美食饗宴 4 分鐘閱讀
Bruce, Angela, Wesley
There are all kinds of recipes from around the world. Many are for making delicious and expensive gourmet food, but others have a more practical, less expensive origin. Included in this latter category are those that can be classified as “wartime” food or at least are related to conflicts between nations.
Let’s start with an iconic French pastry called a croissant. The most interesting origin story states it is not a French creation but an Austrian one. According to that legend, the Turks attempted to invade Vienna in 1683 by tunneling under the city’s walls. Apparently, alert bakers heard the enemy digging and sounded the alarm, which allowed soldiers to defeat the invaders. Afterwards, to celebrate the victory, Austrian bakers made a pastry that looked like the crescent moon, which appeared on the Ottoman flag.
讓我們從可頌這個具代表性的法國油酥點心說起吧。最有趣的起源故事說它是奧地利的產物，而不是法國的。根據該傳說，土耳其人於 1683 年在維也納城牆底下挖掘通道意圖入侵。據說警覺的烘焙師傅聽見敵人挖掘的聲音便發動警報，讓士兵得以擊敗入侵者。在那之後，為了慶祝勝利，奧地利烘焙師傅做了一種油酥點心，外型就像是鄂圖曼（編按：為鄂圖曼土耳其人建立的一個軍事帝國）國旗上的新月。
Meanwhile, a more recent recipe was the result of the 1950-53 Korean War. Called budae jjigae (“army stew”), this meal was developed shortly after the Korean War, when food was difficult for Koreans to acquire. Koreans secretly took food, such as hot dogs, Spam, cheese, and canned baked beans, from US military bases in South Korea to help their relatives and friends. Over time, these ingredients were cooked with Korean food like kimchi and instant noodles along with vegetables, and budae jjigae was born.
Still another interesting recipe owes its creation to the Second World War, at least indirectly, although it didn’t appear until the 1980s. A mixture of American and Japanese cuisines, taco rice was developed when a restaurant owner in Okinawa wanted to tempt more US soldiers, who were stationed in Okinawa after WWII, to eat at his establishment. He mixed ground beef, lettuce, and tomatoes with sauce and served it on a bed of rice. It soon became a hit.
還有另一種有趣的料理法是（至少是間接地）因第二次世界大戰而生，雖然它一直到 1980 年代才出現。塔可飯是美式與日式料理的結合，當時沖繩一位餐廳老闆想要吸引更多於二次大戰後駐紮在沖繩的美軍到他的店裡吃飯，因而開發出這道料理。他將牛絞肉、生菜和番茄與醬汁調和，並鋪在白飯上面供應。它很快便大受歡迎。