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  • People may look down on these things like a dandelion flower or cattails.

    人們或許看不起這些東西,例如蒲公英花或是香蒲。

  • They're like, "This is just some common weed."

    他們會說,「只是常見的野草啊!」

  • "How can this be used by Michelin star restaurants?"

    「怎麼會是米其林餐廳的食材?」

  • And I think that's what's changing.

    我想這種思維正在改變。

  • People wanna go back to things that are sort of raw.

    人們想要返璞歸真。

  • [From Weed to Table - A Great Big Story Made Possible by Toyota RAV4.]

    [野草上菜—A Great Big Story 節目由 Toyota RAV4 贊助播出。]

  • [Flemington, New Jersey.]

    [弗萊明頓,紐澤西州。]

  • My name is Tama Matsuoka Wong, and I'm a forager.

    我叫做 Tama Matsuoka Wong,我是一名野外覓食家。

  • When I first hear the word forager, I didn't really know what it meant.

    當我第一次聽到這個稱呼時,我並不知道意思是什麼。

  • But then I found out that it's sort of like doing a dance with nature and finding the secret foods in the wild.

    我隨後了解到,這就好像在和大自然共舞、找尋野外的秘密食材。

  • Most of the restaurants I work with are Michelin star restaurants, such as Gramercy Tavern, restaurant Daniel, Cosme, and a number of others.

    和我合作的大多是米其林餐廳,像是格拉梅西酒館、丹尼爾餐廳、科斯梅及其他。

  • I came from a different background.

    我來自一個不同的背景。

  • I didn't study horticulture.

    我沒學過園藝。

  • I didn't study botany.

    也沒讀過植物學。

  • I went to Harvard Law School, and I practiced a career for decades in investment banking.

    我就讀於哈佛法學院,在投資銀行領域執業過數十年。

  • I always liked nature; I always liked food.

    我一直都很喜歡大自然,一直都很喜歡食物。

  • I was a failed gardener, so I was trying to find good recipes for my weeds that I found out were good to eat.

    我是一名很糟糕的園丁,我發現一些野菜吃起來很不錯,於是試著找適合的食譜。

  • So, people just started asking me for this.

    所以人們開始和我打聽這些。

  • I started getting more and more involved.

    我開始有更多的參與。

  • It was super creative, impactful, and it just took me.

    料理這行要很有創意,影響力很大,讓我深深著迷。

  • Most of the stuff that I get is from around my house but you, you could find common weeds anywhere.

    大多數的東西是從我家附近找來的,不過你在任何地方都能找到尋常的野草。

  • Probably I deal with between four and 500 different plants a year.

    我每年會接觸大約四、五百種不同的植物。

  • Some of my favorite ingredients are sumac, wild brassica, I like wild shiso, and cattail shoots.

    其中我最愛的有鹽膚木、野生蕓薹、野生紫蘇和蒲筍。

  • People don't realize that all the stuff around them is good food.

    人們不知道周遭的這一切都是很好的食物。

  • In two meters of ground, you could have 50 different plants.

    只要有兩平方公尺的土地,你就能種出 50 種不同的植物。

  • Fifty, and that's nature.

    多達 50 種,這就是大自然。

  • It can be something amazing that you can enjoy, and you don't even have to go too far to get it.

    你無需跋涉千里,就能享用一些令人驚艷的食材。

  • When I first started bringing my weeds to very elevated restaurants...

    我一開始帶我的野草到高端餐廳時…

  • Oh, wow, that's beautiful.

    哇,太美了。

  • I didn't know you're supposed to call chefs Chefs because I'm just a forager.

    我不知道是不是該稱呼他們為廚師,我只是一個野外覓食家。

  • So the cattail: we are going to pickle them with cucumber and some chili flakes.

    香蒲的部分:我們現在要將它們與小黃瓜還有辣椒片一起醃漬起來。

  • Well, the thing I love is that the chefs just see the huge beauty in every of these plants.

    我很喜愛的是,廚師從每種植物中看出極大的美麗。

  • They love them like they're little jewels.

    他們熱愛這些食材,仿佛視它們為珠寶。

  • And I don't feel like it's my product; I feel like it's nature's product and that they respect the plant.

    我不認為它們是我的產品;我認為它們是大自然的產品,廚師尊重這些植物。

  • So, it's a huge bond.

    是一種很深的羈絆。

  • It's not about the chef or me.

    重點不是在廚師或我。

  • It's about the plant.

    重點是植物本身。

People may look down on these things like a dandelion flower or cattails.

人們或許看不起這些東西,例如蒲公英花或是香蒲。

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B1 中級 中文 美國腔 GreatBigStory 食材 植物 大自然 廚師 餐廳

米其林餐廳以野草入菜?美食獵人帶你認識令人意想不到的食材 (Serving Weeds at NYC's High End Restaurants)

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    Jessieeee   發佈於 2020 年 08 月 28 日
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