Food is design. It is design when you compose plates, but it is amazing, even better and most delightful design when it's about the units.
食物即設計。 當你在擺盤時,就是一種設計, 但令人驚嘆的、更上一層的、 最爲賞心悅目的設計, 則是食物的最小單元。
[Small thing.]
[小物件]
[Big idea.]
[大構思]
"Pasta" comes from Latin, and it means "paste." It's about putting together water and some powder, so that you can actually shape it. There are cultures in the world that use rice powder, others use soy powder. In Italy, we tend to use durum wheat.
pasta(義大利麵) 一詞來自拉丁文, 意思是「糊狀物 」(paste), 指的是將水和麵粉混合在一起, 然後讓它成形。 世界上有些文化中會用米粉, 有些則用豆粉。 在義大利,我們傾向於杜蘭小麥麵粉。
Pasta existed for centuries, but it really blossomed during the Renaissance. And it's only later on in the 17th century that it became more mass produced.
義大利麵有上千年的歷史, 但是在文藝復興時期 才真正開始興盛。 直到 17 世紀後期, 才開始量產。
Whenever you design an object of any kind, you think of how you want it to perform. So think about the same for pasta. Do you want it to be ribbed or you want it to be smooth? The ribbed ones absorb the sauce better. Do you want them to be round or do you want them to be square? They have a different feel on the palate. Everything is for a reason.
當你要設計東西時, 你都得考慮你想要的性能。 同樣道理,想想義大利麵, 你希望它是有紋路的, 還是順滑的? 有紋路的更能吸收醬汁。 你希望它是圓的, 還是方的? 兩者的口感不同。 每樣事物的存在都有理由。
In the amazing taxonomy of the pasta species, there are many different ways to divide it, but one of the basic divisions is between fresh pasta and dry pasta. Dry pasta is always durum wheat flour and water. Fresh pasta could be either that or it could be flour and eggs. Just think of having a dough that you can shape in any way you want. I mean, really, wouldn't you go crazy?
義大利麵的分類令人震驚, 分類法則多種多樣, 但最基本的區分是 新鮮和乾燥的義大利麵。 乾燥義大利麵一定是由 杜蘭小麥粉和水做成。 新鮮義大利麵可以是相同成分, 也可以是由麵粉和雞蛋做成。 假想一下你有個麵團, 你可以做出任何形狀, 說真的,你不會有些瘋狂的想法嗎?
So fresh and dry, but then, there's also long and short. And then within those families, there's even more diversity. Let's talk about some really classical types of short pasta.
義大利麵除了新鮮和乾燥的分類, 還有長和短的分類。 在這些分類中, 還有更具多樣性的分類。 讓我們一起聊聊 經典的短義大利麵品種。
Penne -- we all know them, right? They are cut at a slanted angle, perfect to pick up some of the sauce.
筆管麵(Penne) 大家都不陌生,對吧? 它們斜切而成, 可以完美地吸收醬汁。
"Farfalle" means "butterflies," or how do you call it here, bow ties, because they are, like, pinched in the middle.
Farfalle(蝴蝶麵)的意思是「蝴蝶」, 或者在這裡的叫法是「領結麵」,
"Orecchiette" means "little ears," and they're typical from Puglia, and they are delicious.
因爲它中間是捏起來的。 Orecchiette(貓耳朵) 意思是「小耳朵」,
And "conquilla," shells, and of course, they look like shells. They are ribbed, so they scoop up the sauce on the outside and they are smooth on the inside.
是普利亞的特產,特別好吃。 還有「貝殼麵」(Conquilla), 當然是因爲長得和貝殼一樣。 它們有紋路,所以外側能蘸上醬汁,
Pasta is definitely gorgeous, but the form also is about how it touches the palate, how it touches the tongue, so it's never just about giving it a shape. When you hone one object across centuries, standards become really, really high.
而内側則是光滑的。 義大利麵確實很美妙, 但它的形態也和如何衝擊味蕾 和在舌頭上的觸感有關。 所以它從來不只是賦予形狀這麽簡單。 當你花費幾個世紀的時間 精心錘煉一樣東西, 你的標準就會變得特別高。
Many so-called great designers failed miserably, because they tried to impose a shape onto pasta. The great Philippe Starck tried mandala. Some parts of it, the walls, were very thick, and the others were thinner, so when you would boil the pasta, some of it would be completely mushy while part of it was too crunchy and uncooked. So really wrong, but they were not women from Bologna, they were not chefs from Naples, they were not centuries of families of grandmothers that were trying to improve on the thinness of the walls of the pasta.
很多所謂的大設計師 都悲慘敗下陣來, 因爲他們試圖將某種形狀 強加於義大利麵之上。 偉大的菲利普.斯塔克 嘗試了曼陀羅形狀, 其中一些部位,如外壁非常厚實, 而別的部位更加細薄 因此煮這種義大利麵時, 有的部分已經煮爛了, 而有的部分還是硬的, 還沒有熟透, 這個設計思路完全錯誤。 但他們不是博洛尼亞的婦女, 也不是那不勒斯的大廚, 他們也不是幾世紀以來的家庭祖母 試圖改進義大利麵纖細的外壁。
There's no way to trace pasta back to one designer, one inventor, and that's the beauty of it. It belongs to the people. And if you think about it, this simple mixture of a carbohydrate and water becomes the scaffold for a whole culture to be built.
沒法將義大利麵起源追朔到 某一位設計師或發明家, 而這正是義大利麵的美妙之處: 它屬於人民。 如果你仔細想想, 這種碳水化合物和水 組成的簡單混合物, 成為整個文化建設的框架。