歐洲緯度比中國高出很多,
中世紀以來阿拉伯人長期嘗試在歐洲種稻米,
總括來說, 做麵飽是一種科學手段,
這樣可否類推為歐洲人習慣用科學解決問題是因為他們習慣了科學地做麵飽?
歐洲美食離不開奶酪,
古代歐洲城鎮人口較為集中, 一般設有公共麵飽烘焙室,
16世紀中葉後, 樹砍光了英國全民燒煤. 小冰河時期煤比肉貴, 一般人家一天才開一次煤爐(每次半小時至四十五分鐘). 早餐儘量做大份些以便足夠全天食用. 煤煙煤灰都是都是需要避免才能夠煮食的, 要麼用科學爐具去隔開煤煙煤灰 a stove with a built-in cooktop is called a range , 經濟能力不足只好早上利用餘熱去煮個大份的早餐過一天.
英國國民一九六零年代曾經抗拒日本壽司和食用整隻大蝦. 據英國電視片集 (Food CIA 第十集 programme.tvb.com/foodandtravel/foodciaiv/episode/10) 食用昆蟲專家解釋, 是源於其民習慣不食帶頭帶腳之魚蝦.
每一天有230萬英國人吃亨氏焗豆罐頭；其中有100萬人把它當晚飯, 是食焗豆的世界冠軍。他們一般家庭每星期吃十多罐, 三餐都用得上, 以西北部吃得最多. 澳大利亞是世界第二大焗豆消耗者.
Here are some beans on toast. A cheap, nutritious, and easy-to-make meal that will not only satisfy your hunger, but also leave you able to do farts that could blow a house down at 30 feet. Source: https://www.buzzfeed.com/alanwhite/just-wait-till-the-confusion-over-welsh-rarebit-starts
位於曼徹斯特的亨氏焗豆是歐洲最大的食品工厰, 每天完成三百多萬個焗豆罐頭. 原料來自北美, the navy bean, haricot, pearl haricot bean, boston bean,white pea bean,or pea bean, is a variety of the common bean native to the Americas, where it was domesticated. In 2008, "Heinz Baked Beans" were renamed "Heinz Beanz", as they aren't actually 'baked' but stewed. Heinz Baked Beans are produced by sealing raw beans and sauce in the cans, which are then placed in large pressure cookers. Source: Wikipedia.
生豆子經20分鐘浸泡85C熱水後入罐, 噴上西紅柿汁後便封密, 然後用高温高壓蒸汽煮21分鐘. 20 年前還是聘請女工用調羹一粒一粒將雜豆從生產線挑走, 現時已採用激光分類及氣流吹走. 全自動化流水線飛快地運轉, 眼球永遠追不上速度, 百分百完全是科學的運作.
亨氏焗豆1901年開始在倫敦Fortnum & Mason 高級百貨銷售, 以出門的富人和海軍軍官為對象. 1905開始在北美向中午下班工人宣傳, 以快捷便利, 滿意, 易飽為號召.
焗豆是虧本營銷的典型，即超級市場用低於成本的價格賣一種商品，以吸引顧客。波士頓歷史上享有「豆子城」（Beantown）的稱號. Source: Wikipedia/焗豆 . 留學哈佛, MIT, 切記要嘗點波士頓焗豆. You don't know beans until you come to Boston.
參見
Bean Town Origin
The intent of this article is to document what popularized Boston's most famous nickname, Bean Town.
There have been several other places known as Bean Town, but in popular
culture, Boston has captured the title as Bean Capital of the
United States. Source: http://www.visitingnewengland.com/boston-baked-beans-durgin-park.html
Beans and brown bread were a staple in colonial New England. At
Plymouth Colony in 1622, the local Native Americans baked corn bread in
earthen pots, and called it mazium. When the Pilgrims sojourned
in Holland before emigrating to America, they
got accustomed to eating dark breads made with course grains such as
rye. The Plymouth colonists planted barley, and mixed its flour with
corn meal to invent brown bread. The Native Americans also baked beans
before the Pilgrims arrived, using maple syrup
as the sweetener instead of molasses. Thus, most likely, baked beans and
the original bean pot were Indian inventions adopted by the English
Colonists.
