芥末和番茄酱的发展史(2)
日期:2022-09-15 16:03

(单词翻译:单击)

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Fermentation is a pathway for breaking down carbohydrates like glucose when aerobic respiration isn't possible - when oxygen isn't able to act as an acceptor of the electron transport chain.

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氧气不能作为电子传递链的接受者时,无法进行有氧呼吸,发酵也就成为了分解碳水化合物,比如葡萄糖的一种途径#o%i1^jVzdyEhr1bd=Wl

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Both aerobic respiration and fermentation create adenosine triphosphate, or ATP.

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有氧呼吸和发酵都能产生三磷酸腺苷,也就是ATPmw#JRL7Qa7Ay[SyV_aa

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And if, like me, you only remember things from school that rhyme, you know that ATP gives en-er-gy.

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如果像我一样,学校里教的内容你只记得押韵的部分,你就知道ATP能给 人 活 力IPn[Py4Kap

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You might read online that fermentation is carried out by simple organisms, and that's mostly true, but it can also happen within your own body.

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你可能在网上读到过,发酵是由简单生物体进行的反应,这大致正确,但你的身体里也可以进行发酵反应xWf|t~31]9Ap.0

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Red blood cells don't have mitochondria, and therefore can't perform cellular respiration.

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红细胞没有线粒体,不能进行细胞呼吸V2(&8xBun8@rR+R4qt

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Instead they carry out lactic acid fermentation.

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因此他们进行乳酸发酵mX1pX]xehxn=

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The live cultures in yogurt do, too, as do muscle cells, in certain conditions.

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酸奶中的活培养物(益生菌)也是如此,在某些情况下,肌肉细胞也是如此p%=wiw~GEI(

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One byproduct of lactic acid fermentation is lactate - hence the name - and, despite it not rhyming, I clearly remember being taught in school that the buildup of lactate was responsible for sore muscles.

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乳酸发酵的一个副产品是乳酸——因此得名——尽管它不押韵,但我清楚地记得在学校里有人教我,肌肉酸痛的原因是乳酸堆积CFf@)y5Mztq

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Turns out, research indicates that's probably not the case.

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事实上,研究表明情况可能并非如此!FIf@Eo9ojEHQ

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Thanks a lot Mr. Mantraqia.

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万分感谢曼特拉基亚先生4a#]mmxB5m[0

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My typical theater major disclaimers apply for that scientific breakdown, but the important thing for us to know is that fermentation creates byproducts that can be of great interest to human beings.

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我经典的戏剧专业免责声明适用于上面的科学分析,但我们要知道的重要一点是,发酵产生的副产品会引起人类的极大兴趣pDfQkUeADSYL;,6FOqI

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One such byproduct is the ethanol that gives us beer and wine through alcohol fermentation.

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副产品的其中之一就是乙醇,人们通过酒精发酵制作出了啤酒和葡萄酒aA3w*DB0uK,U4dro(G

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Another is monosodium glutamate, also known as MSG.

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另一种副产品是味精,也被称为MSGrfC_cB,R6og^zQ*&Er

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A lot of theories fly around about MSG, but it's worth pointing out that glutamates appear naturally in all sorts of foods, from tomatoes to beef to parmesan cheese.

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关于味精有很多说法,但值得指出的是,谷氨酸天然存在于各种食物中,从西红柿到牛肉再到帕尔玛干酪NW*Lw[ZYeNk_-

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Our own bodies produce glutamates.

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我们自己的身体也会产生谷氨酸v*M&^j_0AYJ8Lv

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And MSG can give foods a savory, hard-to-define flavor called umami.

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味精可以给食物一种美味的,难以定义的味道,称为鲜味(umami)+SePF~3wF~K91D4A

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The fish paste that was created by fermentation possessed this umami, and was used to add a salty, savory depth of flavor to a variety of dishes.

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通过发酵制作的鱼酱具有这种鲜味,它被用来为各种菜肴增加咸味和层次感[3VVmO^Wsu#-Zu*yJD+

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And because fermentation can breed so-called "good" microorganisms while inhibiting the growth of the bad bacteria that cause foods to rot, this version of ketchup could be stored on ships for months without spoiling, an important factor at a time when trade routes could take months to traverse.

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由于发酵可以滋生所谓的“好”微生物,同时抑制能够导致食品腐烂的有害细菌的生长,这种版本的番茄酱可以在船上储存几个月不变质,这在贸易运输单程可能需要几个月的时期是一个重要因素Gp^n[-ou;Yj*~

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As ketchup spread to different parts of the globe, it went through a few transformations.

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随着番茄酱传播到世界各地,它经历了几次变革J3JuZ]ZJ^F+T+Dd*#UdO

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Trade routes carried it to Indonesia and the Philippines, and it was likely around this part of the world that British traders discovered and fell in love with the funky seasoning.

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通过贸易运输,番茄酱来到了印度尼西亚和菲律宾,很可能就是在这些地区,英国商人发现并爱上了这种时髦的调味品4IlyG.RuZM+@boI458)J

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As soon as ketchup landed in Great Britain in the early 1700s, Western cooks found ways to make it their own.

