食品類英語文章
近年來,食品安全問題引起了世界范圍內(nèi)的普遍關(guān)注,成為各國政府和消費(fèi)者談?wù)摰慕裹c(diǎn)。下面是學(xué)習(xí)啦小編帶來的食品類英語文章，歡迎閱讀!
食品類英語文章1
讓你我心痛的中國十大食品造假事件(上)
China is known for many things, but they're perhaps most infamous for their counterfeititems. From clothes to bags to electronics—even whole towns—China has it all. However,they've recently taken the counterfeit business a little further and have entered the disturbingrealm of counterfeit foods.
曾經(jīng)輝煌燦爛的歷史文化讓中國聲名遠(yuǎn)揚(yáng)，但現(xiàn)在一波接一波的造假事件又讓中國的形象有些狼狽。從衣服到包包再到電子工業(yè)，甚至一整座城市，聰明的中國人都可以仿制得真假難辨。最近一些造假分子又把貪婪的觸角伸向食品行業(yè)。
10.Plastic Rice
10.塑料大米
If there's one food that should be impossible to counterfeit, it would be rice. But the Chinesedid it anyway. China's fake rice is also called plastic rice. It's made from potatoes, sweetpotatoes, and synthetic resin molded into the shape of real rice. The faux rice was commonlysold in Chinese markets, especially in Taiyuan in Shaanxi Province. The rice remained as hard asstone even after it was cooked and did not digest easily. It's also pretty dangerous, sinceconsuming three bowls of it is equal to consuming one bag of vinyl, or one plastic bag.
幾乎所有人都不相信大米也能造假，但聰明的中國人最愛挑戰(zhàn)，想出用土豆、甘薯和松香混合，制作出的塑料大米晶瑩剔透，與真大米幾乎無異。這種人造大米即使用開水煮也十分堅(jiān)硬，吃下肚很難消化，可怕的是吃三碗人造大米就相當(dāng)于吞下一只塑料袋，對人體的危害可想而知。
Aside from producing artificial rice, dishonest Chinese rice sellers also add flavors to ordinaryrice and sell them to the unsuspecting public as "Wuchang rice," which is more costly andgenerally considered one of the better brands of rice sold in Chinese markets. Only 800,000tons of this Wuchang rice are produced annually, while about 10 million tons are sold. In otherwords, more than 9 million tons are fake.
除了這種做法，利益熏心的稻米供應(yīng)商還會在大米里添加香味劑，然后貼上"五常大米"的標(biāo)簽擺放在超市的貨架上，經(jīng)常逛超市的主婦們一定了解"五常大米"產(chǎn)于黑龍江五?？h，那里長出的大米色澤青白剔透，口感綿軟微甜，市場上價格要比其他品牌的大米高出許多，供應(yīng)商們看到有利可圖，紛紛開始高仿"五常大米"。人們吃著香甜撲鼻的米飯渾然不知化學(xué)藥品也在跟著進(jìn)入體內(nèi)。數(shù)據(jù)顯示，五常縣每年只出產(chǎn)八十萬噸的優(yōu)質(zhì)大米，市面上這種大米的銷售量卻有一千萬噸。換句話說，你懂的。
9.Rat Mutton
9.掛羊頭賣鼠肉
When they're not tampering with rice, dishonest Chinese food sellers are adding chemicals tomeat from rats, minks, and foxes and selling them as mutton. The scheme was so popularand successful that the police arrested more than 900 people and seized about 20,000 tons ofthis meat, all within three months. One of the sellers, a man named Wei, even raked in morethan £1 million from sales alone. He mixed fox, rat, and mink meat with nitrate, gelatin, andcarmine before selling it in markets to unsuspecting buyers.
在高仿大米商業(yè)鏈條形成之前，中國有些黑心的食品供應(yīng)商們最熱衷于在肉制品上做手腳。為了提高利潤，他們在狐貍?cè)?，貂肉甚至老鼠肉上添加化學(xué)藥劑，經(jīng)過加工當(dāng)作羊肉出售。假羊肉食用起來口感和真羊肉差別不大，因此并未引起人們的懷疑，加之利潤可觀，這些以次充好的肉制品大受工廠、作坊和零售商的青睞。但時間不長，有關(guān)部門發(fā)現(xiàn)了這個問題，開始打擊逮捕黑作坊、黑心肉販，短短三個月就查獲將近兩萬噸假羊肉。有一個供應(yīng)商被抓捕后坦白，他從一些暗渠收購老鼠肉，狐貍?cè)夂王跞?，然后用硝酸鹽、明膠、洋紅加工成假羊肉，沒多久凈賺將近一千萬人民幣，簡直是暴利!
