蘇格蘭打鹵面（強(qiáng)化聽力系列）Essentials_of_British_Food 英國飲食精華版
BBC Learning English – 15 Minute Programmes 15 分鐘節(jié)目
About this script
Please note that this is not a word for word transcript of the programme as
broadcast. In the recording and editing process, changes may have been made
which may not be reflected here.
關(guān)于臺詞的備注：
請注意這不是廣播節(jié)目的逐字稿件。本文稿可能沒有體現(xiàn)錄制、編輯過程中對
節(jié)目做出的改變。
Essentials_of_British_Food 英國飲食精華版
Jean: 大家好！歡迎收聽我們今天的節(jié)目！我們現(xiàn)在正在 BBC World
Service總部的主飯廳，而在像這樣的一個典型的工作日午餐鐘點(diǎn)的
時間，大家會在這里聽到我們 BBC Learning English 這幾位同事們
熟悉的聲音，一起在這里大嚼美味的英國食品！Some great British
food.
John: But what is British food? Do we have something that defines
what British food is?
Jean: What defines it 英國食品到底是個什么定義呢. 我們在以前的節(jié)目中
給大家介紹過傳統(tǒng)的英式下午茶 drinking tea the British way, 還
有英國食品的聲望, the reputation of British food, 不過真正組成
所謂的傳統(tǒng)英國飲食的基本成分到底是什么呢？ What are the
essentials?
John: Well the BBC has been speaking to two experts on the
subject.
Jean: The two experts are Sybil Kapoor, 他是一位烹飪作家 a cookery
writer, 另一位是 Angela Hartnett，她是一位在一家叫做The
Connaught 的著名倫敦酒店掌廚的高級廚師, Angela is the chef.
But John, before speak with the experts can’t we have a
summary of what British food really is?
John: OK Jean. I can sum up British food like this. Generally
speaking its simple food, well cooked, not spicy, not very
colourful, but wholesome, filling and in the winter
comforting.
Jean: Right, let me explain. 我們可以這樣來概括英國飲食, its fairly
simple 是比較簡單的飲食, its well cooked 都是精心烹飪出來的, it
isn’t very spicy 沒有太多辛辣的香料 and not particularly
colourful 顏色也不是特別的豐富, but above all its wholesome
and filling 是既有益健康又容易吃得夠飽的食物。
John: That’s what I like about food in Britain, especially in the
winter food is warm, filling and comforting.
Jean: 熱乎的 warm 而且是吃了讓人舒服的 comforting.
John: Angela Hartnett, the chef at The Connaught Hotel in London,
spoke to our colleagues on the BBC’s Woman’s Hour
programme. She was making a comforting and warm
pudding.
Jean: Puddings 布丁，就是英式英語里甜點(diǎn)的意思, very British and
quite good! Angela 在我們 BBC 一期有關(guān)女性話題的節(jié)目中親手制
作了一道甜點(diǎn)米布丁。
John: Here’s how you make a rice pudding with poached pears.
Jean: 甜點(diǎn)米布丁配燉梨。
Insert
I’m making a rice pudding. Rice pudding with poached pears, which is very
English one would say, yes, one hopes anyway. Basically I’ve heated up some
milk, put in vanilla, few little spices, cook the rice in that finish it off with butter,
egg yolk and a touch of sugar. I don’t put cream, we use milk. Some people put
half cream, half milk, but I just tend to use milk, because I don’t like it too rich.
And I think it’s nice like that.
Jean: Lots of cooking words there John. What were some of them
again?
John: Well Angela was making rice pudding and poached pears.
Jean: 甜點(diǎn)米布丁配燉梨。
John: Very British. There’s milk in it, with vanilla.
Jean: Sound nice, 配料有牛奶 milk 還有香草子 vanilla 都放在米布丁里
面。
John: There’s also butter, egg yolk and just a touch of sugar. If
you are putting just a touch of something in recipe, then
you are using just a small amount, just a touch.
Jean: 原來要做這個甜點(diǎn)米布丁還要加不少的黃油 butter, 雞蛋黃 egg
yolk, 還要放少少的一點(diǎn)糖, just a touch of sugar, a ‘touch’ 就是
一點(diǎn)點(diǎn)，一小撮的意思。
John: There are lots of different recipes for rice pudding, but in
Angela’s she doesn’t like to use cream. She prefers milk.
Jean: Ah so that makes it a little less rich.
John: Exactly.
Jean: 原來 Angela 她在做米布丁的時候，更喜歡用牛奶 milk 來替代純奶
油 cream.
John: So what do you think then, Jean? Would you like to try rice
pudding?
Jean: Mmm, I’m not so sure, what’s the texture like, 會使什么樣的
口感呢？
John: Ah, yes, that’s important with new food you haven’t tried
before. What’s the texture like? Well it’s smooth, not very
heavy, but creamy, and very sweet, and you shouldn’t be
able to feel the rice in your mouth too much, the texture
should be smooth.
Jean: Smooth and creamy 細(xì)膩幼滑, sounds nice, maybe I should
try it.
John: Yes, this is BBC Learning English, talking about the
essentials of British food. So far, we’ve been talking about
rice pudding, a very British dish.
