這10種食物的發(fā)源地讓你意想不到

羊角面包來自法國，黑森林蛋糕來自黑森林，咖喱雞來自印度，披薩來自意大利，德國泡菜來自德國。果真如此嗎?

真相可能跟你想的并不一樣。

1. Haggis 肉餡羊肚

Scotland’s national dish was in fact first recorded in an English cookbook, the fourteenth-century ‘Liber Cure Cocorum’. Nor were the Scots the first to have the brainwave of putting hideous offal in a stomach and then eating it: some gastronomic historians argue that an ur-Haggis was created by the Romans in order to feed their troops.

事實上，蘇格蘭國菜肉餡羊肚最早記錄在14世紀的英國食譜《Liber Cure Cocorum》上。蘇格蘭人也不是最先想到將動物內(nèi)臟放進羊肚來吃的人：一些美食歷史學家爭論說，肉餡羊肚是羅馬人為了給士兵填飽肚子發(fā)明的。

2. Croissants 羊角面包

Not French, but Viennese. Indeed there is a (kind of dubious) story that their crescent shape harks back to a triumph over the Turks. Is nothing sacré?

發(fā)明羊角面包的不是法國人，而是維也納人。關于羊角面包的月牙形狀，據(jù)說跟戰(zhàn)勝土耳其人有關，不過這故事可信度存疑。連羊角面包的起源都能出錯，還有什么是值得相信的呢?

3. Chicken tikka masala 咖喱雞

This one is contested by Indian chefs, but a Glaswegian restaurateur called Ahmed Aslam Ali claims he invented Britain’s favorite curry in the 1970s.

據(jù)說，咖喱雞是印度大廚發(fā)明的，但是蘇格蘭格拉斯哥一位名為艾哈邁德·阿斯拉姆·阿里的餐館老板宣稱，英國人最愛的這道咖喱菜是他在上世紀70年代發(fā)明的。

4. Pizza 披薩

Funnily enough, the Italians were not the first to embellish bread with toppings. The ancient Greeks put oils, herbs and cheese on their flatbreads, and while this concoction didn’t include tomato, neither do modern “white pizzas”.

有趣的是，意大利人并不是最早在面包上加餡料的人。古希臘人會在面餅上放油、蔬菜和奶酪，不過古希臘人的“披薩”上不放番茄，和現(xiàn)代的“白披薩”一樣。

5. Tea 茶

Nineteenth-century Britain somehow contrived to make a national drink of a shrub produced on the other side of the world. Tea was first brewed in China, and is for the most part still produced in Asia.

不知何故，19世紀的英國人把產(chǎn)于世界另一端的灌木變成了自己的民族飲品。茶最早是在中國發(fā)明的，而且時至今日大多數(shù)茶葉依然出產(chǎn)自亞洲。

6. Potatoes 土豆

You thought potatoes came from Ireland. In fact, potatoes, like tomatoes, were imported from the Americas in the 16th century by the Spanish.

你以為土豆來自愛爾蘭，事實上，土豆和番茄一樣，都是16世紀西班牙人從美洲大陸進口的。

7. Black Forest gateau 黑森林蛋糕

Not in fact baked in the depths of the Black Forest. The cake is thought to have been invented in Bonn, a full 300km north of the forest. The only connection with the forest is that its creator used a cherry-flavored liquor taken from the area.

黑森林蛋糕實際上不是在黑森林深處烤出來的。據(jù)說，這種蛋糕是在黑森林以北300千米的德國波恩發(fā)明的。事實上，黑森林蛋糕和黑森林的唯一關聯(lián)是發(fā)明者在烘焙時使用了產(chǎn)自黑森林的櫻桃風味酒。

8. Sauerkraut 德國泡菜

Despite having a preposterously German name, sauerkraut – sour white strips of fermented cabbage – is Chinese, and only came to Europe via the Tartars. Once it reached the Western world, sauerkraut’s long shelf life helped Captain Cook’s crew avoid scurvy.

盡管名叫德國泡菜，但這種酸酸的腌白菜條其實來自中國，是經(jīng)由韃靼人傳到歐洲的。這種保質期超長的泡菜進入西方世界之后，幫助庫克船長的船員們抵擋了壞血病。

9. Spaghetti Bolognese 意大利肉醬面

Bolognese cuisine traditionally pairs meaty tomato sauce with tagliatelle and lasagne – never with spaghetti. “Spaghetti bolognese” appears to have been cooked up by Italian expats either in UK or in the USA.

意大利波倫亞人通常將番茄肉醬和意式干面或意式寬面一起烹飪，從來不和通心粉一起做。意大利肉醬面似乎是意大利移民在英國或美國烹飪出來的。

10. Ketchup 番茄醬

At least before tomato was added by the Americans, ketchup was a Chinese dish. Composed mostly of pickled fish and spices, it was known as “kicap” until its name became anglicized.

至少在美國人往里面加番茄之前，ketchup是一道中國菜，由腌魚和調料制成。其原名為kicap，后來這個名字被英國化了。