(单词翻译:单击)
If the first thing you picture when you hear ramen is this, you can thank Momofuku Ando.
如果你听到拉面的第一个印象是这样的话,你可以感谢安藤茂福库
And World War II, and the Yakuza crime syndicate.
和第二次世界大战,还有黑帮犯罪集团
Let's begin in August, 1945.
让我们从1945年8月开始讲起吧
Japan had just announced its surrender to the Allies, and Ando was walking through war-torn Osaka.
那时日本刚刚向同盟国宣布投降,安藤忠雄正走在饱受战争蹂躏的大阪街道
The Allied Forces' aerial bombing had wrought destruction on the city; the factory and office buildings Ando had constructed as a business venture were no longer standing.
同盟军的空袭摧毁了这座城市;安藤为他的企业建造的工厂和办公楼已经不复存在
And on that fateful day, amidst the ravaged city, he walked by a strange scene.
在那个命中注定的日子里,在这座被蹂躏的城市里,他走过了一个奇怪的场景
Someone had set up a makeshift ramen stand among the debris.
有人在废墟中搭建了一个临时拉面摊位
People were lined up, waiting for a bowl.
人们排成一排,等着获得一碗拉面
Apparently this image stuck with the businessman; thirteen years later, he perfected his formula for instant ramen and debuted it to the world.
显然,这个场景让这位商人印象深刻;13年后,他完善了速食拉面的配方,并首次向世界展示
Hi, I'm Justin Dodd.
嗨,我是贾斯汀·多德
Welcome to Food History.
欢迎来到食物的历史
Ramen is so much more than the food that gets you through rent week.
拉面不仅仅是让你度过租房周的食物
The Japanese dish traditionally consists of wheat noodles, broth, an infinitely mutable seasoning base called tare, and optional toppings.
这道日本料理传统上由面条、肉汤、一种名为“tare”的具有多种变化的调味料和自选配料组成
There's almost no limit to the styles and ingredients that can comfortably sit under the ramen banner.
拉面的风格和配料几乎没有限制,各种风味都可以算作拉面
To trace the history of ramen, let's jump back to around 400 AD, when the first Chinese immigrants arrived in Japan.
为了追溯拉面的历史,让我们回到公元400年左右,也就是第一批中国移民到达日本的时候
In the ensuing centuries, a fascinating, often-fraught relationship developed between the two powers, with cross-cultural exchange flowing in both directions.
在接下来的几个世纪里,两个大国之间发展出了一种迷人的、又往往令人担忧的关系,双方的跨文化交流是双向进行的
Either directly or indirectly, Chinese immigrants introduced the Japanese to the art of paper-making, the Chinese calendar, and Buddhism, along with new kinds of food.
中国移民直接或间接地向日本输入了造纸术、中国历法和佛教,以及新的食物种类
One of the ingredients that was eventually imported to Japan from China was the wheat noodle lamian.
最终从中国进口到日本的很多烹饪原料之一是小麦拉面
And to understand its significance, we need to discuss pH.
为了理解这个词的意义,我们需要讨论pH值
Unlike many of the noodles diners were familiar with, lamian noodles are made with alkaline mineral water.
与食客们熟悉的许多面条不同,拉面是用碱性矿泉水制作的
What does that mean?
那是什么意思?
No one knows.
没有人知道
What's that?
什么?
People do know?
难道人们都知道?
It's just common science - pH is generally measured from 0 to 14, with pure water considered to have a neutral pH of 7.
这只是普通的科学——酸碱值一般是从0到14,而纯净水被认为是中性的,酸碱值为7
By the way, this is probably a good time to point out that although I do wear glasses, I'm not a scientist, and that this somewhat simplified description of pH is squarely in what our fact-checker called "the good enough zone" of explanation.
顺便说一句,现在可能是说这个的好时机,虽然我确实戴着眼镜,但我不是科学家,而且这种对pH值的简化版描述正好处于我们的剧本顾问所说的“合适的”解释范围内
With that out of the way: when we say water is neutral, we're really saying there are an equal number of hydroxide ions, OH-, and hydronium ions, H3O+, reacting with one another.
这样一来:当我们说水是中性的时候,我们实际上是说有相同数量的氢氧离子,OH-,和氢离子,H3O+,相互作用
We can represent two of those opposite ions existing in equilibrium as 2 items of the more familiar H20.
我们可以将平衡中存在的两个价态相反的离子表示为我们更熟悉的H20
PH is calculated based on the concentration of those positively charged hydronium ions.
pH值是根据这些带正价态的离子的浓度计算的
Anything with a pH under 7, indicating a higher concentration of hydronium ions, is considered acidic.
