Interesting Stories of Gourmets

Finally I realize that coffee,which is different from any beverages I've drunk before,is bitter as the rough bitter aftertaste of this strong black coffee lingering in my mouth.

當(dāng)濃濃的黑咖啡那原始粗獷的苦味在唇齒間輾轉(zhuǎn)徘徊時(shí)，我終于知道：咖啡，和以往我喝的任何一種飲料都不同，它是苦的。

冰淇淋的歷史

Ice Cream's History

The earliest reports of people enjoying flavored ice desserts come from the Romans and the Chinese.Marco Polo returned from his famous expedition with fruit-flavored ices,reporting that Asians had been making them for thousands of years.These delicacies became popular in France in the 1500s,but only among royalty.Over the next few centuries,the process of making them evolved from hauling mountain ice to salt/ice freezing methods.Cream was introduced as an ingredient,and by the 1700s,people were enjoying a dessert that was very similar to today's ice cream.

The hand-cranked ice cream freezer was first developed by Nancy Johnson in 1846.Ice was readily available from large warehouses in that era,so ice cream became a treat that could be enjoyed by almost anyone,not just the rich.Ice cream making was revolutionized again in 1851,when Jacob Fussel started the first wholesale ice cream manufacturing operation in Baltimore,Maryland.Fussel's dairy business had excess cream and he couldn't figure out what to do with it.He tried using it to make ice cream,and before long his ice cream business outsold the rest of the dairy.

The business slowly evolved for the next few decades.Manufacturing methods and ingredients improved,while refrigeration technology became cheaper and more efficient.By the 1920s,home refrigerators and freezers became more common,which gave the ice cream industry another boost.Sugar was rationed in the US during World War I,but the ice cream industry convinced the government that ice cream was an “essential food”.Ice cream factories were allotted sugar rations and production continued.

Ice cream increased in popularity until the Depression years caused a drop in sales for virtually all non-essential goods.Sales increased in the years leading up to World War II before leveling off in the post-war years.The rise of the giant supermarket created demand for cheaper,mass-produced ice cream,but quality suffered.The 1960s saw a resurgence in “premium” ice cream,while the following decades saw the market fragment into low-fat varieties for the health-conscious,including frozen yogurt,fruit bars,ice milk,fat-free ice cream,and dozens of other varieties.However,ice cream still makes up about 60 percent of the market share among frozen desserts.While ice cream is enjoyed worldwide,it has become an American tradition.

The ice cream mixes the sweetest and purest wish of a girl,and the bike carries the most conspicuous and fervent dream of a boy.Love will be aroused as soon as this most romantic factor adds to the simplest element.

文化小課堂

1295年，曾在中國(guó)元朝訪問(wèn)的馬可·波羅回到意大利，將中國(guó)一種用水果和雪加上牛奶的冰食品配方帶回威尼斯，在他游歷中國(guó)后所著的《東方見(jiàn)聞錄》中，記載了他最喜愛(ài)的凍奶配方，至此在意大利北部流傳開(kāi)來(lái)。

據(jù)史料記載，最早享用風(fēng)味冰制甜點(diǎn)的是羅馬人和中國(guó)人。馬可·波羅完成他著名的游歷后，滿載果味冰品而歸，聲稱亞洲人制作這些的歷史已有數(shù)千年。早在16世紀(jì)，這種美食就已經(jīng)風(fēng)靡法國(guó)，不過(guò)只限于王室內(nèi)部。在接下來(lái)的幾個(gè)世紀(jì)里，人們發(fā)明了鹽水冰凍法，制作冰甜點(diǎn)不再需要從高山上鑿冰。之后，奶油也成為一種制作原料，到18世紀(jì)時(shí)，人們享用的冰制甜點(diǎn)已經(jīng)和今天的冰淇淋非常接近。

1846年，南希·約翰遜發(fā)明了手搖冰淇淋冷凍機(jī)。那個(gè)時(shí)代的冰塊來(lái)自大型冷庫(kù)，隨取隨用，冰淇淋因此成為大眾美食，而不是富人獨(dú)享的奢侈品。1851年，雅各布·福賽爾在馬里蘭州巴爾的摩市首次批量生產(chǎn)冰淇淋，制作工藝再次革新。福賽爾的奶制品工廠生產(chǎn)的奶油過(guò)剩，他一時(shí)間不知道怎么辦，便嘗試使用這些奶油制作冰淇淋，不久以后，他的冰淇淋銷量竟超過(guò)了其他奶制品。

在接下來(lái)的幾十年里，冰淇淋產(chǎn)業(yè)日漸成熟。生產(chǎn)方式和制作原料不斷改進(jìn)，制冷技術(shù)也變得更便宜更高效。到20世紀(jì)20年代，家用冰箱和冰柜更為普及，推動(dòng)冰淇淋產(chǎn)業(yè)再次崛起。第一次世界大戰(zhàn)期間，糖在美國(guó)是定量配給的，冰淇淋行業(yè)協(xié)會(huì)說(shuō)服政府冰淇淋是一種“必備食品”，冰淇淋工廠由此獲得食糖配額，生產(chǎn)才得以繼續(xù)。

經(jīng)濟(jì)大蕭條之前，冰淇淋日益普及，銷量一路上揚(yáng)，但大蕭條的到來(lái)導(dǎo)致非必需品的銷量一落千丈，幾乎無(wú)一幸免。第二次世界大戰(zhàn)爆發(fā)前的那幾年，冰淇淋銷量開(kāi)始有所好轉(zhuǎn)，戰(zhàn)后幾年則趨于平穩(wěn)。大型超市的出現(xiàn)，為價(jià)格更低廉、大批量生產(chǎn)的冰淇淋創(chuàng)造了市場(chǎng)需求，但冰淇淋的品質(zhì)受到了影響。20世紀(jì)60年代，“優(yōu)質(zhì)”冰淇淋東山再起，接下來(lái)的幾十年，冰淇淋市場(chǎng)細(xì)分出各種專為追求健康的人士打造的低脂系列產(chǎn)品，包括冰凍酸奶、水果條、牛奶凍、脫脂冰淇淋和其他數(shù)十個(gè)種類。但傳統(tǒng)冰淇淋仍然占去冰凍甜點(diǎn)60%的市場(chǎng)份額。全世界都在享用的冰淇淋，在美國(guó)已然成為一種傳統(tǒng)。

冰淇淋融合了少女最甜蜜和最純凈的期盼，單車則承載了少年最張揚(yáng)和最熱烈的夢(mèng)想。最浪漫的因子加上最簡(jiǎn)單的元素，怎能不碰撞出美妙的愛(ài)情？

悠然閑適盡在下午茶

Afternoon Tea

High tea,a term often confused with afternoon tea,usually takes the place of supper.During the Industrial Revolution,working class families would return home tired and exhausted.The table would be set with dinner foods like meat,bread,butter,potatoes,cheese and of course tea.It was termed “high tea” because it was eaten at a high dining table rather than a low tea table.

Afternoon tea（because it was usually taken in the late afternoon）is also called “l(fā)ow tea” as it is served at a low table.Since this wasn't a meal,but rather like a late afternoon snack meant to stave off hunger,finger foods were the common fare.Tiny,dainty sandwiches,scones and pastries were served with afternoon tea.Finger foods afforded one the opportunity to take a petite bite and easily maintain a conversation.This is most important,as one is not merely taking tea to gain nourishment or satisfy hunger,but to take time to relax,converse and enjoy the company of dear friends.In England,the traditional time for tea was four o'clock or five o'clock in the afternoon and no one stayed after seven o'clock.

