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what is one fact we do not learn from the final commentary of the video？
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Solar eclipses occur when the moon passes between tile earth and the sun, and the moon' s shadow covers part of the earth, and a total solar eclipse takes place when the moon's shadow blocks out the sun entirely. What made this particular solar eclipse unique was that such an event has occured on December twenty - fifth only 30 times during the past 5000 years, the last time in 1954. But people must be exceptionally careful when attempting to view a solar eclipse. Without taking precautionary measures, one can permanently damage the retina of the eyes; however, there are several safe methods of witnessing this heavenly marvel.
First, you can view a solar eclipse by using eclipse safety glasses for filtering out the sun' s harmful rays. They should be used when any part of the sun is visible. Sunglasses can block out some of the sun's ultraviolet rays, but the results can be very deceptive. The eye' s natural reaction to this darken state when wearing sunglasses is to make the pupil larger, which allows in more light and can intensify the damage to your eyes. u can also watch an eclipse by projecting the sun' s image on a piece of paper either by using a telescope, or easier yet, by creating a pinhole in a piece of paper and viewing the result on another piece of paper, thus called a pinhole projector.
Only during a total eclipse when the sun is completely and briefly covered can you watch the eclipse without eye protection. Even then, extreme caution should be taken. In case you didn't catch this last spectacular eclipse on December twenty - fifth, 2000, there ' s no need to fret. Your posterity can record the next eclipse on Christmas in the year 2307, but only if their visiting the west coast of Africa for the holidays.
What made this eclipse so unique？
The phrase "in tatters" in "Dr Hwang's reputation is in tatters" (Line 1. Paragraph 5) may be replaced by ______.
Until 1965 Cantonese-speaking immigrants, mainly from the county of Toisan. dominated the industry and menus reflected a standard repertory of tasty but bland Americanizations of Cantonese dishes. But loosening immigration restrictions that year brought a flood of people from many different regions of China, starting "authenticity revolution," said Ed Schoenfeld, a restaurateur and Chinese food consultant.
Top chefs who were trained in spicy and more unusual regional specialties, like Hunan and Sichuan cooking, came to New York then, Mr. Schoenfeld said.
President Richard M. Nixon's trip to China in 1972 awakened interest in the country and accounts of his meals helped whet diners' appetites for new dishes. An illustration of a scowling Nixon with a pair of chopsticks glares down from the wall at the exhibition.
Hunan and Sichuan restaurants in New York influenced the taste of the whole country, Mr. Schoenfeld said. Dishes like General Tso's chicken and crispy orange beef caught on everywhere.
But as with the Cantonese food before it, Mr. Schoenfeld said, the cooking degraded over time, as it became mass produced. Today's batter-fried, syrup-laden version of Chinese food, he said, bears little resemblance to authentic cuisine.
The real explosion of Chinese restaurants that made them ubiquitous came in the 1980's, said Betty Xie, editor of Chinese Restaurant News. "Now you see there are almost one or two Chinese restaurants in every town in the United States. " she said.
There are signs that some have tired of Chinese food. A 2004 Zagat survey showed that its popularity has ebbed somewhat in New York City. But the journey of the Chinese restaurant remains the story of the American dream, as experienced by a constant but evolving stream of Chinese immigrants who realized the potential of 12-hour days, borrowed capital and a willingness to cook whatever Americans wanted. Sales margins are tight, and wages are low.
Restaurants are passed from one family member to the next, or sold by one Chinese family to another. Often a contingency written into sales contracts is that the previous owners train the new owners.
Nowadays it is overwhelmingly Fujianese immigrants, many of them smuggled into this country illegally, who are flocking to the restaurant business because they have few other options.
"The competition in Chinese communities is cutthroat," Mr. Chen, the co-curator, said. "What people realize is you can make much, much better profit in places like Montana. "
From the first paragraph we know that by the 1950's and 60's Chinese food was a favorite of ______.
Judging from the context, this passage is probably written ______.
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