(单词翻译:单击)
In 1634, it was declared that true French mustard could only be made in Dijon.
1634年,人们宣布真正的法国芥末只能在第戎生产
The recipe was an important part of French cuisine, but as one innovator proved, there was still room left for improvement.
芥末食谱是法国菜肴的重要组成部分,但有一位创新者证明,芥末食谱仍有改进的空间
Dijon native Jean Naigeon - say that three times fast - tinkered with the formula in 1752, swapping the traditional vinegar with verjuice, or the sour juice of unripe grapes.
第戎本地人让·奈荣——把这几个字快速说三遍——在1752年对食谱进行了改进,将传统的醋换成了酸果汁,即未成熟葡萄的酸汁
The simple change gave dijon the smooth taste and creamy texture that's associated with the product today.
这一简单的变化使第戎芥末拥有了与现在的芥末相似的柔滑、软糯的口感
Most modern dijon uses white wine or wine vinegar to imitate that original verjuice flavor.
大多数现代第戎芥末用白葡萄酒或葡萄酒醋来模仿原本酸果汁的味道
And most of it isn't made in Dijon.
而且大部分都不是第戎生产的
Unlike champagne or Parmigiano-Reggiano, which must come from the areas who lend their names to the products, dijon no longer enjoys "protected designation of origin" status.
与香槟或帕玛森奶酪不同的是,第戎芥末不再享有“原产地命名保护”
The dijon you're most likely to find in your local supermarket is probably Grey Poupon.
因此你在当地超市最有可能找到的第戎芥末可能叫“老波庞芥末酱”
In 1866, inventor Maurice Grey teamed up with financier Auguste Poupon to revolutionize the mustard world.
1866年,发明家莫里斯·格雷与金融家奥古斯特·普邦合作,给芥末世界带来了革命性的变化
Grey's automated mustard-making machine brought the artisan product into the Industrial Age.
格雷的自动芥末制作机将工匠产品带入了工业时代
Today, most Grey-Poupon mustard is made in American factories and enjoyed in the backs of Rolls Royces.
如今,大部分老波庞芥末酱都是在美国工厂生产的,并在劳斯莱斯的后座上享用
That doesn’t sound right.
听起来不太对劲
While mustard was flourishing, ketchup was still figuring out how it would leave its mark on the white t-shirt of history.
在芥末蓬勃发展的同时,番茄酱仍在研究如何在历史的白色T恤上留下自己的印记
After arriving in America by way of British colonization, the sauce joined forces with the ingredient that would define it for decades to come: the tomato.
英国殖民者进入美国后,番茄酱这种调味料与将在未来几十年里定义它的配料结合在一起:西红柿
The British had experimented with turning nearly everything they could find into ketchup, but tomatoes were the exception.
英国人曾尝试将他们能找到的几乎所有东西都制成番茄酱,但西红柿是个例外
At least in part because, much like the star of our mashed potatoes episode, the New World fruit was believed, by some, to be poisonous when it was first introduced to Europe by explorers in the 16th century.
至少部分原因是,就像土豆泥事件中的主角一样,16世纪探险家首次将这种新大陆水果引入欧洲时,一些人认为它是有毒的
It's possible that some wealthy English people did get sick from eating tomatoes, though not for the reasons they suspected.
可能一些有钱的英国人确实因为吃西红柿生病了,但原因并不像他们所怀疑的那样
If they were eating off lead and pewter plates, the acid from the tomatoes may have leached lead into their food, thus giving them a case of lead poisoning they might've mistaken for tomato poisoning.
如果他们用铅和锡盘吃饭,西红柿中的酸可能会从盘子中浸出铅,从而导致他们铅中毒,而他们可能误以为让他们中毒的是西红柿
A lot of food historians doubt how much influence this could have had on public perception, though, arguing that lead poisoning takes too long to develop to get connected to any single dish.
然而,许多食品历史学家认为这种情况不会对公众认知产生多大影响,他们认为铅中毒发病的时间太长,很难与吃了哪一道菜联系起来
Instead, it could just be that tomatoes looked like plants that Europeans knew were poisonous, and so were branded with guilt by association.
相反,可能只是欧洲人认为西红柿看起来有毒,给西红柿冠以有罪的标签
The bottom line is, the reasons are contested, but by the late 16th century you can definitely find anti-tomato texts in English.
