（书籍翻译）拜占庭的味道：传奇帝国的美食（第二十四部分）

2022-02-08 23:59 作者:神尾智代 0人读过 | 我要投稿

今天翻译的时候，发现一个以前没用过的翻译器，实际使用后，感觉翻译的句子比谷歌翻译更有逻辑性。而且也是免费的，只需在谷歌浏览器里搜索“DeepL”，就可以直接使用（网页版）（ps：不用登陆，直接像谷歌翻译一样使用就行，是免费的，那个“开始免费试用”的选项不用去管它）

好的，让我们继续！！！

接下来的内容主要是书中所包含的一些小册子。

作者生平：

安德鲁·达尔比（Andrew Dalby）是一位古典学者、历史学家、语言学家和翻译家，以他关于食物史（尤其是希腊和罗马帝国）的书籍而闻名。《Siren Feasts》是安德鲁·达尔比的第一本美食书籍，获得了 Runciman（朗西曼）奖，他的第二本书《dangerous Tastes》在2001年获得了美食作家协会年度美食书籍。他还是《The Classical Cookbook》和《Empire of Pleasures》以及巴克斯和维纳斯的传记的作者。

《Tastes of Byzantium ：The Cuisine of a Legendary Empire》于 2003 年首次出版

ISBN: 978 1 84885 165 8

本书完整的 CIP 记录可从大英图书馆、美国国会图书馆获得

由 Thomson Press India Ltd 在印度印刷和装订

Chapter 6 The Texts

小册子

These short handbooks use the technical language of Greek humoral and dietary theory. This does not mean that they were intended for physicians alone (see page 48). The evidence suggests that numerous Byzantines - among those who had any choice of food at all - were more or less conscious of their 'constitution' and 'temperament' and gave attention to the good and bad effects of foods and drinks on these.

An important collection of texts of this kind was published (in Greek only) by Ideler in 1841-42. Some of these texts, including most of Ideler's collection, are now available on the TLG CD-ROM of classical Greek sources, published from the University of California at Irvine. In making the following translations I have occasionally consulted the original editions by Ideler and by Delatte (1939), but I have usually worked from the CD-ROM.

这些简短的手册使用希腊体液和饮食理论的技术语言。这并不意味着它们仅适用于医生（参见第 48 页）。证据表明，许多拜占庭人——在那些完全可以选择自己该吃什么样的食物的人中——或多或少地意识到他们的“体质”和“气质”，并关注食物和饮料对这些的好坏影响。

Ideler 于 1841-42 年出版了一本重要的此类文本集（仅希腊文）。其中一些文本，包括 Ideler 的大部分收藏，现在可以在加州大学尔湾分校出版的古典希腊语资料的 TLG CD-ROM 上找到。在进行以下翻译时，我偶尔会参考 Ideler 和 Delatte (1939) 的原始版本，但我通常是从 CD-ROM 开始工作的。

Text I

The Eight Flavours

八味

In this first short handbook, an unknown Greek nutritionist attempts to classify the flavors of food and to determine how flavor relates to dietary power. His work - totally at odds with modern Western dietary knowledge - is an essential starting point for understanding Byzantine views on how to choose foods, wines and aromas. He appeals constantly to the two elemental pairs, hot and cold, dry and moist. He takes for granted the four bodily humors, blood, phlegm, yellow bile, black bile: for more on these see chapter three.

在第一本简短的手册中，一位不知名的希腊营养学家试图对食物的味道进行分类，并确定味道与膳食能量的关系。他的作品——与现代西方饮食知识完全不一致——这是理解拜占庭关于如何选择食物、葡萄酒和香气观点的重要起点。他不断地诉诸于两个元素对：冷与热，干燥与潮湿。他认为四种体液是理所当然的：血液、痰液、黄胆汁、黑胆汁：有关这些的更多信息，请参见第三章。

In slightly differing forms this brief handbook is to be found included in the various manuscript compilations known to modern scholars as Peri Trophon Dynameos 'On the Power of Foods' and De Cibis 'On Foods'. The present translation is based on Peri Trophon Dynameos, pages 467-469 in Delatte's edition of that text, but incorporates (as indicated by footnotes below) selected variants from De Cibis section 1.