In 1662,King Charles II of England married the Portuguese princess Catherine of Braganza who brought with her,as part of her dowry,a small chest of tea.As the new queen,Catherine began the serving of tea to her friends at court.

Although there is mention of “five o'clock tea” in France in the 17th century,the credit for the invention of “Afternoon Tea” is given to Anna Russell,duchess of Bedford who,during the long gap between an early breakfast and very late dinner,experienced what she called “a sinking feeling” at about 4 or 5 in the afternoon.She asked her maid to bring her a pot of tea,a little bread and butter and cake in her room.She found this arrangement so agreeable that she began asking her friends to join her.

Give your spirit a holiday and listen to this world to your heart's content,we can't refuse the surprises offered by this world just because we have no reason to do so.

文化小課堂

上班族的午餐常常吃得太匆忙，一頓下午茶不僅能趕走瞌睡蟲(chóng)，還可以幫助人們保持充沛的精力直到晚餐。下午茶很是時(shí)髦。不同的地方，下午茶的習(xí)慣和茶點(diǎn)類別也不同。在世界許多地區(qū)下午茶由來(lái)已久，在國(guó)內(nèi)則以廣東和福建地區(qū)最為盛行。

“茶餐”的英文直譯為“高茶”（high tea），不少人誤以為是下午茶，但其實(shí)常常相當(dāng)于晚餐。工業(yè)革命期間，工薪家庭的成員回到家時(shí)往往已經(jīng)筋疲力盡，晚餐時(shí)就會(huì)擺上一桌子的肉、面包、黃油、土豆和奶酪，當(dāng)然還有茶。之所以稱之為“高茶”，是因?yàn)橄鄬?duì)放置于低矮茶幾上的普通茶點(diǎn)，“茶餐”通常要擺在高高的餐桌上享用。

“下午茶”通常是傍晚時(shí)分在低矮茶幾上享用，故又稱為“低茶”。“下午茶”不是正餐，而更像傍晚時(shí)分用來(lái)解餓的小吃，常常搭配美味的迷你三明治、司康餅和酥皮糕點(diǎn)這類手抓小點(diǎn)心。有了這些手抓小吃，人們就可以小口地品嘗美食，也不用擔(dān)心耽擱聊天了。這一點(diǎn)十分重要，因?yàn)槿藗兒炔璧闹饕康模⒉皇菙z取營(yíng)養(yǎng)或果腹充饑，而是為了偷得浮生半日閑，享受與親朋好友相聚交談的快樂(lè)時(shí)光。在英國(guó)，傳統(tǒng)的下午茶時(shí)間是下午4、5點(diǎn)鐘，7點(diǎn)之后便不會(huì)再有人喝下午茶了。

1662年，英格蘭國(guó)王查理二世迎娶了葡萄牙布拉干薩王朝的凱瑟琳公主，她帶來(lái)的嫁妝中就有一小箱茶葉。作為新任皇后，凱瑟琳開(kāi)始在宮廷里和朋友一起享用下午茶。

盡管在17世紀(jì)的法國(guó)就有“五時(shí)茶”的說(shuō)法，但“下午茶”的發(fā)明還是要?dú)w功于波德福公爵夫人安娜·拉塞爾。在早餐和晚餐之間的漫長(zhǎng)時(shí)光里，按公爵夫人自己的話來(lái)說(shuō)就是，在下午4、5點(diǎn)鐘，她會(huì)有“一種下沉的感覺(jué)”。有一次，她命女仆送一壺茶、一點(diǎn)黃油面包和蛋糕到她的房間，享用完之后頓覺(jué)神清氣爽，于是開(kāi)始邀請(qǐng)朋友們一起前來(lái)享用。

給心靈一個(gè)假期，盡情地傾聽(tīng)這個(gè)世界，因?yàn)槲覀儧](méi)有理由拒絕，也無(wú)法拒絕這個(gè)世界所給予我們的驚喜！

生日蛋糕上為什么要點(diǎn)蠟燭

Why Need to Light Candles on Birthday Cake

Thousands of years ago birthdays were considered a time when the bad spirits as opposed to the good spirits were able to harm you as this day changed a person's life.It was believed that the only way to keep the bad spirits at bay was to have your friends and family around you so that their good wishes and present giving would keep them at bay.

Also noisemakers are thought to be used at parties as a way of scaring away the evil spirits.

The custom of lighting candles originated with people believing that the gods lived in the sky and by lighting candles and torches they were sending a signal or prayer to the gods so they could be answered.When you blow out the candles and make a wish,this is another way of sending a signal and a message.

The candles in the cake represent life,burning brightly for a short time and then snuffed out.The person blowing out the candles is saying,“This much of my life is over—I'll never get it back,but I still have the breath of life within me and I am in control.I will blow away the past and start anew with this wish.”

文化小課堂

古希臘的人們慶祝月亮女神的生日時(shí)，要在圣壇上擺著插有蠟燭的蛋糕。他們相信燃燒著的蠟燭具有神秘的力量。如果孩子許下心愿，并一口氣吹滅所有的蠟燭，便能如愿以償。因此，這一習(xí)俗流傳至今。

數(shù)千年前，人們認(rèn)為生日是可以改變?nèi)艘簧娜兆樱c善靈為敵的惡靈也會(huì)專挑這一天來(lái)傷害人。而唯一能讓惡靈退避三舍的方法，就是邀請(qǐng)親朋好友相伴左右，他們所送上的祝福和禮物，恰能阻止惡靈靠近。

在派對(duì)上，還可以通過(guò)大聲歡呼來(lái)嚇退惡靈。

點(diǎn)蠟燭的習(xí)俗源自人們的信念，他們認(rèn)為神明高高在上，點(diǎn)亮蠟燭和火炬就相當(dāng)于向神明發(fā)送信號(hào)或祈禱，神明便可以加以回應(yīng)，而吹滅蠟燭許愿，則是另一個(gè)發(fā)送信號(hào)和訊息的方法。

蛋糕上的蠟燭代表生命，火光明亮，但轉(zhuǎn)瞬即被掐滅。吹滅蠟燭的人邊吹蠟燭邊說(shuō)：“過(guò)去都已過(guò)去，不會(huì)重來(lái)，但生活在繼續(xù)，我的生命我做主，就讓過(guò)去隨蠟燭而滅，我也帶著新的希望，踏上一段新的人生旅程。”

酒文化

Wine Culture

Sniffing the Cork

What are you expected to do with the cork that has just been removed from a wine bottle,and handed to you by the sommelier?Are you expected to just throw it away or,like many other people to sniff it?As wine experts point out,it is really pointless to sniff the cork;after all,a cork smells of a cork.It is the wine itself you want to smell.So what you are supposed to do it to check its condition and authenticity.An authentic[1] cork is one that has been placed in the bottle at its place of origin.As to the condition of a wine cork,what you look for is its moistness which indicates that the wine has been stored properly,for the constantly wet cork expands and thus prevents the air from entering.A dry or crumbly cork indicates that air has very likely seeped in,which can damage the best of vintages and very often a decayed cork will spoil the wine.Of course a moist cork doesn't necessarily guarantee a high quality in the wine,and the only defect you are likely to pick up from sniffing the cork is vinegarization.

