PAU Anglès 2017 · Setembre · Sèrie 2 · Part 3 · Listening comprehension

Part 3: Listening comprehension SALVADOR DALÍ’S COOKBOOK In the following conversation you are going to hear some new words. Read and listen to them. Make sure you know what they mean. gold-leaf: full d’or / hoja de oro velvet: vellut / terciopelo peacock: paó / pavo real to clog: obstruir lean: magre, sense greix / magra, sin grasa canvas: llenç / lienzo Ready? Now read the questions on the following page. Read them carefully before listening to the conversation. If you’re of a certain age or if you love surrealist art, then you probably remember Salvador Dalí. He was widely known for his celebrity persona, his pointy mustache and his paintings filled with melting clocks and exotic deserts. But did you know that Dalí also enjoyed exotic desserts? Turns out that the artist published a cookbook in the early 1970s. It was called Les dîners de Gala or The Dinners of Gala, named for his wife. In the following interview, journalist Hank Ghazi talks to publisher Alexi Horowitz, who is preparing a facsimile of the original. [Now listen to the interview.] QUESTIONS Choose the best answer according to the recording. Only ONE answer is correct. [2 points: 0.25 points for each correct answer. Wrong answers will be penalized by deducting 0.08 points. There is no penalty for unanswered questions.] 1. When did Alexi find out about the book? While looking for exotic French recipes. While talking to a publisher. While she was in a 30 year-old bookstore. While looking at old books in Germany. 2. Which of the following statements is TRUE? The book turns the joy of eating into a form of punishment. In one of their dinner parties, they served a unicorn’s head. Dalí often showed food in his paintings. Gala used to preside over the table in red velvet slippers. 3. When he was eight years old, Dalí wanted to be Napoleon. wanted to be a cook. knew he would become a painter. didn’t have any passions. 4. Which of the following are NOT part of the book? Drawings of exotic animals. Photographs of the painter with peacocks. Sketches of restaurants in Paris. Pyramids of lobsters and decadent dishes. 5. Which of the following best describes the recipes in the book? Meat is a very important ingredient in most of them. They are indicated for people who are calorie-conscious. They mix goose meat with chicken breast and salad. Avocados are served with cream sauces. 6. In what ways do the recipes resemble Dalí’s paintings? Some of his small paintings could be eaten. Interpretations of both have changed a lot in the last 40 years. They both can be adapted to more modern tastes. They both share a desire to create a visual impact. 7. How many versions of the book will be published? One, exactly as it was published in the early 70s. Two, one with gold leaf and one without it. One, with all the recipes but cheaper than the original. Two, one with all the recipes and one with just a selection. 8. How did Dalí view the dinner table? As a collection of hard-to-find ingredients. It was an exception to his endless creativity. As a canvas, just like the rest of the world. He thought it was a tribute to his book.