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  • Ketchup, so American!

    番茄醬,真美式!

  • 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。

Ketchup, so American!

番茄醬,真美式!

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B2 中高級 中文 美國腔 GreatBigStory 蕃茄 內臟 番茄醬 發酵 配方

番茄醬的腥味由來 (The Fishy Origins of Ketchup)

  • 84 5
    michelle 發佈於 2021 年 01 月 14 日
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