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Ketchup, so American!
番茄醬,真美式!
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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?
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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。
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Yum!
好吃!
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But that wasn't always the case.
但並非一直都是這樣的。
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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;
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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。
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It was made with fish guts.
是用魚的內臟。
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Eww!
矮額!
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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。
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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。
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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。
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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。
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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;
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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。
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That's where tomatoes come in.
那就是番茄出場的地方。
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They're native to the Americas.
它們產自美國。
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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。
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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。
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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。
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From there, many different iterations were concocted.
從那時起,有許多不同反覆修改的配製。
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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」。
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Which brings us back to this.
這也就帶我們回到這個。
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Tomato ketchup is here to stay.
蕃茄做的番茄醬已成定案。
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And I, for one, don't miss the fish guts.
而我個人並不想念魚的內臟。