手機(jī)版
There’s no other kinds once you’ve tasted the brine of pickled fish.
還有什么能比腌魚的鹽水更好吃的！
That seems to have been the feeling of sailors who’d been exposed to a tasty kind of sauce during their voyages to Malaysia.
當(dāng)水手們在前往馬來西亞的途中嘗到了一種特別好吃的調(diào)味汁時(shí)，他們或許正是這么想的。
According to most dictionaries the Malaysians appear to have adopted the word for this brine of pickled fish from Amoy, a Chinese dialect.
據(jù)大多數(shù)的詞典記載，馬來西亞人似乎是從中國廈門方言里借用了詞語來稱呼這種腌魚的鹽水。
Since adding the brine of pickled fish to hamburgers and hotdogs is not currently standard procedure something has obviously changed about the meaning of the word ketchup.
往漢堡和熱狗里添加腌魚的鹽水并不是現(xiàn)行的標(biāo)準(zhǔn)程序，由此可見，ketchup這個(gè)詞的意義已經(jīng)發(fā)生了明顯的變化。
According to the Oxford Encyclopedia of Food and Drink in America the prime ingredient in what in the Far East had been called ketchup wasn’t fish but soybeans. As explained there Europeans couldn’t make the stuff themselves because they didn’t grow soybeans and so tried instead to produce ketchup using such things as mushrooms, walnuts, anchovies and oysters.
牛津美國食品與飲料百科全書中提到，遠(yuǎn)東地區(qū)的ketchup主要材料并不是魚，而是大豆。它還解釋說，歐洲無法自行生產(chǎn)ketchup，因?yàn)樵摰貐^(qū)不產(chǎn)大豆。為此，他們試著改用其他材料如蘑菇、胡桃、小銀魚和牡蠣等來制造ketchup。
The Oxford English Dictionary entry for ketchup hasn’t yet been updated for the third edition and has as its most recent citation an item dated 1874. Sure enough the prime ingredient listed throughout this entry is mushrooms.
牛津英語詞典中ketchup的詞條還沒有更新至第三版，其中最近的一條引述可追溯到1874年。很顯然，這個(gè)詞條中列出的主要材料中從頭到尾都是蘑菇。
Tomatoes are mentioned in the OED entry but it was the year before that, in 1873 that the H. J. Heinz company began selling tomato ketchup.
牛津英語詞典中也提到了番茄。那是在1873年，H.J. Heinz公司開始售賣番茄醬。
So somewhere in there tomatoes came to dominate. And so it is that what we call ketchup is red and has a consistency of applesauce instead of more closely resembling soysauce.
大概從那時(shí)起，番茄開始成為主導(dǎo)的材料。也正是為此，今天我們看到的ketchup是紅色的，與更接近這個(gè)詞本意的醬油相比，有著像蘋果醬一樣的粘稠度。