这本简短的手册以略微不同的形式出现在现代学者称之为 Peri Trophon Dynameos '论食物的力量' 和 De Cibis '论食物'的各种手稿汇编中。目前的翻译是基于 Peri Trophon Dynameos，Delatte 版本的第 467-469 页，但包含（如下文脚注所示）从 De Cibis 第 1 节中选择的变体。

[467] The nature and power of foods and drinks are known from their flavors. There are eight flavors: sweet, pungent, salty, sharp, oily, astringent, tasteless, melting.

Sweet flavor is hot and moist. It is suited to those who have a well-balanced constitution, and increases the production of healthy blood. In the case of those with hot, dry, bilious constitutions it produces yellow bile. All juicy sweet fruits have less heat and dryness than does sugar. In proportion with an increase in sweetness, in any food and drink, goes an increase in heat.

Pungent flavor has more heat and dryness than sweet flavor, and harms those whose constitutions are hot and dry. It lightens and dissolves phlegm, matures thick humors, and is helps those with cold and moist constitutions. [It produces thirst and appetite.]

Salty flavor is dry and [hotl, and creates thirst in in hot and dry constitutions. It cuts phlegm, and dissolves thick and unwhole——some food residues in the stomach.

[467] 食物和饮料的性质和功效从它们的味道中可以得知。有八种味道：甜、辛、咸、辣、油、涩、无味、溶。

甜味温热湿润。它适合那些体质均衡的人，并产生健康的血液。对于那些患有热、干燥、胆汁质体质的人，它会产生黄色胆汁。所有多汁的甜水果比糖的热量和干燥度都低。在任何食物和饮料中，随着甜味的增加，热量也会增加。

辛味较甘味较热燥，对体质燥热者不利。淡化化痰，熟化浓稠体液，对寒湿体质者有帮助。 [它产生口渴和食欲。]

咸味干热，在燥热体质中产生口渴。化痰，化解粘稠不全——胃里的一些食物残渣。

[468] The sharp flavor has a burning quality, as have pepper, pellitory, onions and garlic, all of which have great heat, and this harms hot and dry constitutions. Its exhalations produce headache and thin the blood. It helps those with cold and moist constitutions. It dissolves the moistness and thickness from the stomach and intestines, typical of cold and wet weather.

The oily flavor is moderately hot and moist. It is suited to those with a dry and hot temperament. It is unsuitable for those with a weak stomach, leading to loss of appetite and killing digestion. It is suited to dysenteries and to those with a dry temperament. The astringent flavor, as of castor oil and the like, has a [dryJ5 and cold temperament and is suited to those with a moist temperament. It is harmful to dry constitutions. It is suited to persons the sinews of whose stomachs are porous from excessive moistness, and to those with bowel disorders.

Foods with moderately astringent flavor, such as quinces, pears, apples and the like, have moderate capability and aptitude to encourage the activity of the stomach, bowels and liver and to encourage appetite for food. Taken before other food they inhibit the natural function; taken after other food they encourage it.

The tasteless flavor, as of white of egg, fleaseed and the like, is moist and cold and rapidly alters the constitution towards moistness. It is suited to those with a hot and dry temperament.

The melting flavor is cold and dry. It is suited to those with a rather hot temperament. It strengthens the stomach, arouses its appetite, stops stomach pain, encourages stomach activity [469] and assuages thirst. It is harmful to those with cold temperaments and constitutions: it weakens and harms their nerves.

Acid [flavor], through its natural dryness, cuts, breaks up and dissolves moistness.

