10種擁有美妙歷史的現代食物(5):番茄醬

1. Tomato Ketchup

1.番茄醬

Everyone would probably think that tomato ketchup would originate from the US, and they'd be right. The first recipe popped up in 1801 in the 'Sugar House Book', an American publication. What's interesting about our favourite condiment, however, is that ketchup was based on an older recipe.

人人都會以爲番茄醬起源於美國，他們沒錯。第一份製作食譜於1801年出現在《糖屋書》中，這本書由美國出版。但是，有趣的是，這款我們最喜歡的調味品其實是在一份更加古老的食譜基礎之上製作而成。

Its original name is 'kê-tsiap' and it started in 17th Century China. While it has a name similar to the bottle of red stuff we shamelessly apply to everything, the actual sauce itself was made up of fish brine and spices. The Dutch and English would end up taking a few bottles back home with them, well-loved due to its ability to keep for large amounts of time, a key trait that sailors and travelers appreciated when stocking their larders. The sauce saw a lot of remixes on the original recipe - including a moment in time where mushrooms where a primary ingredient - before the tomato variation was devised.

它 起初的名字是"kê-tsiap"（有研究認爲英文中ketchup（番茄醬）一詞源自於中文的ke-tsiap，來自閩南話，原指醃製魚類產生的滷汁， 烹飪時用於調味--譯者注），起源於17世紀的中國。儘管它的名字很像我們往各種食物上灑的紅色調料，但實際的調味汁本身卻是由魚露和香料製成。荷蘭人和 英國人最後就帶了幾瓶回家，這種醬汁得到厚愛，因爲它能夠保存很長時間，水手和旅行者很喜歡將其儲存在食品室裏。在最初的食譜中，這種醬汁由很多種材料混 合而成--最早的原料中還曾一度包含了蘑菇--後來才發明出了以番茄爲原料的變種。