歷史上十大古老得驚人的食譜(中)

cooked in water (and 34 other recipes)

7.水煮肉（和其它34個食譜）

The oldest written recipes in the world date from Mesopotamia around 1600 BC – about 35 different recipes were found inscribed on three clay tablets, including many meat and vegetable broths.

世界上最古老的手抄食譜起源於公元前1600年的美索不達米亞地區，約有35種不同的食譜分別雕刻在3個泥板上，其中有許多關於肉和蔬菜清湯的烹飪方法。

The recipes are frustrating to modern cooks though, as they're more rough ingredient lists than any kind of formal instruction (for example, one recipe reads "Meat is used. Prepare water; add fat, mashed leek and garlic and a corresponding amount of unknown ingredient").

這些食譜卻難倒了現代的廚師們，因爲比起正規的烹飪書來，這些食譜列出的原料非常粗略（例如，一個食譜寫道："使用肉，準備好水，放入油、搗碎的蔥和蒜以及適量不知名的原料"）。

The recipes were first translated in 1996 by French historian Jean Bottéro, who declared, "I would not wish such meals on any save my worst enemies."

1996年，法國曆史學家吉恩·博泰羅第一次翻譯了這些食譜，他稱，"除了我最痛恨的敵人之外，我不想將這些菜強塞給任何一人。"

Others have been kinder to the early Mesopotamians, claiming the untranslated ingredients could make all the difference.

其他人則對這些早期的美索不達米亞人相對親切：說不定未翻譯出的部分可能會大不相同呢。

The New Haven Register extolled the virtues of one recipe, declaring "you can almost smell the 4,000-year old leg of lamb bubbling in a sauce thick with mysterious Mesopotamian herbs."

《紐黑文紀事報》對其中某個食譜讚不絕口，報紙這樣寫道："4000年前的羊腿在濃稠的以神祕的美索不達米亞香料烹製的醬汁中蒸騰，你似乎都能聞到這種濃郁香味。"

eys in broth (and approximately 200 other recipes)

6.鼠海豚燉湯（以及其他200份食譜）

In 2009, researchers in England announced they had translated a handful of recipes from a medieval cookbook, written by the chefs of Richard II around 1390 AD.

2009年，英格蘭的研究人員宣佈他們從中世紀的一本食譜中翻譯了一小部分，這些食譜由查理二世時的廚師們寫於大約公元1390年。

Known as the Forme of Cury (or "Forms of Cooking"), the recipes were written on vellum and are believed to represent both the dishes served to royalty, and those fed to servants working in the palace.

菜譜名爲《烹飪之法》，被記錄在牛皮紙上，裏面不僅是皇家珍饈、也有皇宮奴僕用餐的做法。

The recipes cover everything from frumenty (a porridge-like dish), to chicken stock, to two different dishes with porpoise (the simplest is just one line, directing the cook to "make as you makest noumbles of flesh with onions").

這本食譜無所不包，從牛奶麥粥（一種類似麥片粥的菜品），到雞高湯，到兩種不同的海豚菜式（最簡單的只有一行字，指導廚師"做法跟你做新鮮動物內臟加入洋蔥時一樣"）。

The text of Forme of Cury is available for free online, though you may want to check out this translated recipe or this one if your medieval English isn't quite up to snuff.

《烹飪之法》的內容可在網上免費獲得，儘管如此，你可能想要查看一下食譜的現代英語版本或者是這一個，如果你的中世紀英文並沒那麼好的話。

in Winter (and other recipes)

5.冬季老母雞（及其他菜譜）

In 2013, even older recipes were discovered in another medieval English cookbook, this time in Durham Cathedral.

2013年，人們在另一本中世紀英文食譜上發現了更爲古老的食譜，這次則發現於杜倫大教堂。

Dating from 1140 AD, the recipes originally were thought to be medicinal, but new research discovered a number of culinary recipes among the tinctures and salves.

這一食譜可追溯到公元1140年，人們原本以爲這只是一藥方，但最新調查顯示除了藥酒和藥膏的製法之外，書中還夾雜着烹飪菜譜。

The recipes include numerous sauces for various meats, as well as complete dishes such as "hen in winter" ("heat garlic, pepper and sage with water") and "tiny little fish" ("juice of coriander and garlic, mixed with pepper and garlic" – yes, that's right, garlic twice).

這些食譜不僅包含各種醬汁做法，還有一些完整菜式的菜譜，像是"冬季老母雞"（"將蒜頭、青椒、鼠尾草和水一起加熱"），"小小魚"（"香菜大蒜汁，混合胡椒和大蒜"——是的，沒錯，加了兩次大蒜）。

Some researchers speculated the recipes would have a "Mediterranean feel," given the ample use of ingredients such as parsley, sage, mustard and coriander.

鑑於食譜對歐芹、鼠尾草、芥末和香菜的大量使用，一些研究人員推測這個食譜應該會有一種"地中海之感"。

The recipes were incorporated into a 2013 cookery workshop for graduate students in history, English and archaeology at Durham University, culminating in a lunchtime lecture and banquet.

這份食譜成爲英國杜倫大學歷史學、英語學和考古學研究生2013年一個烹調術研討會的研討話題,該研討會在午餐演講和飲宴是達到高潮。

One professor remarked, "it's an intriguing thought that we'll be tasting food that hasn't been experienced for hundreds of years."

一位專家評論說,"這是一個有趣的想法，我們將要品嚐幾百年都沒人嘗過的食物。"

ed Sow's Womb (and hundreds of other recipes)

4.不育母豬的子宮(和成百上千的其他食譜)

The oldest surviving western cookbook is attributed to Marcus Gavius Apicius, a Roman gourmand who was said to be so passionate about extravagant food that he poisoned himself when he could no longer afford the best cuisine.

現存最古老的西方食譜由馬庫斯·加維烏斯·阿皮克烏斯撰寫而成。他是一位羅馬美食家，對奢侈的食物充滿熱情，也正是如此，當他再也吃不起最美味的佳餚時，他便毒死了自己。

Apicius' De re coquinaria (The Art of Cooking) is available in translation online, and features ingredients common to Rome's upper class citizens, with many meats that would be less than appealing to modern palates – including dormice, flamingo's tongue, and several recipes featuring a sterile pig's uterus.

阿皮克烏斯的廚藝書《論廚藝》的英文翻譯版可在網上找到。該食譜列舉的多爲當時羅馬上層階級的常用食材，其烹飪採用的許多肉類，包括睡鼠、火烈鳥的舌頭和幾個含有不育豬子宮的食譜，似乎都不太對現代人的口味。

While the book is laid out like a modern cookbook, with different sections on meats, vegetables, seafood, et cetera, the recipes fail to give any quantities or cooking instructions (frequently simply stating to "cook until done.")

這本食譜像現代食譜一樣，對肉類、蔬菜類、海鮮等等食材進行分門別類。但是，這本食譜並未詳細說明食材用量及烹飪方法(僅僅是言簡意賅的寫明"煮熟即可")。

One of the most commonly used ingredients in Apicius' cooking – in both sweet and savory dishes – is a Roman sauce known as "garum."

在阿皮克烏斯的食譜中——包括甜品類和開胃菜——最常用的調味品之一是一種名叫"魚醬"的羅馬醬汁。

Although often represented as being little more than putrefied fish, many believe it to be similar to modern Asian fish sauce.

儘管人們總認爲這種所謂的醬汁不過是腐爛的魚，但也有許多人認爲這應該跟亞洲的魚露差不多。