香蕉面包很受歡迎

香蕉面包很受歡迎

If there's an unofficial snack of the coronavirus pandemic, it's a sweet, soft loaf of home-baked banana bread.

如果有一種非官方的關(guān)于冠狀病毒流行的小吃，那就是一種家庭自制的甜軟的香蕉面包。

The easy-to-make treat has been the most searched-for recipe across all US states for the last 30 days. Web searches soared 54% over the same period, as Americans looked for both time-tested classic versions and recipes with a twist like vegan chocolate-chip banana bread.

在過去的30天里，這種易于制作的美食成為全美搜索量最高的食譜。網(wǎng)絡(luò)搜索量同期飆升54%，因?yàn)槊绹思葘ふ揖媒?jīng)考驗(yàn)的經(jīng)典版本，也尋找像純素食巧克力片香蕉面包這樣的食譜。

The mental health benefits of baking banana bread

烤香蕉面包對心理健康的好處

Psychology explains the banana-bread trend, said Julie Ohana, a licensed master social worker and the founder of Culinary Art Therapy in West Bloomfield, Michigan, where she uses cooking as a means of communication and expression.

密歇根州西布盧姆菲爾德的烹飪藝術(shù)療法創(chuàng)始人、持牌社會工作碩士朱莉·奧哈納說，心理學(xué)解釋了香蕉面包的流行趨勢。她在那里用烹飪作為交流和表達(dá)的方式。

"It strikes a chord with everybody," Ohana said. "It's joy and comfort and familiarity."

“這引起了所有人的共鳴，”奧哈納說。“它是快樂、舒適和熟悉。”

That's especially important at a stressful time, Ohana said. "We're all looking for ways to make ourselves feel better and make ourselves feel comforted."

奧哈納說，這在壓力大的時候尤其重要。“我們都在尋找讓自己感覺更好、感到安慰的方法。”

But the benefits of baking go beyond nostalgic comfort food, explained Ohana, who believes spending time in the kitchen can help manage stress, increase self-esteem and teach mindfulness.

但奧哈納解釋說，烘焙的好處不僅僅是能讓人產(chǎn)生懷舊之情的美食，她認(rèn)為花時間在廚房里可以幫助控制壓力，增強(qiáng)自尊，培養(yǎng)專注力。

As screen time goes up for many Americans, Ohana said that baking is a valuable chance to unplug. "Close the screen, step away from it all, gather some ingredients," she suggested. "Do something that's much more of a sensory experience."

對于許多美國人來說，隨著屏幕時間的增加，奧哈納說，烘焙是一個擺脫電子產(chǎn)品的寶貴機(jī)會。“關(guān)上屏幕，遠(yuǎn)離一切，收集一些原材料，”她建議道。“做一些更像是感官體驗(yàn)的事情。”

Even the simple, repetitive movements of baking, such as stirring batter, cracking eggs and kneading bread can bring mental health benefits, Ohana said.

奧哈納說，即使是攪拌面糊、打雞蛋、揉面包等簡單重復(fù)的烘焙動作也有益于心理健康。

"There's a psychological term called 'cadence,'" she explained. "When you do something over and over again, it creates stability and feelings ofcomfort... it soothes our minds and our bodies."

“有一個心理學(xué)術(shù)語叫‘節(jié)奏’，”她解釋道。“當(dāng)你一遍又一遍地做某件事時，它會給你帶來穩(wěn)定和舒適感……它撫慰我們的心靈和身體。”

An all-American recipe for the pandemic

這是一種全美流行的食譜

Banana bread isn't just therapeutic. It's also fundamentally American, according to food historian Linda Civitello.

香蕉面包不僅具有治療作用。根據(jù)食物歷史學(xué)家琳達(dá)·西維塔洛的說法，它基本上也是美式的。

For thousands of years, cooks used yeast to add loft to their baking, which could mean long hours tending to rising bread. But by the 18th century, Americans were baking with alkaline salts such as pearlash and potash that raised baked goods via a quick chemical reaction, and were the precursors to modern-day baking soda and baking powder.

千百年來，廚師們用酵母來增加他們的烘焙面包的高度，這可能意味著要花長時間來使面包膨脹。但是到了18世紀(jì)，美國人已經(jīng)開始使用諸如珍珠灰和碳酸鉀之類的堿性鹽來烘焙，這種鹽通過快速的化學(xué)反應(yīng)來提高烘焙食品的質(zhì)量，并且是現(xiàn)代小蘇打和泡打粉的前身。

"Baking powder was an American invention," said Civitello. "It's so American. It's cheap, it's quick, it's easy and it's foolproof."

“泡打粉是美國人的發(fā)明，”西維提洛說 。“這太美式了。它便宜、快捷、簡單，而且萬無一失。”

The use of chemical leavenings, as baking powder and soda are called, helped create whole new categories of baked goods. One of those is quick breads, Civitello said.

化學(xué)膨松劑的使用，如泡打粉和蘇打粉，幫助創(chuàng)造了全新種類的烘焙食品。西維提洛說，其中之一就是速食面包。

(Quick breads include now-familiar treats such as banana bread, pumpkin bread.)

(速食面包包括現(xiàn)在很常見的香蕉面包、南瓜面包。)

Banana bread, it turns out, was born out of three major American food innovations: industrially produced chemical leavening, quick breads and long-distance shipping of perishable foods.

事實(shí)證明，香蕉面包誕生于美國三大食品創(chuàng)新:工業(yè)生產(chǎn)的化學(xué)膨松劑、速食面包和易腐食品的長途運(yùn)輸。

Banana bread's enduring appeal

香蕉面包的持久魅力

"It was the early 1930s when banana bread really started to take off," said PJ Hamel, a baking expert at the King Arthur Flour Company.

亞瑟王面粉公司的烘焙專家PJ·哈默爾說，“那是20世紀(jì)30年代初，香蕉面包真正開始騰飛。”

That's when bananas were cheap and ubiquitous, and recipes for the treat became widespread, wrote Hamel in a blog post about banana-bread history. Even through the Great Depression, said Hamel, bananas were cheap and easy to buy.

哈默爾在一篇關(guān)于香蕉面包歷史的博客文章中寫道，那時候香蕉很便宜，到處都有，制作香蕉面包的食譜也很流行。哈默爾說，即使在大蕭條時期，香蕉也很便宜，很容易買到。

At a time when resources were scarce, Americans were scrupulous about preventing food waste, making banana bread a favorite. "They were able to take overripe bananas and do something good with them," Hamel said.

在資源匱乏的年代，美國人小心翼翼地防止食物浪費(fèi)，使香蕉面包成為人們的最愛。哈默爾說:“他們可以把熟透的香蕉拿來做些有益的事情。”

"I think a lot of people grew up on it," she said. "You learned to make it in Girl Scouts, or you learned to make it inhome ec class. A lot of people have good memories of banana bread."

“我想很多人都是靠它長大的，”她說。“你是在女童子軍里學(xué)會的，還是在家政課上學(xué)會的。很多人對香蕉面包都有美好的回憶。”