Name: 香腸的簡史 - 食用歷史第8集 - 英國廣播公司的創意 (A brief history of sausages | Edible Histories Episode 8 | BBC Ideas)
Uploaded: 2020-10-20T19:11:07.000Z
Duration: 2 min 57 s

Hang on, just what is a sausage? And why do they taste so good?

等等，到底什麼是香腸？又為什麼味道這麼好呢？

The concept of sausages goes back to antiquity -

香腸的概念可以追溯到古代--。

stuffing animal guts with a meat, fish or sweet batter mixture

to make easily cooked, transportable food.

來製作易於烹飪、運輸的食物。

Originally, they were seen as small puddings –

最初，它們被看作是小布丁--。

done in a stomach, rather than a length of gut -

在胃裡做的，而不是在腸道里做的 --

and, like puddings, they were often boiled rather than fried.

而且，和布丁一樣，它們通常是煮而不是炸。

甚至給了我們英國人 "布丁 "這個詞。

and sausages really were a type of pudding.

Sometimes they were smoked or air dried to keep through winter.

有時會用煙燻或風乾來保存過冬。

Everywhere, though, for those who could afford it,

到處都有，不過，對於那些有能力的人來說。

a spiced fresh meat sausage was a pretty staple item.

辣味鮮肉香腸是一個相當主打的項目。

Even for those who couldn't afford good meat and fine spice,

即使是對那些買不起好肉和精香料的人。

There was a play called The Sausage Seller written in the 5th Century BC,

公元前5世紀有一齣戲叫《賣香腸的人》。

In the medieval era, northern, wetter climes such as the UK

在中世紀時代，北方潮溼的氣候，如英國。

developed a speciality in fresh meat sausages,

Elsewhere, in dry climates such as the Mediterranean

在其他地方，在乾燥的氣候下，如地中海地區。

which had good, stiff breezes and mountains,

dried or smoked sausages were more popular.

and not simply go green as they would in Britain.

而不是像在英國那樣簡單的綠色環保。

There were still mixtures with fish, fruit and blood –

還有魚、水果和血的混合物 -----------。

most European sausages became based on a mixture

歐洲大多數香腸都是以混合香腸為基礎的。

They were not posh, and by the 18th Century

他們並不豪華，到了18世紀的時候。

they rarely appeared at the dinner tables of the wealthy -

他們很少出現在富人的餐桌上------。

though they happily ate them as suppers and snacks.

雖然他們很樂意把它們當作晚餐和點心來吃。

and available for almost every possible budget.

並可用於幾乎所有可能的預算。

Mass production became possible by the mid-Victorian times,

到維多利亞時代中期，大規模生產成為可能。

and even cheaper sausages came out, with a hefty filler of bread or rusk.

甚至更便宜的香腸也出來了，用麵包或紅燒肉做餡料。

Saveloys in particular gained a reputation

尤其是薩維洛伊，更是名聲大噪

因為是以裁剪和填充物為基礎的。

or indeed, horsemeat and sawdust in some people's view.

或者說，其實在某些人看來，馬肉和鋸末。

然後，就像現在一樣，土豪版。

rubbed shoulders with the more expensive ones –

when meat shortages meant that no-one got much meat in their casings.

當肉食短缺意味著沒有人可以吃到很多肉的時候。

One theory as to why they became known as bangers,

關於為什麼他們會被稱為流浪者的一種理論。

is that the level of filler meant they banged and popped when fried.

是指填充物的含量意味著它們在油炸時砰砰作響。

However, it's just as likely to come from their shape,

不過，這也同樣可能來自於他們的外形。

not least as they were still often boiled to cook them.

更何況他們還經常被煮熟煮透。

通常情況下，它們是圓柱形的。

Today, eighty-five percent of Brits regularly consume sausages,

如今，百分之八十五的英國人經常食用香腸。

plain, as bangers and mash or as in toad-in-the-hole –

普通的，如漢堡包和土豆泥或如蟾蜍在洞裡 -

though globally it's the cocktail sausage which is the king,

雖然在全球範圍內，雞尾腸才是王道。

we've had sausages for thousands of years,

我們吃香腸已經有幾千年的歷史了。

字幕列表影片播放

香腸的簡史 - 食用歷史第8集 - 英國廣播公司的創意 (A brief history of sausages | Edible Histories Episode 8 | BBC Ideas)

stuff

obvious

properly

concept