Text 1: Chef and author Julia Mendez celebrates traditional cooking methods. "Slow-cooking techniques developed over generations produce superior flavors through complex chemical reactions that modern shortcuts cannot replicate," she writes. "Fast food culture has diminished our appreciation for culinary craftsmanship."
Text 2: Food scientist Dr. Thomas Reed argues that modern cooking technology can achieve comparable results. "Precision cookers and scientific methods can replicate and even improve upon traditional techniques," Reed explains. "Understanding the chemistry allows us to optimize flavor development more efficiently."
Based on the texts, what is a fundamental difference between Mendez's and Reed's perspectives on cooking?
Whether flavor quality in cooking can be objectively measured
Whether traditional methods can be replicated or improved through technology
Whether professional culinary training is necessary for good cooking
Whether fast food has any legitimate place in modern cuisine
Correct Answer: B
Choice B is the correct answer. Mendez claims traditional methods produce results "modern shortcuts cannot replicate," while Reed argues technology "can replicate and even improve upon traditional techniques."
- Evidence: Mendez says shortcuts can't replicate traditional results; Reed says they can and even improve them.
- Reasoning: This is their core disagreement—whether technology can match tradition.
- Conclusion: Their fundamental difference is about technology's capacity to replicate traditional cooking.
Choice A is incorrect because neither discusses objective measurement of flavor. Choice C is incorrect because neither mentions culinary training. Choice D is incorrect because only Mendez briefly mentions fast food as context, not as the main topic.