Letting the Wine Breathing

Wine experts tell you that a bottle of wine should be opened an hour or so before you drink it to allow any sediment in it to settle and to aerate it—that is,to let the wine absorb oxygen or “breathe”.Wine experts also say that this applies only to red wines and especially to those of over ten years old.

All of these practices have their own reasons.It is obviously a sound idea to allow the sediment in the wine to settle before you drink it,unless you like the dregs clinging[2] to your teeth.Apparently oxygenation improves the bouquet of some wines because it releases the esters,ethers and aldehydes,which give the drink its particular smell.That's why it is advisable that you decant the wine before serving it and swirl the wine before tasting it.Decanting is critical here,for unless you pour the wine out of its narrow-necked bottle into a wide-mouthed container,the amount of the wine surface that can actually come in contact with the air will be negligible.

Clinking Glasses

With clinks of glasses,cheers and toasts,the banquet reaches its climax.There are two explanations regarding the origin of clinking glasses.The first one dates the custom from the late seventeenth and early eighteenth centuries.English sympathizers with the exiled Stuart royal family drank secret toast to the family by passing their glasses over finger bowls.By doing so they meant that even though the words of the toast went to the monarch in power,their hearts were with the one “over the water”.When finger bowls were banished from English tables to discourage the practice,the Stuart champions passed their glasses stealthily over each other or clinked them together gently.

The second and also the most convincing explanation is that the custom is a survivor of an ancient “mutual trust” cermony.In the days of frequent occurrence of poisoning,even among friends,drinkers would pour a little of their wine into each other's glasses,to ensure that neither had poisoned the drink.Today drinkers still touch the rims but try not to splash their wine over for there is no longer mutual suspicion.They clink glasses for the sake of friendship and enjoyment.

Steps to Taste Wine

The three main categories which are to be examined during the wine tasting areappearance,its aroma,and the taste.It is important that you need to look into the wine,smell it and then in turn taste.

The first step in the wine tasting is the visual appearance,it is important that you do use a long stemmed wine glass without any scenic patterns on it which distract its appearance.Fill in the glass about one third.Pick it and examine on the shade,concentration and the clarity.With time red wines become light in color and on the other hand the white wine darkens in shade.The wine has to be clear and not cloudy like a beer.Swirl the wine into the mouth and just look on to the bubbles along the side of the glass;these bubbles indicate the level of alcohol content.The more the formation of bubbles then more is the concentration of the alcohol.

The next step is to smell the wine,hold the glass near your nose and in turn register the smell.It is important that you do smell the wine deeply so that it reaches your olfactory lobes where the smell gets registered.Various aromas plunge from the wine like those of the flowery,fruity and herbal.

The next is the best part of sipping the aromatic wine on to your mouth wherein it is important that you do not swallow the wine directly,but roll the wine directly on to mouth and in turn feel the various flavors which are present in the wine.Thus the simple process of wine tasting gets over with the three steps of look,smell and sip.

名人語(yǔ)庫(kù)

Wisdom too often never comes,and so one ought not to reject it merely because it comes late.

～Felix Frankfurter

智慧通常不出現(xiàn)，所以我們不能因?yàn)樗鼇?lái)得晚就拒絕它。

——費(fèi)利克斯·法蘭克福

瓶塞

服務(wù)員從瓶中拔出來(lái)遞給你的軟木塞，能用來(lái)做什么呢？你是就那樣丟掉它，還是像其他許多人一樣，用鼻子嗅一嗅？調(diào)酒專家指出，嗅木塞確實(shí)沒(méi)什么意義；畢竟，軟木塞聞起來(lái)就只有軟木塞的味道。你想嗅的其實(shí)是酒。你要做的只是檢查它的狀態(tài)和可靠性。可靠的軟木塞是一開(kāi)始就要放進(jìn)瓶子里的。而對(duì)于瓶塞的狀態(tài)，你要看的則是它的濕度，濕度能表明酒的儲(chǔ)藏方式是否正確。軟木塞不斷散發(fā)著濕氣，就能阻止空氣進(jìn)入。而如果軟木塞又干又脆，則說(shuō)明空氣很可能已經(jīng)滲進(jìn)去了，一旦空氣滲進(jìn)去，酒的品質(zhì)就無(wú)法得到保障，而腐爛的軟木塞還會(huì)毀掉酒。當(dāng)然，濕潤(rùn)的軟木塞不一定就能保證酒的品質(zhì)，而你通過(guò)嗅瓶塞能找出的唯一缺點(diǎn)就是發(fā)酸。

醒酒

品酒專家說(shuō)，要在喝酒之前1小時(shí)左右將酒瓶打開(kāi)，讓它的沉淀物沉淀下來(lái)，再讓它透透氣——也就是說(shuō)，讓酒吸收氧氣，或者說(shuō)讓它“呼吸”。專家還說(shuō)，這種做法只用于紅酒，尤其是那種10年以上的紅酒。

這一切自有其中的道理。在喝酒之前，讓它的沉淀物沉淀下來(lái)，很明顯，這聽(tīng)起來(lái)就是一個(gè)不錯(cuò)的主意，除非你希望那些沉渣粘在你的牙齒上。顯而易見(jiàn)，通過(guò)氧化，可以增強(qiáng)一些酒的香味，因?yàn)樗鼤?huì)釋放出酯、醚和醛類，而酒的特殊味道正是源于這些物質(zhì)。因此，上酒之前，要將酒倒入另一種容器，而且，喝酒之前還要搖一搖。此處并不提倡將酒倒入另一種容器，除非你是從瓶頸狹小的容器倒入大口的容器，如此一來(lái)，酒面所接觸的空氣量也就微不足道了。

碰杯

碰杯的聲音、歡呼聲和祝酒詞能將宴會(huì)推至高潮。就碰杯的起源來(lái)說(shuō)，就存在著兩種解釋。第一種可追溯至17世紀(jì)末18世紀(jì)初。當(dāng)時(shí)，斯圖亞特王室家族流亡在外，那些同情他們的英國(guó)人將杯子掠過(guò)洗指碗（譯者注：飯桌上用于洗手指的碗），悄悄和他們碰杯。他們這樣做，意味著即便這件事傳到掌權(quán)的君主耳朵里，他們的心也和“水上”的人在一起。后來(lái)，洗指碗被撤出了英國(guó)的餐桌，這個(gè)辦法就不可行了，于是斯圖亞特家族的人們就暗地里將杯子掠過(guò)對(duì)方，或是輕輕地碰一下杯。

第二點(diǎn)，也是最有說(shuō)服力的解釋，就是這種風(fēng)俗源自古代的“互信”儀式。在中毒事件頻發(fā)的時(shí)代，即便是在朋友之間，飲酒的人也會(huì)將自己酒杯里的酒灑進(jìn)別人的杯子，確保大家都沒(méi)往酒里下毒。今天，喝酒的人也會(huì)碰到酒杯邊緣，但不會(huì)讓他們的酒灑出來(lái)，因?yàn)槿藗儾辉傧嗷岩伞：髞?lái)，人們就為了友誼和歡樂(lè)而碰杯。

