And I’m Neil.

而我是尼爾。

In this programme we’re finding out all about food flavours.

在這個節目中，我們將瞭解所有關於食物的味道。

Although everyone knows what food they like the taste of,

雖然每個人都知道他們喜歡什麼食物的味道。

the science behind flavours is complex.

味道背後的科學是複雜的。

Flavour involves much more than tasting with the tongue – it’s also influenced by how

味道不僅僅是用舌頭來品嚐的，它還受到以下因素的影響

food looks, smells, and even how it’s described.

食物的外觀、氣味，甚至是它的描述方式。

In this programme we’ll be meeting the flavourists – scientists who combine

在這個節目中，我們將見到風味學家--那些結合了以下內容的科學家。

different natural and artificial ingredients to create the flavours

用不同的天然和人工成分來創造味道

we love to taste in our food. And of course, we’ll be learning some new

我們喜歡在我們的食物中品嚐。當然，我們還將學習一些新的

vocabulary as well.

詞彙也是如此。

Sounds delicious, Neil, but first I have a question for you. No-one really knows

聽起來很美味，尼爾，但首先我有一個問題要問你。沒有人真正知道

why, but certain flavours seem to work well together. Some scientists think

為什麼，但某些味道似乎可以很好地結合起來。一些科學家認為

classic combinations like  lemon and lime, or strawberries and cream

經典組合，如檸檬和青檸，或草莓和奶油

are so popular is because their chemicals overlap in special ways.

如此受歡迎是因為它們的化學品以特殊的方式重疊在一起。

Sometimes this creates new, interesting and unusual flavours. So, what weirdly

有時這創造了新的、有趣和不尋常的味道。那麼，什麼是奇怪的

popular combination was invented by British chef, Heston Blumenthal?

流行的組合是由英國廚師Heston Blumenthal發明的？

Was it… a) dark chocolate and sea salt? b) milk chocolate and chilli? or,

是......a) 黑巧克力和海鹽？ b) 牛奶巧克力和辣椒？

c) white chocolate and caviar?

c) 白巧克力和魚子醬？

Well, I’ve tried sea salt and chocolate and I think it tastes great, so I’ll say a).

好吧，我已經嘗試過海鹽和巧克力，我認為它的味道很好，所以我會說a）。

OK, Neil. I’ll reveal the correct  answer at the end of the programme.

好的，尼爾。我將在節目結束時揭曉正確答案。

Nowadays, the flavour industry is big business. Flavourists work in high-tech

如今，調味品行業是大生意。調味師在高科技領域工作

laboratories and every new ice-cream, crisp or toothpaste flavour is the result

實驗室，每一種新的冰淇淋、薯片或牙膏的味道都是其結果。

of years of scientific research. But it wasn’t always like that.

多年的科學研究。但它並不總是這樣的。

Here’s food historian, Dr Nadia Berenstein, describing the beginnings of

以下是食品歷史學家納迪亞-貝倫斯坦博士介紹的關於 "中國 "的起源。

the flavour industry in the 19th century to Ruth Alexander, presenter of BBC

在19世紀的調味品行業中，英國廣播公司的主持人露絲-亞歷山大（Ruth Alexander）。

World Service programme, The Food Chain…

世界服務節目《食物鏈》...

There's really only a handful of people and maybe a dozen or so companies

真的只有少數幾個人，也許有十幾家公司

that are really involved, and at that point they really are kind of working with

在這一點上，他們真的是在跟我們一起工作。

secret recipes that were kept very secure, and sometimes passed down

祕密配方被保存得非常安全，有時還流傳下來

within families from father to son, so it really seemed like a guild structure from

在家庭內部，從父親到兒子，所以它真的看起來像一個行會的結構。

the Middle Ages at that point.

在這一點上，中世紀。

Was it seen as some kind of dark art?

它被看作是某種黑暗的藝術嗎？

Yes, the term black art does come up in some of the early writing of people who

是的，黑色藝術一詞確實出現在一些人的早期寫作中，這些人

were producing flavours at this point.

在這一點上，正在產生味道。

To begin with, there were only around a dozen, that’s twelve, companies

首先，只有大約十幾家，也就是12家公司。

experimenting with food flavours. The recipes they used were kept secret

實驗食物的味道。他們使用的食譜是保密的

and only shared with family or trusted friends. Dr Berenstein compares these

並只與家人或信任的朋友分享。貝倫斯坦博士比較了這些

companies to a guild - an organization of people who do the same job or have

公司是一個公會--由從事相同工作的人組成的組織。

the same interests.

