双语新闻：波士顿大学食品研究主任编写烹饪书展示了美国文化
Are you interested in food, United States history, and the English language? If so, American cookbooks provide wide information in all three subjects. The first, published in 1796, started a market that continues in the 21st century with online publications of such works. And, the literature offers more than just recipes.
你对食物、美国历史和英语感兴趣吗?如果是这样的话，美国烹饪书在这三个方面都提供了广泛的信息。第一本出版于1796年，开创了一个在21世纪继续在线出版这类作品的市场。而且，文献提供的不仅仅是食谱。
Megan Elias is the director of food studies at Boston University and the writer of Food on the Page: Cookbooks and American Culture. She says that cookbooks do help teach us how to prepare food. But they provide more than that, too.
梅根·伊莱亚斯是波士顿大学食品研究主任，也是《书页上的食物:食谱与美国文化》一书的作者。她说，烹饪书确实帮助我们教如何准备食物。但它们提供的还不止这些。
"The concept of meals, how many meals a day that people expect to eat? What do they expect to have in those meals?" Elias said.
“关于饮食的概念，人们一天会吃多少顿饭?他们希望在这些饭菜中吃些什么?”伊莱亚斯说。
They also inform readers about discoveries, equipment and technology related to food making.
他们还向读者介绍与食品制作有关的发现、设备和技术。
Elias said, "What are the objects that are necessary to make the things and what exists? So, are you being asked to do something over an open fire or are you being asked to use an electric stove? Is it something that can be done in the microwave? If you see a lot of recipes for things that are preserved for pickles, you know that you are looking at a time without refrigeration."
以利亚说，什么是创造事物所必需的客体，什么是存在的?所以，你是被要求在明火上做某事还是被要求使用电炉?可以用微波炉加热吗?如果你看到很多腌制泡菜的食谱，你就知道你看到的是一个没有冷藏的时代。”
Amy Bentley is a food historian at New York University. She said that cookbooks from the 1800s were used as lifestyle and household guides. They include food recipes, but they were not central to the books back then.
艾米·本特利是纽约大学的食品历史学家。她说，19世纪的烹饪书被用作生活方式和家庭指南。书中包括食物食谱，但在当时并不是书的核心内容。
"So, there's some recipes for food, but it could be recipes for a cleaning solvent or what to do when your child has been poisoned, how to clean, how to get stains out," Bentley said.
“所以，有一些食物的配方，但它可能是清洁溶剂的配方，或者当你的孩子中毒时该怎么做，如何清洁，如何去除污渍，”本特利说。
American Cookery by Amelia Simmons is the first cookbook published in the United States. Simmons wrote that her goal with the book was to improve the new generation of women in the U.S.
阿米莉亚·西蒙斯的《美国烹饪》是美国出版的第一本烹饪书。西蒙斯写道，她写这本书的目的是为了改善美国新一代女性。
Megan Elias says that after the Civil War, cookbooks became more diverse. Writers started exploring local foods and customs in their work.
梅根·伊莱亚斯说，内战之后，食谱变得更加多样化。作家们开始在他们的作品中探索当地的食物和习俗。
Elias said that Southern cookbooks tried to offer "... a beautiful version of the old South that will kind of heal over the wounds of the Civil War rather than dealing with the problems that caused the Civil War to begin with."
伊莱亚斯说，南方烹饪书试图提供“……这是一个美丽的旧南方，它将愈合内战的创伤，而不是处理导致内战开始的问题。”
Some communities would put together a group cookbook to raise money. These cookbooks provide a look into what the American middle class was eating throughout the years. Such works serve as a record of the traditions and interests of different neighborhoods and groups.
一些社区会组织一本团体食谱来筹集资金。这些食谱让我们了解了美国中产阶级这些年都在吃什么。这些作品记录了不同社区和群体的传统和兴趣。
Throughout the years cookbooks have signified humanity's growth in knowledge, trends and innovations. During the last part of the 19th century, for example, many recipes were informed by the dangers of food containing bacteria. Then, in the 1930s, refrigerators became common objects in American homes. The threat of bacterial infection from food dropped, and very soon, cooks adapted to the new conditions. New recipes and new cookbooks resulted.
