介绍:
2021年6月26日《古大叔小木屋》现场直播实况录制
夜9:00——10:00
英语文本
Bread /I at first made of pure Indian meal and salt, genuine[ˈdʒenjuin] hoe-cakes, which I baked before my fire out of doors on a shingle or the end of a stick of timber sawed off in building my house; but it was wont to get smoked and to have a piny[ˈpaini] flavor, I tried flour[ˈflauə] also; but have at last found a mixture of rye and Indian meal most convenient and agreeable. In cold weather it was no little amusement to bake several small loaves of this in succession, tending and turning them as carefully as an Egyptian his hatching eggs. They were a real cereal[ˈsiəriəl] fruit which I ripened, and they had to my senses a fragrance like that of other noble fruits, which I kept in/ as long as possible by wrapping them in cloths. I made a study of the ancient and indispensable art of bread-making, consulting such authorities as offered, going back to the primitive days and first invention of the unleavened[ˈlevən] kind, when from the wildness of nuts and meats /men first reached the mildness and refinement of this diet, and travelling gradually down in my studies through that accidental souring[ˈsauərɪŋ] of the dough[dəu] which, it is supposed, taught the leavening process, and through the various fermen’tations thereafter, till I came to "good, sweet, wholesome bread," the staff [stɑːf] of life. Leaven, which some deem the soul of bread, the spi’ritus which fills its cellular tissue, which is religiously preserved like the vestal fire - some precious bottleful, I suppose, first brought over in the Mayflower, did the business for America, and its influence is still rising, swelling, spreading, in cerealian billows over the land - this seed I regularly and faithfully procured from the village, till at length one morning I forgot the rules, and scalded [skɔːld] my yeast; by which accident I discovered that even this was not indispensable - for my discoveries were not by the synthetic but analytic process - and I have gladly omitted it since, though most housewives earnestly assured me that safe and wholesome bread without yeast might not be, and elderly people prophesied ['prɒfəsaɪd] a speedy decay of the vital forces. Yet I find it not to be an essential ingredient, and after going without it for a year am still in the land of the living; and I am glad to escape the trivialness [t'rɪviəlnes] of carrying a bottleful in my pocket, which would sometimes pop and discharge its contents to my discomfiture[disˈkʌmfitʃə]. It is simpler and more respectable to omit it. Man is an animal who more than any other can adapt himself to all climates and circumstances. Neither did I put any sal-soda, or other acid or alkali[ˈælkəlai], into my bread. It would seem that I made it according to the recipe[ˈresipi] which Marcus Porcius Cato[ˈkeitəu] gave about two centuries before Christ. "Panem depsticium sic facito. Manus mortariumque bene lavato. Farinam in mortarium indito, aquae paulatim addito, subigitoque pulchre. Ubi bene subegeris, defingito, coquitoque sub testu." Which I take to mean, - "Make kneaded bread thus. Wash your hands and trough[trɔf] well. Put the meal into the trough, add water gradually, and knead it thoroughly. When you have kneaded it well, mould it, and bake it under a cover," that is, in a baking kettle. Not a word about leaven. But I did not always use this staff of life. At one time, owing to the emptiness of my purse[pəːs], I saw none of it for more than a month.
起先，我做面包用的是印第安纯玉米粉和盐，正宗的锄头烤饼，是在户外我的火上焙制，在一片木盖板或在建房时锯下来的一根木头墩子上；但是容易冒烟和烤出一种松香味。我还试了用面粉；但是最后发现还是用一种黑麦和印第安玉米粉的混合最简便合意。在寒冷的天气里，这是不小的乐子，连续地焙制小小的几条这样的面包，伺候并仔细地为他们翻身，就像一个埃及人对待他要孵化的鸡蛋一样。熟了的它们，都是真正的麦芽水果，给我的感官带来了其他高贵水果的芬芳，那些我是要用布来包裹，想保持得尽可能长久。我研究了古老的必不可少的做面包艺术，咨询了能提供信息的权威机构，回到原始的日子和不发酵的种类刚发明的时候，当人们从肉食和坚果的野性，首次抵达这温和精纯的食谱，在我的研究中逐渐顺流而下，穿过偶尔意外的起面变酸，那据说就教会了发酵的过程，又经过各种发酵试验，直到碰见“好的、甜的、健全的面包，”生命的食粮。酵母，有人认为是面包之魂，圣灵弥漫了它细胞状组织，我推测那是被宗教般虔诚地保存着，像火之女神——很珍贵的一瓶。开始是被“五月花号”带过来的，目的是在美洲做买卖，可它的影响仍在上升、膨胀、蔓延，如谷物的巨浪/翻腾在这块土地
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