Bean Pot Sticker, 1907
The early Pilgrims and Puritans of Massachusetts also strictly
observed the Sabbath, and did not work or even cook hot meals on
Sundays. To circumvent this religious rule, they would bake beans on
Saturdays in a bean pot, and leave them in
the hot brick ovens overnight. On Sundays, the baked beans would still
be hot when served. Due to the Sabbath, baked beans and brown bread
eventually became a traditional Sunday meal,
which lasted until the early 1900s.
Molasses is a byproduct of processing cane sugar, and is used as an
ingredient in the distillation of rum. Boston became a manufacturer and
exporter of rum in the
late-1700s. Boston Baked Beans, or baked beans with molasses and salt pork,
likely evolved into this new recipe at that time.
Related, Boston was then part of the Triangle Trade, an
international trading system involving slaves, rum, fish, raw materials,
and other finished goods. Slaves and molasses (or sugar) were
imported into Boston from the West Indies, with the molasses used for
the production of rum.
Raw materials and rum from Boston were exported to Europe, with finished
goods imported in return. Europe traded goods with the Slave Coast of
Africa. Captured
slaves were then sent to the British Sugar Colonies in the West Indies,
thereby creating what resembles an upside down triangle on a map of the
Atlantic Ocean. Boston accumulated great wealth from the Triangle Trade.
In modern times, Boston became nationally known as Bean Town as a result of a publicity stunt. A large event took place on July 28-August 3, 1907 that was called Old Home Week. About one million stickers (a new invention at the time), with an image of two hands clasped above a
bean pot, were distributed to promote the event. An article in the April 25, 1907 Boston Globe describes the sticker:
"The sticker is in the form of an irregular seal about 1-3/4 inches
in diameter, the lettering and design being in embossed white
and the background a brilliant red.
In the center of the seal appears a typical Boston bean pot
surrounded by two clasped hands, the two signifying the fact that Boston
will not only be ready to extend the 'glad hand' to the homecomers
during the reunion week, but that
there will be something more substantial in the way of entertainment
than a mere greeting."
Historic societies were actually very upset that a bean pot was used
as a symbol for Boston instead of local patriotic symbols, as bean pots
were essentially just a stove implement or tool used by common folks.
Beans were inexpensive, and a means
of sustenance for the many poor immigrants in Boston.
Postcards provide more supporting evidence about the stickers being
the main source of the Bean Town nickname. That summer, many postcards
were published with slogans such as You don’t know beans until you come to Boston; Bigger, Better,
Busier, Boston [with an image of a bean sprout]; and Souvenir of Boston and Vicinity, Won’t You Have Some?
[with an image of a bean pot]. And, importantly, some Boston postcards
were originally printed with a typical tourist sight, and then later put
back through
the press with the Old Home Week logo printed on them in blazing red.
Seventeen years earlier on August 11-16, 1890, the Twenty-Fourth
National Encampment of the Grand Army of the Republic, a Civil War
veteran’s reunion, took place at Boston. The Beverly Pottery Company of
Beverly, Massachusetts supplied
thousands of small ornamental bean pots as souvenirs for the troops, and
this helped to make the bean pot a symbol for the City of Boston. In
about 1896, a bean pot was placed atop a clock in the gallery in the old
Common Council Chamber in
Old City Hall,
validating
that Beverly bean pots had some impact in cementing the symbol for the
city of Boston. Beverly itself was nicknamed Bean Town at one time, and
legend has it that a schooner full of beans landed there in the early
1700s, and supplied the whole town with
them.
This supposed event also gave its inhabitants the nickname, Beverly Beaners.
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脹氣
焗豆以食後脹氣聞名。這是由於腸道菌群作用，多糖（特別是寡糖）在體內發酵。低聚糖在穿過小腸時基本保持不變，但當他們到達大腸後，這裡的大量細菌與寡糖作用，生產大量的屁 . Source: Wikipedia:baked beans
Flatulence
Baked beans are known on occasion to cause a considerable increase in flatulence following consumption. Source: Wikipedia: baked beans
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Why is cooking considered an art, but baking a science?
There is science to both
cooking and baking. If you are a food technologist, you will understand there
are many chemical reactions happening in both areas. What is more challenging
is, of course, baking. Unlike cooking, if you forgot to add the salt or vinegar
for taste, you can always add that in later. With baking, the process is
irreversible, and therefore, accidents are more pronounced. Traditional baked
goods are usually 50% flour. How this flour reacts in the batter/dough
determines the characteristics of the product. That is why there is a whole
encyclopedia dedicated towards baking science, and there is an entire
baccalaureate 本科program , the only one in the world, dedicated to baking sciences
in the Department of Grain Science and Industry at Kansas Sate University.
