英語大破解
When does cooking become molecular gastronomy? 烹飪何時變成了分子美食學(xué)？
本集內(nèi)容
When does cooking become molecular gastronomy? 烹飪何時變成了分子美食學(xué)？
文字稿
A kitchen or a lab?
這到底是廚房還是實(shí)驗(yàn)室？
This is what happens when science meets culinary arts.
當(dāng)科學(xué)邂逅美食藝術(shù)的時候，就會產(chǎn)生這樣的結(jié)果。
It's called molecular gastronomy.
這叫“分子美食學(xué)”。
A movement that incorporates science in the preparation and artistic presentation of food.
它是一個將科學(xué)融入食物制作及藝術(shù)食品外觀的發(fā)展方向。
These tourism students in Serbia are here to learn the basics.
這些塞爾維亞的旅游專業(yè)學(xué)生正在這里學(xué)習(xí)一些基本的知識。
They are going to make a Greek salad.
他們要做希臘沙拉。
The recipe usually includes tomatoes, cucumbers, feta cheese, red onions, olive oil and oregano.
該食譜通常包括西紅柿、黃瓜、羊奶酪、紅洋蔥、橄欖油和牛至葉。
Marko Martinovi?, Cookery professor
“Molecular cooking is a combination of laboratory and kitchen, so we use instruments from physics and chemistry labs, and additives which provide certain characteristics to the ingredients we use. For example, we did not use slices of fresh tomatoes, but we produced tomato jelly, or gel. We did not add oregano in the usual way, but we made oregano tea that had been cooked in tomato water. We also made red onion foam. Red onion is traditionally sliced and added as rings, but we processed it and presented it in a different way, and kept the smell and aroma.”
馬可·馬丁諾維奇 烹飪學(xué)教授
“分子烹飪是實(shí)驗(yàn)室跟廚房的結(jié)合，因此我們會使用物理和化學(xué)實(shí)驗(yàn)室的儀器，并添加一些能賦予某些特性的添加劑到我們使用的食材中。比如說，我們沒有使用新鮮的西紅柿切片，但是我們制作了番茄果凍。我們沒有按照常規(guī)做法加入牛至葉，而是用番茄水煮了牛至葉茶。我們還制作了紅洋蔥泡沫。傳統(tǒng)的做法是把紅洋蔥切片制成洋蔥圈后加入，但是我們對它進(jìn)行了加工，以不同的方式呈現(xiàn)并保留了它的氣味和香氣。”
The term 'molecular gastronomy' was coined in 1988 by physicist Nicholas Kurti and chemist Hervé This.
“分子美食學(xué)”這一術(shù)語是由物理學(xué)家尼克拉斯·科蒂和化學(xué)家何維·蒂斯于 1988 年創(chuàng)造的。
They explored the science behind traditional cooking methods. But its precise techniques bring the costs up, and the meals can be expensive.
他們探索了傳統(tǒng)烹飪方法背后的科學(xué)原理。但是其中的精準(zhǔn)技術(shù)增加了烹飪成本，飯菜可能會因此變得很昂貴。
Many believe molecular gastronomy is only for the rich. Molecular gastronomists don't agree.
很多人覺得分子美食學(xué)只為富人專享。然而，分子美食學(xué)家不同意這一觀點(diǎn)。
Marko Martinovi?, Cookery professor
“Today, we came to a universal conclusion that molecular gastronomy is not exclusive any more, but rather its scientific techniques are used to improve the quality and presentation of traditional meals. It is very important that everything is measured. We must abide by the procedure and precise time. All of this was researched scientifically. If you deviate a bit from the process itself, the result will not be the same.”
馬可·馬丁諾維奇，烹飪學(xué)教授
“今天，我們得出一個普遍的結(jié)論：分子美食學(xué)不再只是某些人的專屬，實(shí)際上它采用的科學(xué)技術(shù)可用于改善傳統(tǒng)美食的質(zhì)量和外觀。烹飪過程中的一切都要經(jīng)過精確的計量，這非常重要。我們必須遵守嚴(yán)格的程序和精準(zhǔn)的時間。這一切都是經(jīng)過科學(xué)研究的。如果你對程序有一絲的偏離，結(jié)果都不會一樣?！?/p>
A Greek salad with a stronger flavour and in a different shape and form.
這道希臘沙拉的味道更濃郁一些，形狀和形式也與眾不同。
But is it more about science and art than everyday meals?
但它是不是更具有科學(xué)和藝術(shù)性，而不是為了滿足日常餐飲呢？
