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One of the first mentions of vermicelli comes from The Art of Cooking Sicilian Macaroni and Vermicelli, a recipe book compiled by 15th-century culinary giant Martino da Como.
最早提到意大利细面条的其中一个文本出自《西西里通心粉和意大利细面条的烹饪艺术》，这是15世纪烹饪巨头马蒂诺·达·科莫编写的一本烹饪书。
Martino cooked for the Duke of Milan and Cardinal Ludovico Trevisan, who was a close advisor to the pope.
马蒂诺为米兰公爵和枢机主教卢多维科·特雷维桑做饭，特雷维桑是教皇的亲密顾问。
Trevisan's opulent banquets helped raise Martino's profile.
特雷维桑的豪华宴会提升了马蒂诺的知名度。
He's regarded as one of the first celebrity chefs in Western culture.
他被认为是西方文化中最早的著名厨师之一。
In addition to pioneering the modern cookbook, he gave us incredible recipe titles like "How to Determine Whether a Cow's Udder Is Good" and "How to Dress a Peacock With All Its Feathers, So That When Cooked, It Appears to Be Alive and Spews Fire From Its Beak."
除了作为现代烹饪书的先驱，他还创造了很多惊人的食谱标题，例如“如何确定牛乳房是否好吃”和“如何为孔雀装上所有羽毛，让它在烹饪后看起来像是活的，并让它的喙喷火。”
I wish I had made those up, but all the credit goes to Martino.
我希望是我编的，但都是马蒂诺的杰作。
Incidentally, you wanna look for a reddish color in your not-too-fatty udder, and the trick to posthumous peacock fire is raw cotton doused in alcohol.
顺便说一句，判断牛乳房是否好吃可以看看脂肪含量少的牛乳房上是不是略带红色，而让孔雀死后喷火的诀窍是把酒精浇在生棉花上。
Vermicelli is a long, thin pasta, and it's name literally translates to little worms.
意大利细面条是一种又长又细的意大利面，它的名字直译叫小蠕虫。
Instead of rethinking this poor branding choice, westerners decided to apply the name to any Asian noodle that looked similar.
西方人没考虑过换掉这个糟糕的名字，而是决定把任何看起来相似的亚洲面条上都起上这个名字。
The thin noodles are used in dishes like pho and bun bo hue.
细面条被用在像越南河粉和顺化牛肉面这样的菜肴中。
But don't expect to see the word vermicelli on menus in Asia.
但别指望亚洲的菜单上会出现意大利细面条这个词。
It isn't used in these dishes' countries of origin.
这些菜肴的制作国不这么说。
A variety of regional names for long, skinny noodles are used instead.
他们用其他名字形容这种又长又细的面条。
The other pasta shape mentioned in the title of Martino da Como's cookbook is macaroni.
马蒂诺·达·科莫的烹饪书标题中提到的另一种形状的意大利面是通心粉。
The name macaroni has a somewhat-disputed etymology, but here's one interesting explanation that makes a good bit of sense.
通心粉这个名字的词源存在争议，但有一个有趣的解释，听起来很有道理。
In Euripides' Heracleidae, which tells the story of Heracles' children - you know Heracles right, big strong guy?
在欧里庇得斯的《赫拉克勒斯后裔》中，他讲述了赫拉克勒斯的孩子的故事——你知道赫拉克勒斯，那个又大又壮的家伙吗？
Greek equivalent of the Roman Hercules?
希腊版的罗马大力士？
Well, one of Heracles' daughters is Macaria.
赫拉克勒斯的其中一个女儿叫玛卡里亚。
Demophon, The King of Athens, announces that an oracle has told him the only way to save the city is to sacrifice a maiden from a noble father (pretty convenient that the oracle didn't tell Demophon that the city needed to sacrifice its king, but that's neither here nor there).
雅典国王得摩丰宣布，一位先知告诉他，拯救雅典的唯一方法是牺牲一位出身高贵的少女(先知相当省事，没有告诉得摩丰，这座城市需要牺牲它的国王，但这不相干)。
Macaria offers herself up as the noble-born maiden, thus winning herself a "glorious death".
玛卡里亚把自己标榜为出身高贵的少女，从而为自己赢得了“光荣的死亡”。
Because Greek mythology is nothing if not messy, there's an account of another Makaria in the Suda, an encyclopedia of sorts of the ancient world.
因为希腊神话杂乱无章，在关于古代世界的百科全书《苏达》中，有另一个关于玛卡里亚的故事。
This Makaria is said to be Hades' daughter, and she is, interestingly, also connected to a blessed death.
而这位玛卡里亚是哈迪斯的女儿，有趣的是，她也与神圣的死亡有关。
So how does all this tie in to pasta?
那么，这一切与意大利面有什么关系呢？
Well, Greeks used the word makaria to describe food made from barley, perhaps because barley dishes were a common part of funerals in Ancient Greece.
希腊人用玛卡里亚这个词来描述用大麦制成的食物，可能是因为大麦制作的食物在古希腊时经常出现在葬礼上。
Even today, the meal that's served after a Greek Orthodox funeral is called a makaria.
即使在今天，希腊东正教葬礼后提供的餐点仍被称为玛卡里亚。
If this explanation is to be believed, macaroni as we know it today evolved from makaria, a dish made of barley flour.
如果这一解释是可信的，我们今天所知的通心粉是从大麦面粉制成的玛卡里亚演变而来的。
When the Greeks established the colony of Neapolis - present-day Naples - they encountered a barley-based dish made by the locals and called it macaroni.
当希腊人在那不勒斯建立殖民地时，他们发现了当地人制作的一道以大麦为基础的菜肴，并称之为通心粉。
Or, uh...
或者……
Makaria.
玛卡里亚。
Sometime between then and Kraft's blue box, the grain used to make the dish became durum wheat and the name became maccheroni.
在那之后和卡夫的蓝色盒子通心粉产生之间的一段时间里，用来制作这道菜的谷物变成了硬粒小麦，它的名字也变成了通心粉。
For some Italians and many Italian-Americans, "macaroni" or its regional variant eventually became a catch-all term for any type of pasta.
对于一些意大利人和许多意大利裔美国人来说，“通心粉”或它在各地的变体最终成为了所有意大利面的统称。