Jean: Angela Hartnett 這位在倫敦 The Connaught酒店掌廚的高級廚
師為我們演示了如何制作一道英國甜品，就是甜點(diǎn)米布丁，與此同時
我們也采訪了一位烹飪作家 Sybil Kapoor。制作這道甜點(diǎn)米布丁所用
的米肯定最早不是英國本國種植的，對此 Sybil又怎么看呢，是不是
這樣一來這道 Rice Pudding就不能算是純英國的東西了呢？
Insert
This is one of the great dilemmas for British cooks. Because rice of course was
probably, became popular in medieval times, and was imported in. But its
become an intrinsic part of our diet. Now of course savoury rice as much as
sweet. So there are a lot of foods which we think of as being British which in
origin certainly weren’t, and spices and vanilla of course all these elements
originally came in, a lot in the middle ages.
Jean: A-ha! Now I’m beginning to discover something new. 很多英
國傳統(tǒng)飲食當(dāng)中用到的原料其實(shí)早先都是由別的國家進(jìn)口而來的，
Sybil說這其實(shí)對于英國的廚師來說是個相當(dāng)?shù)碾y題 a great
dilemma. 什么才算是所謂真正的純英國原料呢？
John: Well rice was imported into Britain during medieval times,
and has become part of the British diet ever since.
Jean: 原來大米是在中世紀(jì)時期才被進(jìn)口到英國的 it was imported 被進(jìn)口
的。So I guess with such a long history of importing rice, it
has simply become part of the diet, 所以大米就逐漸成為了英國
飲食眾的一部分。
John: Yes, it’s become an intrinsic part of the British diet.
Jean: Intrinsic 本來的、真正的。Spices and vanilla 香料和香草也已經(jīng)
成為英國飲食中不可缺少的原料，不過這兩種食物佐料也是早先從別
國進(jìn)口而來的。
John: So fusing foods from many countries has been going on in
Britain for centuries. Today we call this fusion food.
Jean: 融合了多元文化的飲食.
John: We tend to think that fusion food is a modern thing, but in
Britain it seems to have been going on for years and years!
Jean: Fascinating. So far John we’ve only talked about puddings.
What about savoury things? 就是不是甜味的咸味或者辣味的食物
。
John: There’s a very famous British dish, invented in the 1950s,
but again containing ingredients from abroad.
Jean: What’s it called?
John: Coronation Chicken.
Jean: Coronation Chicken, 香芒雞肉，這是一道英國特有的雞肉菜肴，是
專為慶祝英國女皇在 50年代加冕而命名的。那這道菜里面都是些什
么原料呢？ What’s in it John?
John: Well there’s chicken.
Jean: 雞肉.
John: Curry powder.
Jean: 咖喱粉.
John: Apricots.
Jean: 杏肉.
John: Mayonnaise.
Jean: 蛋黃醬.
John: And apricots.
Jean: 更多的杏肉。所以這道菜的味道是甜中帶酸, its sweet and sour. 這
道菜的創(chuàng)造者是 50年代英國的一位著名的女廚師，名字就叫
Rosemary Hulme. 她創(chuàng)作這道菜的靈感來自英國的歷史。讓我們下
面就來聽聽烹飪作家 Sybil Kapoor 給我們講這道菜的淵源。
Insert
Well that again is very interesting because it was inspired, Rosemary Hulme was
inspired by a cookery book, by a woman called Mrs. De Stallis, who wrote a book
about savouries and sweets in the nineteenth century, and one of them was a
sandwich which was apparently Queen Adelaide, and for those who don’t know
and I didn’t either, it's the wife of William the Fourth, who loved a sandwich of
curry, butter with apricots, which sounds a bit bizarre, but that was the original
inspiration.
Jean: 烹飪作家 Sybil Kapoor 剛才給我們講到了英國名菜香芒雞肉
Coronation Chicken 這道既屬于英國傳統(tǒng)，又是有著外國淵源的獨(dú)
特佳肴。
John: The recipe was inspired by a cookery book by another
writer.
Jean: So the idea for the recipe came from someone else, Mrs. De
Sallis. The recipe was inspired by her菜譜靈感就來自于她本人
。John, this sandwich sounds strange though, 這是一個夾著咖
喱、黃油和杏子肉的三明治，a sandwich of curry butter and
apricots. A bizarre combination, 好奇怪的搭配。
John: But that was the inspiration for Rosemary Hulme, when she
created Coronation Chicken.
Jean: She just added the chicken, 她往里加了一些雞肉, and some
mayonnaise 還放了蛋黃醬，就做成了這道一直流傳至今的英國佳
肴。
John: But is food part of one’s identity as a British person?
Jean: You mean is our identity somehow tied up with the food that
we eat. 難道飲食也是構(gòu)成英國人個性的組成部分嗎？讓 Sybil在給
我們解釋一下吧。
Insert
I think there is this whole thing about identity and food, and, you know that again
comes back to ingredients, because the British, you know you’d say ‘beef’, or
you’d, you know roast beef, or whatever or you might say bacon, its things that
we miss when we are away, I think that characterise our national food.
Jean: That’s a good point. 恰恰是那種我們離開了祖國之后才會想念的食
物才是一個國家的飲食之精華。所以要算是英國的國菜的肯定要有英
國的烤牛肉大餐 its roast beef 或者腌肉 bacon, would you miss
those John?
John: You know Jean, I think I would. I don’t eat them very often,
but I think they are familiar to me. What about you?
Jean: I think it would have to be 我們中國的涮羊肉，還有烤鴨 those
are the foods that remind me of China. They’re very
typically Chinese too.
John: Well, we've been speaking today about the essential of
British food.
Jean: Some of them anyway!
John: We’ll be back for more very soon.
Jean: Bye for now.
John: See you!
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