(单词翻译:单击)
Tortilla-making was becoming commercialized around the turn of the century, and factory owners were looking for ways to repurpose the excess tortillas that would otherwise go to waste.
大约在世纪之交，玉米饼的制造开始商业化，工厂老板们开始寻找方法利用多余的玉米饼，以防止浪费。
These scraps were often fried, cut into chips, and distributed to restaurants in the area.
工厂通常会将玉米饼碎屑油炸，切成玉米片，然后销售给该地区的餐馆。
So how did the chips go from tortilla factory afterthought to snack aisle staple?
那么，这些玉米片是如何从玉米饼工厂制造的附属品，变成了小吃货架的主流呢？
Credit is often given to Rebecca Webb Carranza.
人们常常把这归功于丽贝卡·韦伯·卡兰扎。
In the late 1940s, Carranza was president of El Zarape Tortilla Factory in Los Angeles.
20世纪40年代末，卡兰扎是洛杉矶El Zarape Tortilla工厂的总裁。
She fried tortilla scraps into chips, and after serving them at a family party, she saw that people couldn't get enough of them.
她把玉米饼碎炸成玉米饼条，在一次家庭聚会中端上桌后，发现人们很喜欢这种食物。
"Tort Chips", as she called them, were initially sold for 10 cents a bag from the factory delicatessen.
她把这个小吃命名为“Tort玉米片”，并开始以每袋10美分的价格从工厂熟食店出售。
Carranza wasn't the first person to make tortilla chips and sell them to the public - in the 1930s a California grocer was advertising "Mexican Tortilla Chips in cellophane package" and in the 1910s a company owned by Bartolo Martinez was selling tortilla chips in San Antonio.
卡兰扎并不是第一个制造玉米片并将其出售给公众的人——20世纪30年代，加州的一家杂货商在广告中宣传“玻璃纸包装的墨西哥玉米片”，20世纪10年代，巴托洛·马丁内斯拥有的一家公司在圣安东尼奥销售玉米片。
Martinez is an interesting figure in the history of corn products - his company, known at various times as Azteca Mills, Tamalina Milling Company, and B.Martinez Sons Company,had previously patented the so-called "Tamalina process," which produces a long-lasting dehydrated form of masa that could be easily packed and distributed to consumers, restaurants, and even tortilla factories.
马丁内斯是玉米制品史上一位有趣的人物——他的公司，在不同时期被称为阿兹特卡磨坊、塔玛琳娜磨坊公司和B.马丁内兹父子公司，此前已获得所谓“塔玛琳纳工艺”的专利，使用该工艺能够生产出一种持久的脱水形式的玉米淀粉，可以轻松形成独立包装并售卖给消费者、餐馆甚至玉米饼工厂。
This innovation had lasting impact, and the company's claim to have created the first commercial corn chip is perhaps the most persuasive account available.
这一创新产生了持久的影响，因此该公司声称创造了第一款商业玉米片的说法可能是最有说服力的。
Even though Carranza isn't the inventor of the tortilla chip, though, she did kick off the trend of manufacturing them on a massive scale.
尽管卡兰扎不是玉米片的发明者，但她确实引领了大规模生产玉米片的潮流。
Frito-Lay took her vision even further.
Frito-Lay将她的愿景推向了更远的地方。
In 1966, the snack company introduced Doritos, Spanish for "little golden things," adorable, to the national market.
1966年，这家零食公司将备受人们喜爱的多力多滋(Doritos)引入全国市场。多力多滋在西班牙语中的意思是“金色的小东西”。
They originally came in one flavor: toasted corn.
它们最初只有一种口味：烤玉米味。
That's right - the first Doritos were just plain tortilla chips in a bag.
没错——第一批多力多力只是装在袋子里的普通玉米片。
It would take another six years for Doritos to roll out Nacho Cheese, the brand's most popular flavor of all time.
多力多滋又经过了六年时间才推出起司口味玉米片，这是该品牌有史以来最受欢迎的口味。
No matter what toppings are on your nachos, you'll almost always find cheese in some form.
无论你的玉米片上加了什么配料，你几乎总能找到奶酪。
But exactly what form that cheese takes can vary.
但奶酪的具体类型可能会有所不同。
Ignacio Garcia's original nachos were topped with some type of American cheese, possibly longhorn.
伊格纳西奥·加西亚最初制作的玉米片上面加了某种美国奶酪，可能是长角奶酪。
Even today you rarely see traditional Mexican cheeses like cotija or queso oaxaca served on a platter of nachos.