品酒

品酒要品三個(gè)方面：酒的外觀、香氣和口感。更重要的是，你首先要觀察葡萄酒的顏色，然后再品嘗。

品酒的第一步是視覺(jué)外觀：使用一個(gè)純凈的高腳杯，確保你的注意力不被分散。品酒時(shí)應(yīng)裝滿玻璃杯的1/3左右，然后端起玻璃杯，觀察它的陰影、濃度和清晰度。隨著時(shí)間的推移，你會(huì)發(fā)現(xiàn)紅葡萄酒的陰影顏色變淡了，而白色部分的陰影部分變深了。葡萄酒應(yīng)該要清澈，而不像啤酒那樣朦朧；那些泡沫則說(shuō)明了酒精的含量。形成的泡沫越多，就說(shuō)明酒精的濃度越高。

第二步是品葡萄酒的氣味：將玻璃杯湊到你的鼻子下面，然后記住它的氣味。你要深深地聞，使氣味到達(dá)你的嗅葉，這樣你才能記住它。許多酒散發(fā)出的氣味像花香、果香和芳草香。

第三步是把芳香的酒放到嘴邊呷一口，但你不能直接吞下去，而要用舌頭卷住酒，直接把它送進(jìn)嘴里，然后再體味葡萄酒中蘊(yùn)含的各種味道。這樣一來(lái)，品酒的三步——看、聞、呷也就完成了。

注釋

[1]authentic[?:?θent?k] a.真的，真正的；可信的，可靠的；有根據(jù)的

[2]clinging[?kl????] v.附著于（cling的現(xiàn)在分詞）；抓緊或抱住；堅(jiān)持；依戀

世界上最受歡迎的水果

The Most Popular Fruit in the World

The tomato is the world's most popular fruit.More than 60 million tons of tomatoes are produced per year,16 million tons more than the second most popular fruit,the banana.Apples are the third most popular（36 million tons）,then oranges（34 million tons）and watermelons（22 million tons）.

Tomatoes were first cultivated in 700 AD by Aztecs and Incas.Explorers returning from Mexico introduced the tomato into Europe,where it was first mentioned in 1556.The French called it “the apple of love”,the Germans “the apple of paradise”.

Tomatoes are rich in vitamins A and C and fibre,and are cholesterol free.An average size tomato（148gram or 5oz）boasts only 35 calories.Furthermore,new medical research suggests that the consumption of lycopene—the stuff that makes tomatoes red—may prevent cancer.Lycopene is part of the family of pigments called carotenoids,which are natural compounds that create the colors of fruits and vegetables.For example,beta carotene is the orange pigment in carrots.As with essential amino acids,they are not produced by the human body.Lycopene is the most powerful antioxidant in the carotenoid family and,with vitamins C and E,protect us from the free radicals that degrade many parts of the body.

The scientific term for the common tomato is lycopersicon lycopersicum,which mean “wolf peach”.It is a cousin of the eggplant,red pepper,ground cherry,potato,and the highly toxic belladonna,also known as the nightshade or solanaccae.There are more than 10000 varieties of tomatoes.

Tomatoes are used in many food product,including,of course,tomato sauce（ketchup）,pasta and pizza.According to a Steel Packing Council survey of 1997,68%of chefs use canned tomatoes for convenience,quality and flavoring.

Life's like a play:It's not the length,but the excellence of the acting that matters.

文化小課堂

每個(gè)人的心里都有自己最喜歡的水果，不過(guò)，有一樣水果是全世界最多人喜歡的！它有“長(zhǎng)壽果”的美名，含豐富維生素和礦物質(zhì)元素，抗氧化能力極佳，具防癌降壓、潤(rùn)膚美白之功效。知道它是什么嗎？

番茄是世界上最受歡迎的水果。番茄的年產(chǎn)量高達(dá)6000多萬(wàn)噸，第二受歡迎的水果——香蕉，其年產(chǎn)量比番茄少1600萬(wàn)噸。第三受歡迎的是年產(chǎn)量3600萬(wàn)噸的蘋果，緊接其后的是年產(chǎn)3400萬(wàn)噸的橙子和年產(chǎn)2200萬(wàn)噸的西瓜。

公元700年，阿茲特克人和印加人率先種植番茄。據(jù)史書(shū)記載，1556年，探險(xiǎn)家從墨西哥返回后將番茄引進(jìn)歐洲。法國(guó)人稱之為“愛(ài)情蘋果”，德國(guó)人稱之為“天堂蘋果”。

番茄不含膽固醇，富含維生素A、維生素C和纖維。普通大小（148克或5盎司）的番茄僅有35卡路里的熱量。此外，新近醫(yī)學(xué)研究表明，攝入番茄紅素可以防癌。番茄紅素是促使番茄變紅的物質(zhì)，與類胡蘿卜素同屬一個(gè)色素家族，此類色素都是天然復(fù)合物，能使水果蔬菜呈現(xiàn)顏色。比如，β胡蘿卜素就是胡蘿卜中的橙色色素。和必需氨基酸一樣，人體本身不能合成這些色素。番茄紅素是類胡蘿卜素家族中最強(qiáng)大的抗氧化劑，連同維生素C和維生素E，保護(hù)著人體免受自由基的損害，防止身體各部位的老化。

番茄的學(xué)名為lycopersicon lycopersicum,意為“狼桃”，與茄子、紅辣椒、醋栗、土豆、高毒性顛茄同族，也被稱作茄屬或茄科植物。番茄共有1萬(wàn)多個(gè)品種。

番茄用于制造多種食品，番茄醬理所當(dāng)然包括在內(nèi)，其他的還有意大利面和比薩。根據(jù)1997年罐頭包裝委員會(huì)的一項(xiàng)調(diào)查，68%的主廚都會(huì)使用更方便、更優(yōu)質(zhì)、更美味的罐裝番茄。

生活如一部劇本：重要的不是長(zhǎng)度，而是演出精彩與否。

為什么甜甜圈中間有個(gè)洞

Why Do Doughnuts Have Holes

The question as to why doughnuts have holes has been raised by dozens of bakers over the years,but most agree that the answer to this sticky question lies in the fact that the interior of these fried cakes would not cook fully without a hole in the center.In short,the consistency of a doughnut lacking a hole would be,quite simply,doughy.

Another riveting theory as to the origin of the bull's eye in the doughnut holds that a sea captain named Hanson Gregory,while manning his post one stormy night,found it impossible both to steer his vessel and to eat his fried cake.Out of sheer frustration,and probably out of hunger,he impaled his cake over one of the spokes of the ship's wheel,thereby creating a finger hold with which to grip the cake.Quite pleased with his ingenuity,Mr.Gregory ordered the galley's cook to fry the cakes in that manner henceforth.

Whatever the reason for the hole in the doughnut,this fried cake,with or without a hole,has been incorporated into the diets of people throughout the world for centuries.In fact,archaeologists found petrified fried cakes with holes amongst the artifacts of a primitive Indian tribe.

Many credit Dutch settlers to America with introducing the non-holed olykoeks,or “oily cakes”,to this continent,and with their subsequent popularity.

There is no disputing the fact that the fried cake became the rage in New York and in New England,and that before long,it became the specialty of coffee shops.Fried cakes came into their own in 1673,when a self-made New York marketing guru,Anna Joralemon,made their purchase at the market possible.

To this day,doughnuts,in any shape or form,remain married in our minds to coffee and police officers,and are here to stay.

