Passage B: Questions 26-35 Some winter nights when my heart is tight, I take the F train from work to stand on the sidewalk infront of the plate-glass window at Lucali, the__26__ , candlelit pizzeria in Brooklyn, andwatch Mark Iacono make pizza. His movements are slow, deliberative. They resemble a jungle cat,grooming.The__27__ moves back and forth in his hands, slowly growing in circumference.Iacono barely looks at it. He looks at the people in the dining room, though his__28__is middle-distance unfocused. His pizza-making is a meditation. Pizza-making should be a meditation.I go home and make pizza. 
On other suffering evenings, I walk down the echoing corridors and ramps of Grand CentralTerminal and __29__ a stool in the Oyster Bar for a pan roast. I like the cherrystone versionbetter than the oyster one and, especially, the rich interplay of the clam juice and the cream. I donot make pan roasts at home. Pan roasts should be made only in the steam kettles of the GrandCentral Oyster Bar. But I do make clam chowder, and I float toast points on top of it, and that iswhat John Cheever called a triumph__30__ chaos, every time.__31__ I've beendoing both, at once: clam-chowder pizza, a balm against the pain of the world. It was probablyFrank Pepe who invented the clam pizza, scattering fresbly shucked littlenecks onto a round ofdough, then pecorino cheese, garlic, oregano, black pepper and a torrent of olive oil. 

Clam pizza moved south in the decades that__32__ , to New York City. Clams are on them.Quibble all you like, but a clam pizza is the very best pizza in the world. I spread these elixirsacross homemade pizza dough, a recipe I learned from another pizza__33__ , Anthony Falco.Just work slowly as you make it,__34__ in the moment of creation. Cooking is a practice, akind of devotion, a form of __35__.
【題組】26.
(A) noted
(B) famed
(C) known
(D) nascent