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冷鏈新聞美食 | “舌尖體”英語速成秘籍
圖片來源：Pixabay
How to Talk (and Not Talk) like a Foodie: a Primer
By Andy Kryza 譯 / 子昊
Both foodies and people who just have to eat (aka everybody) can always agree on the fact that they love food. How they talk about it? Well, thats a very, very different story. In the name of science, we invited a hardcore foodie and a normal dude to have dinner together, commenting along the way about what was going in their mouths.
不管是美食家還是必須得吃飯的普通人(也就是所有人)，在熱愛食物這一點上總是能夠達成共識。二者如何談論食物？那差別可就非常非常大了。以科學的名義，我們邀請了一位資深美食家和一位普通人一起用餐，同時請他們對自己享用的食物做出點評。
BEER 啤酒
The Foodie says:“The subtle flavors in this brew really set it apart. The distinct floral qualities add a certain complexity to the bitterness of—I want to say Cascade hops1)? Yes, those are definitely Cascade hops.”
TheRegular Dude says: “Man, this beer was great. Now give me another beer.”
美食家如是說：“這種啤酒風味微妙，確實與眾不同。它帶有明顯的花香，為啤酒花的苦味增添了某種豐富感。我猜它用的是喀斯喀特啤酒花？是的，絕對是喀斯喀特啤酒花。”
凡夫如是說：“啊呀，這啤酒真棒。趕緊再給我來一杯。”
RED WINE 紅酒
The Foodie says: “Typically this time of year I prefer a powerful and muscular Malbec2), but Im very intrigued by this mysterious and adulterous3) Sangiovese4), thanks to its heavy concentration of fig5) notes6), and this tannic7) finish thats giving off just a hint of plum and longing.”
The Regular Dude says: “Guess who just ordered the second cheapest bottle of Italian red? THIS guy.”
美食家如是說：“通常在每年的這個時候，我更喜歡味道濃烈、有陽剛之氣的馬貝克葡萄酒。不過這種口感神秘、味道雜糅的桑嬌維塞葡萄酒也很吸引我，這歸結于它濃郁的無花果香味，以及最后留于舌尖的散發(fā)著一絲李子味的單寧酸的味道——這味道令人心馳神往。”
凡夫如是說：“猜猜是誰剛剛點了瓶這里第二便宜的意大利紅酒？就是這家伙。”
FRIED CHICKEN 炸雞
The Foodie says: “I love comfort food, and you can tell that this was treated with the love of somebody who has spent time in the South. Theres a tenderness to the meat that can only come from a buttermilk8) bath, but theres something missing. Maybe if it was glossed9) with honey butter and a chile-infused, organic maple syrup? And paired with aMingus10) LP11), naturally?”
The Regular Dude says: “Im going to take SUCH an awesome nap after this.”
美食家如是說：“我喜歡讓人感覺安慰的食物。你能嘗得出來，做出這道菜的人懷著滿滿的愛意，而且在南方生活過。肉質非常柔嫩，只有用脫脂牛奶浸過才會如此，不過好像還缺了點什么。也許應該在上面刷一層蜂蜜黃油和浸有紅辣椒的有機楓糖漿？當然，再配上一張明格斯的唱片？”
凡夫如是說：“吃完這頓，我要美美地打個盹。”
SUSHI 壽司
The Foodie says: “Arigato12), Tony-san13)! Youve made yet another masterpiece. Only a true itamae14) could take yellowtail15) and make it pop like bluefin16)... its all the flavor with none of the guilt!”
The Regular Dude says: “TONY, this is some bomb soosh! Can I get A LOT more wasabi17)? And a fork?”
美食家如是說：“謝謝托尼先生。你又做出了一道精品杰作。只有真正的日餐廚師才能把黃魚料理出金槍魚一般的彈牙口感……美味無比又不必擔心長胖！”
凡夫如是說：“托尼，這壽司真絕了！給我多來點兒芥末好嗎？再拿一把叉子。”
RAMEN18)(OR ANY ETHNIC STREET FOOD) 拉面(或任何一種街邊特色小吃)
The Foodie says: “Its so fantastic that these street foods are being adopted by chefs with imaginations as large as their palates19). My roommate at university spent the summer in Japan, and she said that this place is the closest thing to authentic street food you can get in the entire neighborhood.”
The Regular Dude says: “This is super good, but I dont remember it being $23 when I ate it every single night in college.”