多年来，烹饪书标志着人类在知识、趋势和创新方面的增长。例如，在19世纪后半叶，许多食谱都被告知含有细菌的食物的危险。然后，在20世纪30年代，冰箱成为美国家庭中常见的物品。食物中细菌感染的威胁降低了，厨师很快就适应了新的环境。新的食谱和新的烹饪书应运而生。
But cookbooks are not complete reflections of American life. Elias said publishing companies mostly control cookbook content. And, their main goal is to make money from book sales.
但是食谱并不能完全反映美国人的生活。伊莱亚斯说，出版公司大多控制着烹饪书的内容。而且，他们的主要目标是从图书销售中赚钱。
"The publishing world doesn't necessarily have the goal of representing the truth of Americans who made it. It tends to be upper middle class, white, Northeastern."
“出版界的目标不一定是呈现美国作家的真实情况。它往往是中上层阶级，白人，东北部。”
In the 21st century, with the growth of social media and food websites, publishing companies have less control. These new ways to share recipes have led to more open discussions about food and cooking. This gives the public more choices and power.
在21世纪，随着社交媒体和美食网站的发展，出版公司的控制权越来越小。这些分享食谱的新方式引发了更多关于食物和烹饪的公开讨论。这给了公众更多的选择和权力。
Elias praised the new discussions around food.
伊莱亚斯赞扬了围绕食物的新讨论。
"If you look at the comments on food blogs and on any kind of recipe site, you really get to see what people are cooking, and what they think of how they're cooking, and how they think of themselves as experts."
“如果你看看美食博客和任何食谱网站上的评论，你就能真正看到人们在做什么，他们对自己的烹饪方式有什么看法，他们如何认为自己是专家。”
Physical cookbooks are still highly desirable as well, Bentley says. "They're very good to give as gifts. They're very, very popular because they're sort of neutral. And everyone loves a cookbook, especially with beautiful pages," she said.
本特利说，实体烹饪书也非常受欢迎。“它们很适合作为礼物送人。它们非常非常受欢迎，因为它们有点中性。每个人都喜欢烹饪书，尤其是那些漂亮的页面。”
你对食物、美国历史和英语感兴趣吗?如果是这样的话，美国烹饪书在这三个方面都提供了广泛的信息。第一本出版于1796年，开创了一个在21世纪继续在线出版这类作品的市场。而且，文献提供的不仅仅是食谱。
Megan Elias is the director of food studies at Boston University and the writer of Food on the Page: Cookbooks and American Culture. She says that cookbooks do help teach us how to prepare food. But they provide more than that, too.
梅根·伊莱亚斯是波士顿大学食品研究主任，也是《书页上的食物:食谱与美国文化》一书的作者。她说，烹饪书确实帮助我们教如何准备食物。但它们提供的还不止这些。
"The concept of meals, how many meals a day that people expect to eat? What do they expect to have in those meals?" Elias said.
“关于饮食的概念，人们一天会吃多少顿饭?他们希望在这些饭菜中吃些什么?”伊莱亚斯说。
They also inform readers about discoveries, equipment and technology related to food making.
他们还向读者介绍与食品制作有关的发现、设备和技术。
Elias said, "What are the objects that are necessary to make the things and what exists? So, are you being asked to do something over an open fire or are you being asked to use an electric stove? Is it something that can be done in the microwave? If you see a lot of recipes for things that are preserved for pickles, you know that you are looking at a time without refrigeration."
以利亚说，什么是创造事物所必需的客体，什么是存在的?所以，你是被要求在明火上做某事还是被要求使用电炉?可以用微波炉加热吗?如果你看到很多腌制泡菜的食谱，你就知道你看到的是一个没有冷藏的时代。”
Amy Bentley is a food historian at New York University. She said that cookbooks from the 1800s were used as lifestyle and household guides. They include food recipes, but they were not central to the books back then.
