十種原產地易被誤讀的食物(2)

schino Cherries

5.酒浸櫻桃

Maraschino cherries may have an Italian-sounding name, but they actually come from Croatia. Originally, Maraschino was the name of a liquor made from the Croatian Marasca cherries. Then fresh cherries were preserved in their own alcohol, and that's what a Maraschino cherry is (or was). In the 1800s, they made their way to the US, where Americans replaced the Marasca cherries with Queen Anne cherries, which grew in Oregon. In 1912, the USDA formalized the term, and any non-Marasca cherry had to be labeled as an imitation Maraschino cherries you buy at the grocery store today are made using a different method, one that's alcohol-free. First they're brined in a liquid calcium solution. Then they're placed in sweetened, artificially colored syrup.

乍一看名字，酒浸櫻桃似乎源自意大利，事實上它的產地位於克羅地亞。最初，黑櫻桃酒是由產自克羅地亞的歐洲酸櫻桃製作而成的一種酒。隨後，新鮮的櫻桃被保存在黑櫻桃酒中，這就是酒浸櫻桃的來歷。在19世紀，人們將酒浸櫻桃的銷路擴展到美國，然而美國人卻用產自俄勒岡州的安妮櫻桃冒充歐洲酸櫻桃來製作。因此1912年，美國農業部制定了一項規定：任何不是以歐洲酸櫻桃爲原料製作的酒浸櫻桃，都必須貼上"仿製品"的標籤。我們今天在雜貨店買到的酒浸櫻桃，則是用另一種不使用酒精的方法制成的。此法首先將櫻桃浸入液鈣溶液中，然後將其置於人工着色的糖漿中即可。

hup

4.番茄醬

Ketchup may seem like an American invention since it's a featured condiment for alMost every American food from meatloaf to eggs. However, ketchup originated from a different type of sauce from China, which was made from fish. Five hundred years ago, Chinese sailors were sailing down the Mekong coast when they found a sauce made from fermented anchovies. The sauce was popular in Vietnam, and the Chinese sailors gave it the name "ke-tchup." This name is in the ancient language Hokkien, and the last syllable, "tchup," means "sauce."In the 17th century, British traders made their way to the region, and they ended up discovering ke-tchup. One hundred years later, they were hooked and ke-tchup became a prized possession.

番茄醬通常被認爲是美國人的發明，因爲幾乎所有的美式食品，無論是烘肉卷還是雞蛋，都放有番茄醬來調味。但事實上，番茄醬源自於中國的一種由魚肉製作而成的醬。五百多年前，中國的水手沿湄公河航行時，發現了一種以發酵的鯷魚爲原料的醬。這種醬在越南很受歡迎，中國的水手爲其取名"ke-tchup",這個詞源自閩南語，"tchup"是醬汁之意。17世紀，英國商人來到此地經商，這才發現了番茄醬。100年以後，英美國家的人紛紛爲這種醬汁着迷，番茄醬也因此成了當地人一筆寶貴的財富。

rkraut

3.德國泡菜

"Sauerkraut" means "sour cabbage" in German, so you'd think it was a German invention. While it goes well with most German food, the original was Chinese. It came about around 2,000 years ago and was enjoyed by laborers building the Great Wall. The only real difference is that the Chinese fermented their cabbage in rice wine. The Germans draw out the water with was popular with Chinese workers because it was a good vitamin source, stored easily and did not spoil, and was a cheap and widely available food.

"Sauerkraut"一詞在德語中是酸白菜的意思，人們一般根據名字會認爲它源自德國。儘管它與大多數德國菜都搭配得很好，它的原產地其實是中國。德國泡菜產生於2000多年前，由修築長城的工人們醃製並享用。中、德兩國人制作泡菜的最大差別在於：中國人在米酒中發酵白菜，而德國人用鹽將白菜中的水分析出。這種泡菜含有維生素，方便儲存，不易變質，是一種既便宜又易於購買的食物，深受中國工人的喜愛。

gna

2.博洛尼亞薰腸

The bologna we eat today is nothing like the food it's originally based on. Bologna is supposedly named after the city in Italy, but the meat it is most similar to is mortadella. Mortadella is actually from Italy but only slightly resembles bologna. It's often eaten by itself or as part of an appetizer platter with cheese, bread, or sliced peppers and tomatoes. bologna is a sliced, processed meat and is most often used in sandwiches. Mortadella is of much higher quality and uses only the finest pork meat. It is liberally sprinkled with cubes of pure pork fat and minced, mixing everything together. The original stuff from Bologna will be marked as such and will have added pistachios and black pepper.

現如今人們所食用的博洛尼亞薰腸，與其最初所用的原材料截然不同。一般認爲，博洛尼亞薰腸的名字來源於意大利的博洛尼亞市，但這種香腸所使用的肉質和意式肉腸（又譯摩泰臺拉香腸）最爲相似。意式肉腸同樣來源於意大利，但它與博洛尼亞薰腸幾乎沒有什麼相似之處。意式肉腸可單獨食用，也可作爲開胃菜的一部分，配以奶酪，麪包或者切成片的青椒和番茄等食用；而博洛尼亞薰腸是一種加工過的切片香腸，通常夾在三明治中食用。意式肉腸質量上乘，百分百選用上好豬肉。製作時大量加入肥肉丁和肉末，與其他原料混合製成。博洛尼亞薰腸同樣採用上述原料，並配以開心果和黑椒製成。

ura

1.天婦羅

While we may attribute tempura cooking to the Japanese, it was actually a Portuguese innovation. Evidence lies in old Moorish cookbooks from the 13th century that feature tempura recipes. The word "tempura" is actually thought to have derived from the Portuguese word "temporas" which means "Lent." This makes sense, as the Catholic population would eat fish on Fridays and eventually decided to fry it—possibly because everything tastes better when it's fried. Portuguese sailors (including traders and missionaries) spread it throughout the world, and it took hold in Japan in the 16th century. It spread to England as well, and is now part of their world-famous fish and chips.

作爲傳統的日本菜餚，天婦羅通常被認爲產自於日本。事實上，它是由葡萄牙人發明創造的。早在13世紀，古老的摩爾人的烹飪書籍中，就有天婦羅食譜的記載。"天婦羅"（tempura）起源於葡語中"temporas"(意爲"大齋節")一詞。這樣便很容易理解了，每週五，天主教徒會吃魚。許是因爲食物一經油炸便更加美味，後來天主教徒就將魚炸制後食用。葡萄牙的水手（也包括商人和傳教士）將天婦羅推廣至世界各地，於16世紀傳至日本。天婦羅同樣被傳至英格蘭，如今已成爲該國一道著名的炸魚加炸土豆條菜餚了。

翻譯:馮璐