相同的利益。

Because it was so secretive and mysterious, people saw making flavours

因為它是如此的神祕和隱祕，所以人們看到製作的味道

as a dark art - a method of  achieving something in a clever but

作為一門黑暗的藝術--一種以巧妙的方式達到某種目的的方法，但也是最重要的。

dishonest or wicked way. But this all changed after the Second World War,

不誠實的或邪惡的方式。但這一切在第二次世界大戰後發生了變化。

when the invention of processed food which could be bought in supermarkets,

當加工食品的發明可以在超市買到時。

and kept fresh at home in the fridge, increased the demand for new and

並在家裡的冰箱裡保持新鮮，增加了對新的和新技術的需求。

exciting flavours.

令人激動的口味。

Here’s Dr Berenstein again, explaining the work of present-day flavourists to

下面是貝倫斯坦博士再次向大家解釋當今風味學家的工作。

BBC World Service programme, The Food Chain…

BBC世界服務節目《食物鏈》...

So, essentially becoming a flavourist today is still an apprenticeship process.

是以，從本質上講，今天成為一名調味師仍然是一個學徒的過程。

There's no academic path to it, right. Your training is on-the-job, working

它沒有學術途徑，對吧。你的培訓是在職的，工作

alongside a master flavourist at a flavour and fragrance company, or at

在一家香精香料公司與一位香精大師一起工作，或在

some of the bigger food companies will have their own flavour divisions.

一些較大的食品公司會有自己的調味品部門。

It’s a scientific profession for sure. You have to know a lot about

這是一個科學的職業，是肯定的。你必須瞭解很多關於

chemistry, but it is a creative profession. At the very heart of this industrial food

化學，但它是一個創造性的職業。在這個工業食品的核心部分

system, there are these craft artisans who are essentially designing molecule

系統，有這些手工藝工匠，他們基本上是在設計分子

by molecule, the flavours that shape the way food is made to taste.

通過分子，形成了食物的味道的方式。

Today’s flavourists learn their art by serving an apprenticeship –

今天的調味師通過當學徒來學習他們的藝術---。

a period of time spent working  for a skilled master, often for low

一段為熟練師傅工作的時間，通常價格低廉

payment, in order to learn their skills.

支付，以便學習他們的技能。

Although a background in chemistry is important, you can’t study flavours at university –

雖然化學背景很重要，但你不能在大學裡學習香精 --

the training happens on-the-job, at your place of work, while you are working.

培訓是在工作中進行的，在你工作的地方，在你工作的時候。

Dr Berenstein calls flavourists craft artisans – people doing skilled work

貝倫斯坦博士將調味師稱為手工藝工匠--從事熟練工作的人。

with their hands, and she describes their creations as the marriage of science

她將他們的創作描述為科學與藝術的結合。

and art.

和藝術。

Yes, I love the idea of the flavourist as a magician, adding a pinch of this flavour,

是的，我喜歡調味師作為一個魔術師的想法，加入一撮這種味道。

or a drop of that oil to create the perfect, magical taste!

或一滴該油，創造出完美、神奇的味道!

I wonder if that’s what British chef, Heston Blumenthal, was trying to do…

我想知道這是否是英國廚師赫斯頓-布盧門撒爾（Heston Blumenthal）想要做的事......

In my question, I asked what popular  flavour combination was invented by chef, Heston Blumenthal?

在我的問題中，我問的是什麼流行的風味組合是由廚師Heston Blumenthal發明的？

I said it was a) dark chocolate and sea salt. So, was I right?

我說這是一個）黑巧克力和海鹽。那麼，我說得對嗎？

Well, it’s true that sweet and salty flavours go together well, but

嗯，甜和鹹的味道確實很配，但

the correct answer was… white chocolate and caviar, a combination

正確的答案是......白巧克力和魚子醬，一個組合

described by Swiss master flavourist,  François Benzi, as “weird

被瑞士風味大師弗朗索瓦-本齊描述為 "怪異的

but wonderful”. Right, let’s recap the vocabulary we’ve learned,

但精彩"。對了，讓我們回顧一下我們學過的詞彙。

starting with a dozen which means twelve.

從一打開始，意味著十二個。

Something described as a dark art refers to a method of achieving

被描述為黑暗藝術的東西指的是一種實現的方法

something in a clever but dishonest way.

以一種聰明但不誠實的方式來做一些事情。

A guild is an organization of people who do the same job.

公會是由從事相同工作的人組成的組織。

An apprenticeship is the period of time an apprentice spends watching and

學徒期是指學徒花在觀察和學習上的時間。

working with a skilled master in order to learn their skills.

與熟練的大師一起工作，以學習他們的技能。

When you do something on-the-job it happens in the workplace, while you are working.

當你在工作中做一些事情時，它發生在工作場所，當你在工作時。

And finally, an artisan is a person doing  skilled work with their hands.

最後，工匠是指用自己的雙手從事熟練工作的人。

Once again, our six minutes are up. Bye for now!

再一次，我們的六分鐘時間到了。暫時告別!

Bye!

再見!