欧洲人不吃西红柿的原因存在争议,但至少在16世纪末,你肯定可以在英语中找到反对西红柿的文本
This misconception about the risks of tomatoes may have persisted among English Americans if it weren't for the efforts of some passionate tomato advocates.
如果没有热情的西红柿推广者,“西红柿有毒”的误解可能会在英裔美国人中持续下去
One of these crusaders was Philadelphia scientist and horticulturist James Mease.
费城科学家和园艺家詹姆斯·米斯就是其中一位西红柿推广者
He referred to tomatoes as "love apples," and in 1812, he published the first known recipe for tomato ketchup.
他把西红柿称为“爱情苹果”,并在1812年出版了第一个已知的番茄酱配方
The name love apples didn't stick, sadly, but tomato ketchup did.
遗憾的是,爱情苹果这个名字并没有被人们记住,但番茄酱却被人们记住了
People with fears about tomatoes felt safer eating them in processed form - something anyone who's ever ordered a burger with no tomatoes but extra ketchup can relate to.
害怕西红柿中毒的人会觉得吃加工过的西红柿更安全——任何点汉堡时备注过“不要西红柿但多加番茄酱”的人都会深有同感
And ketchup may have gotten an assist from a bit of old-fashioned quackery.
番茄酱的流行可能还归功于一些古板的江湖医生
Dr. John Cook Bennett touted tomatoes as a cure for maladies ranging from diarrhea to indigestion.
约翰·库克·班尼特医生吹捧西红柿是治疗腹泻、消化不良等各种疾病的良药
He published his own recipes for tomato ketchup, and eventually the product was being sold in pill form as patent medicine, helping to sway public perception about the benefits of tomatoes.
他出版了自己的番茄酱配方,最终将产品以药丸的形式作为专利药物出售,说服公众相信西红柿的种种好处
In reality, though, early tomato ketchup was actually less safe than tomatoes from the vine.
然而,事实上,早期的番茄酱不如长在藤上的西红柿安全
The first commercial products were poorly preserved, resulting in jars that were teeming with bacteria - and not the good kind.
那时候,商业产品的储存能力很差,导致装番茄酱的罐子里充满细菌——并不是有益的那种
Some manufacturers cut corners by pumping the condiment with dangerous levels of artificial preservatives.
一些制造商偷工减料,在调味品中加入了大剂量的人工防腐剂
Coal tar was also added to ketchup to give it its red color.
为了让番茄酱呈现出红色,制造商在番茄酱中添加煤焦油
That's just slightly less concerning than the time Heinz made ketchup green.
比起亨氏制作的绿色番茄酱,这种行为只能稍微减少一点点大众的担忧
Speaking of Heinz, the company is largely responsible for elevating ketchup from potential botulism-in-a-bottle to staple condiment.
而说到亨氏,它是将番茄酱从“潜在的瓶装肉毒杆菌”变为餐桌主要调味品的功臣
Pennsylvania entrepreneur Henry J. Heinz got his start in the condiment business in 1869 by making and selling his mother's horseradish recipe.
1869年,宾夕法尼亚州企业家亨利·J·亨氏通过制作和销售他母亲的辣根酱食谱开始了他的调味品生意
Seven years later, he saw an opportunity to bring some must-needed quality to the ketchup market.
七年后,他看到了一个机会,认为可以在番茄酱市场销售一些必不可少的产品
The first bottles of Heinz ketchup hit stores in 1876, and in the years that followed they would do several things to set themselves apart from the competition.
1876年,第一瓶亨氏番茄酱上市,在接下来的几年里,他们做了几件事,让自己在竞争中脱颖而出
For starters, Heinz got rid of the coal tar and all that other stuff you don't want on your French fries.
首先,亨氏去掉了番茄酱中的煤焦油和其他所有你不想和薯条一起吃的东西
Instead, he blended distilled vinegar with ripe, fresh tomatoes.
此外,他还将蒸馏醋与成熟的新鲜西红柿混合在一起
His formula was shelf-stable and it tasted good, but that alone may not have been enough to make Heinz a household name.
他的配方是耐储藏的,味道很好,但单凭这一点可能不足以让亨氏成为家喻户晓的名字
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