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Porridge Aficionados Vie To Make Theirs The Breakfast Of Champions

作者: 丹东翻译公司 发布时间:2017-06-02 15:22:23  点击率:

 为庆祝全球喝粥日,10日,伦敦举办了一场别开生面的煮粥大赛。各位参赛者挖空心思,煮出了花样百出的粥品。TFs丹东翻译公司-忠信乐译翻译有限公司

本届煮粥大赛的冠军斯坦博利煮出了一款色香味俱全的巧克力蜂蜜粥。传统粥类冠军赢得了一根金质搅粥棒。TFs丹东翻译公司-忠信乐译翻译有限公司

塞缪尔·约翰逊博士过去曾认为,麦片粥在英格兰就是马食,只有苏格兰人才吃。如今,粥已经变成了一种很酷的食物。由于碳水化合物释放较慢、富含能量和易消化等营养优势,喝粥重新成为了时尚。越来越多的人开始喜欢上粥的那种简单味道。TFs丹东翻译公司-忠信乐译翻译有限公司

 TFs丹东翻译公司-忠信乐译翻译有限公司

 TFs丹东翻译公司-忠信乐译翻译有限公司

伦敦举办煮粥大赛

 TFs丹东翻译公司-忠信乐译翻译有限公司

Dr. Samuel Johnson's dictionary once summarily dismissed porridge, defining oats as a "grain, which in England is generally given to horses, but in Scotland supports the people."TFs丹东翻译公司-忠信乐译翻译有限公司

That was in the 1700s. These days, porridge is seen as more cool than gruel. Today is — and to celebrate, London hosted its own porridge-making competition.TFs丹东翻译公司-忠信乐译翻译有限公司

"Most people think of porridge as a winter dish, and a richer, heavier dish. But I do think it's coming back in vogue. In the last 10 years, it's risen in profile," says Toral Shah, a competitor at Friday morning's event.TFs丹东翻译公司-忠信乐译翻译有限公司

Porridge is traditionally Scottish, with its heritage in the oaty diets of crofters, or tenant farmers, of the remote Highlands. I'm a Scotsman, and porridge formed an integral part of my childhood. Winter would mean one thing for certain: a steaming hot bowl of the stuff every morning, before trudging through the snow to school.TFs丹东翻译公司-忠信乐译翻译有限公司

Porridge is such a subjective thing. Mine was made with milk, occasionally dried fruit, and either brown sugar or golden syrup drizzled in the shape of a smiley face. Just as long as you remember to stir clockwise — stirring counter-clockwise risks summoning the devil, according to Scottish superstition.TFs丹东翻译公司-忠信乐译翻译有限公司

Nick Barnard is a porridge traditionalist, and a judge in Friday's London Porridge Championships. "I have a bowl of oatmeal, flavored with salt and cooked just right — piping hot," Barnard says, explaining his technique. "I dip my spoon into the porridge, then into cold, raw Guernsey cream. ... And there I am, absolutely loving this wonderful simplicity."TFs丹东翻译公司-忠信乐译翻译有限公司

Barnard runs London-based Rude Health foods, which sponsored Friday's competition. He was crowned last year's champion in the "speciality" category — he made a fruity date dish — at the World Porridge Making Championships, held annually in Carrbridge in the Highlands of Scotland.TFs丹东翻译公司-忠信乐译翻译有限公司

The 21st world championship was held last weekend. Entrants competed in two categories: traditional and speciality. The winner in the former category takes home the "Golden Spurtle," a Scottish kitchen tool for stirring porridge, thought to have originated six centuries ago. Made of wood, it looks like a tiny baseball bat. This year's traditional winner, Dr. Izhar Khan, a kidney specialist from Aberdeen, Scotland, told NPR he credited his victory to the spurtle he used, made by one of his patients.TFs丹东翻译公司-忠信乐译翻译有限公司

As for the prize for the speciality dish, it was awarded jointly to Chris Young and Christine Conte. Chris had turned savoury, putting together a wild mushroom porridge risotto, while Christina — a Scottish-Italian food blogger based in Los Angeles — made a sticky toffee porridge.TFs丹东翻译公司-忠信乐译翻译有限公司

The winner of today's London event — personal fitness trainer Adam Stansbury — wowed the judges with his chocolate and honey porridge.TFs丹东翻译公司-忠信乐译翻译有限公司

Fellow competitor Toral Shah is another health-food fanatic; she runs London's Urban Kitchen. The porridge competition, she says, "is a fun thing to do, it's slightly competitive, and I really want to show people that you can make things taste brilliant, but they can be really healthy, too."TFs丹东翻译公司-忠信乐译翻译有限公司

Indeed, porridge's widely acclaimed nutritional benefits — slow-releasing carbohydrates, energy-rich and easy to digest — are credited in part for its resurgent popularity in recent years.TFs丹东翻译公司-忠信乐译翻译有限公司

Some even credit porridge with changing the course of Scottish history. In his book The Scottish: A Genetic Journey, author Alistair Moffat argues that soon after the Scots began farming cereals thousands of years ago, they learned how to turn that harvest into porridge — a discovery that fueled the nation's population growth. His argument? Feeding children porridge — a meal soft enough not to tax fragile baby teeth — meant that women could stop breastfeeding sooner, freeing them up to have more children.TFs丹东翻译公司-忠信乐译翻译有限公司

Modern Britons clearly haven't forgotten their roots. According to research firm Mintel, almost half of 16- to 24-year-olds in the U.K. surveyed last year said they start the day with porridge. And fast-casual food chain Pret A Manger's sales of hot cereals doubled in the U.K. in 2013.TFs丹东翻译公司-忠信乐译翻译有限公司

But the porridge love has spread well beyond the U.K. Kahn's competitors in last week's championships included the owner of a porridge bar in Copenhagen, as well as Sweden's Nordic porridge-making champion.TFs丹东翻译公司-忠信乐译翻译有限公司

So what does Barnard look for in a great serving of porridge? The first word he uses is "moreish" — how nourishingly delicious is it? He wants imagination, and something that's pleasing. The quality of the ingredients is also important for him. "Could I eat a whole bowl of it, and will it sustain me?"TFs丹东翻译公司-忠信乐译翻译有限公司

For Toral, it's the experimental possibilities that make porridge so exciting. Take her beetroot and apple version, with hints of ginger, cinnamon, vanilla yogurt and spiced granola. "And it's apple season," she adds. "Why would you not go seasonal?"TFs丹东翻译公司-忠信乐译翻译有限公司

So, tell us, how do you eat yours?TFs丹东翻译公司-忠信乐译翻译有限公司

(来源:NPR 编辑:祝兴媛)TFs丹东翻译公司-忠信乐译翻译有限公司

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