戰爭美食點點名
Wartime Recipes
精英翻譯社轉自https://www.ivy.com.tw/newsLetter/analysis_cont/2021012115271745203
There are all kinds of recipes from around the world.
世上的料理方法包羅萬象。
Many are for making delicious and expensive gourmet food, but others have a more practical, less expensive origin.
許多是用來製作奢華美食，但另一些則有更實際且較不昂貴的起源。
Included in this latter category are those that can be classified as “wartime” food or at least are related to conflicts between nations.
後者種類中包含可歸類為「戰時」食物或至少與國家間戰爭相關的料理。
Croissant 可頌麵包
Let’s start with an iconic French pastry called a croissant.
讓我們從可頌這個具代表性的法國油酥點心說起吧。
The most interesting origin story states it is not a French creation but an Austrian one.
最有趣的起源故事說它是奧地利的產物，而不是法國的。
According to that legend, the Turks attempted to invade Vienna in 1683 by tunneling under the city’s walls.
根據該傳說，土耳其人於 1683 年在維也納城牆底下挖掘通道意圖入侵。
Apparently, alert bakers heard the enemy digging and sounded the alarm, which allowed soldiers to defeat the invaders.
據說警覺的烘焙師傅聽見敵人挖掘的聲音便發動警報，讓士兵得以擊敗入侵者。
Afterwards, to celebrate the victory, Austrian bakers made a pastry that looked like the crescent moon, which appeared on the Ottoman flag.
在那之後，為了慶祝勝利，奧地利烘焙師傅做了一種油酥點心，外型就像是鄂圖曼（編按：為鄂圖曼土耳其人建立的一個軍事帝國）國旗上的新月。
Budae Jjigae 部隊鍋
Meanwhile, a more recent recipe was the result of the 1950-53 Korean War.
另外，1950-53 年的韓戰催生出了一種較為近代的料理法。
Called budae jjigae (“army stew”), this meal was developed shortly after the Korean War, when food was difficult for Koreans to acquire.
這種餐點叫「部隊鍋」，發展於韓戰後不久，當時韓國人民難以取得食物。
Koreans secretly took food, such as hot dogs, Spam, cheese, and canned baked beans, from US military bases in South Korea to help their relatives and friends.
他們悄悄從南韓的美軍基地帶走像是熱狗、午餐肉、起司和焗豆罐頭這些食物來幫助親朋好友。
Over time, these ingredients were cooked with Korean food like kimchi and instant noodles along with vegetables, and budae jjigae was born.
漸漸地，他們把這些食材和泡菜及泡麵等韓國食物與蔬菜加在一起煮，部隊鍋就此誕生。
Taco Rice 塔可飯
Still another interesting recipe owes its creation to the Second World War, at least indirectly, although it didn’t appear until the 1980s.
還有另一種有趣的料理法是（至少是間接地）因第二次世界大戰而生，雖然它一直到1980 年代才出現。
A mixture of American and Japanese cuisines, taco rice was developed when a restaurant owner in Okinawa wanted to tempt more US soldiers, who were stationed in Okinawa after WWII, to eat at his establishment.
塔可飯是美式與日式料理的結合，當時沖繩一位餐廳老闆想要吸引更多於二次大戰後駐紮在沖繩的美軍到他的店裡吃飯，因而開發出這道料理。
He mixed ground beef, lettuce, and tomatoes with sauce and served it on a bed of rice. It soon became a hit.
他將牛絞肉、生菜和番茄與醬汁調和，並鋪在白飯上面供應。它很快便大受歡迎。
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