Food and Culture

1. Why was the author initially puzzled by the man eating two cucumbers for dinner?

• A) He had never seen cucumbers served in a restaurant before.
• B) He believed cucumbers were only eaten as a side dish.
• C) He thought it was an insufficient amount of food for a full meal in a restaurant setting.
• D) The man was eating them with a fork and knife, which seemed unusual.

2. What is the author's theory regarding the influence of Mughal cuisine?

• A) It was only popular in India and Afghanistan.
• B) It was a direct copy of Italian gastronomy.
• C) Its influence spread widely from the Middle East to parts of Europe.
• D) It was less sophisticated than English cuisine.

3. What food was the author's heart craving for in the Egyptian restaurant?

• A) Murg musallam and sheesh kebab
• B) Irish stew and Italian macaroni
• C) Rice and fish curry
• D) Stuffed cucumbers and broad beans

4. What is the English name of Syed Mujtaba Ali's travelogue mentioned in the text?

• A) A Journey to Europe
• B) Tales of a Voyager
• C) Egyptian Cuisine
• D) The Two World Wars

5. What was the fundamental difference between the Egyptian stuffed cucumber dish and the Bengali 'dolma'?

• A) The Egyptian dish was fried while the Bengali one was boiled.
• B) The Egyptian dish used a different type of cucumber.
• C) The principle of stuffing was entirely different.
• D) The ingredients used for the stuffing were different.

6. Who is the author of the travelogue from which the excerpt is taken?

• A) Nazes Afroz
• B) Abul Asfia
• C) Syed Mujtaba Ali
• D) Claudette Chenier

7. What was the Arabic name for the Egyptian broad bean dish?

• A) Dolma
• B) Keema
• C) Polau
• D) Fool