38. What aspects of tempeh are discussed in paragraphs 2 to 4?
(A) Origin→ nutrition→ cuisine.
(B) Origin→ cuisine→ marketing.
(C) Cuisine→ nutrition→ marketing.
(D) Distribution→ cuisine→ nutrition.

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108指考英文

第 36 至 39 題為題組

        Tempeh (or tempe), a traditional soy product from Indonesia, is hailed as the country’s “gift to the world,” like kimchi from Korea or miso from Japan.

        A stable, cheap source of protein in Indonesia for centuries, tempeh is a fermented food originating from the island of Java. It was discovered during tofu production when discarded soybean residue caught microbial spores from the air and grew certain whitish fungi around it. When this fermented residue was found to be edible and tasty, people began producing it at home for daily consumption across the country. This has given rise to many variations in its flavor and texture throughout different Indonesian regions.

        Tempeh is high in protein and low in fat, and contains a host of vitamins. In fact, it is the only reported plant-based source of vitamin B12. Apart from being able to help reduce cholesterol, increase bone density, and promote muscle recovery, tempeh has a lot of polyphenols that protect skin cells and slow down the aging process. Best of all, with the same protein quality as meat and the ability to take on many flavors and textures, tempeh is a great meat substitute—something the vegetarian and vegan communities have been quick in adopting.

        In addition to its highly nutritional makeup, tempeh has diverse preparation possibilities. It can be served as a main course (usually in curries) or a side dish to be eaten with rice, as a deep-fried snack, or even blended into smoothies and healthy juices. Though not yet a popular food among international diners, you may find tempeh-substituted BLTs (bacon, lettuce, tomato sandwiches) in San Francisco as easily as you can find vegetarian burgers with tempeh patties in Bali.

        For the people of Indonesia, tempeh is not just food but also has cultural value. With the Indonesian traditional fabric batik being recognized by UNESCO as “Intangible Cultural Heritage of Humanity,” tempeh has great potential for this honor as well.