What youth deemed crystal,age finds out was dew.

文化小課堂

在美國(guó)，吃甜甜圈的警察是一個(gè)經(jīng)典形象。甜甜圈的中間都有一個(gè)洞，所以漢語(yǔ)中我們把它叫作圈餅。這個(gè)洞到底是怎么來(lái)的？有人說(shuō)，這是面包師傅們?yōu)榱朔乐姑骘炚ú皇於模灰灿腥苏f(shuō)這個(gè)洞是一位船長(zhǎng)靈機(jī)一動(dòng)的創(chuàng)舉。不論原因如何，這個(gè)洞的風(fēng)行卻是事實(shí)。

多年來(lái)，許多面包師都存在這樣一個(gè)疑問(wèn)：為什么甜甜圈中間會(huì)有個(gè)洞呢？這個(gè)問(wèn)題很難回答，但公認(rèn)的答案是：如果不挖個(gè)洞，這種油炸蛋糕的內(nèi)部就不能炸透。簡(jiǎn)單來(lái)說(shuō)，沒(méi)有小洞的甜甜圈中間厚邊緣薄，吃起來(lái)半生不熟。

關(guān)于甜甜圈中間那個(gè)洞的起源，還有一個(gè)引人入勝的說(shuō)法。相傳，有個(gè)名叫漢森·格里高利的航海船長(zhǎng)，在一個(gè)風(fēng)雨交加的夜晚，正在工作的他發(fā)現(xiàn)沒(méi)法邊掌舵邊吃油炸蛋糕。或許因?yàn)轲囸I的關(guān)系，他的心情非常沮喪，一氣之下就把蛋糕朝船舵的輻條壓去，蛋糕上面便出現(xiàn)了一個(gè)手指粗細(xì)的洞，這樣他就可以穩(wěn)穩(wěn)地拿住蛋糕了。格里高利先生對(duì)自己的小創(chuàng)意非常得意，于是命令船上的廚師以后都照那個(gè)樣子油炸蛋糕。

不管甜甜圈上的小洞是什么來(lái)歷，也不管中間有沒(méi)有洞，幾個(gè)世紀(jì)以來(lái)，這種油炸蛋糕早已融入全世界人們的日常飲食當(dāng)中。事實(shí)上，考古學(xué)家在一堆原始印第安人部落的史前器物里，發(fā)現(xiàn)了帶洞的油炸蛋糕化石。

不帶洞的“油蛋糕”能夠引進(jìn)美洲大陸并風(fēng)靡全美，很多人都認(rèn)為應(yīng)歸功于早期移居美國(guó)的荷蘭人。

眾所周知，油炸蛋糕之后在紐約和新英格蘭掀起一陣狂潮，不久便登堂入室成為咖啡店里的招牌甜點(diǎn)。油炸蛋糕真正開(kāi)始熱賣是在1673年，一名白手起家的紐約集市小販安娜·喬拉雷蒙首次在集市出售油炸蛋糕。

時(shí)至今日，我們依舊會(huì)將造型各異的甜甜圈和咖啡、警察聯(lián)系在一起，甜甜圈會(huì)陪伴我們到永遠(yuǎn)！

青春眼中的水晶，在歲月看來(lái)只是露珠。

咖啡文化

Coffee Culture

“Give me a decaf triple venti,2 pump vanilla,non-fat,extra hot,stirred,no foam caramel macchiato with whip cream and caramel sauce top and bottom.”

If you happen to be standing in one of the ubiquitous Starbucks or Coffee Bean chains in the US,chances are pretty good you might hear someone order something like this.The advent of big business coffee powerhouses like Starbucks has transformed coffee-drinking into an extremely popular and profitable industry that is quickly spreading across the globe.Like other successful consumer-oriented businesses with a stranglehold on modern culture（iPod and Google come to mind）,big coffeehouse businesses have made their product increasingly user-friendly,highly customizable,and readily accessible to people all around the world.

Coffee has a history dating back to at least the 9th century and has been a catalyst for social interaction across cultures and eras.Originally discovered in Ethiopia,coffee beans were brought into the Middle East by Arab traders,spreading to Egypt,Yemen,Persia,Turkey,and North Africa by the 15th century.Muslim merchants eventually brought the beans to the thriving port city of Venice,where they sold them to wealthy Italian buyers.Soon,the Dutch began importing and growing coffee in places like Java and Ceylon（largely through slave labor）,and the British East India Trading Company was popularizing the beverage in England.Coffee spread across Europe and even reached America.

Where there has been coffee,there has been the coffeehouse.From the 15th century Middle Eastern establishments where men gathered to listen to music,play chess,and hear recitations from works of literature,to Paris’ Cafe le Procope where luminaries of the French Enlightenment such as Voltaire,Rousseau,and Diderot came to enjoy a hot cup of Joe,coffeehouses have traditionally served as centers of social interaction,places where people can come to relax,chat,and exchange ideas.

The modern coffee shop is modeled on the espresso and pastry-centered Italian coffeehouses that arose with the establishment of Italian-American immigrant communities in major US cities such as New York City's Little Italy and Greenwich Village,Boston's North End,and San Francisco's North Beach.New York coffee shops were often frequented by the Beats in the 1950's.It wasn't long before Seattle and other parts of the Pacific Northwest were developing coffee shops as part of a thriving counterculture scene.The Seattle-based Starbucks took this model and brought it into mainstream culture.

Although coffeehouses today continue to serve their traditional purpose as lively social hubs in many communities,they have noticeably adapted to the times.Rediscovering their purpose as centers of information exchange and communication,many coffee shops now provide their customers with internet access and newspapers.It has become extremely common to see someone sitting at a Starbucks listening to music or surfing the web on his or her laptop.Coffee stores today also maintain a fairly identifiable,yet unique aesthetic:wooden furniture and plush couches,paintings and murals drawn on walls,and soft-lighting combine to give coffee shops the cozy feeling of a home away from home.

Today,big business retail coffee shops are expanding quickly all over the world.Starbucks alone has stores in over 40 countries and plans to add more.Despite its popularity,Starbucks has been criticized and labeled by many as a blood-sucking corporate machine,driving smaller coffee shops out of business through unfair practices.This has even spawned an anti-corporate coffee counterculture,with those subscribing to this culture boycotting big business coffee chains.Increasingly popular coffee stores such as The Coffee Bean and Tea Leaf are also giving Starbucks some stiff competition.In any case,it seems pretty clear that coffee has weaved itself into the fabric of our consumer-oriented culture.

Coffee,it would seem,is more than just a drink.From early on after its inception,coffee has been tied closely with cultural trends and has been indicative of important periods in history.It was poured into the cups of the giants of the French Enlightenment as they changed the course of human thought,it was placed on the backs of Brazilian slaves in the era of Imperialism,it's fragrance was in the air as Beat poets like Kerouac and Ginsberg wrote of their alienation,and it is here now as the world continues to change in this era of technology and globalization.So the next time you enjoy your latte or your ice-cold caramel frappuccino,appreciate the fact that you are connected to countless numbers of people spanning many different cultures and eras through your love of that wondrous beverage:coffee.

