While the turkey typically takes center stage at Thanksgiving, who isn’t equally — if not more — excited to dig into those delicious pies at the end of the holiday meal? No matter how full you get, there’s always room for pie.
火鸡显然是感恩节餐桌上的焦点。但是，除了火鸡之外，几乎所有人都想要看看在节日大餐最后到底会有哪些美味的派？对于派，哪怕之前吃得再饱，大家也会再尝尝它的美味。
But have you ever wondered why pies like pumpkin and pecan are often served at Thanksgiving dinner? Let’s get to know some surprising facts about the most popular pies served at Thanksgiving — and how they ended up playing a big role in this festive feast.
但是，你是否曾经思考过，为什么感恩节大餐上经常会有南瓜派和山核桃派？现在，就让我们来了解一下在感恩节上最受欢迎的派。看看这些派背后有哪些另我们感到惊讶的历史以及它们为什么会在感恩节上扮演如此重要的作用。
Pumpkin pie
南瓜派
It’s hard to imagine Thanksgiving dinner without pumpkin pie. But Rodgers, a food expert said “There was no pumpkin pie at the first Thanksgiving, as the pilgrims were not cultivating wheat.”
很难想象感恩节晚餐中没有南瓜派会是什么样？但是，食品专家Rodgers却说：“第一个感恩节上没有南瓜派，因为清教徒的祖先没有种植小麦。”
That said, the pilgrims “would have learned about pumpkins from the [Native Americans],” says Rodgers.
也就是说，清教徒的祖先是从美国土著那里了解到南瓜的。
The British pie tradition eventually “carried over to the British colonies in New England, where pumpkins, developed by Indigenous people, were easy to grow, plentiful, and stored well over the winter,” Johnson says. Some pumpkins were, “roasted whole with milk and a little nutmeg and sugar for seasoning,” she says. “Stewed pumpkin in pastry crust wasn’t too far behind.”
Johnson说：“英国派的传统最后被带到了英国在新英格兰的殖民地。在那里，当地人民所培育的南瓜非常容易种植，产量大，而且可以在整个冬季存放。有些南瓜就被整个进行烘烤，然后用牛奶、少量肉豆蔻和糖进行调味。烘烤南瓜的做法出现后不久就出现了在油酥派皮中炖南瓜这样的吃法。”
When canned pumpkin became available in the late 1800s, pumpkin pie, “known as a specialty of New England cooking,” says Rodgers, “became common throughout the country.”
当罐装南瓜在1800年代出现时，南瓜派“作为新英格兰烹饪中的特色食物”成为了全国家喻户晓的食物。
But pies in general are an old dish. “Cooked foods encased in standing pastry date back to Medieval England,” says Johnson, who shares that early versions of pie crust were called “coffins” or “coffyns” — meaning a basket or box, not an actual coffin for a body — “and weren’t designed to be eaten, but rather as a freestanding enclosure for largely meats,” she explains. “Later, more edible pie crusts became more common.”
但是，总体而言，派并非新式食品。“将烹饪好的食物放在固定的油酥饼团上可以追溯至中世纪的英国。”最早的派皮被称为“饼壳”-表示一个篮子或盒子。这个饼壳当初并不是用来吃的，而是一个大部分时候用来放肉的外壳。后来，能够吃的饼壳变得越来越普遍了。
And if you’ve ever wondered why some people put marshmallows on their pumpkin pie (and other dishes) at Thanksgiving, Johnson explains that seems to be “the result of a request by a marshmallow manufacturer for recipes,” and goes back to the early 1900s. Johnson says there’s a reference of pumpkin pie topped with marshmallows in Good Housekeeping that dates back to 1912.
如果你曾经疑惑过为什么有些人在感恩节时会把棉花糖放在他们的南瓜派（和其他甜品）上，Johnson解释说，这个做法似乎是一个棉花糖制造商请求在方子中加上棉花糖的结果并可以追溯至1900年代初。Johnson说，1912年的《家政》杂志出现过上面放棉花糖的南瓜派。
Apple pie
苹果派
While apple pie is considered to be as American as hot dogs (which aren’t originally American either) and baseball, the popular pie actually originated in England in the 1300s — and it wasn’t served at the first Thanksgiving either.
苹果派和热狗以及垒球一样被认为很有美国特色。但实际上，苹果派并非起源于美国。苹果派实际上出现在1300年代并起源于英国。苹果派在第一次感恩节时也没有出现。
“Apples are not native to North America, except for one variety of wild crab apple,” says Johnson. That started to change in 1607 when early settlers arriving at Jamestown, Virginia, “brought with them [apple] seeds and cuttings from Europe.
“除了一种野生酸苹果外，北美并非是苹果的原产地”，Johnson说。这一情况在1607年时有所改变。当时，早期的定居者来到了弗吉尼亚的詹姆士敦。随他们而来的，还有苹果籽和苹果插条。
But, according to the Brooklyn Botanical Garden, “many of the grafted fruit trees brought from Europe proved unsuited to the climate of the New World” and either died or struggled to thrive. Eventually, some heartier trees survived and grew, but they were typically used to make cider — not for eating. (Better grafting — “a form of cloning used to propagate a desirable variety,” according to Cornell University — helped make apples more edible.)
但是，根据布鲁克林植物园（Brooklyn Botanical Garden）的介绍，许多来自欧洲的嫁接水果树被证明无法适应新大陆的气候，它们要么就没有存活下去，要么就在艰难地生存。最后，有些适应能力强的苹果树存活了下来。但是，它们的果实一般被用来做苹果酒，而非用来食用（据康纳尔大学介绍，一种更好的嫁接技术-一种可以繁殖出更佳品质的苹果的克隆形式使苹果更加可口。）。
Adds Rodgers: “Apple pie was a common dish in England. The colonists would have made it as soon as they had wheat and some method of sweetening it” — and tastier apples.
