homework（10%）

Class activities will vary from day to day, but students must be ready to complete short in-class

writings or tests drawn directly from assigned readings or notes from the previous class'

lecture/discussion, so it is important to take careful notes during class. Additionally, from time to

time I will assign group work to be completed in class or short assignments to be completed at home,

both of which will be graded.

Late Work

An essay not submitted in class on the due date will lose a letter grade for each class period it

is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments

not completed during class will get a zero. Short writings missed as a result of an excused absence

will be accepted.

What will happen if you submit an essay one week after the due date?

Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."

If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.

What does the author want to show by telling the arugula story?

Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."

If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.

What is a consequence of food waste according to the test?

Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."

If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.

What does Curtin's company do?

Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away—from “ugly"（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other resources used to grow it.That makes food waste an environmental problem. In fact, Royte writes, "if food waste were a country, it would be the third largest producer of greenhouse gases in the world."

If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator.Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days.Curtin is CEO of DC Central Kitchen in Washington, D.C.,which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat," Curtin says.

What does Curtin suggest people do?

The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.

The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.

Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.

"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.

"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."

There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.

Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."

Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."

What is the purpose of the project?

The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.

The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.

Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.

"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.

"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."

There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.

Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."

Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."

How has the project affected Ruth Xavier?

The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.

The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.

Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.

"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.

"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."

There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.

Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."

Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."

What do the underlined words "embark on" mean in paragraph 7?

The elderly residents（居民）in care homes in London are being given hens to look after to stop them feeling lonely.

The project was dreamed up by a local charity（慈善组织）to reduce loneliness and improve elderly people's wellbeing, It is also being used to help patients suffering dementia, a serious illness of the mind. Staff in care homes have reported a reduction in the use of medicine where hens are in use.

Among those taking part in the project is 80-year-old Ruth Xavier. She said: “I used to keep hens when I was younger and had to prepare their breakfast each morning before I went to school.

"I like the project a lot. I am down there in my wheelchair in the morning letting the hens out and down there again at night to see they've gone to bed.

"It's good to have a different focus. People have been bringing their children in to see the hens and residents come and sit outside to watch them. I'm enjoying the creative activities, and it feels great to have done something useful."

There are now 700 elderly people looking after hens in 20 care homes in the North East, and the charity has been given financial support to roll it out countrywide.

Wendy Wilson, extra care manager at 60 Penfold Street, one of the first to embark on the project, said: "Residents really welcome the idea of the project and the creative sessions. We are looking forward to the benefits and fun the project can bring to people here."

Lynn Lewis, director of Notting Hill Pathways, said: "We are happy to be taking part in the project. It will really help connect our residents through a shared interest and creative activities."

What can we learn about the project from the last two paragraphs?

Human speech contains more than 2,000 different sounds, from the common "m" and "a" to the rare clicks of some southern African languages. But why are certain sounds more common than others? A ground-breaking, five-year study shows that diet-related changes in human bite led to new speech sounds that are now found in half the world's languages.

More than 30 years ago, the scholar Charles Hockett noted that speech sounds called labiodentals, such as "f" and "v", were more common in the languages of societies that ate softer foods. Now a team of researchers led by Damián Blasi at the University of Zurich, Switzerland, has found how and why this trend arose.

They discovered that the upper and lower front teeth of ancient human adults were aligned（对齐）, making it hard to produce labiodentals, which are formed by touching the lower lip to the upper teeth. Later, our jaws changed to an overbite structure（结构）, making it easier to produce such sounds.

The team showed that this change in bite was connected with the development of agriculture in the Neolithic period. Food became easier to chew at this point. The jawbone didn't have to do as much work and so didn't grow to be so large.

Analyses of a language database also confirmed that there was a global change in the sound of world languages after the Neolithic age, with the use of "f" and "v" increasing remarkably during the last few thousand years. These sounds are still not found in the languages of many huntergatherer people today.

This research overturns the popular view that all human speech sounds were present when human beings evolved around 300,000 years ago. "The set of speech sounds we use has not

necessarily remained stable since the appearance of human beings, but rather the huge variety of speech sounds that we find today is the product of a complex interplay of things like biological change and cultural evolution," said Steven Moran, a member of the research team.

Which aspect of the human speech sound does Damián Blasi's research focus on?

Human speech contains more than 2,000 different sounds, from the common "m" and "a" to the rare clicks of some southern African languages. But why are certain sounds more common than others? A ground-breaking, five-year study shows that diet-related changes in human bite led to new speech sounds that are now found in half the world's languages.