Chinese police posted a tutorial on Sina Weibo, China's biggest microblogging site, to teachpeople how to differentiate between real and fake mutton. While the difference between themis hard to tell at first glance, the white and red parts of real mutton don't separate aftergetting thawed, torn by hand, or boiled, while the fake meat does.
該如何鑒別真假羊肉呢?媒體們開始在新浪微博上支招了。真羊肉和假羊肉雖然乍一看沒有區(qū)別，但用水煮會發(fā)現(xiàn)真羊肉的脂肪和精肉不會分開，而假羊肉的著色劑會褪去，變成色澤暗淡的劣質(zhì)肉，可別再誤買假羊肉啦。
8.Chemical Tofu
8.化工豆腐
Tofu, also called soya curd, is a cheese-like food made from a mixture of soy milk and acoagulant. Chinese authorities recently closed down two factories in Wuhan, Hubei Province forselling fake tofu, which was made by mixing various chemicals together. One worker confessedthat they combined soy protein with flour, monosodium glutamate, pigment, and ice to makethe fake tofu before packaging it and selling it under the name of another company that wasproducing real tofu.
豆腐，又稱水豆腐，是我國素食菜肴的主要原料，主要的生產(chǎn)過程一是制漿，即將大豆制成豆?jié){;二是凝固成形，即豆?jié){在熱與凝固劑的共同作用下凝固成含有大量水分的凝膠體，即豆腐。最近，有關(guān)部門查封了湖北武漢兩個制作假豆腐的食品作坊。里面參與制作的一個工人說，這種豆腐就是將面粉、味精、冰塊、大豆蛋白以及各種色素一起混合做成成本更低的假豆腐，做好后再用另一家豆腐生產(chǎn)廠的商標(biāo)進(jìn)行包裝，供應(yīng)給市場上的零售商。
Using soy protein to make tofu isn't the most dastardly of deeds, but not all the schemes wereso innocent. Another criminal gang made counterfeit tofu by adding rongalite, an industrialbleaching agent that's been linked to cancer. Supposedly, the chemical made their tofu chewierand brighter. The syndicate was headed by three cousins who sold about 100 tons of thetainted product to the unsuspecting public. When police raided their factory, they foundemployees making the counterfeit food with grimy, unwashed equipment.
用大豆蛋白制作豆腐應(yīng)該算不上最黑心的手段，至少這些合成原料平時人們也經(jīng)常食用，對身體危害不大。但接下來要說的化工豆腐估計(jì)要讓大家咬牙切齒了。有一個地下作坊為了讓豆腐更加潔白光亮有嚼勁，竟然添加雕白粉，小編告訴大家，這可是一種致癌幾率相當(dāng)高的工業(yè)漂白劑。警察突擊檢查他們的作坊時，那里的工人們?nèi)栽诿β档?quot;合成"豆腐，使用的設(shè)備滿是灰塵，從未消過毒。
7.Formaldehyde And Duck Blood
7.甲醛鴨血
Duck blood tofu is a delicacy in China. It's made from blood extracted from slaughtered ducks.The blood is then heated until it thickens, allowing it to be cut into squares and sold. That'sstrange already, but it gets worse: Sellers have been known to mix deadly ingredients likeformaldehyde with much cheaper pig or buffalo blood, then sell the concoction as duck blood.Chinese authorities once broke a fake duck-blood ring that was being run by a couple in JiangsuProvince. In this instance, the couple wasn't using pig or buffalo meat. Instead, they usedchicken blood mixed with inedible dye and materials used for printing. One ton of fake duckblood was confiscated. The use of fake duck blood for duck blood tofu is so prevalent in Chinatoday that customers have become pretty good at spotting the difference between the realstuff and the fake stuff.