文化小課堂

咖啡一詞源自希臘語(yǔ)Kaweh,意思是“力量與熱情”。非洲是咖啡的故鄉(xiāng)。世界各地的人們?cè)絹?lái)越愛(ài)喝咖啡，隨之而來(lái)的“咖啡文化”則充滿生活的每個(gè)時(shí)刻。走進(jìn)原木搭建的咖啡小屋，選擇靠窗的一隅，品著咖啡：它逐漸與時(shí)尚、現(xiàn)代生活聯(lián)系在一起。

“給我來(lái)一杯三倍濃縮、兩份香草、低咖啡因的超大杯無(wú)泡脫脂焦糖瑪奇朵咖啡，需要高溫混勻，再淋上焦糖和奶油。”

星巴克或香啡繽咖啡連鎖店在美國(guó)隨處可見(jiàn)，如果你碰巧在店里，就會(huì)聽(tīng)到有人這樣點(diǎn)單。類似星巴克這種大型咖啡連鎖店的出現(xiàn)，已經(jīng)把喝咖啡包裝成一種高利潤(rùn)大眾產(chǎn)業(yè)，并在全球范圍內(nèi)迅速推廣。就像那些消費(fèi)導(dǎo)向型的成功企業(yè)，比如我們馬上想到的iPod和谷歌，時(shí)刻左右著現(xiàn)代文化的走向，大型咖啡連鎖店的產(chǎn)品越來(lái)越便利、越來(lái)越個(gè)性化，同時(shí)也越來(lái)越適宜在全世界推廣。

咖啡的歷史至少可以追溯到9世紀(jì)，當(dāng)時(shí)咖啡是跨文化、跨時(shí)代、促進(jìn)社會(huì)交流的催化劑。咖啡豆最初發(fā)現(xiàn)于埃塞俄比亞，后經(jīng)阿拉伯商人傳至中東地區(qū)，時(shí)至15世紀(jì)，便已遍及埃及、也門、波斯、土耳其及北非各國(guó)。穆斯林商販接著把咖啡豆傳到了繁榮的港口城市威尼斯，賣給意大利的有錢人。不久，荷蘭人開(kāi)始進(jìn)口咖啡豆，并在爪哇和錫蘭等地種植，勞力基本上都是奴隸。大不列顛東印度貿(mào)易公司將咖啡飲料在英格蘭普及開(kāi)來(lái)。隨后，咖啡傳遍歐洲，甚至遠(yuǎn)達(dá)美洲。

哪里有咖啡，哪里就有咖啡館。從15世紀(jì)中東地區(qū)的人們聚在一起聽(tīng)音樂(lè)、下棋、聽(tīng)述文學(xué)作品的公共場(chǎng)所，到法國(guó)啟蒙運(yùn)動(dòng)時(shí)期諸如伏爾泰、盧梭、狄德羅這種赫赫有名的大人物品嘗熱咖啡的巴黎普洛科普咖啡館，足見(jiàn)咖啡館自古就是人們休閑、聊天、交流思想的社交中心。

現(xiàn)代咖啡館的模式源自主營(yíng)濃縮咖啡和油酥點(diǎn)心的意大利咖啡館，隨著意大利裔移民社區(qū)在美國(guó)各大城市的建立，這種咖啡廳也陸續(xù)落戶于紐約的小意大利、格林尼治村、波斯頓的北端和舊金山的北灘區(qū)等地。20世紀(jì)50年代，紐約咖啡館成為“垮掉的一代”常常光顧的地方。不久之后，西雅圖和太平洋西北岸其他地區(qū)咖啡館也蓬勃發(fā)展起來(lái)，為欣欣向榮的反主流文化大潮推波助瀾。源自西雅圖的星巴克借鑒了這一模式，把咖啡館引入主流文化。

盡管今天的咖啡館在很多地方依舊扮演著社交活動(dòng)中心的傳統(tǒng)角色，但顯而易見(jiàn)，它們一直在與時(shí)俱進(jìn)。現(xiàn)在的許多咖啡店又重新成為信息交換和思想交流中心，為顧客提供網(wǎng)絡(luò)服務(wù)和報(bào)刊雜志。在星巴克里聽(tīng)歌，或者用筆記本電腦上網(wǎng)，似乎已經(jīng)成了司空見(jiàn)慣的現(xiàn)象。今天的咖啡店仍然保持著一種易于辨識(shí)且獨(dú)具特色的審美品味：木質(zhì)的家具，松軟的沙發(fā)，墻上的油畫(huà)和壁畫(huà)，再加上柔和的燈光，為整個(gè)咖啡館營(yíng)造出一種居家般的溫馨氛圍。

今天，大型零售咖啡店正在全球迅速擴(kuò)張，僅星巴克一家就在全球40多個(gè)國(guó)家設(shè)立了分店，同時(shí)還在籌劃開(kāi)設(shè)更多的分店。星巴克盡管十分流行，但常被人們貼上“吸血機(jī)器”的標(biāo)簽，人們對(duì)他們通過(guò)不公平競(jìng)爭(zhēng)擠兌小型咖啡店的行為詬病不已。這些批判之聲甚至形成一股反企業(yè)咖啡的反主流風(fēng)潮，支持者們大力抵制大型商業(yè)咖啡連鎖店。再加上，香啡繽和茶葉這類咖啡店越來(lái)越受大眾歡迎，也對(duì)星巴克構(gòu)成了強(qiáng)有力的競(jìng)爭(zhēng)。無(wú)論如何，咖啡顯然已經(jīng)融入我們的消費(fèi)主義文化，并成了其不可分割的一部分。

咖啡似乎不再只是單純的飲料了。咖啡剛一出現(xiàn)，就和文化潮流緊密相連，成為歷史重要時(shí)期的表征之一。法國(guó)啟蒙運(yùn)動(dòng)時(shí)期，文學(xué)巨匠們改變?nèi)祟愃枷胲壽E時(shí)，杯子里斟滿的是咖啡；帝國(guó)主義時(shí)期，壓彎巴西奴隸們背脊的是咖啡；垮掉派詩(shī)人凱魯亞克、金斯伯格書(shū)寫他們的離經(jīng)叛道時(shí)，空氣中彌漫的也是咖啡的香氣；即便是在科技和全球化不斷改變著世界的今日，見(jiàn)證這一切的還是咖啡。因此，當(dāng)你下次享用拿鐵或冰焦糖星冰樂(lè)時(shí)，請(qǐng)想象一下，你正與諸多跨文化跨時(shí)代的偉人溝通交流，而這種美妙的體驗(yàn)，正來(lái)自你對(duì)咖啡這種神奇飲料的熱愛(ài)。

情人節(jié)為什么要送巧克力

Why Should We Send Valentine's Day Chocolate

Chocolate is almost synonymous with Valentine's Day,but it's doubtful that Saint Valentine even tasted it.During the martyr's lifetime in third-century Rome,chocolate was still limited to native South America.

Today chocolate is enjoyed by people the world over,with some 2.3 billion pounds of chocolate consumed in America each year.That amounts to 10.8 pounds per person.

The gift of chocolate

Legend has it that chocolate was a gift of the gods.The cacoa tree was supposedly brought to mankind by Quetzalcoatl,the Aztec god who taught mortals how to make a drink from it.Giving someone chocolates still carries a wealth of meaning.The custom even has royal approval,ever since 1900 when Queen Victoria sent special tins of chocolate to soldiers in the Boer War to wish them a happy New Year.

And of course chocolate often sends a message of love,whether it's a gift-wrapped box for Mother's Day or a Valentine's present of heart-shaped truffles.

