[煎蛋小學堂]好吃的爛東西

作者:admin

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2015-4-17 14:23

[煎蛋小學堂]好吃的爛東西

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[煎蛋小學堂]好吃的爛東西

節目簡介:

你是不是對日常生活中一些稀松平常的現象産生過好奇心?

到底爲什麽會是醬紫的呢?

科普類視頻節目《煎蛋小學堂》幾分鍾爲讓你茅塞頓開,雙語文本+視頻+MP3更是不容錯過的英語口語、口譯好素材呢~~

還在等什麽,一起來一場對未知世界的奇妙探索之旅吧~~

參考雙語文本:

Some of our very favorite foods are closer to this than this.That's because coffee,bread,cheese,beer,even chocolate are all home to millions of microbes. In fact,these foods only acquire the tastes,smells,and textures we love because of tiny bacteria and fungi.
某些好吃的看起來更像這個,而不是這個。這是因爲咖啡、面包、奶酪、啤酒甚至巧克力乃數百萬微生物的家。其實,這些食物擁有我們喜愛的味道、氣息和質地多虧了微生物和細菌。

The vast majority of microbes-about 99%-are actually quite harmless to humans.But the other 1% are nasty enough that our ancestors and the ancestors of various other mammals and birds-evolved a natural repulsion to stuff that might harbor nasty germs.In general, we think rotten stuff looks and smells disgusting, which, considering what's at stake, isn't overly cautious.
绝大多数微生物 大约99% 都对人类无害。但这剩下的1%对我们的祖先而言够头疼了,许多哺乳动物和鸟类的祖先-进化出对可能含病菌东西的厌恶。总而言之,腐烂物看上去闻起来都很恶心,这在紧要关头并非多虑。

Fortunately,if friendly microbes get to our food first,they can keep the bad guys at bay.Meat left out on the counter provides the perfect conditions for pathogens to flourish:it's warm,moist,and protein-rich,just like our bodies.But with some micromanagement-adding lots of salt,for instance we can help harmless,salt-tolerant microbes outcompete their dangerous but salt-sensitive relatives.
幸运的是如果有益菌先占领食物,有害菌就会被阻挡在外。桌上的肉为病菌滋生创造了良好的环境:它温湿度适宜,富含蛋白质 和我们的身体一样。用几种微生物管理方法,比如多加盐,我们可以帮助无害、耐盐微生物战胜有害但盐敏的微生物。


(http://v.youku.com/v_show/id_XODc4MjA0ODU2.html)


A few unrefrigerated months later,we get salami,rather than Salmonelli!Our ancestors stumbled on this kind of controlled spoilage thousands of years ago-either by lucky accidents or out of serious desperation-and we humans have been intentionally spoiling food ever since.Not only to keep our food safe to eat,but also because the microbes we culture can transform it,almost magically,into awesome deliciousness.
在外面晾幾個月後,我們得到了臘腸而不是沙門菌腸!我們的祖先幾千年前無意發現了這種防止腐爛的方法,或許是幸運巧合也或是被逼無奈----從此,人類就開始有意地“放爛“食物。不僅爲保證食物安全,還因爲我們栽培的細菌,能神奇地變成美味佳肴。

Yeast,for example,gorge on the sugary starch in bread dough,then burp out carbon dioxide that helps give loaves their lift.In a more exotic transformation, bacteria and fungi take turns munching on piles of cacao,mellowing out bitter polyphenols and helping create the complex and delicious taste of chocolate.
比如,酵母貪婪地吞著生面團上的澱粉,吐出二氧化碳,讓面團蓬松。在一種更帶感的轉換中,細菌與真菌輪流吃掉一大堆可可,吐出苦澀的多酚爲巧克力帶來繁複而美味的品味。

And deep in cheese caves,mold spores populate small holes and cracks in soon to be blue cheese, digesting big protein and fat molecules into a host of smaller aromatic and flavor compounds,that give the final product its smoothness and rich,funky flavor.But to some,stinky cheese is about as appetizing as licking someone's toes.
而在奶酪洞里,霉菌孢子驻留在将成为蓝纹奶酪的小孔及裂纹中,消化蛋白质和脂肪大分子 产出小而香浓的化合物,赋予最终成品柔软的口感与恶臭道。但在某些人看来,恶臭的奶酪与舔他人脚趾般令人陶醉。

Which isn't that for off,since the bacteria that make some cheese super-stinky are the same ones that cause foot odor.Yum? Even so,these flavors tend to grow on us:not just literally but also figuratively.The more we're exposed to particular microbial funks which can even start in the womb,the more we tend to like them.
這才不是八竿子打不著,因爲讓奶酪臭氣熏天的細菌就是造成腳臭的細菌。好吃嘛?即使這樣,這些味道“長“在我們身上,字面和比喻上皆如此。我們接觸某種微生物臭氣越多,或許從胎兒時期開始,我們就越喜歡它們。

As a result, people around the world have some very different ideas about how to microbe-ify foods.But every culinary culture involves fermentation in one way or another.If we didn't let food spoil just a little bit,we'd have no sauerkraut,soy sauce,pickles,or prosciutto.Not to mention kefir,kimchi,kombucha,koumiss,katsuobushi,and plenty of other delicacies that don't start with K.
结果,世界各地的人们关于如何给食物“加菌“ 都持不同观点。不过,每种烹饪文化总会以某种方式利用“发酵“。如果我们不让食物“烂“一点点,就不会有酸菜、酱油、小咸菜或是熏肠。更别提可菲尔(牛奶发酵成的饮料)、康普茶(酿造的东东)、乳酒、木鱼(干燥,固化后的鲣鱼),以及其他不是K开头的佳肴了。

What's more,spoiled food may well have changed far more than our tastes.Historical evidence suggests that,when our ancestors gave up their wandering ways and settled down to grow grain,it was likely for love of either bread or beer.Whatever the case,one thing is clear:without the help of friendly fermenting microbes,we humans would be terribly uncultured.
另外,放爛食物帶來的變化遠不止味道。曆史證據表明,我們的祖先放棄遊牧,定居之後種谷物,很可能是出于對面包和啤酒的熱愛。無論如何,有一點很清楚,沒有了這些可愛發酵菌的幫助,人類興許還停留在非文明時代。