穆萨卡如何跻身希腊美食的万神殿
经济学人: Patriotism revolutionised a classic dish 爱国主义彻底改变了一道经典菜肴 IN 1821 GREEK revolutionaries rose up against the Ottomans, setting off years of bloodshed that culminated in the creation of a free state in 1829. On March 25th each year Greeks celebrate Independence Day with parades and abundant feasts of bakaliaros skordalia, delicately battered cod with garlic dip. 1821 年,希腊革命者起义反对奥斯曼帝国,引发了多年的流血事件,最终在 1829 年建立了一个自由国家。每年的 3 月 25 日,希腊人都会举行游行和丰盛的 bakaliaros skordalia 盛宴来庆祝独立日,这是一种精致的鳕鱼配大蒜蘸酱。 And yet it is moussaka—sloppy squares of richly flavoured mince, oil-slicked aubergines and indulgent béchamel sauce—that many consider Greece’s national dish. Its entry into the pantheon of Greek gastronomy came about a century after Greek independence. The country’s embrace of the dish is a lesson in how traditions are forged and how a nation’s cuisine evolves. 然而,许多人认为希腊的国菜是穆萨卡(moussaka)——由味道浓郁的肉末、油榨的茄子和放纵的贝沙梅尔酱组成的邋遢方块。它进入希腊美食的万神殿是在希腊独立大约一个世纪后。这个国家对这道菜的接受是一个教训,说明传统是如何形成的,以及一个国家的美食是如何演变的。 Nikolaos