It's basically the red in red, white, and blue, right?

它基本上就是紅、白、藍裡面的紅，對吧？

And that red, clearly is from the tomatoes the ketchup is made from.

而這紅色顯然是來自製作番茄醬的番茄。

Yum!

好吃！

But that wasn't always the case.

但並非一直都是這樣的。

The first recorded recipe for ketchup comes from China.

第一個有記載的蕃茄醬食譜來自中國；

And for more than a thousand years, it wasn't even made with tomatoes.

而且幾千年以來，它根本不是用蕃茄做的。

It was made with fish guts.

是用魚的內臟。

Eww!

矮額！

Fish intestine, bladder, and stomach all mixed together with salt, then sealed and heated in the hot summer sun for 20 days.

魚的腸子、膀胱和胃，跟鹽巴混在一起密封後，在大太陽下曝曬二十天。

That was the original ketchup, a fermented fish paste that dates back to 6th century China.

這是原始的蕃茄醬，一種可以追溯至六世紀中國的發酵魚醬。

It was popular throughout Southeast Asia, and British and Dutch settlers who arrived in the 1600s loved the stuff.

當時在東南亞很普遍，十七世紀時抵達英國和荷蘭的移居者，愛死這東西了。

Over time, they brought ketchup home to Europe and added their own modifications including beer, mushrooms, walnuts, oysters, strawberries, and peaches.

隨著時間過去，他們將發酵魚醬帶回歐洲，並加入他們自己的改良配方，包括啤酒、蕈菇、胡桃、牡蠣、草莓和水蜜桃。

By the mid-1700s, English ketchup was a mainstay on British dinner tables;

在十八世紀中期，英式發酵魚醬是英國人餐桌上的必備品；

and as colonists went west, it soon made its way across the pond.

而隨著移民者西移，很快地它便成功跨海。

That's where tomatoes come in.

那就是番茄出場的地方。

They're native to the Americas.

它們產自美國。

And it's rumored Europeans once believed they were poisonous, but poisonous they were not.

歐洲人曾一度謠傳，認為它們是有毒的，但它們非毒物也。

In 1812, a Philadelphia horticulturalist and scientist by the name of James Mease introduced tomatoes into the mix.

在 1812 年，一位費城的園藝師兼科學家，名為 James Mease，他將蕃茄引進配方中。

He published a tomato ketchup recipe that was the beginning of a new crimson era.

他出版了一個蕃茄醬食譜，那就是新深紅時代的開端。

From there, many different iterations were concocted.

從那時起，有許多不同反覆修改的配製。

And by the end of the 18th century, the New York Tribune called tomato ketchup"America's national condiment that was on every table in the land."

到了十八世紀末，紐約論壇稱蕃茄做的蕃茄醬為「國內每張桌子上都找得到的美國國民調味料」。

Which brings us back to this.

這也就帶我們回到這個。

Tomato ketchup is here to stay.

蕃茄做的番茄醬已成定案。

And I, for one, don't miss the fish guts.

而我個人並不想念魚的內臟。