我们都听过一句俗语,“像苹果派一样美国化”,但是这句话到底够不够准确呢?事实证明,这是一派胡言。最早的苹果派食谱出现在一本14世纪的烹饪书上,做法和“祖母牌儿”苹果派相去甚远。馅饼皮就是一种装烤水果的容器,甚至糖都不加。
5. Potato salad
土豆沙拉
The traditional German potato salad is served warm with oil, vinegar and herbs. Once it made it to the States, however, is when mayonnaise was added and it became the staple side dish of countless BBQs.
传统的德国土豆沙拉会加入油、醋和香草加热食用。但传到美国后,其中加入了蛋黄酱,成为烧烤时常见的配菜。
6. Ketchup
番茄酱
Believe it or not, most of the history of ketchup is tomato-free. Starting in 300 BC ketchup was made in China as a fermented fish sauce, and then in the 18th century Britain created countless varieties. But it took until 1812 for the first tomato ketchup recipe to be published, and now 97% of Americans say that they have tomato ketchup in their fridge.
不管你信不信,历史上很长一段时间“ketchup”(番茄酱)里是没有番茄的。“ketchup”起源于公元前300年前,是中国的一种酿造鱼露。到了18世纪,英国创造了许多种类的“ketchup”。但直到1812年,第一款番茄制作的“ketchup”配方才公诸于世,现在有97%的美国人表示他们的冰箱里有“ketchup”。
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