鴨血豆腐在中國是家喻戶曉的一道美味，顧名思義，鴨血豆腐的一大原料就是鴨血。將新鮮的鴨血加熱，凝固成塊狀后就是成品了。傳統(tǒng)做法是這樣子，可不要忘了咱們這篇文章是要帶大家看真相。也許你不會相信市場上很多鴨血其實(shí)是豬血和牛血，更不會相信這些豬血牛血里還有甲醛!但這就是真相。公安部門曾在江蘇查封一對夫妻經(jīng)營的甲醛鴨血作坊，沒收了整整一噸假鴨血。雖然這對夫婦沒有用豬血或者牛血充當(dāng)鴨血，但可惡的是將大量對人體有害的化工染料摻進(jìn)鴨血中。好在現(xiàn)在很多人已經(jīng)知道甲醛鴨血，在市場上購買鴨血時會更加留意。
6.Adulterated Honey
6.摻假蜂蜜
There are two types of counterfeit honey: the adulterated one, which is a mixture of realhoney and sugar syrup, beetroot syrup, or rice syrup, and the fake honey, which looks morelike real honey than real honey itself. It is made from a mixture of water, sugar, alum, andcoloring. One kilogram (2.2 lb) of fake honey can be produced for just 10 yuan (about class="main">
食品類英語文章
假冒偽劣的蜂蜜有兩種：一種是摻假蜂蜜，這種蜂蜜在真蜂蜜當(dāng)中摻雜了甜菜糖漿或者大米糖漿，另外還有水、糖、明礬合成的假蜂蜜。1公斤假蜂蜜的生產(chǎn)成本是10塊錢而成品售價是60塊錢，山東蜂蜜銷售市場中大約有70%都是假冒偽劣產(chǎn)品。和往常報(bào)道食品問題一樣，國內(nèi)主流媒體又把焦點(diǎn)放在教大家如何辨別真假蜂蜜上。
China is the world's biggest producer of honey, which it exports to other countries. A studyrevealed that 10 percent of the honey sold in France was fake and most likely originated ineither East Europe or China. US Customs also busted a fake honey-smuggling ring made up ofUS honey producers. It was discovered that they had been bringing fake honey into the USfrom China via Australia.
中國是世界最大的蜂蜜制造出口國。有項(xiàng)報(bào)告顯示，在法國出售的蜂蜜中有10%是假蜂蜜，這些假蜂蜜的原產(chǎn)地主要是西歐和中國。美國警方也在本土抓獲了幾個美國蜂蜜走私團(tuán)伙。調(diào)查發(fā)現(xiàn)他們的假蜂蜜經(jīng)由澳大利亞引進(jìn)美國，無一例外，這些蜂蜜的原產(chǎn)地都是中國。
食品類英語文章2
關(guān)于食物的十大奇聞異事(下)
5.The Detonation Tenderizer: A Literal Flavor Explosion
5.利用爆炸沖擊改變?nèi)赓|(zhì)
Over the years, the U.S. Patent and Trademark Office has rounded up herds of ideas fortenderizing meat, from the familiar (spiky hammers, enzymatic tenderizers) to the outlandish(using pressure pulses or acoustic waves on submerged meat). But none packed quite thepunch of U.S. Patent No. 3,492,688 A, understatedly titled "Apparatus for tenderizing food."Submitted by Charles S. Godfrey in 1966, the method called for breaking up tough fibers insubprime cuts via high explosives. Bomb and beef would bathe in the same water-filled tank tomaximize the effect
多年來，美國專利及商標(biāo)局搜集了各種使肉質(zhì)鮮嫩的技術(shù)，從傳統(tǒng)手藝(敲擊，酶嫩化劑)到創(chuàng)新技術(shù)(使用壓力脈沖或聲波讓肉均勻變化)應(yīng)有盡有。但卻沒有技術(shù)能比得上序號為3492688 A的美國專利，它被低調(diào)地命名為“柔化食品設(shè)備”。1966年，查爾斯·戈弗雷提出申請這項(xiàng)專利，宣傳通過烈性炸藥打破動物的硬質(zhì)纖維肉，并把炸藥和牛肉放在同一個水罐中來達(dá)到最佳效果。
Godfrey thought that the high explosive approach would blow past the shortcomings of otherpressure techniques by creating a much more dramatic and sudden pressure change at theshock front. He might have been onto something, since several other patents have since builton the idea, and at least one company has put it into practice. A pioneer of early nuclearweapons research, Godfrey was also a seasoned veteran of explosive technologies. Inaddition to helping design the diminutive test nukes set off on Eniwetok Atoll in the 1950s, heheld patents in high velocity explosives and shaped explosives and the use of explosives inrock fracturing and excavation.
