Прочитайте текст. The value of heat for the preservation of foods has been known for thousands of ye...: ответ на тест 1072716 - Английский язык

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The value of heat for the preservation of foods has been known for thousands of years, but it was not realized until the 19th century that a very mild heat treatment, far below the boiling-point, made liquid foods such as milk keep much longer. The discovery followed the work of the French scientist Pasteur on wine and beer. The process, called after him «pasteurization», is a carefully controlled mild-heat treatment. It was found that the process served two purposes: it prevented the souring of milk, and it destroyed the dangerous disease germs which occur in some samples of milk.
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Louis Pasteur was born in 1822. He was a prominent French chemist, one of the founders of modern microbiology.
His research work helped much to establish the field of bacteriology. In his early years Pasteur devoted his energies to the discovery of microorganisms in wine and beer production. He introduced the idea of heat sterilization (pasteurization) for these products and milk too.
In later life he became interested in hydrophobia. Working in this field he developed the principle that viral pathogenic properties could be attenuated by passing the virus through the body of a proper animal. On the basis of these observations he developed a vaccine for hydrophobia.
Continuing his investigation L. Pasteur discovered the method to prevent some infectious diseases by introducing attenuated causative agents. This method is known as vaccination. It has helped to fight against many infectious diseases.
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In later life he became interested in _______.

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International trade of food was practiced in the ancient world. In the Middle Ages the trade in salt and wine 1_______ the breakdown of many of the traditional trade routs. Trade with the Far East – for spice crops such as cinnamon and pepper, and later for tea – was 2_______ trade of the 16th and 17th centuries. Lately the demand for cocoa and for vegetable oils with which to make margarine, has been of equal importance. Improved 3_______ of storing and of preserving have revolutionized food industry in the last century. In the Middle Ages it was difficult even to store corn. Better warehousing was 4_______; but it was not until 1850 that the principle of refrigeration was discovered.

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Despite the growth of international trade in food, local and national 1_______ still persist, both in the types of food and in styles of cookery. England and Germany have 2_______ and potatoes as their staple food and fat as their distinctive cooking base. France 3_______ less potatoes per person than England and still uses butter as its distinctive cooking base. Italy relies chiefly upon such foodstuff as macaroni, and oil is its distinctive cooking base. For China and most of the Far East, rice is the 4_______ food and oil – the cooking base.

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In 1878 the first cargo of frozen mutton 1_______ in London. The recent development of deep-freezing now makes it possible to store 2________ foods for very long periods of time. In the Middle Ages the methods of curing, pickling, preserving with sugar, and fermenting were all in use, but canning food was unknown. Then were experiments with canning in France during the Napoleonic Wars, and in the early 19th century canned foodstuffs were prepared for exporters and 3_______; but canned food was not in general use until the 20th century. At the same time there was an4_______ in the number and consumption of synthetic foods, e.g. margarine.

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Some historians divide the whole history of mankind into four phases: of hunting and fishing, of sheep and cattle tending, of agriculture, and of industry. For modern man all four phases of activity exist side by side; but prehistoric man hunted or collected all his food. Agricultural history is the story of how man gradually moved from the first to the latest phase. The latest industrial phase has brought about both the greatest increase in the production of food and also the most effective system of distributing it.
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Who hunted or collected all food?