艾米·本特利是纽约大学的食品历史学家。她说，19世纪的烹饪书被用作生活方式和家庭指南。书中包括食物食谱，但在当时并不是书的核心内容。
"So, there's some recipes for food, but it could be recipes for a cleaning solvent or what to do when your child has been poisoned, how to clean, how to get stains out," Bentley said.
“所以，有一些食物的配方，但它可能是清洁溶剂的配方，或者当你的孩子中毒时该怎么做，如何清洁，如何去除污渍，”本特利说。
American Cookery by Amelia Simmons is the first cookbook published in the United States. Simmons wrote that her goal with the book was to improve the new generation of women in the U.S.
阿米莉亚·西蒙斯的《美国烹饪》是美国出版的第一本烹饪书。西蒙斯写道，她写这本书的目的是为了改善美国新一代女性。
Megan Elias says that after the Civil War, cookbooks became more diverse. Writers started exploring local foods and customs in their work.
梅根·伊莱亚斯说，内战之后，食谱变得更加多样化。作家们开始在他们的作品中探索当地的食物和习俗。
Elias said that Southern cookbooks tried to offer "... a beautiful version of the old South that will kind of heal over the wounds of the Civil War rather than dealing with the problems that caused the Civil War to begin with."
伊莱亚斯说，南方烹饪书试图提供“……这是一个美丽的旧南方，它将愈合内战的创伤，而不是处理导致内战开始的问题。”
Some communities would put together a group cookbook to raise money. These cookbooks provide a look into what the American middle class was eating throughout the years. Such works serve as a record of the traditions and interests of different neighborhoods and groups.
一些社区会组织一本团体食谱来筹集资金。这些食谱让我们了解了美国中产阶级这些年都在吃什么。这些作品记录了不同社区和群体的传统和兴趣。
Throughout the years cookbooks have signified humanity's growth in knowledge, trends and innovations. During the last part of the 19th century, for example, many recipes were informed by the dangers of food containing bacteria. Then, in the 1930s, refrigerators became common objects in American homes. The threat of bacterial infection from food dropped, and very soon, cooks adapted to the new conditions. New recipes and new cookbooks resulted.
多年来，烹饪书标志着人类在知识、趋势和创新方面的增长。例如，在19世纪后半叶，许多食谱都被告知含有细菌的食物的危险。然后，在20世纪30年代，冰箱成为美国家庭中常见的物品。食物中细菌感染的威胁降低了，厨师很快就适应了新的环境。新的食谱和新的烹饪书应运而生。
But cookbooks are not complete reflections of American life. Elias said publishing companies mostly control cookbook content. And, their main goal is to make money from book sales.
但是食谱并不能完全反映美国人的生活。伊莱亚斯说，出版公司大多控制着烹饪书的内容。而且，他们的主要目标是从图书销售中赚钱。
"The publishing world doesn't necessarily have the goal of representing the truth of Americans who made it. It tends to be upper middle class, white, Northeastern."
“出版界的目标不一定是呈现美国作家的真实情况。它往往是中上层阶级，白人，东北部。”
In the 21st century, with the growth of social media and food websites, publishing companies have less control. These new ways to share recipes have led to more open discussions about food and cooking. This gives the public more choices and power.
在21世纪，随着社交媒体和美食网站的发展，出版公司的控制权越来越小。这些分享食谱的新方式引发了更多关于食物和烹饪的公开讨论。这给了公众更多的选择和权力。
Elias praised the new discussions around food.
伊莱亚斯赞扬了围绕食物的新讨论。
"If you look at the comments on food blogs and on any kind of recipe site, you really get to see what people are cooking, and what they think of how they're cooking, and how they think of themselves as experts."
“如果你看看美食博客和任何食谱网站上的评论，你就能真正看到人们在做什么，他们对自己的烹饪方式有什么看法，他们如何认为自己是专家。”
Physical cookbooks are still highly desirable as well, Bentley says. "They're very good to give as gifts. They're very, very popular because they're sort of neutral. And everyone loves a cookbook, especially with beautiful pages," she said.
本特利说，实体烹饪书也非常受欢迎。“它们很适合作为礼物送人。它们非常非常受欢迎，因为它们有点中性。每个人都喜欢烹饪书，尤其是那些漂亮的页面。”