即使在今天，你也很少看到玉米片搭配传统的墨西哥奶酪，比如墨西哥科提加奶酪或瓦哈卡奶酪。
A much more common choice is Monterey Jack.
更常见的选择是蒙特雷杰克干酪。
It originated in the Franciscan monasteries of Monterey, California, in the 1700s.
它起源于17世纪加利福尼亚州蒙特雷的方济各会修道院。
The semi-firm cow's milk cheese has since become an integral part of Tex-Mex cuisine.
自那以后，这种半硬的牛奶奶酪已经成为美国西南部和墨西哥菜肴不可或缺的一部分。
It melts easily, providing that ooey-gooey texture that's so important to nachos, and it's milder than other cheeses, so it doesn't clash with the bold flavors found in a lot of Tex-Mex food.
它很容易融化，为玉米片提供了非常重要的粘稠质地，而且它比其他奶酪更温和，不会与许多美国西南部和墨西哥食品中大胆的味道相冲突。
But when you hear "nacho cheese," you probably don't think about Monterey Jack.
但当你听到“起司口味玉米片”的时候，你可能不会想到蒙特雷杰克干酪。
What more likely comes to mind is the semi-liquid stuff that comes in that particular shade of yellow rarely found in nature.
更有可能会想到那种在自然界中很少出现的特殊的黄色半液体物质。
This version of nacho cheese didn't emerge until 30 years after Ignacio Garcia's original creation.
直到伊格纳西奥·加西亚发明玉米片30年后，这种起司口味玉米片才真正出现。
By that time, nachos had become a popular offering in bars and restaurants in much of the United States.
在那时，玉米片已经成为美国大部分地区酒吧和餐馆的流行食物。
Carmen Rocha, who waited tables at El Cholo Mexican restaurant in Los Angeles from 1959 to the 1990s, is commonly credited with popularizing nachos out West.
卡门·罗查从1959年到20世纪90年代在洛杉矶的El Cholo墨西哥餐厅当服务员，很多人认为她是让玉米片在西方流行起来的功臣。
She was introduced to them in Texas, and while working in LA, she served them as an off-menu item to customers.
她是在德州认识的玉米片，在洛杉矶工作期间，她把玉米片作为隐藏菜单提供给顾客。
The dish was so popular that it quickly earned a permanent spot on the El Cholo menu and spread to other eateries throughout the region.
这道菜非常受欢迎，很快就在El Cholo菜单上获得了一席之地，并传播到了该地区的其他餐馆。
Frank Liberto saw the potential of nachos beyond bar food.
而弗兰克·利伯托看到了玉米片在酒吧之外的潜力。
He was the owner of the concessions company Ricos Products in the 1970s, and he thought nachos would be successful at sporting events.
20世纪70年代，作为特许公司Ricos Products的所有者，他认为玉米片能在体育赛事中成功销售给现场观众。
He planned to bring them to the stadium where the Texas Rangers played in Arlington, but there was one problem: Baseball fans weren't going to wait several minutes for cheese to melt on their chips.
他计划把玉米片带到德克萨斯流浪者队在比赛的位于阿灵顿的体育场，但有一个问题：棒球迷们不愿意等上几分钟，等到奶酪在他们的薯条上融化。
Although side note: why not?
虽然，另说一句，为什么等不了这几分钟？
Baseball is really boring.
棒球真的很无聊。
It's like 90% standing around and chewing gum, you can afford to miss a few minutes, Gary.
打棒球90%的人就只是站在那里嚼口香糖，错过几分钟也没什么的，加里。
Anyway, Liberto knew he needed to come up with a version of nachos that could be assembled quickly, so he developed nacho cheese: a shelf-stable product that maintained its gooey consistency and was ready to be ladled onto tortilla chips the moment customers placed their order.
无论如何，利伯托明白，他需要想出一种可以快速制作的起司口味玉米片，所以他开发了玉米片用起司：这是一种货架稳定产品，保证了起司的粘稠性，并且随时可以在顾客下订单的时候用勺子把起司盖在玉米片上。
How did he do this?
他是怎么做到的？
MAGIC.
是因为魔法。
Not magic, it was science.
好吧，不是魔法，而是科学。
Many brands of nacho cheese owe their perpetual meltiness to something called sodium citrate.
许多品牌的玉米片奶酪能够维持一种融化的状态要归功于一种名为柠檬酸钠的物质。
This compound is a type of salt that lowers the acidity in cheese.
这种化合物是一种盐，可以降低奶酪中的酸度。
That allows the proteins in the cheese to become more soluble, which means the emulsified liquid and fat is less likely to separate when melted.