Chocolate,love and sex

French doctors prescribed chocolate to women patients for a broken heart.Chocolate has long been associated with love.At one time,nuns were forbidden to eat it because of its sexual reputation.Casanova is believed to have thought of hot chocolate as the “elixir of love”.And in the 18th century,French doctors prescribed chocolate to women patients for a broken heart.

Science may hold a clue—chocolate contains a substance called phenylethylamine,a naturally occurring chemical in the brain which promotes feelings of euphoria associated with being in love.It also contains a variety of other substances which may help create a feeling of well-being.

Do you know

That same 100 grams of chocolate also contains 5 milligrams of methylxanthine and 160 milligrams of theobromine,both caffeine-like stimulants.When taken in large quantities,these stimulants can induce nausea and vomiting—a good reason to limit your Valentine's Day nibbling to a few chocolates.

Meanwhile,Chocolate is poisonous to dogs and other pets,and can even be lethal.Don't give it to your dog.Theobromine is toxic to dogs,and one ounce of chocolate could kill a 10-pound canine.

文化小課堂

甜品如美人，濃妝艷抹如八寶飯，淡掃娥眉如酒釀圓子，純潔稚氣如奶油蛋糕，妖冶魅惑如巧克力。巧克力是黑美人，是濃情厚愛(ài)的化身，是情人節(jié)的完美代言人。我們始終信任巧克力，香甜的能量讓我們重新精神抖擻，直面或百轉(zhuǎn)千回或十年一日的人生。

巧克力幾乎是情人節(jié)的同義詞，情人節(jié)直譯為“圣·瓦倫丁諾的紀(jì)念日”，但圣·瓦倫丁諾本人是否嘗過(guò)巧克力，尚無(wú)定論。3世紀(jì)的羅馬，在這位殉道者的有生之年，巧克力仍然僅存在于南美土著部落。

今天，全世界的人們都可以享受到巧克力的美味，美國(guó)每年消費(fèi)的巧克力可高達(dá)23億磅之重，相當(dāng)于10.8磅的人均年消耗量。

巧克力：送禮首選

巧克力據(jù)說(shuō)是神的饋贈(zèng)。阿茲特克人崇拜的羽蛇神不僅賜給人類可可樹(shù)，還教導(dǎo)人類如何用可可調(diào)配飲料。

贈(zèng)送巧克力還包含著豐富的含義。1900年，維多利亞女王將幾罐特制的巧克力贈(zèng)與參與波爾戰(zhàn)爭(zhēng)的士兵，恭祝他們新年快樂(lè)。自此以后，送巧克力的風(fēng)俗就得到了皇室的認(rèn)可。當(dāng)然，無(wú)論是母親節(jié)的巧克力精美禮盒，還是情人節(jié)的心形松露巧克力，作為禮物送出的同時(shí)，還會(huì)傳達(dá)一份真摯的愛(ài)意。

巧克力、愛(ài)情與性

法國(guó)醫(yī)生曾為失戀心碎的女病人開(kāi)出巧克力藥方。

巧克力與愛(ài)情的關(guān)聯(lián)由來(lái)已久。修道院曾一度禁止修女吃巧克力，就是因?yàn)榍煽肆Φ男砸馕丁Ｔ谌藗兛磥?lái)，意大利風(fēng)流浪子卡薩諾瓦就是那個(gè)把熱巧克力視作“愛(ài)情神藥”的人。18世紀(jì)，法國(guó)醫(yī)生曾為失戀心碎的女病人開(kāi)出巧克力藥方。此事還是有一些科學(xué)依據(jù)的。巧克力含有的名為苯乙胺的物質(zhì)，可以刺激大腦分泌一種化學(xué)物質(zhì)，令人產(chǎn)生一種戀愛(ài)時(shí)才有的欣快感。除此之外，巧克力中還含有許多可能使人產(chǎn)生幸福感覺(jué)的物質(zhì)。

你知道嗎

100克巧克力中有5毫克甲基黃嘌呤和160毫克可可堿，這兩種物質(zhì)均為類似咖啡因的興奮劑。如大量服用這些興奮劑，會(huì)導(dǎo)致惡心、嘔吐，這可是限制你在情人節(jié)只吃幾塊巧克力的大好理由。

同時(shí)，巧克力對(duì)狗和其他寵物來(lái)說(shuō)是有毒的，甚至可能致死。所以，不要給你的狗吃巧克力。可可堿對(duì)狗來(lái)說(shuō)是劇毒的，1盎司巧克力就可以殺死一只10磅重的狗。

萬(wàn)圣節(jié)好吃又健康的零食

Delicious and Healthy Foodon Halloween

1.Dark Chocolate Bites

Skip the milk chocolate and sneak antioxidant[1]-rich dark chocolate into trick-or-treat bags.Dark chocolate contains a healthy dose of flavonoids known for lowering blood pressure and cholesterol.

2.Organic Munchies

Let's face it,Halloween isn't the same without candy.But you can still do your bit for the environment and for the health of little ones by handing out preservative-free candy.Here's to a green,wholesome Halloween!

3.Chocolate-Dipped Figs

Did you know that dried figs are a nutritional powerhouse and pack more health benefits than most dried fruits?They're full of fiber,calcium,potassium,and iron.Plus,figs are sweet to boot,especially when dipped in chocolate!

4.Soy Treats

Soy snacks can contain up to a whopping 7 grams of protein plus they aren't loaded with bad fats.We'll admit that soy doesn't sound very appealing.But if you go for the sweeter variety,you'll be surprised at how much it tastes like candy.

5.Gummy Candy

Kids will spell out yummy as they devour this fat-free treat.Packed with nutrients and antioxidants,gummy letters are a healthy choice.

6.Pre-Packaged Snacks

Try pretzels,nuts,trail mix,popcorn,cheese and crackers,pumpkin or sun flower seeds.All of these snacks provide good nutrients.The sun flower seeds,in particular,are high in good fat.

7.Honey and Sesame Candy

Dazzle your neighborhood kids with bite-size honey and sesame candy.Three pieces contain 60 calories,1 gram of protein and just 7 grams of sugar.

8.Sugar-Free Snacks

If the thought of what all that Halloween candy can do to your kids’ health and teeth scares you,give them sugarless gum,a dentist favorite.It contains artificial sweeteners called xylitol[2] or sorbitol that help prevents cavities.Make sure to offer a variety of flavors for your picky trick-or-treaters.Packages of cocoa are a good standby,too.

9.Dried Fruits

Here's a sweet yet sugar-free snack that tastes good and is good for your kids,too.

10.Juice Boxes

Offer a selection of juice boxes or homemade apple cider to help kids stay hydrated[3] while they go trick-or-treating and get their daily dose of Vitamin C.

名人語(yǔ)庫(kù)

There is no love sincerer than the love of food.

