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  • Ah, the great British banger.

    啊,偉大的英倫範兒。

  • Or the lovely salami.

    或者可愛的臘腸。

  • Or the battered saveloy.

    或者是糊狀的薩維洛伊。

  • Hang on, just what is a sausage? And why do they taste so good?

    等等,到底什麼是香腸?又為什麼味道這麼好呢?

  • The concept of sausages goes back to antiquity -

    香腸的概念可以追溯到古代--。

  • stuffing animal guts with a meat, fish or sweet batter mixture

    腸粉

  • was an obvious and practical way

    是一個明顯而實用的方法

  • to make easily cooked, transportable food.

    來製作易於烹飪、運輸的食物。

  • Originally, they were seen as small puddings

    最初,它們被看作是小布丁--。

  • a large pudding was a haggis,

    一個大布丁就是一個羊雜碎。

  • done in a stomach, rather than a length of gut -

    在胃裡做的,而不是在腸道里做的 --

  • and, like puddings, they were often boiled rather than fried.

    而且,和布丁一樣,它們通常是煮而不是炸。

  • The French word for sausage, boudin,

    法語中的香腸,boudin。

  • even gave us British the word 'pudding',

    甚至給了我們英國人 "布丁 "這個詞。

  • since early puddings were sausages,

    因為早期的布丁是香腸。

  • and sausages really were a type of pudding.

    和香腸真的是布丁的一種。

  • Sometimes they were smoked or air dried to keep through winter.

    有時會用煙燻或風乾來保存過冬。

  • Everywhere, though, for those who could afford it,

    到處都有,不過,對於那些有能力的人來說。

  • a spiced fresh meat sausage was a pretty staple item.

    辣味鮮肉香腸是一個相當主打的項目。

  • Even for those who couldn't afford good meat and fine spice,

    即使是對那些買不起好肉和精香料的人。

  • sausages were about from very early on.

    香腸從很早以前就開始了。

  • There was a play called The Sausage Seller written in the 5th Century BC,

    公元前5世紀有一齣戲叫《賣香腸的人》。

  • and already then the lower-grade sausage

    然後就已經是下品香腸了

  • had a whiff of uncertain meat

    葷素不忌

  • disguised with judicious sauce about it.

    偽裝得很有判斷力的醬紫。

  • In the medieval era, northern, wetter climes such as the UK

    在中世紀時代,北方潮溼的氣候,如英國。

  • developed a speciality in fresh meat sausages,

    開發了專門的鮮肉香腸。

  • to be cooked before eating.

    要煮熟了再吃。

  • Elsewhere, in dry climates such as the Mediterranean

    在其他地方,在乾燥的氣候下,如地中海地區。

  • which had good, stiff breezes and mountains,

    其中有好的,僵硬的風和山。

  • dried or smoked sausages were more popular.

    幹香腸或煙燻香腸更受歡迎。

  • There they would cure properly,

    在那裡,他們會好好地治療。

  • and not simply go green as they would in Britain.

    而不是像在英國那樣簡單的綠色環保。

  • There were still mixtures with fish, fruit and blood

    還有魚、水果和血的混合物 -----------。

  • black pudding for example

    比如說黑布丁

  • but as the centuries rolled on,

    但隨著世紀的推移。

  • most European sausages became based on a mixture

    歐洲大多數香腸都是以混合香腸為基礎的。

  • of pork, pork fat and flavourings.

    豬肉、豬油和調味料。

  • They were not posh, and by the 18th Century

    他們並不豪華,到了18世紀的時候。

  • they rarely appeared at the dinner tables of the wealthy -

    他們很少出現在富人的餐桌上------。

  • though they happily ate them as suppers and snacks.

    雖然他們很樂意把它們當作晚餐和點心來吃。

  • But they were very popular,

    但他們非常受歡迎。

  • and available for almost every possible budget.

    並可用於幾乎所有可能的預算。

  • Mass production became possible by the mid-Victorian times,

    到維多利亞時代中期,大規模生產成為可能。

  • and even cheaper sausages came out, with a hefty filler of bread or rusk.

    甚至更便宜的香腸也出來了,用麵包或紅燒肉做餡料。

  • Saveloys in particular gained a reputation

    尤其是薩維洛伊,更是名聲大噪

  • for being based on off-cuts and filler,

    因為是以裁剪和填充物為基礎的。

  • or indeed, horsemeat and sawdust in some people's view.

    或者說,其實在某些人看來,馬肉和鋸末。

  • Then, as now, the dirt-cheap versions

    然後,就像現在一樣,土豪版。

  • rubbed shoulders with the more expensive ones

    擦肩而過的更昂貴的 -

  • until the First World War,

    直到第一次世界大戰。

  • when meat shortages meant that no-one got much meat in their casings.

    當肉食短缺意味著沒有人可以吃到很多肉的時候。

  • One theory as to why they became known as bangers,

    關於為什麼他們會被稱為流浪者的一種理論。

  • shortly after the war,

    戰後不久,。

  • is that the level of filler meant they banged and popped when fried.

    是指填充物的含量意味著它們在油炸時砰砰作響。

  • However, it's just as likely to come from their shape,

    不過,這也同樣可能來自於他們的外形。

  • which resembled shell casings,

    類似炮彈外殼的。

  • not least as they were still often boiled to cook them.

    更何況他們還經常被煮熟煮透。

  • Normally, they are cylindrical,

    通常情況下,它們是圓柱形的。

  • but they can, on occasion,

    但他們可以,偶爾。

  • be square like a Lorne.

    像洛恩一樣方正。

  • Today, eighty-five percent of Brits regularly consume sausages,

    如今,百分之八十五的英國人經常食用香腸。

  • plain, as bangers and mash or as in toad-in-the-hole

    普通的,如漢堡包和土豆泥或如蟾蜍在洞裡 -

  • though globally it's the cocktail sausage which is the king,

    雖然在全球範圍內,雞尾腸才是王道。

  • for a bite-sized piece of porky glory.

    為一口大小的豬肉榮耀。

  • Small or large, contents as you wish,

    小的或大的,內容隨心所欲。

  • we've had sausages for thousands of years,

    我們吃香腸已經有幾千年的歷史了。

  • and they are clearly here to stay.

    而他們顯然是要留在這裡。

Ah, the great British banger.

啊,偉大的英倫範兒。

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B2 中高級 中文 香腸 布丁 填充物 豬肉 英國人 氣候

香腸的簡史 - 食用歷史第8集 - 英國廣播公司的創意 (A brief history of sausages | Edible Histories Episode 8 | BBC Ideas)

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    Summer 發佈於 2020 年 10 月 20 日
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