More than 30 years ago, the scholar Charles Hockett noted that speech sounds called labiodentals, such as "f" and "v", were more common in the languages of societies that ate softer foods. Now a team of researchers led by Damián Blasi at the University of Zurich, Switzerland, has found how and why this trend arose.

They discovered that the upper and lower front teeth of ancient human adults were aligned（对齐）, making it hard to produce labiodentals, which are formed by touching the lower lip to the upper teeth. Later, our jaws changed to an overbite structure（结构）, making it easier to produce such sounds.

The team showed that this change in bite was connected with the development of agriculture in the Neolithic period. Food became easier to chew at this point. The jawbone didn't have to do as much work and so didn't grow to be so large.

Analyses of a language database also confirmed that there was a global change in the sound of world languages after the Neolithic age, with the use of "f" and "v" increasing remarkably during the last few thousand years. These sounds are still not found in the languages of many huntergatherer people today.

This research overturns the popular view that all human speech sounds were present when human beings evolved around 300,000 years ago. "The set of speech sounds we use has not

necessarily remained stable since the appearance of human beings, but rather the huge variety of speech sounds that we find today is the product of a complex interplay of things like biological change and cultural evolution," said Steven Moran, a member of the research team.

33. Why was it difficult for ancient human adults to produce labiodentals?

Human speech contains more than 2,000 different sounds, from the common "m" and "a" to the rare clicks of some southern African languages. But why are certain sounds more common than others? A ground-breaking, five-year study shows that diet-related changes in human bite led to new speech sounds that are now found in half the world's languages.

More than 30 years ago, the scholar Charles Hockett noted that speech sounds called labiodentals, such as "f" and "v", were more common in the languages of societies that ate softer foods. Now a team of researchers led by Damián Blasi at the University of Zurich, Switzerland, has found how and why this trend arose.

They discovered that the upper and lower front teeth of ancient human adults were aligned（对齐）, making it hard to produce labiodentals, which are formed by touching the lower lip to the upper teeth. Later, our jaws changed to an overbite structure（结构）, making it easier to produce such sounds.

The team showed that this change in bite was connected with the development of agriculture in the Neolithic period. Food became easier to chew at this point. The jawbone didn't have to do as much work and so didn't grow to be so large.

Analyses of a language database also confirmed that there was a global change in the sound of world languages after the Neolithic age, with the use of "f" and "v" increasing remarkably during the last few thousand years. These sounds are still not found in the languages of many huntergatherer people today.

This research overturns the popular view that all human speech sounds were present when human beings evolved around 300,000 years ago. "The set of speech sounds we use has not

necessarily remained stable since the appearance of human beings, but rather the huge variety of speech sounds that we find today is the product of a complex interplay of things like biological change and cultural evolution," said Steven Moran, a member of the research team.

34. What is paragraph 5 mainly about?

Human speech contains more than 2,000 different sounds, from the common "m" and "a" to the rare clicks of some southern African languages. But why are certain sounds more common than others? A ground-breaking, five-year study shows that diet-related changes in human bite led to new speech sounds that are now found in half the world's languages.

More than 30 years ago, the scholar Charles Hockett noted that speech sounds called labiodentals, such as "f" and "v", were more common in the languages of societies that ate softer foods. Now a team of researchers led by Damián Blasi at the University of Zurich, Switzerland, has found how and why this trend arose.

They discovered that the upper and lower front teeth of ancient human adults were aligned（对齐）, making it hard to produce labiodentals, which are formed by touching the lower lip to the upper teeth. Later, our jaws changed to an overbite structure（结构）, making it easier to produce such sounds.

The team showed that this change in bite was connected with the development of agriculture in the Neolithic period. Food became easier to chew at this point. The jawbone didn't have to do as much work and so didn't grow to be so large.

Analyses of a language database also confirmed that there was a global change in the sound of world languages after the Neolithic age, with the use of "f" and "v" increasing remarkably during the last few thousand years. These sounds are still not found in the languages of many huntergatherer people today.

This research overturns the popular view that all human speech sounds were present when human beings evolved around 300,000 years ago. "The set of speech sounds we use has not

necessarily remained stable since the appearance of human beings, but rather the huge variety of speech sounds that we find today is the product of a complex interplay of things like biological change and cultural evolution," said Steven Moran, a member of the research team.

35. What does Steven Moran say about the set of human speech sounds?