申論題

       This was not a good moment in the history of English cuisine, but no one much minded at the time, except visitors from abroad. The formal meal began, as so many did then, with a slice of melon decorated by a single glazed cherry. Out in the corridor, in silver dishes on candle-heated plate warmers, waited slices of long-ago roasted beef in a thickened gravy, soft boiled vegetables, and potatoes of a bluish hue. The wine was from France, though no particular region was mentioned on the label, which was embellished with a solitary, darting swallow. It would not have crossed Edward's mind to order a red. –from Ian McEwan’s The Chesil Beach