(单词翻译:单击)
But no country embraced the potato like Ireland.
但没有哪个国家像爱尔兰那样欣然接受土豆。
The hardy, nutrient-dense food seemed tailor-made for the island's harsh winters.
这种耐寒、营养丰富的食物似乎是为爱尔兰岛上冬日的严寒量身定做的。
And wars between England and Ireland likely accelerated its adaptation there; since the important part grows underground, it has a better chance of surviving military activity.
此外，英格兰和爱尔兰之间的战争可能加速了土豆在爱尔兰的普及；因为重要的部分生长在地下，它能够更好地在军事活动中幸存下来。
Irish people also liked their potatoes mashed, often with cabbage or kale in a dish known as colcannon.
爱尔兰人也喜欢土豆泥，通常将土豆与卷心菜或羽衣甘蓝一起制作，并把这道菜成为Colcannon。
Potatoes were more than just a staple food there; they became part of the Irish identity.
在爱尔兰，土豆不仅仅是一种主食；它们已经成为了爱尔兰的一种象征。
But the miracle crop came with a major flaw: It's susceptible to disease, particularly potato late blight, or Phytophtora infestans.
但这种奇迹般的作物有一个重大的缺陷：它容易受到疾病的影响，特别是真菌导致的马铃薯晚疫病。
When the microorganism invaded Ireland in the 1840s, farmers lost their livelihoods and many families lost their primary food source.
当这种微生物在19世纪40年代入侵爱尔兰时，农民失去了生计，许多家庭失去了主要的食物来源。
The Irish Potato Famine killed a million people, or an eighth of the country's population.
爱尔兰土豆饥荒夺去了一百万人的生命，相当于该国人口的八分之一。
The British government, for its part, offered little support to its Irish subjects.
而英国政府几乎没有为爱尔兰人提供支持。
One unexpected legacy of the Potato Famine was an explosion in agricultural science.
土豆饥荒的一个意想不到的影响是农业科学的爆炸性发展。
Charles Darwin became intrigued by the problem of potato blight on a humanitarian and scientific level; he even personally funded a potato breeding program in Ireland.
查尔斯·达尔文对人道主义和科学层面上的马铃薯晚疫病问题产生了兴趣；他甚至亲自资助了爱尔兰的一个马铃薯育种项目。
His was just one of many endeavors.
这只是众多努力中的一项。
Using potatoes that had survived the blight and new South American stock, European agriculturists were eventually able to breed healthy, resilient potato strains and rebuild the crop's numbers.
使用在马铃薯晚疫病中幸存下来的土豆和新的南美品种，欧洲农学家最终培育出了健康、适应性强的土豆品种，并恢复了作物的产量。
This development spurred more research into plant genetics, and was part of a broader scientific movement that included Gregor Mendel's groundbreaking work with garden peas.
这一进展刺激了植物遗传学的研究，这是更广泛的科学运动的一部分，其中包括格雷戈尔·孟德尔在豌豆方面做出的开创性工作。
I never thought I would use the word “groundbreaking” and “peas” in the same sentence, but, here we are.
我从来没有想过我会在同一句话中使用“开创性”和“豌豆”两个词，但是，确实是这样。
Around the beginning of the 20th century, a tool called a ricer started appearing in home kitchens.
大约在20世纪初，一种名为马铃薯捣碎机（ricer）的工具开始出现在家庭厨房中。
It's a metal contraption that resembles an oversized garlic press, and it has nothing to do with making rice.
这是一种金属装置，类似于一个超大的大蒜压榨机，与米饭（rice）无关。
When cooked potatoes get squeezed through the tiny holes in the bottom of the press, they're transformed into fine, rice-sized pieces.
当煮熟的土豆从捣碎机底部的小孔中挤出来时，它们就会变成米饭大小的细小碎片。
The process is a lot less cumbersome than using an old-fashioned masher, and it yields more appetizing results.
这一过程比使用老式搅拌机方便得多，而且制作的土豆泥更可口。
Mashing your potatoes into oblivion releases gelatinized starches from the plant cells that glom together to form a paste-like consistency.
它能够把土豆捣碎，在这个过程中，土豆的植物细胞中释放出糊化的淀粉，这些淀粉会粘在一起，形成糊状的稠度。
If you've ever tasted "gluey" mashed potatoes, over-mashing was likely the culprit.
如果你曾经尝过“粘糊糊的”土豆泥，土豆泥捣得太碎很可能是罪魁祸首。
With a ricer, you don't need to abuse your potatoes to get a smooth, lump-free texture.
