1. Haggis 肉餡羊肚

　　Scotland’s national dish was in fact first recorded in an English cookbook, the fourteenth-century ‘Liber Cure Cocorum’. Nor were the Scots the first to have the brainwave of putting hideous offal in a stomach and then eating it: some gastronomic historians argue that an ur-Haggis was created by the Romans in order to feed their troops.

　　事實(shí)上，蘇格蘭國(guó)菜肉餡羊肚最早記錄在14世紀(jì)的英國(guó)食譜《Liber Cure Cocorum》上。蘇格蘭人也不是最先想到將動(dòng)物內(nèi)臟放進(jìn)羊肚來(lái)吃的人：一些美食歷史學(xué)家爭(zhēng)論說(shuō)，肉餡羊肚是羅馬人為了給士兵填飽肚子發(fā)明的。

　　2. Croissants 羊角面包

　　Not French, but Viennese. Indeed there is a (kind of dubious) story that their crescent shape harks back to a triumph over the Turks. Is nothing sacré?

　　發(fā)明羊角面包的不是法國(guó)人，而是維也納人。關(guān)于羊角面包的月牙形狀，據(jù)說(shuō)跟戰(zhàn)勝土耳其人有關(guān)，不過(guò)這故事可信度存疑。連羊角面包的起源都能出錯(cuò)，還有什么是值得相信的呢?

　　3. Chicken tikka masala 咖喱雞

　　This one is contested by Indian chefs, but a Glaswegian restaurateur called Ahmed Aslam Ali claims he invented Britain’s favorite curry in the 1970s.

　　據(jù)說(shuō)，咖喱雞是印度大廚發(fā)明的，但是蘇格蘭格拉斯哥一位名為艾哈邁德·阿斯拉姆·阿里的餐館老板宣稱(chēng)，英國(guó)人最?lèi)?ài)的這道咖喱菜是他在上世紀(jì)70年代發(fā)明的。

　　4. Pizza 披薩

　　Funnily enough, the Italians were not the first to embellish bread with toppings. The ancient Greeks put oils, herbs and cheese on their flatbreads, and while this concoction didn’t include tomato, neither do modern “white pizzas”.

　　有趣的是，意大利人并不是最早在面包上加餡料的人。古希臘人會(huì)在面餅上放油、蔬菜和奶酪，不過(guò)古希臘人的“披薩”上不放番茄，和現(xiàn)代的“白披薩”一樣。

　　5. Tea 茶

　　Nineteenth-century Britain somehow contrived to make a national drink of a shrub produced on the other side of the world. Tea was first brewed in China, and is for the most part still produced in Asia.

　　不知何故，19世紀(jì)的英國(guó)人把產(chǎn)于世界另一端的灌木變成了自己的民族飲品。茶最早是在中國(guó)發(fā)明的，而且時(shí)至今日大多數(shù)茶葉依然出產(chǎn)自亞洲。

　   6. Potatoes 土豆

　　You thought potatoes came from Ireland. In fact, potatoes, like tomatoes, were imported from the Americas in the 16th century by the Spanish.

　　你以為土豆來(lái)自愛(ài)爾蘭，事實(shí)上，土豆和番茄一樣，都是16世紀(jì)西班牙人從美洲大陸進(jìn)口的。

　　7. Black Forest gateau 黑森林蛋糕

　　Not in fact baked in the depths of the Black Forest. The cake is thought to have been invented in Bonn, a full 300km north of the forest. The only connection with the forest is that its creator used a cherry-flavored liquor taken from the area.

　　黑森林蛋糕實(shí)際上不是在黑森林深處烤出來(lái)的。據(jù)說(shuō)，這種蛋糕是在黑森林以北300千米的德國(guó)波恩發(fā)明的。事實(shí)上，黑森林蛋糕和黑森林的唯一關(guān)聯(lián)是發(fā)明者在烘焙時(shí)使用了產(chǎn)自黑森林的櫻桃風(fēng)味酒。

　　8. Sauerkraut 德國(guó)泡菜

　　Despite having a preposterously German name, sauerkraut – sour white strips of fermented cabbage – is Chinese, and only came to Europe via the Tartars. Once it reached the Western world, sauerkraut’s long shelf life helped Captain Cook’s crew avoid scurvy.

　　盡管名叫德國(guó)泡菜，但這種酸酸的腌白菜條其實(shí)來(lái)自中國(guó)，是經(jīng)由韃靼人傳到歐洲的。這種保質(zhì)期超長(zhǎng)的泡菜進(jìn)入西方世界之后，幫助庫(kù)克船長(zhǎng)的船員們抵擋了壞血病。

　　9. Spaghetti Bolognese 意大利肉醬面

　　Bolognese cuisine traditionally pairs meaty tomato sauce with tagliatelle and lasagne – never with spaghetti. “Spaghetti bolognese” appears to have been cooked up by Italian expats either in UK or in the USA.

　　意大利波倫亞人通常將番茄肉醬和意式干面或意式寬面一起烹飪，從來(lái)不和通心粉一起做。意大利肉醬面似乎是意大利移民在英國(guó)或美國(guó)烹飪出來(lái)的。

　　10. Ketchup 番茄醬

　　At least before tomato was added by the Americans, ketchup was a Chinese dish. Composed mostly of pickled fish and spices, it was known as “kicap” until its name became anglicized.

　　至少在美國(guó)人往里面加番茄之前，ketchup是一道中國(guó)菜，由腌魚(yú)和調(diào)料制成。其原名為kicap，后來(lái)這個(gè)名字被英國(guó)化了。