美食家如是說：“擁有強大味覺和同樣強大的想象力的廚師也開始做這些街邊小吃，真是太棒了。我的大學室友這個夏天是在日本度過的，她說整個這一帶就數(shù)這家店的味道最接近正宗的街邊小吃了。”
凡夫如是說：“超級好吃，不過當初我在大學里每天晚上都吃這個，沒記得要23美元啊。”
PEANUT BUTTER & JELLY SANDWICH 花生醬果凍三明治
The Foodie says: “This is the flavor of my childhood. Of course, its taken up a tier by this artisan20) almond butter and my own preserves. And the bread is essential: Its made by refugee orphans at a local nonprofit bakery/mill, and 30% of the proceeds21) go to eradicating eczema22) in Botswana.”
The Regular Dude says: “The best day of my life was when I started crushing up chips in these. Or maybe when my son was born. Hmmm ...”
美食家如是說：“這是我童年的味道。當然，這種手工制作的杏仁醬和我自制的果醬把它提升了一個層次。面包是精髓所在：它是本地一家非營利性面包房的難民孤兒做的，面包房收入的30%會被用于根除博茨瓦納的濕疹。”
凡夫如是說：“要說我生命中最美好的一天，就是開始把薯片放在三明治里夾碎的那天。也可能是我兒子出生的那天。嗯……”
FAST FOOD BURGER 快餐漢堡
The Foodie says: “I am eating this to be ironic, and SUCCEEDING.”
The Regular Dude says: “I am almost positive the dude next to me is wearing a womens sweater.”
美食家如是說：“我吃這種東西就是為了諷刺它，我做到了。”
凡夫如是說：“我?guī)缀醺铱隙ǎ遗赃叺哪莻€家伙穿了件女式毛衣。”
TRIPE23)/OFFAL24) 肚/動物內臟
The Foodie says: “Its a shame that we live in a society where the best parts of the animal are cast aside or disguised in other foods, but thank god we now have bold, innovative chefs who cast aside societys strictures25) and take something as underutilized as tripe and bone marrow26) and make them into the masterpiece you see right here.”
The Normal Guy says: “Oh god ... these arent noodles at all.”
美食家如是說：“在我們生活的這個社會，動物身上最精華的部分要么被扔掉，要么被隱藏在其他食物中，真是令人遺憾。不過感謝上帝，現(xiàn)在我們有了一些大膽又富有創(chuàng)新精神的廚師，他們把社會的束縛拋到一邊，用肚和骨髓這些未被人們充分利用的食材烹制出面前的這道佳肴。”
凡夫如是說：“哦，天哪……這根本就不是面條。”
注釋：
1. hop [h?p] n. [~s]啤酒花(用以使啤酒等帶苦味)
2.Malbec：馬貝克葡萄，原產于法國波爾多一帶，現(xiàn)多產于阿根廷和智利，用于釀酒。
3.adulterous [??d?lt(?)r?s] adj.〈古〉摻雜的
4.Sangiovese：(意大利)桑嬌維賽黑葡萄，用于釀制葡萄酒。
5.fig [f?ɡ] n. [植]無花果
6.note [n??t] n. 特征；(香水等的)基本香型
7.tannic [?t?n?k] adj. [化]單寧酸的
8.buttermilk [?b?t?(r)?m?lk] n. 脫脂牛奶
9.gloss [ɡl?s] vt. 使具有光澤
10.Mingus：即查爾斯·明格斯(Charles Mingus, 1922~1979)，美國著名爵士樂低音提琴演奏家、作曲家、樂隊指揮
11.LP：密紋唱片，long-playing record的縮略形式
12.arigato：日語，意為“謝謝”。
13.-san：日語中附在姓名、頭銜后作為尊稱的詞，表示“先生”“夫人”“女士”。
14.itamae：日語，指日式餐廳的廚師，也指某些大餐廳的主廚。
15.yellowtail：(長背鰤、石首魚、黃蓋鰈等)尾鰭帶黃色的魚
16.bluefin：金槍魚
17.wasabi [w??sɑ?bi] n. 綠芥末
18.ramen [?rɑ?m?n] n. 日本湯菜拉面
19.palate [?p?l?t] n. 味覺
20.artisan [?ɑ?(r)t??z?n] adj. 手工的
21.proceeds [?pr???si?dz] n. [復] (從事某種活動或變賣財物等的)收入，收益
22.eczema [?eks?m?] n. [醫(yī)]濕疹
23.tripe [tra?p] n. (牛、羊、豬等的)肚(供食用)
24.offal [??f(?)l] n. (供食用的)動物內臟
25.stricture [?str?kt??(r)] n. 限制，束縛，約束
26.marrow [?m?r??] n. 髓，骨髓
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