历史上十大古老得惊人的食谱(下)

kiyya (and more than 600 other recipes)

3.基什基亚炖盅（和其他600多份食谱）

Drinking was prohibited in 10th century Baghdad, but that apparently didn't prevent people there from needing the occasional hangover cure.

在10世纪的巴格达人们被禁止饮酒。但这显然没能阻止人们喝酒，也没能预防人们偶尔的一醉方休。

Enter Kitab al-Tabikh – the Book of Cookery – by Ibn Sayyar al-Warraq. The book features more than 600 luxurious recipes and health cures.

最初的一本烹饪书《烹饪之书》（阿拉伯语：Kitab al-Tabikh，英文即the Book of Cookery）是由伊本·萨亚拉·瓦拉格所写。这本书有600多个豪华食谱和健康疗法。

Only three copies of the book are believed to still be in existence, in England, Helsinki and Istanbul.

该书目前仅有三个副本尚存，分别在英国、赫尔辛基和伊斯坦布尔。

Some pages from the book are available online in their original Arab, but you may want to invest in this translated version to do some cooking of your own from it.

阿拉伯原文的部分食谱可从网上获得，但你可能会通过这个英文翻译版本来尝试自己做。

Al-Warraq had many suggestions for drinkers wanting to avoid a hangover, including eating cabbage before drinking, eating snacks between drinks and sipping water the next morning.

瓦拉格有许多给想要避免宿醉的饮酒者的建议，包括在喝酒前吃卷心菜、边喝酒边吃小吃，以及在第二天早上喝水等等。

However, the recipe that has gotten the most international attention is the so-called "ultimate hangover cure," kishkiyya – a stew made from meat, yoghurt paste, chickpeas, grape juice and spices.

然而，其中最受国际关注的是获称"终极解酒方法"的Kishkiyya——一种将肉、酸奶酱、鹰嘴豆、葡萄汁和香料混合一体的炖品。

le Soup and Roast Hedgehog

2.荨麻汤加烤刺猬

In 2007, a team of researchers in Wales began the task of reverse engineering British cooking to discover the country's oldest recipes.

2007年，威尔士的一队研究人员试图通过对英国烹饪的逆向解析得到本国最古老的食谱。

The researchers looked at everything from Roman recipe references to archaeological finds to piece together what ingredients people liked to combine, and when they started doing that.

他们找了大量史料，从古罗马的食谱到考古学家的发现，他们将这些零散的资料整合以得出当时人们喜欢用的食材组合，及其开始盛行的年代。

According to lead researcher, Dr. Ruth Fairchild, the country's oldest recipe was for nettle soup (or pudding, depending on some interpretations), dating back to a startling 6,000 BC.

团队的首席研究员鲁斯·费尔柴尔德博士表示，英国荨麻汤（或布丁，依解释而定）最古老的配方可追溯到公元前6千年，令人难以置信。

Dr. Fairchild says the nettle soup would have been made by beating the nettles with a stick before harvesting, then mixing the plant matter with barley and water to form a ball. The dough would be placed in an animal intestine before being boiled in a stock or stew.

费尔柴尔德博士说要制作荨麻汤，在采摘之前要用棍子拍打荨麻，然后将捣碎的荨麻跟大麦和水揉成团，再将面团塞进肠衣中，之后或炖或煮。

The next oldest recipe would have been for a smoky stew of fish and bacon, followed by roast hedgehog (which Fairchild says would have been a real treat).

第二古老的食谱是鱼和培根炖煲，之后便是烤刺猬（费尔柴尔德说这可能真是一道菜肴）。

Apparently medieval sources offer the useful tip of putting the hedgehog in hot water if it refuses to unroll. You can find versions of all of the team's oldest recipes here.

显然中世纪的人们对蜷缩成一团的刺猬很有一手——将其放到滚烫的水中。你可以在这里看到这个团队发现的所有古老食谱。

1.啤酒

In ancient times, beer was often drank more frequently than water as its alcohol content generally kept it more sterile. So it's little surprise the world's oldest known written recipe is for beer!

以前，人们喝啤酒喝得比水还多，这是由于啤酒中的酒精成分能杀死不少细菌。因此对于世上最古老的食谱竟是啤酒配方一事，不少人都觉得没什么好惊讶的。

In 1800 BC, a Sumerian poet penned an effusive hymn to Ninkasi, the Sumerian goddess of beer (lines include "When you pour out the filtered beer of the collector vat, It is like the onrush of the Tigris and Euphrates").

公元前1800年，一位苏美尔诗人写了一首感情丰富的颂歌赞美宁卡斯——苏美尔人的啤酒女神（其中诗句："当你从酒桶中倒出滤后的澄澈酒液，它们奔流犹如底格里斯河和幼发拉底河的泉涌"）。

Among the exuberant praise of Ninkasi though, are instructions precise enough to be followed by modern brewmasters – which is exactly what the Anchor Brewing Company did in 1989.

满诗除了对宁卡斯的溢美之词，剩下的就是制酒的零碎说明，就是这些说明也足够现代的酿酒大师参透一二得出酿酒之法了。铁锚酿酒公司在1989年时就这么做了。

It replicated the 4,000 year old recipe to make a beer it called "Ninkasi" for the annual general meeting of the American Association of Micro Brewers.

该公司照搬了这张有4000年历史的配方，制出的酒以"宁卡斯"为名，作为美国古法酿酒商协会的年会供酒。

The beer was even served in large jugs with drinking straws, as the ancient Sumerians are believed to have enjoyed it.

啤酒用大酒壶装着并插上吸管呈上来，据传苏美尔人便是如此饮用此酒。

The Ninkasi beer had an alcohol concentration of 3.5%, and had a "dry taste lacking in bitterness," "similar to hard apple cider."

宁卡斯啤酒的酒精浓度为3.5%，"口感干而不苦"、"跟发酵苹果酒差不多"。

However, it couldn't be bottled, as the recipe was designed for immediate consumption and didn't keep very well. You can find the whole Ninkasi hymn – and its embedded recipe – here.

美中不足的是，"宁卡斯"无法装瓶存卖，而必须马上饮用。你可以点这里，找到整首宁卡斯颂歌和交织其中的酿酒配方。