[468] 辣味有灼烧感，辣椒、苦瓜、洋葱和大蒜也一样，它们都具有很大的热量，这会损害炎热和干燥的体质。它的呼气会引起头痛并使血液稀薄。它有助于那些寒冷和潮湿的体质。它溶解了胃和肠的水分和厚度，这是寒冷和潮湿天气下辣味的典型特征。

油腻的味道是适度的热和湿润。它适合那些有干燥和炎热气质的人。肠胃虚弱者不宜食用，容易导致食欲不振，影响消化。它适用于痢疾和那些性情干燥的人。涩味，如蓖麻油等，性味干涩，性寒，适合性情湿润者。它对干燥的体质有害。适用于因过度潮湿而导致胃筋松弛的人，以及肠胃不适的人。

具有适度涩味的食物，如木瓜、梨、苹果等，具有适度的促进胃、肠和肝脏活动和促进食欲的能力和能力。在其他食物之前服用它们会抑制自然功能；在其他食物之后食用会增强自然功能。

无味的味道，如蛋清、去皮等，湿冷，使体质迅速向湿转变。它适合那些具有炎热和干燥气质的人。

融化的味道又冷又干。它适合那些有相当热的气质的人。它增强胃部，唤起食欲，停止胃痛，促进胃部活动 [469] 并缓解口渴。它对性情和体质冰冷的人有害：它会削弱和伤害他们的神经。

酸[味道]，通过其自然干燥，切割、分解和溶解水分。

Text 2

Categories of Foods

食品类别

In the second handbook we get down to specifics. Here we are told the position of individual foodstuffs on the hot/cold and dry/wet axes, with additional information on their nutritional powers and their side-effects. Thus we begin to understand how to combine them to give an appropriate balance of nourishment to each individual.

在第二本手册中，我们将详细介绍。在这里，我们被告知个别食品在热/冷和干/湿轴上的位置，以及有关它们的营养能力和副作用的更多信息。因此，我们将开始了解如何把它们结合起来，为每个人提供适当的营养平衡。

This text is not to be found, at full length as translated here, in any single manuscript. It has been collected for this translation from related manuscript versions of varying fullness and coherence. This should not be seen as the reconstruction of a hypothetical, lost treatise, but as a gathering of knowledge that was collectively familiar to Byzantine dieticians. Nothing is added: every word translated below occurs in one or more of the manuscripts cited. Section [i] is based on Peri Trophon Dynameos, pp. 469-470, with selected variants from De Cibis 2 and with additions from De Alimentis 32-41. Sections [ii] and [iii] come from Peri Trophon Dynameos pp. 470-472, with selected variants from De Cibis 3-4. Section [iv] is based on Peri Trophon Dynameos pp. 472-474, with additions from De Alimentis 42-64. Section [v] is a translation of De Alimentis 65-75. Sections [vi] and [vii] are a translation of Peri Trophon Dynameos pp. 474-476. Section [viii] is based on Peri Trophon Dynameos pp. 476-478, with additions from Peri tes ek ton zoon trophes. Sections [ix] and [x] are translated from Peri Trophon Dynameos pp. 478-479. Section [xi] is translated from Peri tes ek ton zoon trophes. Within each section, square brackets and footnotes indicate passages taken from the secondary source texts.

在任何单独的手稿中都找不到此处翻译的全文。它是从不同完整性和连贯性的相关手稿版本中收集的。这不应被视为对假设的、丢失的论文的重建，而是作为拜占庭营养师共同熟悉的知识的收集。没有添加任何内容：下面翻译的每个单词都出现在引用的一个或多个手稿中。 [1] 部分基于 Peri Trophon Dynameos，第 469-470 页，从 De Cibis 2 中选择变体，并从 De Alimentis 32-41 中添加。第 [2] 和 [3] 节来自 Peri Trophon Dynameos pp. 470-472，从 De Cibis 3-4 中选择变体。第[4] 节基于 Peri Trophon Dynameos pp. 472-474，并添加了 De Alimentis 42-64。第[5]节是 De Alimentis 65-75 的翻译。第 [6] 和 [7] 节是 Peri Trophon Dynameos pp. 474-476 的翻译。 [8] 节基于 Peri Trophon Dynameos pp. 476-478，并添加了 Peri tes ek ton zoon trophes。 [9] 和 [10] 部分翻译自 Peri Trophon Dynameos pp. 478-479。 [11] 节翻译自 Peri tes ek ton zoon trophes。在每个部分中，方括号和脚注表示取自二级源文本的段落。

[1] Food values of grains and legumes

谷物和豆类的食用价值

Wheat has a high proportion of heat and is the best of all grains. It produces healthy, excellent blood.