所有pH值低于7的物质,离子浓度较高,被认为是酸性的
Basic substances, on the other hand, shift the equilibrium towards hydroxide ions and are labeled with pHs over 7.
另一方面,碱性物质将平衡移向氢氧化物离子,并且pH值大于7
So where does alkalinity come into play?
那么,碱度起到了什么作用呢?
Basically (get it?), basic substances that can dissolve in water are called alkalis.
基本上(明白了吗?),可溶于水的碱性物质称为碱
So all alkalis are bases, but not all bases are alkalis.
所以所有的碱都是碱性物质,但不是所有的碱性物质都是碱
This solubility, or ability to dissolve in water, is critical when it comes to cooking.
这种溶解性,或溶于水的能力,在烹饪时是至关重要的
These charged ions are "small, mobile and quick to react with larger, more complicated molecules," in the words of food scientist Harold McGee.
用食品科学家哈罗德·麦基的话说,这些带电离子“体积小、流动性强,能迅速与更大、更复杂的分子发生反应”
This means that the building blocks of food - fat, proteins, and carbohydrates - often behave differently as we change the pH of their environments.
这意味着食物的不同组成部分——脂肪、蛋白质和碳水化合物——通常会随着我们环境的pH值的改变而变化
Digression alert: this is how ceviche is made: the acidic, usually citrus-based marinade surrounds raw fish with hydronium ions, which interact with the strings of amino acids that make up proteins.
离题警告:柠汁腌鱼肉是这样制作的:这种酸性的、通常以柑橘为基础的腌料用水合氢离子包裹生鱼,这些离子与组成蛋白质的氨基酸串相互作用
The proteins can then be unfolded from their original states, a process known as denaturing - the effect is for the raw fish to be essentially "cooked" by the acidic marinade.
然后这些蛋白质可以从它们的原始状态展开,这个过程被称为变性——其效果是生鱼基本上能被酸性腌料“烹饪好”
Pretty cool.
很酷
When it comes to alkalis and the culinary arts, we're usually talking about baking soda.
当谈到碱和烹饪艺术时,我们通常说的是小苏打
In baking, it's used to balance acidic flavors and to interact with acidic ingredients to create C02 bubbles.
在烘焙过程中,它被用来平衡酸性味道,并与酸性成分相互作用,产生二氧化碳气泡
That acid-base reaction is kind of like a science fair volcano, and it helps doughs and batters rise.
这种酸碱反应有点像科学博览会的火山,有助于面团和面糊的发酵
Alkalis are also used in the making of tortillas, as we discussed in our episode on nachos, and in lutefisk - shout out to YouTube commenter ZetterisBetter who suggested making an episode on lutefisk, and to Frank Albe, who suggested ramen.
正如我们在玉米片一集中讨论的那样,碱也被用来制作玉米饼和碱渍鱼——向YouTube评论员ZetterisBetter和Frank Albe表示感谢,ZetterisBetter建议制作一期有关碱渍鱼的视频,Frank Albe建议制作一期拉面相关内容
If you have a topic you'd like to see us discuss in a future episode, let us know in the comments.
如果你有什么话题想让我们在之后讨论,请在评论中告诉我们
When it comes to ramen, alkalis are, in some ways, acting more like the acidic ceviche marinade then they are the baking soda found in cookies.
说到拉面,碱在其中的作用更像是酸性的柠汁腌鱼肉腌料,而不是饼干中的小苏打
It's not a perfectly well-known process, but we do know that alkalis can denature proteins, just as acids can.
这并不是一个很流行的烹饪方法,但我们确实知道碱可以让蛋白质变性,就像酸一样
In Chinese cuisine, for example, seafood is sometimes soaked in an alkaline brine containing baking soda or egg whites before cooking.
例如,在中国料理中,有时会在烹调前将海鲜浸泡在含有小苏打或蛋清的碱性盐水中
It gives shrimp a firmer, almost crunchy texture.
它能让虾更有韧性,甚至是拥有脆脆的口感
And when an alkaline substance is added to a noodle recipe, it apparently affects the way glutens interact in the dough.
在面条配方中添加碱性物质,显然会影响面团中面筋的相互作用方式
More water is absorbed into the flour, more starches break down, and the result is a springy, chewy noodle that's less likely to dissolve in a bowl of hot broth.
面粉能够吸收更多水分,更多的淀粉被分解,这样做出点面条弹性好,耐嚼,不太可能溶于热汤中
The chemical reaction between the alkaline solution and the dough also gives ramen its signature yellow hue.
碱性溶液和面团之间的化学反应也使拉面呈现出标志性的黄色
But the first Chinese noodles served in Japan weren't called ramen at all.
但在日本供应的第一种中国面条根本不叫拉面
They were known as shina soba.
他们被称为“shina soba”
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