Cooking is more in the art side because it tolerates imprecision, in general, which allows more room for variation and improvisation 即興 . Baking is just like following an experiment protocol: step by step with precise amount of ingredients, time and temperature. Author:
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波士頓食龍蝦的歷史很短:
In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport. Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. It has been suggested servants specified in employment agreements that they would not eat lobster more than twice per week, however there is no evidence for this. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low-priced canned staple food. As a crustacean, lobster remains a taboo food in the dietary laws of Judaism and certain streams of Islam, see also kashrut, halal, and list of halal and kosher fish. Source: https://en.wikipedia.org/wiki/Lobster#History
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張鐵林1987年赴英國留學，四年半後他留校任教並加入了英國國籍。在英國留學期間，張鐵林每天都能吃到新鮮的豬頭肉。原來，在英國，人們在吃肉類時，是不吃動物頭的，魚頭，雞頭，豬頭等等，統統切下扔掉。張鐵林得知這種情況後，每天早上趕早來到菜場裏，到賣豬肉的的攤主那裏要下了他們準備扔掉的豬頭。晚上回到家裏，就能好好吃一頓自己親手燉煮的香噴噴的豬頭肉了。原文：https://read01.com/DzMge4.html
张铁林：哎呦，我留學那会想吃肉，想吃中国饭怎么办呢。我进菜市场，我看见人把那个猪头啊，卖猪肉的，那猪头，就掉那大筐里头。鱼呀，鱼头，那个鱼尾巴还有这么大一块肉。一大鱼头，轰轰轰就都全都弄筐子里面。什么猪肝，猪尾巴，猪蹄什么都扔筐就放一边。我就问人家，我说那个可能便宜吧，那个要不要？你要这个吗，你要这个，拿拿拿走，把这儿全拿走。我发现这东西不要钱，我就拿，我就说我来一猪头。我弄一猪头我拿好多报纸把那猪头包好了，提拉那猪耳朵，提拉回去。到唐人街买一大铁锅，生铁锅，我弄点酱油乱七八糟，葱、姜、蒜什么就是中国那套，炖猪头。把整个一猪头弄成块，请我的英国同学来吃。我还没桌子，铺着报纸在地毯上。哎呦，这好吃啊，不知道吃什么，不能跟人说是什么。拿那筷子，哄一扎，说这是什么肉啊，这还有个“眼”。那猪鼻子，就是那一块没切开，就落了，那一块是猪鼻子，喀，那筷子就。这，这什么肉啊，这，这，这个。好吃，吃那猪头肉不要钱，但是很快那个东西就要钱了。后来在唐人街那个橱窗里头你可以看见什么酱猪尾巴呀，猪蹄什么就开始慢慢有了。那时候我八十年代初，去英国的时候还没这玩意。Source: http://phtv.ifeng.com/program/lyyy/detail_2014_05/29/36570999_1.shtml
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英國人(共6千6百萬)每天吃掉九千萬塊餅乾(消化餅, 不是丹麥牛油曲奇), 為歐洲之冠. 最大的工廠為McVitie's (1830), 每天烘焙出84萬塊消化餅和其他種類. 580 名工人每星期生產出2,500公噸餅乾, 占全英國食用量1/4.
英國兒童多食用容易消化之炸鰵魚(冰島)手指(cod fish finger). 中世紀近岸漁業是以鯡魚作魚手指的. 遠洋漁業則以鰵魚為主. 英國兒童每年吃上十億條(cod fish finger & herring savouries), 每星期吃掉600公噸.
所有鰵魚好吃的部份:
魚頭和魚骨: 冷風乾燥後用作打湯;
魚皮: 作飼料;
肥美鱼腩(帶骨):冰島食用不外銷
上述不符合工業生產fish finger規格之部份不作外銷, 留冰島食用. 魚尾無骨部份急凍用集裝箱載往英國林肯郡200人工厰用人工切片, 再由機器加工成魚手指, 魚餅. 一間工廠一天可做八萬條魚手指, 一星期共出產165公噸魚手指和魚餅.
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