戈佛雷認(rèn)為，高爆方法能在激振前沿創(chuàng)造出更顯著的突變，從而彌補(bǔ)過去其他壓力技術(shù)的缺點(diǎn)。也許他這項(xiàng)發(fā)明真的很厲害，因?yàn)樗脑O(shè)計(jì)理念已經(jīng)在其他幾項(xiàng)專利中得到體現(xiàn)，而且至少有一家公司已經(jīng)把這項(xiàng)技術(shù)付諸實(shí)踐。作為早期核武器研究的先驅(qū)，戈佛雷還是一名經(jīng)驗(yàn)豐富的爆破技術(shù)老兵。20世紀(jì)50年代，他在埃尼威托克的環(huán)礁協(xié)助設(shè)計(jì)微型核武器爆破試驗(yàn)，此外他還持有高速炸藥、變形炸藥、爆破和開挖巖石炸藥的專利。
4.Pica: So Many Words, So Many Food Fixations
4.異食癖：吃任何東西，什么都可以吃
We all have our share of unusual cravings, but few are as startling as the wide range ofmaterials consumed by people with the disorder pica, the repeated eating of largely non-nutritive substances like wood, soil or paint chips. The word pica derives from the medievalLatin name for magpie, a bird reputed to eat just about anything
任何人都可能有一些奇特的欲望，但是卻很少有像那些異食癖患者一樣有著令人咋舌的欲望，他們吃各種東西，比如木頭、泥土或者油漆木片這種沒有營養(yǎng)的物質(zhì)。異食癖這個單詞來源于中世紀(jì)的拉丁語，意思是喜鵲，因?yàn)橄铲o普遍被認(rèn)為是吃任何東西的鳥類。
Thanks to Greek and Latin, there's a name for every neurosis, and the many flavors of pica areno different. Xylophagia describes the consumption of paper, pencils, tree bark or other woodyitems. Chewing and eating glass is the habit of those with hyalophagia, and of course there'salso urophagia (urine), coprophagia (feces), geophagia(dirt), autosarcophagy (eating bits ofoneself) and, yes, anthropophagy (human flesh). People with trichophagia chew and/orswallow their own hair, which can result in a dangerous trichobezoar (hairball) that blocks theintestines and requires surgery. In 2007, surgeons removed a 10-pound (4.5-kilogram)trichobezoar that had completely filled the stomach of an 18-year-old woman. Suchcompulsions are frequently associated with a psychological condition or learning disorder. Theprevalence of pica varies from 4 to 26 percent among the institutionalized, and the conditioncan co-occur with Kleine-Levin syndrome, mental retardation and schizophrenia. But it alsocan crop up among otherwise healthy children and in men and women of all ages and cultures,sometimes in response to a dietary deficiency.
借助拉丁語和希臘語，使得每一種神經(jīng)病癥都有學(xué)名，不過異食癖也有許多不同的類型。食木癖患者是來形容那些喜歡吃紙，鉛筆，樹皮或者是其他木質(zhì)品的人，而習(xí)慣吃玻璃的人則被稱為食玻璃癖患者，此外還有喝尿癖、食糞癖、食土癖，食己癖，自然也有食人癖(喜歡吃人肉)患者。而有食毛癖的人則喜歡咀嚼或者吞咽自己的毛發(fā)，這樣會導(dǎo)致腸子被危險的毛團(tuán)堵塞，需要動手術(shù)來疏通。2007年，曾有一個18歲的食毛癖女性，通過手術(shù)移除了塞滿其腹腔的近10英鎊重(4.5千克)的毛發(fā)團(tuán)。不過這些強(qiáng)迫癥主要和心理狀況以及學(xué)習(xí)障礙有關(guān)。在那些缺乏自理能力的人身上，這種異食癖的發(fā)病率大約在4%到26%之間，這種病癥還可能引起克萊恩萊文綜合征、智力缺陷以及精神分裂癥等并發(fā)癥。但是健康的孩子，不同文化背景不同年齡層次的成人也會突發(fā)異食癖，有時只是因?yàn)樗麄兊娘嬍巢痪鈱?dǎo)致缺乏營養(yǎng)物質(zhì)。
3.The Pickle-ice-cream-flavored Mystery of Pregnancy Cravings
3.咸菜冰激凌味兒的料理——揭秘孕婦的奇葩口味
The scene depicting a pregnant woman dispatching her mate for pickles and ice cream in thewee small hours is so trite as to qualify as a stereotype, but it's rooted in a familiarphenomenon. Being pregnant can cause unusual cravings, drive a desire to double down onold habits or bring on new and strong aversions. Yet researchers still don't fully understandthe biological and behavioral mechanisms behind these hankerings.