这使得奶酪中的蛋白质变得更易溶化，也就意味着乳化的液体和脂肪在融化时不太可能分离。
So when you add sodium citrate to cheese, it melts more easily and stays melted without getting oily or clumpy.
因此，当你在奶酪中加入柠檬酸钠时，它更容易融化，并保持融化的状态，不会变得油腻或结块。
And if you needed proof we were meant to eat this unholy cheese creation, just check out the chemical formula for sodium citrate (C6H5Na3O7).
如果你对“我们注定要吃这种邪恶的奶酪”这一点有疑问，只需看看柠檬酸钠的化学公式(C6H5Na3O7)。
That's so awesome I was afraid to send this script to our fact checker!
这太棒了，我都不敢把这个脚本发送给我们的剧本顾问！
I don't wanna live in a world where nacho cheese isn't made of NACHO.
我不想生活在起司口味玉米片里没有玉米片（NACHO）的世界。
The ready-made nachos were well received when they debuted at a Texas Rangers game in 1976, but they really took off in 1978.
1976年，这些现成的玉米片在德克萨斯流浪者队的比赛中首次亮相时就受到了好评，但它们真正流行起来是在1978年。
By then, nachos had made it to Texas Stadium in Irving, and when announcer Howard Cosell was served a plate of them in the broadcast booth, they became the surprise star of a Cowboys game.
在那时，玉米片已经来到了欧文市的德克萨斯体育场，当播音员霍华德·科塞尔在广播台上收到一盘玉米片时，它成为了这场牛仔比赛的惊喜明星。
He repeatedly made references to them throughout the night, even using the word "nacho" to describe plays he liked.
霍华德·科塞尔整晚都在反复提及这些玉米片，甚至用“玉米片（nacho）”这个词来形容他喜欢的比赛片段。
By the time the fourth quarter ended, nachos had solidified their place in American culture.
到第四季度结束时，玉米片在美国文化中的地位已经得到了巩固。
And I, for one, think that story is very nacho.
而我，举例来说，就认为这个故事非常“玉米片”。
Did I do it?
我做到了吗？
Am I sportsman now?
我现在是运动员了吗？
Nacho purists may prefer their chips with cheese and some sliced jalapenos, as they were first served in nineteen forties, but the dish has evolved far past Garcia's original recipe.
玉米片纯粹主义者可能更喜欢在玉米片里加奶酪和一些切片的墨西哥胡椒，这是玉米片第一次在20世纪40年代出现时的配方，但如今，这道菜不断发展，已经远远不止于加西亚最初创造的食谱。
Today, it's not uncommon to find nachos topped with beans, guacamole, ground beef, salsa, and sour cream.
如今，在玉米片上加豆子、鳄梨调味酱、碎牛肉、萨尔萨酱和酸奶油的情况非常普遍。
You can riff on the template endlessly, for good and for ill.
你可以一直创造新的吃法，无论是好是坏。
Online you can find instructions to make poutine nachos, Thanksgiving leftover nachos, and even dessert nachos.
在网上，你可以找到制作布丁玉米片、感恩节剩菜玉米片，甚至玉米片甜点的菜谱。
At the Park Hyatt in New York you can order "Russian Nachos" for $110.
在纽约的柏悦酒店，你可以花110美元点一份“俄罗斯玉米片”。
They come with lobster remoulade, ossetra caviar, and the unshakeable knowledge that you are a very silly person.
它的配菜有龙虾酱、鱼子酱，以及一个不可动摇的事实：你真是没见过世面。
Nachos are, in a way, a culinary microcosm of America.
在某种程度上，玉米片是美国烹饪历史的缩影。
They're the product of traditional ingredients and cross-cultural exchange; they combine scientific achievement and commerce to create something that now extends throughout the world.
它是传统成分和跨文化交流的产物；它将科学成就和商业结合起来，创造出如今已风靡全球的食品。
They're maybe a little gross, but they're also pretty awesome.
它们可能看起来不太好看，但真的很好吃。
And they may just be one of history's most successful examples of fusion cuisine.
它可能只是历史上无国界融合菜肴的最成功案例之一。
If you didn't see our previous episode of Food History, check it out here.
如果你没有看过我们上一集的食物历史，请点击这里查看。
Our next episode drops February 26th, subscribe here so you don't miss it.
我们的下一集将于2月26日播出，请点击这里订阅，这样你就不会错过了。
Until then, remember, the bread plate goes on the left, drink on your right.
记住，在那之前，面包盘放在左手边，酒放在右手边。
Thanks for watching.
感谢观看