Barley has a high proportion of coldness and its food value is less than that of wheat. It is not suited to those with a cold and moist temperament: it engenders excessive wind. It is suited to those with a rather hot constitution. Barley water (ptisane) is cold and moist. It helps in acute fevers and in diseases of the chest. It alleviates heat and thirst.

Rice is midway between heat and coldness and inhibits movement of the bowels; but if boiled with seasoning it becomes good for the bowels.

Broad beans have a high proportion of coldness, and cause gas and wind in the bowels and heaviness in the head; boiled with vinegar they inhibit movement of the bowels. [Eaten green, they add moistness to the constitution].

Chickpeas have a high proportion of heat, and they too cause gas in the bowels; they bring on menstruation, increase the urine and encourage sexual intercourse. [Water from boiling chickpeas is good for those with kidney stones. If the chickpeas are roasted - it is the same with beans - they stop bowel movements and are more nutritious. When eaten fresh they add moisture to the constitution.

Lupins are indigestible and produce thick humors.

Fenugreek seed, steeped in water, sweetened, and sprouted, moves the bowels: this is the case whether the seed is eaten with fish sauce, or vinegar and fish sauce, or wine and fish sauce and olive oil. Eaten with fish sauce alone, it causes headache, but with wine and fish sauce and olive oil it does not. The water from cooking fenugreek, boiled and taken with honey, dislodges unhealthy humours in the stomach. It is good for the bowels.]

Lentils are cold and dry; they dry and cool the constitution and produce excess black bile. They also cause weak vision. Lupins are hot and dry. They are indigestible and bring on menstruation; but if sweetened in hot water they are a lighter food [and not so indigestible. The husk is astringent.

Black-eyed peas are hot and moist in temperament. They produce wind in the bowels, move the bowels, bring on menstruation, increase the urine, cause nocturnal emission. [Some people steep black-eyed peas, or Lathyrus Ochrus seeds, till they sprout and eat them as a starter, dipped in fish sauce: this is to move the bowels. The water from boiling black-eyed peas is nourishing when well boiled.

Grass peas are more nourishing than black-eyed peas or Lathyrus Ochrus seeds, but otherwise similar. They fill up those who eat them too quickly.

Broomcorn millet is dry and not nutritious; it inhibits bowel movements.

Bread made from wheat is the best and [470] most nutritious of all foods. [Particularly if white, with a moderate use of yeast and salt, the dough kneaded midway between dryness and rawness, and with a little anise, fennel seed and mastic, it is very fine indeed. One with a hot constitution should include sesame in the dough. If wishing to add more moistness to the bread, knead in some almond oil.]

Frumenty, also called amylon, is cold and dry; it fills out the chest and neck. Made with ground almonds and sugar it relieves dysentery. [What peasants call kourkoutin, cracked wheat, is nourishing and produces phlegm if eaten to excess.]

