歷史上十大古老得驚人的食譜(下)

kiyya (and more than 600 other recipes)

3.基什基亞燉盅（和其他600多份食譜）

Drinking was prohibited in 10th century Baghdad, but that apparently didn't prevent people there from needing the occasional hangover cure.

在10世紀的巴格達人們被禁止飲酒。但這顯然沒能阻止人們喝酒，也沒能預防人們偶爾的一醉方休。

Enter Kitab al-Tabikh – the Book of Cookery – by Ibn Sayyar al-Warraq. The book features more than 600 luxurious recipes and health cures.

最初的一本烹飪書《烹飪之書》（阿拉伯語：Kitab al-Tabikh，英文即the Book of Cookery）是由伊本·薩亞拉·瓦拉格所寫。這本書有600多個豪華食譜和健康療法。

Only three copies of the book are believed to still be in existence, in England, Helsinki and Istanbul.

該書目前僅有三個副本尚存，分別在英國、赫爾辛基和伊斯坦布爾。

Some pages from the book are available online in their original Arab, but you may want to invest in this translated version to do some cooking of your own from it.

阿拉伯原文的部分食譜可從網上獲得，但你可能會通過這個英文翻譯版本來嘗試自己做。

Al-Warraq had many suggestions for drinkers wanting to avoid a hangover, including eating cabbage before drinking, eating snacks between drinks and sipping water the next morning.

瓦拉格有許多給想要避免宿醉的飲酒者的建議，包括在喝酒前吃捲心菜、邊喝酒邊吃小吃，以及在第二天早上喝水等等。

However, the recipe that has gotten the most international attention is the so-called "ultimate hangover cure," kishkiyya – a stew made from meat, yoghurt paste, chickpeas, grape juice and spices.

然而，其中最受國際關注的是獲稱"終極解酒方法"的Kishkiyya——一種將肉、酸奶醬、鷹嘴豆、葡萄汁和香料混合一體的燉品。

le Soup and Roast Hedgehog

2.蕁麻湯加烤刺蝟

In 2007, a team of researchers in Wales began the task of reverse engineering British cooking to discover the country's oldest recipes.

2007年，威爾士的一隊研究人員試圖通過對英國烹飪的逆向解析得到本國最古老的食譜。

The researchers looked at everything from Roman recipe references to archaeological finds to piece together what ingredients people liked to combine, and when they started doing that.

他們找了大量史料，從古羅馬的食譜到考古學家的發現，他們將這些零散的資料整合以得出當時人們喜歡用的食材組合，及其開始盛行的年代。

According to lead researcher, Dr. Ruth Fairchild, the country's oldest recipe was for nettle soup (or pudding, depending on some interpretations), dating back to a startling 6,000 BC.

團隊的首席研究員魯斯·費爾柴爾德博士表示，英國蕁麻湯（或布丁，依解釋而定）最古老的配方可追溯到公元前6千年，令人難以置信。

Dr. Fairchild says the nettle soup would have been made by beating the nettles with a stick before harvesting, then mixing the plant matter with barley and water to form a ball. The dough would be placed in an animal intestine before being boiled in a stock or stew.

費爾柴爾德博士說要製作蕁麻湯，在採摘之前要用棍子拍打蕁麻，然後將搗碎的蕁麻跟大麥和水揉成團，再將麪糰塞進腸衣中，之後或燉或煮。

The next oldest recipe would have been for a smoky stew of fish and bacon, followed by roast hedgehog (which Fairchild says would have been a real treat).

第二古老的食譜是魚和培根燉煲，之後便是烤刺蝟（費爾柴爾德說這可能真是一道菜餚）。

Apparently medieval sources offer the useful tip of putting the hedgehog in hot water if it refuses to unroll. You can find versions of all of the team's oldest recipes here.

顯然中世紀的人們對蜷縮成一團的刺蝟很有一手——將其放到滾燙的水中。你可以在這裏看到這個團隊發現的所有古老食譜。

1.啤酒

In ancient times, beer was often drank more frequently than water as its alcohol content generally kept it more sterile. So it's little surprise the world's oldest known written recipe is for beer!

以前，人們喝啤酒喝得比水還多，這是由於啤酒中的酒精成分能殺死不少細菌。因此對於世上最古老的食譜竟是啤酒配方一事，不少人都覺得沒什麼好驚訝的。

In 1800 BC, a Sumerian poet penned an effusive hymn to Ninkasi, the Sumerian goddess of beer (lines include "When you pour out the filtered beer of the collector vat, It is like the onrush of the Tigris and Euphrates").

公元前1800年，一位蘇美爾詩人寫了一首感情豐富的頌歌讚美寧卡斯——蘇美爾人的啤酒女神（其中詩句："當你從酒桶中倒出濾後的澄澈酒液，它們奔流猶如底格里斯河和幼發拉底河的泉涌"）。

Among the exuberant praise of Ninkasi though, are instructions precise enough to be followed by modern brewmasters – which is exactly what the Anchor Brewing Company did in 1989.

滿詩除了對寧卡斯的溢美之詞，剩下的就是制酒的零碎說明，就是這些說明也足夠現代的釀酒大師參透一二得出釀酒之法了。鐵錨釀酒公司在1989年時就這麼做了。

It replicated the 4,000 year old recipe to make a beer it called "Ninkasi" for the annual general meeting of the American Association of Micro Brewers.

該公司照搬了這張有4000年曆史的配方，製出的酒以"寧卡斯"爲名，作爲美國古法釀酒商協會的年會供酒。

The beer was even served in large jugs with drinking straws, as the ancient Sumerians are believed to have enjoyed it.

啤酒用大酒壺裝着並插上吸管呈上來，據傳蘇美爾人便是如此飲用此酒。

The Ninkasi beer had an alcohol concentration of 3.5%, and had a "dry taste lacking in bitterness," "similar to hard apple cider."

寧卡斯啤酒的酒精濃度爲3.5%，"口感幹而不苦"、"跟發酵蘋果酒差不多"。

However, it couldn't be bottled, as the recipe was designed for immediate consumption and didn't keep very well. You can find the whole Ninkasi hymn – and its embedded recipe – here.

美中不足的是，"寧卡斯"無法裝瓶存賣，而必須馬上飲用。你可以點這裏，找到整首寧卡斯頌歌和交織其中的釀酒配方。