(单词翻译:单击)
Around 300 BCE, people in China were experimenting with making pungent pastes out of fermented fish guts.
大约在公元前300年，中国人尝试用发酵的鱼肠制作辛辣的糊状物。
A few centuries later, the Greek historian Pliny shared a method to treat scorpion stings using the ground-up seeds of a common plant.
几个世纪后，希腊历史学家普林尼分享了一种碾碎普通植物的种子来治疗蝎子叮咬的方法。
These are the unlikely origin stories of ketchup and mustard.
这些听起来不太像是番茄酱和芥末的起源。
Hi, I'm Justin Dodd.
嗨，我是贾斯汀·多德。
And I'm Justin Dodd.
我是贾斯汀·多德。
Welcome to Food History, and shout-out to Bradley Jones and no_diet_diet_club for suggesting ketchup and condiments as topics.
欢迎来到食物的历史，感谢Bradley Jones和no_diet_diet_club推荐番茄酱和调味品作为主题。
People in the United States spend over a billion dollars, in total, on ketchup and mustard each year, but neither item was invented here.
美国人每年在番茄酱和芥末上总共花费的金额超过10亿美元，但这两种东西都不是美国人发明的。
So how did two condiments with thousands of years of history between them become associated with hotdogs and hamburgers?
那么，这两种有着数千年历史的调味品是如何与热狗和汉堡联系在一起的呢？
By the way, looking good, Justin.
顺便说一句，你看起来不错，贾斯汀。
Thanks, Justin.
谢谢，贾斯汀。
Let's start with mustard.
我们先从芥末开始吧。
It's been around for a while.
芥末已经存在很长一段时间了。
In fact, it may have been among the first crops ever cultivated.
事实上，它可能是有史以来最早被人类种植的作物之一。
Mustard first appears in the archaeological record in China around 6800 years ago - and in this case, when I say mustard I'm referring to the plant and its seeds, and not the condiment that comes from them.
芥末最早出现在大约6800年前中国的考古记录中——在这种情况下，我说的芥末指的是植物及其种子，而不是用它们制成的调味品。
There are multiple species of mustard plant, with most being members of the Brassica or Sinapis genera.
芥子植物种类繁多，多数为芥属或白芥属。
Mustard is closely related to broccoli and cabbage.
芥末与花椰菜和卷心菜关系密切。
Bonus shout-out to Randall Mason and the 47 people who liked his comment suggesting we make a whole episode on foods that are hybrids of cabbage.
Randall Mason和47个点赞他评论的人，建议我们制作一整集关于卷心菜杂交植物的视频。
I reserve the right to make a super-involved episode on that topic, but for now here's an incomplete list of plants that are somehow all the same species, brassica oleracea: cabbage, kale, kohlrabi, broccoli, broccolini, brussel sprouts, and cauliflower.
我保留就这个话题制作超级复杂的一集的权利，但现在我可以给出一个不完整的清单，列出了同属于甘蓝类的植物：卷心菜、羽衣甘蓝、球茎甘蓝、西兰花、西兰苔、孢子甘蓝和花椰菜。
All one species!
都是同类！
Science's weird.
科学是很奇怪的。
When it comes to mustard, the seeds harvested from the plant were used as a spice and a medicine before they became a condiment.
说回芥末，从植物中收获的芥末种子在变成调味品之前被用作香料和药物。
Indian and Sumerian texts from around 2000 BCE mention them in this context.
公元前2000年左右，印第安人和苏美尔人在文献中提到了此类用途。
The paste-like form of mustard showed up roughly 2500 years ago.
糊状的芥末大约在2500年前就出现了。
The Greeks and Romans blended ground-up mustard seeds with unfermented grape juice, or must, to make a smooth mixture.
希腊人和罗马人将磨碎的芥末籽与未发酵的葡萄汁混合，可能必须这样混合，才能制成丝滑的混合物。
The term mustard may come from the Latin for “hot must,” a truly unappetizing combination of words.
芥末这个词可能来自拉丁语，意思是“必须要辣”，这是一个非常令人不快的组合。
Hot.
辣。
Must.
必须要。
The first version of this concoction wasn't necessarily food.
这种混合物一开始不一定是食物。
It may have been used more for its medicinal properties, and not completely without reason.
