亚洲欧美日韩国产综合网_自拍视频精品一区二区三区_无码激情AV一区二区三区_二天天AV综合网

食品伙伴網(wǎng)服務(wù)號(hào)
 
 
當(dāng)前位置: 首頁(yè) » 專業(yè)英語(yǔ) » 專業(yè)詞匯 » 正文

單詞故事---番茄醬ketchup

放大字體  縮小字體 發(fā)布日期:2011-09-20
核心提示:今天我們愛(ài)在漢堡和熱狗上涂抹的番茄醬最早其實(shí)是用大豆做的,甚至還有蘑菇,牡蠣等。同樣是ketchup,卻在不同的大洲上得到了豐富多彩的演繹。


There’s no other kinds once you’ve tasted the brine of pickled fish.
還有什么能比腌魚的鹽水更好吃的!

That seems to have been the feeling of sailors who’d been exposed to a tasty kind of sauce during their voyages to Malaysia.
當(dāng)水手們?cè)谇巴R來(lái)西亞的途中嘗到了一種特別好吃的調(diào)味汁時(shí),他們或許正是這么想的。

According to most dictionaries the Malaysians appear to have adopted the word for this brine of pickled fish from Amoy, a Chinese dialect.
據(jù)大多數(shù)的詞典記載,馬來(lái)西亞人似乎是從中國(guó)廈門方言里借用了詞語(yǔ)來(lái)稱呼這種腌魚的鹽水。

Since adding the brine of pickled fish to hamburgers and hotdogs is not currently standard procedure something has obviously changed about the meaning of the word ketchup.
往漢堡和熱狗里添加腌魚的鹽水并不是現(xiàn)行的標(biāo)準(zhǔn)程序,由此可見(jiàn),ketchup這個(gè)詞的意義已經(jīng)發(fā)生了明顯的變化。

According to the Oxford Encyclopedia of Food and Drink in America the prime ingredient in what in the Far East had been called ketchup wasn’t fish but soybeans. As explained there Europeans couldn’t make the stuff themselves because they didn’t grow soybeans and so tried instead to produce ketchup using such things as mushrooms, walnuts, anchovies and oysters.
牛津美國(guó)食品與飲料百科全書中提到,遠(yuǎn)東地區(qū)的ketchup主要材料并不是魚,而是大豆。它還解釋說(shuō),歐洲無(wú)法自行生產(chǎn)ketchup,因?yàn)樵摰貐^(qū)不產(chǎn)大豆。為此,他們?cè)囍挠闷渌牧先缒⒐、胡桃、小銀魚和牡蠣等來(lái)制造ketchup。

The Oxford English Dictionary entry for ketchup hasn’t yet been updated for the third edition and has as its most recent citation an item dated 1874. Sure enough the prime ingredient listed throughout this entry is mushrooms.
牛津英語(yǔ)詞典中ketchup的詞條還沒(méi)有更新至第三版,其中最近的一條引述可追溯到1874年。很顯然,這個(gè)詞條中列出的主要材料中從頭到尾都是蘑菇。

Tomatoes are mentioned in the OED entry but it was the year before that, in 1873 that the H. J. Heinz company began selling tomato ketchup.
牛津英語(yǔ)詞典中也提到了番茄。那是在1873年,H.J. Heinz公司開(kāi)始售賣番茄醬。

So somewhere in there tomatoes came to dominate. And so it is that what we call ketchup is red and has a consistency of applesauce instead of more closely resembling soysauce.
大概從那時(shí)起,番茄開(kāi)始成為主導(dǎo)的材料。也正是為此,今天我們看到的ketchup是紅色的,與更接近這個(gè)詞本意的醬油相比,有著像蘋果醬一樣的粘稠度。
更多翻譯詳細(xì)信息請(qǐng)點(diǎn)擊:http://www.trans1.cn
編輯:foodtrans

 
關(guān)鍵詞: 食品 番茄醬 詞源 掌故 英語(yǔ)
分享:

 

 
推薦圖文
推薦專業(yè)英語(yǔ)
點(diǎn)擊排行
 
 
Processed in 2.426 second(s), 522 queries, Memory 2.62 M