～George Bernard Shaw

愛(ài)什么都沒(méi)有愛(ài)食物來(lái)得真誠(chéng)。

——蕭伯納

1.黑巧克力糖

除卻牛奶巧克力，再將抗氧化劑豐富的黑巧克力放進(jìn)“不給糖就搗蛋”的袋子里。黑巧克力中含有健康劑量的類黃酮，它能降低血壓和膽固醇。

2.有機(jī)零食

別瞎扯了，要是沒(méi)有糖果，萬(wàn)圣節(jié)還有什么意思？但你依然可以拿出無(wú)防腐劑的糖果，為環(huán)保和小孩子的健康盡綿薄之力。過(guò)一個(gè)生態(tài)健康的萬(wàn)圣節(jié)！

3.巧克力無(wú)花果

你知道無(wú)花果干是營(yíng)養(yǎng)包，它比大多數(shù)干果都具有健康價(jià)值嗎？它們富有纖維、鈣、鉀和鐵。另外，無(wú)花果甜到底了，尤其是蘸著巧克力吃時(shí)！

4.大豆點(diǎn)心

大豆零食含有多達(dá)7克的蛋白質(zhì)，另外，它們還不含壞脂肪。當(dāng)然，我們得承認(rèn)，大豆聽(tīng)起來(lái)并不具吸引力。可是如果你選擇較甜的品種，你就會(huì)發(fā)現(xiàn)它吃起來(lái)有多像糖。

5.橡皮糖

孩子們會(huì)覺(jué)得脫脂的零食好吃。含有營(yíng)養(yǎng)物、抗氧化劑的字母橡皮糖才是健康的選擇。

6.預(yù)包裝的零食

椒鹽脆餅、堅(jiān)果、伴侶、爆米花、奶酪、薄脆餅干、南瓜子或者葵花籽。以上所有零食都含有不錯(cuò)的營(yíng)養(yǎng)。尤其是葵花籽，它含有大量的優(yōu)質(zhì)脂肪。

7.蜂蜜芝麻酥糖

用一口就能吞下的蜂蜜芝麻酥糖讓你隔壁家的孩子們流口水吧。每三塊就包含了60卡路里和1克蛋白質(zhì)，而且它只含7克糖。

8.無(wú)糖型食品

如果你害怕萬(wàn)圣節(jié)的糖果對(duì)孩子的健康和牙齒不好，那么就給他們吃牙醫(yī)最喜歡的口香糖。其中含有人工甜味劑，叫木糖醇或山梨醇，能幫助孩子們預(yù)防蛀牙。此外，要確保為你那挑剔的搗蛋鬼準(zhǔn)備好多種口味。另外，包裝好的可可也不是不可以。

9.果脯

果脯是一種無(wú)糖型的甜味零食，嘗起來(lái)不錯(cuò)，而且對(duì)你的孩子也好。

10.果汁盒

給孩子一個(gè)果汁盒，或是一瓶自制的蘋果汁，來(lái)幫助他們?cè)凇皳v蛋”時(shí)保持水分，也可讓他們獲得每日所需的維他命C。

注釋

[1]antioxidant[??nti'?ksid?nt] n.抗氧化劑，硬化防止劑

[2]xylitol['za?l?t?l] n.木糖醇

[3]hydrated['haidreitid] a.含水的，與水結(jié)合的

美國(guó)人三餐面面觀

American Food and Drinks

Most traditional American foods were introduced by the early European immigrants but modified to take advantage of the locally available ingredients[1].Fried chicken,meat,loaf,baked potato,corn,baked beans and apple pie would be considered traditional American dishes.

Breakfast:

A typical American breakfast menu includes scrambled or fried eggs or an egg omelet,juice,bacon or sausage,toast,biscuits,or bagels.Ban alternative American breakfast could be cereal with milk,juice,and toast or pancakes or waffles with syrup[2] and butter.There are different types of breakfast as follows:Continental Breakfast and All-American Breakfast Buffet.

Lunch:

The lunch menu normally involves sandwiches（peanut butter and/or jelly[3],cheese,bologna,turkey,ham）,rolls,hamburgers,hot dogs,pizza,tacos,chicken,salad,fruit（orange,banana,apple,tangerine）,milk,soft drink,tea or coffee.The normal practice in America is to eat the salad before the main course.A wonderful American invention is the salad bar.In restaurants that have these salad bars the waiter does not bring your salad.You go to the salad bar and help yourself,usually to as much as you want.This is normally done after you have ordered your meal;you eat the salad while the main course is being cooked.

Dinner:

Dinner is normally the largest meal of the day.It normally involves food such as pizza,meat（steak,chicken,fish,pork,turkey）with potatoes and a vegetable,spaghetti with either tomato or meat sauce,lasagna,tacos,and dessert（cake,cookies,pies,ice cream,and candy）.Dessert is served after the main meal—Triple Chocolate Cake,All-American Apple Pie,Rum Carrot Cake,Chocolate Chip Cookie Sundae,Berries and Sorbet.Turkey is a traditional food for Thanksgiving meals.

名人語(yǔ)庫(kù)

One cannot think well,love well,sleep well,if one has not dined well.

～Virginia Woolf

一個(gè)人，如果不能好好飲食，那他也不能好好思考，不能好好愛(ài)別人，也沒(méi)法好好睡覺(jué)。

——弗吉尼亞·伍爾芙

大多數(shù)美國(guó)傳統(tǒng)食物是由歐洲移民者引進(jìn)的，后來(lái)又利用當(dāng)?shù)氐脑线M(jìn)行了改良。炸雞、肉、面包、烤土豆、玉米餅、烤豆和蘋果派，都被認(rèn)為是美國(guó)的傳統(tǒng)食品。

早餐：

典型的美國(guó)早餐菜單包括炒蛋、雜煎蛋、煎蛋卷、果汁、培根或香腸、土司、餅干，還有百吉卷。美式早餐還可選擇牛奶泡麥片、果汁、蘸糖漿和黃油土司，或者薄煎餅、華夫餅。早餐有兩種不同的類型：歐式早餐和美式早餐。

午餐：

午餐菜單通常包括三明治（花生醬和/或果凍、乳酪、香腸、火雞，火腿）、蛋卷、漢堡包、熱狗、比薩、烤玉米餅、雞、沙拉、水果（桔子、香蕉、蘋果、蜜桔）、牛奶、軟飲料、茶或咖啡。在美國(guó)，沙拉通常是在主菜之前吃的。沙拉柜臺(tái)是一項(xiàng)很有意思的美國(guó)發(fā)明。在有這些沙拉柜臺(tái)的餐館里，服務(wù)生通常不會(huì)給你上沙拉。你要去沙拉柜臺(tái)自取，隨你吃個(gè)夠。一般情況下，你要在選定主菜后才去拿，一邊吃沙拉，一邊等廚師為你做主菜。

晚餐：

晚餐通常是一天中的大餐。它通常包括匹薩、肉食（牛排、雞、魚(yú)、豬肉、火雞）加土豆和蔬菜，用蕃茄或肉調(diào)味的意粉，烤寬面條、炸玉米餅和點(diǎn)心（蛋糕、曲奇餅、餡餅、冰淇淋和糖果）。點(diǎn)心在主食之后——三角巧克力蛋糕、全美蘋果餡餅、朗姆酒胡蘿卜糕、巧克力曲奇餅圣代、莓果和冰糕。火雞則是感恩節(jié)的傳統(tǒng)食物。

注釋

[1]ingredients[in'gri:d??nts] n.（烹調(diào)的）原料（ingredient的名詞復(fù)數(shù)）；（混合物的）組成部分；（構(gòu)成）要素；因素

[2]syrup[?s?r?p] n.糖漿，糖汁；糖漿類藥品；甜蜜的情感；果汁，甜汁

[3]jelly['d?el?] n.果凍；膠狀物