它可能因为药用特性更多地被当做药物，而这也不是完全没有科学依据的。
Mustard seeds are rich in compounds called glucosinolates.
芥菜籽富含一种被称为硫代葡萄糖苷的化合物。
When these particles get broken down, they produce isothiocyanates, powerful antioxidants that fight inflammation and give mustard its nose-tingling kick.
当这些颗粒被分解时，它们会产生异硫氰酸酯，这是一种强大的抗氧化剂，可以对抗炎症，并能让鼻子感到刺痛。
The Greeks and Romans applied mustard's medicinal properties to almost every ailment imaginable.
希腊人和罗马人将芥末的药用特性应用于几乎所有可以想象到的疾病。
Hippocrates praised its ability to soothe aches and pains.
希波克拉底赞扬了它缓解疼痛的能力。
Many of mustard's historical uses don't hold up to modern science - for instance, it's not a cure for epilepsy, as the Romans once believed - but it's still used as a holistic treatment for arthritis, back pain, and even sore throats.
历史中很多运用芥末的疗法其实没有现代科学依据——例如，罗马人曾经认为它能够治疗癫痫，但它其实没有这个作用——但芥末现在仍然能用在治疗关节炎、背痛甚至喉咙痛的整体疗法之中。
While experimenting with mustard as medicine, the Greeks and Romans discovered that pulverized mustard seeds were pretty tasty.
当希腊人和罗马人尝试将芥末作为药物时，他们发现粉碎的芥末籽非常美味。
In the first century C.E., Roman agriculture writer Lucius Junius Moderatus Columella - sidenote, sick name dude - published the first recorded recipe for mustard as a condiment in his tome De Re Rustica.
在公元一世纪，罗马农业作家卢修斯·朱尼乌斯·马代图斯·哥伦内拉——顺便说一句，老兄，这名字很烂——在他的著作《农医宝鉴》中发表了第一个记录在案的，将芥末作为调味品的食谱。
They called for an acid and ground mustard seeds - the same basic formula that's used to make mustard today.
食谱使用了酸和磨碎的芥末种子——这与今天制作芥末的基本配方相同。
Meanwhile, the evolution of another popular condiment was underway halfway across the world.
与此同时，另一种受欢迎的调味品正在横跨半个地球的地方不断演变。
Ketchup first appeared in China around 300 BCE.
番茄酱最早出现在公元前300年左右的中国。
In the Amoy dialect of Chinese, koe-chiap means ‘the brine of pickled fish,' according to the Oxford English Dictionary.
根据《牛津英语词典》，在中国的厦门方言中，Koe-chiap的意思是腌制过鱼的卤水。
19th century ethnologist Terrien de Lacouperie thought the word might've come from a Chinese community living outside of China.
19世纪民族学家拉克伯里认为这个词可能来自中国以外的一个华人社区。
In any case, the name is pretty much the only thing that version of ketchup had in common with the bottle of red stuff in your fridge.
无论如何，这个名字本身几乎是当时那个版本的番茄酱与你冰箱里的那瓶红色东西唯一的共同点。
It was actually much more like garum, a mediterranean fish sauce that was once wildly popular in Ancient Roman cuisine.
最初的番茄酱实际上更像是一种曾在古罗马菜肴中广受欢迎的地中海鱼露。
Modern versions of garum can actually be found today in high-end restaurants like Denmark's Noma.
你实际上可以在高端餐厅，比如丹麦的诺玛餐厅，找到现代版本的鱼露。
Some have even suggested that Asian fish sauce is a descendant of garum.
一些人甚至认为，亚洲鱼露是地中海鱼露的后裔。
And how was the Chinese fish sauce, known as ketchup, made?
而中国的鱼露，也就是番茄酱，是怎么制作的？
Likely by fermenting ingredients like fish entrails, soybeans, and meat byproducts.
可能是通过发酵大豆、肉类副产品和鱼的内脏等原料。
Mm.
嗯。
Meat byproducts.
肉类副产品。
You probably know that fermentation gives us beer and wine, and you might even know it can involve yeast.
你可能知道发酵这一过程可以用来制作啤酒和葡萄酒，你甚至可能知道它还或许涉及到酵母。
But what exactly is going on when something ferments?
但是，当某些东西发酵时，究竟发生了什么化学反应？