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18世纪初,番茄酱一登陆英国,西方厨师就找到了自己制作番茄酱的方法JCEWqowD_t

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One of the first English recipes for ketchup, published in Eliza Smith's 1727 book The Compleat Housewife, calls for anchovies, shallots, ginger, cloves, and horseradish.

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最早的英国番茄酱食谱之一,发表在伊莱扎·史密斯1727年出版的《完美的家庭主妇》一书中,其中包括凤尾鱼、葱、姜、丁香和辣根BO=;OMsufldqKVu

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Some recipes used oysters as the seafood component, while others cut the fish out of the fish sauce completely.

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一些食谱使用牡蛎作为菜肴里的海鲜,而另一些食谱则在做完全没有鱼的鱼露@je%@QoF;M]AFl;|

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Popular bases for ketchup around this time included peaches, plums, celery seed, mushrooms, nuts, lemon, and beer.

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当时流行的番茄酱原料包括桃子、李子、芹菜籽、蘑菇、坚果、柠檬和啤酒+-FGm)VI330XwXGP]qy

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Like their predecessor, these sauces were often salty, flavorful, and had a long shelf-life, but beyond that they could vary greatly.

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这些酱料像它们的前身一样,往往有咸味、味美,且保质期长,但除此之外,它们区别很大P+Fi^|X8+U;*OCt

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The word ketchup evolved into a catch-all term for any spiced condiment served with a meal - "spiced" referring to ingredients like cinnamon or nutmeg rather than heat level, by the way.

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番茄酱这个词演变成了一个包罗万象的术语,指的是任何与食物搭配的调味品——顺便说一句,“加了香料”(spiced)指的是加了肉桂或肉豆蔻等配料,而不是热度的意思s6Au8J9EnOae=IXKBj@

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Walnut is said to have been the preferred ketchup variety of Jane Austen.

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据说核桃是简·奥斯汀最喜欢的番茄酱品种fGu0gr|^%qXcv

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I'm now imagining Elizabeth Bennett being courted by a Mr. Walnut.

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我现在想象伊丽莎白·班尼特正在被一位核桃先生追求HCWP|.k8efP

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He's mature, he’s deep, and just a little spicy.

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他成熟,深沉,只是有点辣~8bJur6YAm7x8[X^49,

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Mustard received its own makeover when it was imported to different parts of Europe.

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当芥末被进口到欧洲的不同地区时,也经历了改造KVfHUzP)Pk!wr+=W

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The Romans invaded the land now known as France in the first century B.C.E.,

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公元前一世纪,罗马人入侵了现在的法国2AVnH9vx&gB-

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and the mustard seeds they brought with them thrived in the region's fertile soil.

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他们带来的芥末种子在该地区肥沃的土壤中茁壮成长2F)h4KRSAm_

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Locals loved the new condiment, including the monks living in the French countryside.

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当地人喜欢这种新调味品,包括住在法国乡村的僧侣SkbO|wPx9_-h

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By the ninth century, monasteries had turned mustard production into a major source of income.

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到了9世纪,芥末生产已经成了修道院主要的收入来源s4E#;T^CI3G0T

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Mustard found its way into less humble settings as well.

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芥末也开始在上层社会流行起来J|7!Pr+joq)

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Pope John XXII was said to be such a fan that he appointed a Grand Moutardier du Pape, or "Grand Mustard-Maker to the Pope."

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据说教皇约翰二十二世对芥末十分狂热,以至于他任命了“大穆塔迪尔·杜帕佩”,或者说是“教皇的大芥末制造者”这一职位y@RP7.TL#QkP0#RP_

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John XXII was one of the Avignon popes, who lived in what is now France rather than Rome, and he created the mustard-making position specially for his unemployed nephew who lived in Dijon, which was already the mustard capital of France by the 14th century.

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约翰二十二世是阿维尼翁教皇之一,他住在现在的法国,而不是罗马#Bn[j+iccGC3j。14世纪时,第戎已经成为了法国的芥末之都,约翰二十二世专门为住在第戎且失业了的侄子创造了制作芥末的职位%[H][gCT&Wo|F|Lxnv)

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Even French royalty developed a taste for mustard.

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法国皇室成员也开始喜欢上了芥末m0DElQ2YTkQDadu1

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King Louis XI made it an essential part of his diet, going so far as to travel with a personal pot of the sauce so he'd never have to eat a meal without it.

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芥末成为了路易十一世国王饮食中必不可少的一部分,他甚至在旅行中亲自携带了一壶芥末,这样他吃饭的时候永远都有芥末做配料&UgI.c5=YCi0r

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And honestly: respect.

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老实说:我很敬佩wBn[X-_BNc97nlBnOn

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There are many types of mustard; yellow, spicy, brown, English, Chinese, and German, to name a few.

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芥末有很多种:黄色的、辛辣的、棕色的、英国的、中国的和德国的,仅举几例%&||]_Vta%V-hch8)b.r

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But to some condiment connoisseurs, mustard is still synonymous with the creamy Dijon variety that first took hold of France centuries ago.

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但对于一些调味品鉴赏家来说,“芥末”一词仅指几个世纪前首次在法国流行的第戎奶油质地芥末cz^zUmXpKV0xS7oK!S

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