小麦的热量比例很高，是所有谷物中最好的。它能产生健康、优良的血液。

大麦的寒性比例高，其食物价值低于小麦。它不适合那些具有寒冷和湿润气质的人：它会产生过多的风热。它适合体质较热的人。大麦水（ptisane）是寒冷和湿润的。它对急性发烧和胸部疾病有帮助。它能缓解热解渴。

大米介于热和冷之间，抑制肠道运动；但如果用调料煮沸，则对肠道有益。

蚕豆具有较高的寒性，会导致肠道内的气体和风热，以及头部的沉重感；与醋一起煮，会抑制肠道的运动。[吃绿色的蚕豆可以增加体质的湿润度]。

鹰嘴豆有很高的热度，也会引起肠道内的气体堆积；它们会带来月经，增加尿量，促进性交。[煮鹰嘴豆的水对肾结石患者有好处。如果鹰嘴豆被烤过--这与豆子一样--它们能阻止肠道蠕动，而且更有营养。当吃新鲜的时候，它们会增加体质的水分。

羽扇豆是不可消化的，会产生浓厚的体液。

胡芦巴种子，浸泡在水中，加糖，发芽，可以通便：无论种子与鱼露、醋和鱼露，还是酒和鱼露及橄榄油一起吃，都是如此。单独与鱼露一起吃，会引起头痛，但与葡萄酒、鱼露和橄榄油一起吃就不会头痛。煮葫芦巴的水，煮熟后与蜂蜜一起服用，可以驱除胃里的不健康的液体。它对肠道有好处]。

扁豆是寒冷和干燥的，它们使体质干燥和冷却，并产生过多的黑胆汁。它们也会导致视力减退。羽扇豆是热的和干燥的。它们难以消化，会引起月经；但如果在热水中加糖，它们是一种较轻的食物[而且不那么难以消化。谷壳有收敛作用。

黑眼豌豆性热、湿润。它们在肠道中产生风，移动肠道，带来月经，增加尿液，导致夜尿。[有些人将黑眼豆或Lathyrus Ochrus种子浸泡至发芽，然后蘸着鱼露作为开胃菜食用：这是为了活动肠道。煮黑眼豆的水如果煮得好，是富有营养价值的。

草豌豆比黑眼豌豆或Lathyrus Ochrus种子更有营养，但其他方面都差不多。它们能让那些吃得太快的人填饱肚子。

小米很干，没有营养；它会抑制肠道运动。

用小麦制成的面包是所有食物中最好和[470]最有营养的。[特别是如果是白小麦，适度使用酵母和盐，面团揉在干燥和粗糙之间，加上一点八角、茴香籽和胶泥，确实非常好。有热性体质的人应该在面团中加入芝麻。如果希望增加面包的湿润度，可以加入一些杏仁油进行揉搓。］

弗鲁门蒂，也叫阿米隆，是一种寒冷而干燥的食物；它能使人的胸部和颈部饱满。用杏仁粉和糖制成，可以缓解痢疾。[农民称之为kourkoutin，即碎麦，有营养，如果吃多了会产生痰液。］

[2] On water drinking

关于饮水

Water protects the natural moistness of the constitution. It distributes the food to the whole body and to the veins. It is suitable for those with hot and dry temperaments, and is ideal in the hottest weather and in summer. Light, sweet water is the best of all waters, particularly if it has no bad smell. There are five kinds: spring water, well water, river water, rain water, lake water. Spring water that is pure and sweet is hot in winter, cold in summer, and is the best of all waters.

Salt water is extremely dry; likewise, water with an astringent flavor is drying and astringent. Hot water, if taken before food, dissolves phlegm and thins food residues. Washing in sweet water restores the bodily temperament. 'Vitriolic water" dries up a sore, even if very moist, and alleviates thicknesses and moistnesses in the body.

水能保护体质的自然湿润度。它能将食物养分分配到整个身体和静脉。它适合那些脾气燥热的人，在最热的天气和夏天是最理想的。淡淡的甜水是所有水中最好的，特别是如果它没有不良气味的话。有五种：泉水、井水、河水、雨水、湖水。纯净甜美的泉水在冬天是热的，夏天是冷的，是所有水中最好的。

盐水是极其干燥的；同样，具有涩味的水也是干燥和涩的。热水，如果在食物前饮用，可以溶解痰液和稀释食物残渣。用甜水洗脸能恢复身体的气质。富含维生素的水 "能使疮口变干，即使非常潮湿，也能减轻身体的厚度和湿润度。