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匿名使用者 發問時間: 社會與文化語言 · 10 年前

翻譯這段文章 關於義大利麵的起源 中文-英文...20點

研究背景義大利粉 (pasta)又稱義大利麵、意粉,是意式麵食之一,由小麥品種中最硬質的杜蘭(durum)小麥磨粉製成的粗麵條。相傳義大利粉是馬可孛羅看過中國人的拉麵之後自行在義大利嘗試重做而成的產品,但自從考古學家在義大利中部一個公元前4世紀的伊特魯裏亞人墓穴裡發現古人製成的義大利粉,有關傳言不攻自破。事實上在馬可孛羅的旅程以前,歐洲已有類似的麵食達數百年之久。喜好美食的義大利人針對了義大利麵作法投注了包羅萬象的巧思,讓義大利麵成為今日做法最多樣化的西式麵食之一。 早期的麵條沒有很大的變化,保存上也十分不易,不過在十六世紀的時候,義大利麵的製作方式有很大的改變,當時阿拉伯人的行旅商隊在沙漠行進中發明,把易腐壞的麥粉加水揉合乾燥,利於外出攜帶方便,這種方法傳到了歐洲義大利南部,在當時拿坡里製麵工會規定,必須使用附有螺旋的青銅製麵機,並且利用陽光來曬乾義大利麵,塑造出現在義大利麵的雛形。到了文藝復興的時代,義大利麵成為義大利當地的家常美食,義大利麵的種類和醬汁的變化也隨著歐洲各國的文化演變出多采多姿的型態。大致上來說,良好的義大利麵,必須使用一種叫做杜蘭小麥粉的原料製作,這種小麥粉所含麵筋成份相當高,做出來的義大利麵不但散發出原味的麥香,成品的麵條含豐富蛋白質,且保有原味,Q度軟硬適中,口感極佳。此外,義大利麵絕對沒有添加色素及防腐劑,而是利用天然蔬果例如紅蘿蔔或蕃茄的紅、墨魚汁的黑、蔬菜的綠等自然色素,變化出五彩繽紛的色彩,尤其配合現代化機器的創新,更可做出各種可愛特別有趣的造型,是一項健康無害的營養食品。 資料來源http://tw.knowledge.yahoo.com/question/question?qi...

2 個解答

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  • 10 年前
    最佳解答

    Background

    Italian meal (pasta), also known as pasta, pasta is pasta, one of the most from the hard wheat varieties Tulane (durum) thick noodles made from wheat flour.

    According to legend, the Italian Marco Polo powder is seen after the Chinese noodles made of their own in Italy try to redo the product, but since the middle of an archaeologist in Italy the 4th century BC Etruscan tomb Italy found that the ancients made of powder, the rumors proved unfounded. In fact, in Marco Polo's journey before the pasta in Europe have been similar for several centuries. Italian food like pasta for the practice of betting a clever all-inclusive, so that the pasta into the practice today, one of the most diverse of the Western pasta.

    The noodles are not very early changes in preservation is also very easy, but in the sixteenth century, the Italian side of the production methods have changed dramatically, when the Travel Arabs moving in the desert caravan invention, the easilyspoilage of flour and water blend dry, help out and easy to carry, this approach spread to Europe, southern Italy, Naples noodle union regulations at that time must be used with a bronze spiral noodle machine, and use sunlight to dried pasta, pasta shape in the prototype.

    To the Renaissance era, as Italian pasta homemade local cuisine, pasta types and sauces changes in the European countries along with the colorful patterns of cultural evolution. Generally speaking, good pasta, you must use a material called durum wheat flour production, this flour contains a very high gluten content, making spaghetti out of the Big Mac is not only exudes a flavor of the finished product pasta rich in protein, and retains the original flavor, Q degrees moderate hardness, good taste.

    2011-03-05 14:27:09 補充:

    In addition, pasta is absolutely no added color and preservatives, but the use of natural fruits and vegetables such as carrot or tomato red, black squid ink, green vegetables and other natural pigments, changes hues of the rainbow, especially with the innovation of modern machinery , but also parti

    參考資料: google翻譯
  • 5 年前

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