有了马铃薯捣碎机，就能轻松获得质地顺滑、无团块的土豆泥。
Some purists argue that mashed potatoes made this way aren't really mashed at all - they're riced - but I'm not one to let pedantry get in the way of delicious carbohydrates.
一些纯粹主义者认为，用这种方法制作的土豆泥根本不是真正的土豆泥——它们是用机器压碎的——但我不是那种让学究阻碍自己尝试碳水化合物美味的人。
And if mashed potato pedants have opinions about ricers, they'll definitely have something to say about this next development.
如果土豆泥学究对马铃薯捣碎机有意见，他们肯定也会对下一步的发展发表意见。
In the 1950s, researchers at what is today called the Eastern Regional Research Center, which is a United States Department of Agriculture facility outside of Philadelphia, developed a new method for dehydrating potatoes that led to potato flakes that could be quickly rehydrated at home.
20世纪50年代，位于费城的美国农业部机构东部地区研究中心的研究人员开发了一种让土豆脱水的新方法，而人们可以在家中迅速让这种脱水土豆恢复水分。
Soon after, modern instant mashed potatoes were born.
不久之后，现代即食土豆泥诞生了。
It's worth pointing out that this was far from the first time potatoes had been dehydrated.
值得指出的是，这并不是研究人员第一次尝试土豆脱水。
Dating back to at least the time of the Incas, "chuno" is essentially a freeze-dried potato created through a combination of manual labor and environmental conditions.
这项技术至少可以追溯到印加时代，“chuno”本质上就是一种冷冻干燥的土豆，是通过体力劳动结合当地环境创造出来的。
The Incas gave it to soldiers and used it to guard against crop shortages.
印加人把它送给士兵，用来防止农作物短缺。
Experiments with industrial drying were gearing up in the late 1700s, with one 1802 letter to Thomas Jefferson discussing a new invention where you grated the potato, pressed all the juices out and the resulting cake could be kept for years.
18世纪末，工业脱水实验快速发展，1802年，托马斯·杰斐逊在一封信中提到了一项新发明：把土豆磨碎，然后把里面所有的汁液压榨出来，得到的蛋糕可以保存数年。
When rehydrated it was “like mashed potatoes” according to the letter.
根据这封信，人们重新向这块蛋糕加水就能让它变成土豆泥。
Sadly, the potatoes had a tendency to turn into purple, astringent tasting cakes.
不幸的是，土豆往往会变成紫色的、有涩味的蛋糕。
Interest in instant mashed potatoes resumed during the Second World War period, but those versions were a soggy mush or took forever.
在第二次世界大战期间，人们再次对速溶土豆泥产生了兴趣，但那些版本的速溶土豆泥要么是湿乎乎的，要么制作起来很费时。
It wasn't until the ERRC's innovations in the 1950s that a palatable dried mashed potato could be produced.
直到ERRC在20世纪50年代进行了创新，才制作出了美味的土豆泥。
One of the key developments was finding a way to dry the cooked potatoes much faster, minimizing the amount of cell rupture and therefore the pastiness of the end-product.
关键的发展之一是找到一种方法，更快地将煮熟的土豆进行脱水，最大限度地减少细胞破裂量，从而降低最终产品的粘稠程度。
These potato flakes fit perfectly into the rise of so-called convenience foods at the time, and helped potato consumption rebound in the 1960s after a decline in prior years.
这些薯片适应了当时所谓的“方便食品”的兴起，并使得土豆方面的消费在经历了几年的下降后在20世纪60年代重新反弹。
Instant mashed potatoes are a marvel of food science, but they're not the only use scientists found for these new potato flakes.
速溶土豆泥是食品科学的奇迹，但科学家发现制作土豆泥不是脱水土豆片的唯一用途。
Miles Willard, one of the ERRC researchers, went on to work in the private sector, where his work helped contribute to new types of snacks using reconstituted potato flakes, including.
继续在私营部门工作的ERRC研究人员迈尔斯·威拉德，使用恢复水分的土豆片创造了新型零食，包括。
Drumroll, please.
请给我击鼓。
Pringles!
品客薯片！
Thanks for watching this pilot episode of Food History.
感谢收看本期《食物的历史》先导节目。
Make sure to subscribe here to catch our next video, and hit the notification bell so you get notified when we're releasing new videos.
一定要在这里订阅我们的下一个视频，并点击通知，这样当我们发布新视频时，您就会收到通知。
Until then, keep your elbows off the table.
在此之前不要划走。
So much better mashed.
土豆泥好吃多了。
