2014.11.28 【英译中】【美食之旅】这是最初的汉堡吗?(一)

发表于:2014-11-28 21:12 [只看楼主] [划词开启]

Is this the original hamburger?
这是最初的汉堡吗?


 As we strolled through the elegant old streets of Hamburg, with enchanting red-brick warehouses on one side of us and the striking, glass-topped Elbe Philharmonic Hall rising in the distance, native Helmut Moller talked about the city’s history.
我们在汉堡市的优雅老街道上漫步,一侧是迷人的红色砖石砌成的仓库,远处伫立着令人瞩目的玻璃外壁建筑——易北河爱乐大厅,当地人赫尔穆特·穆勒向我们讲述这座城市的历史。


 He oozed civic pride and self-confidence – particularly when he made his boldest claim of the evening: “The hamburger,” he said, “comes from Hamburg.”
他表露出了当地市民的骄傲和自信,尤其是他晚上毫不避讳的宣言:“汉堡包,”他说,“就是起源于汉堡市。”


 It sounded like one of the most “well, duh” statements I’d ever heard. After all, the frankfurter really was born in Frankfurt.
似乎是我听过的最“废话”的话之一了。要知道,法兰克福香肠的发源地也是法兰福克。


 But as I was about to learn, the burger’s past is a little more – well, messy.
不过据我所知,汉堡的历史有点…,嗯…有点混乱。


Hamburgers may be most associated with the United States, where these days, you can find a version on the menu of almost any upscale restaurant priced at more than $20 and stuffed with foie gras or topped with truffles.
汉堡这种食物也许与美国最有渊源,现在,你几乎可以在任何高档餐厅的菜单上找到$20以上的汉堡,这些汉堡带有鹅肝酱或撒了松露。


  But Europe is going through its own burger obsession. A recent Wall Street Journal article revealed that a dedicated hamburger eater can now find a tasty burger in nearly every big European city.
但是欧洲却有着自己对于汉堡的固执。近日,华尔街日报的文章披露,专注于汉堡食客现在几乎能在欧洲所有的大城市里找到美味的汉堡。


Could this mean the hamburger has finally come full circle – that after a grand culinary tour of the New World, this hot sandwich has returned home to Europeans, who are the rightful heirs to the hamburger throne?
这是不是意味着汉堡兜了一个大圈子——在新世界经历了一场盛大的烹饪之旅后,这种热三明治又转回了欧洲老家,到底谁才是汉堡王位的真正继承人呢?


 I intended to find out – to do a little digging and learn once and for all where the hamburger began.
我想做一次深入了解及学习,寻找到汉堡最初的源头。


  What Moller, a friend of a friend, was referring to when he spoke of the burger’s origins was the local, centuries-old hot pork sandwich called the rundstück warm – which is a low-German translation of “round piece warm”, referring to the sandwich’s round bun-like bread.
穆勒是一个朋友的朋友,他告诉我们,汉堡市当地是汉堡的发源地,历史悠久的热猪肉三明治在当地被叫做rundstück warm,从低地德语翻译过来就是“温热的圆片”,就是三明治的圆球形状面包。


  When Moller first said the words, they seeped from his mouth like goopy melted cheese.
当穆勒第一次说这些词时,他们的发音就像是融化滑腻的芝士一样,从他的嘴巴里淌了出来。


  In fact, I didn’t understand him, and when I asked him to repeat them, he appeared to be losing patience with me.
事实上,我不了解他,当我要求他再重复一遍刚刚发的音时, 他明显对我失去了耐心。


 “Roondshtook vahrm,” he said very slowly, sounding it out.
“It’s the ancestor of the hamburger. Go find it and you can decide.”
“Roondshtook vahrm,”他十分缓慢的说道。
“这是汉堡的鼻祖,走,见到了你就知道了。”


Hamburg is home to a handful of restaurants that serve this possible proto-burger.
只有为数不多的餐厅出售这种可能的原始汉堡,汉堡市是这些餐厅的故乡。


  Moller scrawled a few names down for me. One is Krameramtstuben, which all the pilsners in the world won’t help you pronounce if you don’t speak German.
穆勒潦草的写了几个名字给我,一个是Krameramtstuben,如果你不说德语,即使喝遍全世界的皮尔森啤酒也不能帮你发出这个音。


 The place has been open since 1718, but when I got there I found it was closed for the day.
这个地方从1718年开始就开始营业了,但是当我找到这家店时,这天刚好歇业了。


So I went to the next one on Moller’s list: Oberhafen Kantine, seven decades old, set in a leaning house on the port below elevated railroad tracks.
所以我去了穆勒清单上的第二家餐厅:Oberhafen Kantine,这家餐厅有七十年的历史,店门在高架铁轨下面的一个倾斜的房屋里。


 I walked in to find a couple of bearded fellows chatting with an inked-up female server over pints of lager. She looked at me expectantly.
我走进这家餐厅看到了一个纹身的女招待,她正端着几品脱的啤酒和一群留胡子的小伙儿们闲聊。她充满期待的望着我。


“Rundstück warm?” I said, trying my hardest to twist my tongue in a way that would have pleased Moller.
“Rundstück warm?”我说,尽了我最大的努力扭着我的舌头,穆勒绝对乐意看到我这样做。


 She nodded and barked something at the chef.
她点了点头,对主厨说了些什么。


 A few minutes later, she placed it in front of me: the rundstück warm, which, depending on who you ask, could be the ur-burger, the modern’s hamburger’s forbearer whose DNA permeates every Big Mac and Whopper the world over.
几分钟后,她将食物端到了我面前: rundstück warm,尽管答案取决于你询问的对象,但这是最可能的原始汉堡,这是现代汉堡的祖先,它将汉堡的基因播撒到了世界上每一个巨无霸和汉堡王上。


  Before I could dig in, owner Sebastian Libbert wandered over. I couldn’t help but interrogate him.
在我埋头品尝之前,店主塞巴斯蒂安·力博特走了过来。我禁不住询问起他来。


 “The rundstück warm has roots as a snack for dock workers,” he said. “But really it’s a leftover, something you eat on Monday as the remains from the usual Sunday pork roast.”
“rundstück warm是码头工人的一种零食”他说。“但其实是一种剩饭,有时候你周一夹的猪排肉是上个周日剩下的。”


The rundstück warm consists of day-old pork topped with either beet root, pickles, tomato slices, or even chives. It’s sandwiched between two round buns and doused with pork gravy.
The rundstück warm是用隔天的猪肉铺上甜菜根、腌菜、番茄片,或细香葱,把这些原料用两个圆面包夹起来,然后用猪肉汁浸过。


 “It should normally only have bottom bun,” Libbert said. “This is a modernized version.”
“通常应该只有底部的面包”力博特说:“这是现代版的汉堡。”



最后编辑于:2014-11-28 21:31
分类: 英语
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