在生活中，我們總是能看到這樣的情景——一個孕婦催著丈夫去買咸菜和冰激凌，讓他快去快回。這個情景著實(shí)老套，也再平常不過。懷孕能讓你的口味變得奇特，原來的飲食習(xí)慣會加倍凸顯，還可能發(fā)生從來沒有過的激烈反應(yīng)。。然而，研究者們?nèi)匀徊涣私膺@些奇特口味背后的生物學(xué)和行為學(xué)原理。
A few patterns have emerged over the years. For example, an expecting mother's cravingstend to fall within culturally available fare; in Tanzania, women crave (in order) meat,mangoes, yogurt, oranges, plantains and soft drinks, whereas American women crave dairyand sweet foods. Connections have also emerged between pregnancy-linked hormone shiftsand an increase in neuropeptide Y, a hypothalamus-born chemical messenger associated withappetite in general. So what inspires specific cravings? It's possible that some yens are meantto counter the odd smells, strange tastes, phantom odors and food aversions that can cropup during pregnancy. But this is only one possibility and requires further study.
近年來出現(xiàn)了很多不同的孕婦飲食偏好模式。例如，在一些飲食文化中，準(zhǔn)媽媽們的口味會變淡;在坦桑尼亞，孕婦變得愛吃肉、芒果、酸奶酪、橙子、大蕉等食物以及愛喝軟飲料;而在美國，孕婦的日常飲食則偏重奶制品和甜品。研究者還發(fā)現(xiàn)，孕激素的變化能導(dǎo)致神經(jīng)肽Y增多，而神經(jīng)肽Y是下丘腦產(chǎn)生的一種與食欲有關(guān)的信號激素。那么到底是什么導(dǎo)致了這種奇特的口味呢?可能是為了抑制懷孕期間聞到的、吃到的或只是假想的怪味，以及突發(fā)的妊娠反應(yīng)。但是這只是一種可能性，具體情況如何，還需要進(jìn)一步探究。
2.The Nose Knows Numminess
2.鼻子熟識美味
We all recognize the role of smell in whetting our appetites, conjuring emotions and stirringmemories, yet those little buds on our tongues still get most of the credit for detecting taste.According to researchers in the field of neurogastronomy, however, we have it backward.
我們都知道嗅覺能引起我們的食欲、激發(fā)我們的情緒、勾起我們的回憶，但我們不知道的是察辨味道主要還是歸功于我們舌尖上小小的味蕾。在神經(jīng)美食學(xué)領(lǐng)域的研究者看來，我們早已落后。
Taste buds evolved to detect basic notes of sweet, salty, sour, bitter and umami (the savoryflavor of mushroom or soy sauce) to help us distinguish energy-rich carbohydrates, findessential salts, test foods for ripeness, detect toxins and identify proteins . But it's thesensation of smell -- specifically, the retronasal smells that waft into the nasal cavity from themouth as we savor food -- that forms the fuller picture of flavor in our brains. Smell is sonuanced that scientists have compared it to sight for the way it forms "pictures" of millions offlavor combinations and determines resemblances among them. Research has further linkedthe sense of smell to psychological well-being and neuroplasticity. Molecular gastronomists,who try to understand the physics and chemistry of food for artistic and culinary effects,make careful use of odorants and aromatics in their creations, but the interactions betweensaliva and food make isolating the key smell-ecular elements difficult. Oh, well. There's alwaysmarketing.
