羊角面包进化史.doc

From Croissant to Cronut
羊角面包进化史
All this fuss about the Cronut, the new Frankenpastry that is half croissant, half doughnut. Yes, yes, the daily supply of 300 at Dominique Ansel’s SoHo bakery is gone in a flash, even with a limit of two per person. It’s delectably cream-filled and flakily layered. But really, it’s just the latest iteration of the croissant in the last 325 years or so.
人们为了羊角包真是煞费苦心,这款全新的“弗兰肯酥皮包”(Frankenpastry)一半是羊角包,一半是甜甜圈。没错,没错,SoHo区的多米尼克·安塞尔(Dominique Ansel)面包房推出的这种新款面包每日限量供应300个,每人限购两个,眨眼就能卖光。它的奶油夹心令人喜爱,酥脆的薄片层次分明。但在羊角包长达325年左右的历史上,它只是旧风尚的最新回潮而已。
1600s
The Croissant
17世纪
羊角包诞生
It was created, or so legend and Larousse Gastronomique have it, by pastry chefs in Budapest in 1686 (or maybe in Vienna in 1683) to celebrate the defeat of the Turks. The buttery crescent-shaped roll was fashioned after the symbol on the Ottoman flag. (It must have arrived in France in Marie te’s luggage.)
根据传说或者《拉鲁斯美食大全》(Larousse Gastronomique)的说法,羊角包是1686年由布达佩斯的面包师(一说是1683年在威尼斯)为庆祝战胜土耳其人发明出来的。这种涂抹黄油的新月形面包卷是在模仿奥特曼帝国旗帜上的标志(它肯定是被玛丽·安托瓦内特[Marie te]带到法国来的)。
2013年,一半是羊角包,一半是甜甜圈的“新发明”。
1900s
The Couture Croissant
20世纪
花式羊角包
Over time, the French began adding embellishments of chocolate, almonds, raisins and custard to croissant dough, and giving it square or spiral shapes. The ham-and-cheese croissant was also brought into existence.
随着时间过去,法国人开始用各种东西装饰羊角包——巧克力、杏仁、葡萄干和蛋奶糊,