Rodgers补充表示：“苹果派是英国常见的食物。当殖民者一有了小麦、更加美味的苹果以及掌握了某些让小麦变甜的办法后，他们就开始制作苹果派”。
Apple pie didn’t start to become popular in the U.S., though, until the late 1700s. It appeared in a recipe in America’s first cookbook, American Cookery by Amelia Simmons, in 1796.
苹果派直到1700年代才在美国流行起来。苹果派于1796年出现在美国第一本烹饪书–《美国食谱》，作者是Ameilia Simmons的菜谱中。
Pecan pie
核桃派
It may be the “South’s signature dessert,” according to Southern Living, but people all over the U.S. enjoy servings of gooey pecan pie on Thanksgiving.
根据《南方生活》，核桃派也许是“南部标志性的甜品”。但是，全美国的人都喜欢在感恩节这一天享用黏黏的核桃派。
According to the publication, “Recipes for milk-custard-based pecan pies can be found as early as 1824 in Mary Randolph’s [cookbook], The Virginia Housewife.” But Rodgers explains that pecans, which are native to North America and come from the Algonquintribe’s word for “nut,” “were not a big crop until after the Civil War and they were planted in Georgia and other Southern states.” He adds: “There were many pies that used eggs and a sweetener, such as treacle, chess, maple syrup and sorghum [pies], so adding pecans was a natural progression.”
据文章介绍，牛奶-蛋奶沙司的山核桃派最早出现在1824年Mary Randoph的烹饪书《弗吉尼亚家庭主妇》中。但是，Rodgers解释说，北美山核桃（pecan）这个词来自于阿尔根金印第安语中的“坚果”。在南北战争之前，山核桃并非是普遍的农作物，它们主要种植在乔治亚和其他南方的州。他补充表示：“许多派会使用鸡蛋和代糖，比如糖浆、雀麦草、枫糖浆和高粱，因此添加山核桃是一种自然的演化。”
But it was actually a corn syrup manufacturer that truly popularized pecan pie, according to Rodgers. “There were no traditional recipes for corn syrup,” he says. So the corn syrup manufacturer’s staff “invented a pecan pie” using corn syrup in a recipe “that was printed on every can,” notes Rodgers.
据Rodgers介绍，让山核桃派真正流行起来的实际上是一个玉米糖浆生产商。他说：“因为没有适合玉米糖浆的传统菜谱，所以玉米糖浆生产商的工作人员就发明了用玉米糖浆做的山核桃派。这一制作方法被印在每个罐子上，”Rodgers强调说。
Between the plethora of pecans and the fact that, with corn syrup, “sweetness could be purchased in a convenient can,” says Rodgers, pecan pie was simple to whip up. “If you have ever peeled a bucket of apples for pies, you will appreciate how easy pecan pie is to make — as long as you have shelled nuts,” he says.
由于山核桃过剩，同时有了玉米糖浆（可以购买装在方便罐里的甜味剂），山核桃派非常容易制作。如果你为了做苹果派已经削了一桶苹果，那么你会意识到山核桃派的制作要简单得多-只要你把核桃皮去掉就可以了。
Cheesecake
奶酪蛋糕
This creamy dessert wasn’t part of the original Thanksgiving meal — but a creative November 2019 ad campaign by Philadelphia cream cheese claimed that cheesecake was actually served at that first Thanksgiving feast — and had some people fooled.
这款奶油甜品并非是原汁原味的感恩节美食。相反，这款甜品是宾夕法尼亚奶油奶酪公司在2019年11月所推出的一个创意广告。在广告中，这家公司声称奶酪蛋糕在第一个感恩节上出现过-有些人真的相信了。
“The pilgrims didn’t bring cattle with them on the Mayflower,” says Rodgers, “so there was no milk or cheese” to make cheesecake. Although custards and clotted cream are popular in England, Johnson notes that the country “does not have a real cheesecake tradition.” So along with not having all of the ingredients, the dessert wouldn’t be “something so prevalent with fresh-off-the-boat British colonists in New England.”
“最初的移民并没有带牛登上五月花号”，Rodgers说，“因此根本没有做奶酪蛋糕需要用到的牛奶或奶酪。虽然淡奶沙司和凝脂奶油在英国很流行，但是Johnson强调说，美国并没有真正的奶酪蛋糕传统。因此，除了缺乏配料之外，对于刚从英格兰下船的英国早期殖民者，这款甜品不可能流行。”
Cheesecake, on the other hand, is actually an ancient dish. According to Cheesecake.com: “The writer Athenaeus is credited for writing the first Greek cheesecake recipe in 230 A.D.”
另一方面，奶酪蛋糕实际上也是一道年代久远的甜品。根据http://Cheesecake.com的介绍，作家Athenaeus因为在公元230年写了第一个希腊奶酪蛋糕的配方而受到嘉奖。
It wasn’t until the 19th century, though, that the dessert began to resemble the cheesecake we now know in the U.S. In 1929, restaurant owner Arnold Reuben (of the famous sandwich) was said to have developed the first New York-style cheesecake recipe.
直到19世纪，美国才开始出现类似于现在奶酪蛋糕的甜品。据说，在1929年，饭店老板Arnold Reuben（著名的三明治创始人）开发出第一个纽约式奶酪蛋糕的配方。
To this day, cheesecake is a popular dessert that’s eaten year-round — and some people even serve classic or Thanksgiving-inspired versions of cheesecake on the holiday.
直至今日，奶酪蛋糕已经成为一个被整年享用的流行甜品-有些人在感恩节还会推出传统的或以感恩节为灵感的奶酪蛋糕。
来源：MSN，编辑：上海译锐翻译Susan
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