味蕾進(jìn)化是為了分辨基本的甜、咸、酸、苦及鮮(蘑菇或醬油的咸味香精)，以此來幫助我們區(qū)分高熱量的碳水化合物、發(fā)現(xiàn)人體所需鹽分、檢驗(yàn)食物是否成熟、探測毒素以及識別蛋白質(zhì)。但嗅覺，尤其是余味，在我們品嘗食物時從嘴里飄進(jìn)鼻腔，如此便在我們的大腦中形成一幅更完整的圖片。嗅覺是如此微妙，科學(xué)家們將它與視覺做對比，來找出數(shù)百萬種味道混合成“圖片”的形成方式以及其相似性的判定方式。研究進(jìn)一步認(rèn)為嗅覺與心理健康和神經(jīng)可塑性相關(guān)聯(lián)。而所謂的分子美食家，就是那些為了藝術(shù)效果和食用效果去研究食物的物理、化學(xué)特性并在食物的再創(chuàng)造過程中悉心運(yùn)用氣味和芳香劑的人。但是唾液和食物之間的相互作用加大了隔離關(guān)鍵性“味道因子”的難度。噢!對了，市場總是以此為促銷噱頭。
1.A Food by Any Other Name
1.食物的其他名字
Foods are known by many names. Some refer to subtle distinctions, as coriander and cilantrorefer to the seeds and the vegetative pieces, respectively, of the Coriandrum sativum plant.Others might reveal cases of mistaken identity, as when many Americans each Thanksgivingmislabel sweet potatoes as yams, when in fact they are two separate plants.
食物通常有許多名字。有些是有著細(xì)微差別的，比如胡荽葉和芫荽葉分別指芫荽植物的種子和葉子。但也有一些認(rèn)錯食物名稱的事例，比如每到感恩節(jié)，大多數(shù)美國人會錯把番薯稱為薯蕷，其實(shí)它們是兩種截然不同的植物。
Then there are those foods that assume new monikers for marketing purposes. Canola (aportmanteau of "Canada " and "ola" for oil) is actually a specially bred rapeseed oil rebranded toavoid negative associations with the word "rape" (rape, or Brassica napus, is a plant in themustard family) and possibly to distance it from earlier versions of rapeseed oil, which weretoxic to humans . Kiwifruit is not from New Zealand at all -- it's a Chinese gooseberryrebranded by exporters to avoid negative associations in Cold War American markets. It's alsonot a gooseberry, so it's just as well that they changed its label.The Patagonian toothfish(Dissostichus eleginoides) was renamed "Chilean sea bass" to better whet customer appetitesand was so successful that it now faces overfishing, despite not being a sea bass at all. Forsimilar reasons, restaurant customers now know the "slimehead" (Hoplostethus atlanticus) asthe far more appealing "orange roughy". A rose is a rose is a rose, but cheap hake sells betteras scarlet snapper.
出于營銷目的，還有一些食物采用了新名字。如芥花油(是從 “Canada Oil Low Acid” 四個字的首字母組合而成，意為 “低酸加拿大油”)實(shí)際上是一種經(jīng)特殊培養(yǎng)的菜籽油，但或許是為了避免”rape”(蕓苔或甘藍(lán)型油菜，是一種十字花科植物)這個詞匯帶來消極影響，也或是為了區(qū)分對人體有毒害作用的早期菜籽油，它就被重新命名了。獼猴桃并不是來自新西蘭——它其實(shí)是中國鵝莓，是出口商為避免冷戰(zhàn)期間美國市場帶來的消極影響而重新起的名字。它也不是醋栗，所以只是他們換了名稱而已。巴塔哥尼亞齒魚(小鱗犬牙南極魚)被重命名為智利海鱸魚是為了更好地刺激消費(fèi)者的購買欲，而且獲得了巨大的成功。盡管它不是鱸魚，但它現(xiàn)在也面臨過度捕撈的局面?；陬愃频脑颍蛷d顧客現(xiàn)在都知道聽起來更有吸引力的“羅非魚”其實(shí)就是“燧鯛”(大西洋胸棘鯛)。一朵玫瑰就像一朵玫瑰是一朵玫瑰一樣，但廉價的鱈魚就是要比大紅鯛魚賣得好。
食品類英語文章
