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vThe origins of other Italian culinary terms are easier to identify.
其他意大利食物的名称来源更明确。
Beef or fish that's prepared carpaccio style - a.k.a raw and thinly sliced - is named after Italian Renaissance painter Vittore Carpaccio.
按照白汁红肉（carpaccio）风格做的牛肉或鱼，也就是生鱼片，是以意大利文艺复兴时期画家维托雷·卡巴乔的名字命名的。
He wasn't the person who invented it, however.
然而，他并不是这道菜的发明人。
Venetian restaurateur Giuseppe Cipriani first served the dish to Countess Amalia Nani Mocenigo after she had been instructed by her doctor to abstain from eating cooked meat.
最先做出这道菜的是威尼斯一个餐馆的老板朱塞佩·齐普里亚尼，他这道菜是为阿玛利亚·纳尼·莫塞尼戈伯爵夫人做的，因为她的医生建议她吃生肉。
Raw meat isn't for everyone, but the sight of it inspired romantic feelings in Cipriani.
并不是所有人都喜欢吃生肉，但它激起了齐普里亚尼心中的浪漫情感。
Upon noticing the red color of the dish, he named it after Carpaccio, who used similar shades in his artwork.
在注意到这道菜主要是红色的之后，他以卡巴乔的名字为它命名，因为卡巴乔在他的作品中使用过类似的色调。
This wasn't the first time Cipriani took inspiration from Renaissance-era artists in coining a culinary term.
这并不是齐普里亚尼从文艺复兴时期的艺术家那里获得灵感，创造的第一个烹饪术语。
He's said to have once mixed together prosecco and peach into a cocktail whose colors he likened to the work of Giovanni Bellini.
据说他曾经把普西哥和桃子混合在一起调制成鸡尾酒，他把这种鸡尾酒的颜色与乔凡尼·贝利尼的作品联系在了一起。
A la is a phrase that appears a lot on French restaurant menus.
A la这个短语经常出现在法国餐厅的菜单上。
It literally means "in the style of."
字面意思是“以……的风格”。
Food that's served a la king comes in cream sauce with mushrooms and pepper.
按皇家方式做（a la king）的食物有奶油酱加蘑菇和胡椒。
Despite its royal name, chicken a la king didn't originate within the walls of a palace.
尽管缀上了皇室的名字，但按皇家方式做的鸡肉并不源于皇家。
It likely didn't even originate in Europe.
它甚至可能不是起源于欧洲。
Most plausible origin stories attribute the name to an American with the last name King.
大多数可信的资料认为它来自一个姓金（King）的美国人。
According to one legend, the head chef of the Brighton Beach Hotel first served the dish to the hotel's proprietor, E.Clark King II, in the early 1900s.
据传说，20世纪初，布莱顿海滩酒店的主厨在第一次做出这道菜后把它拿给了酒店老板E·克拉克·金二世。
He liked it so much that he requested seconds, and the dish appeared on the menu as chicken a la King the next day.
金非常喜欢这道菜，所以他又点了一份，第二天，这道菜就出现在了菜单上，变成了a la King。
According to an early 20th century account, the King in question was Philadelphia chef William King, who was asked to invent a recipe for an annoying customer.
根据20世纪初的一篇报道，“金”还可能是费城的一名厨师威廉·金，因为一位烦人的顾客要求他发明一份食谱。
When the customer asked who invented the dish, the waiter responded "Bill King, he works in the kitchen" to which the customer responded "chicken a la King."
当顾客问是谁发明了这道菜时，服务员回答说：“比尔·金，他在厨房工作。”顾客回答说：“金做的鸡肉（chicken a la King）。”
Yeah, I'm not sure I'm buying it, either.
我也不知道该不该信。
The phrase a la nage is French for "in the swim."
短语a la nage在法语中是“在游泳”的意思。
Chefs use it to describe food, usually seafood, that's been simmered lightly in a flavorful broth.
厨师们用它来形容食物，通常是海鲜，在味道鲜美的肉汤中文火慢炖。
When meat, potatoes, and onions are baked together in an oven, they're prepared a la boulangere.
肉、土豆和洋葱一起在烤箱里烘烤，是准备好了的a la boulangere。
The name means "in the style of the baker" or perhaps "the baker's wife."
它的意思是“按面包师的方式做的”或“面包师的妻子”。
Being on good terms with the local baker used to be the only way to make the dish.
过去，你只有和当地的面包师搞好关系才有机会制作这道菜。
For most of French history, people in rural parts of the country didn't have access to ovens at home.
在法国历史上的大部分时间，农村地区的人们家中没有烤箱。
To make something a la boulangere, they had to take a dish of ingredients to their neighborhood bakery and pick it up when it was done cooking.
为了做a la boulangere，他们必须带上一盘配料到附近的面包店，做好后再拿回家。
Basically, bakeries in 19th-century France were like Airbnbs for meat.
基本上来说，19世纪法国的面包店就像是“希望人人尽享肉的魅力”。
Amuse-bouche is definitely fun to say, and if the food lives up to its name, it should be fun to eat.
开胃菜念起来很有意思，如果它名副其实，吃起来也应该很有意思。
The French term for small, complimentary appetizers served at the beginning of a meal translates to "entertains the mouth," though it remains unclear if the phrase comes from France or is just an English phrase using French words.
法语中的Amuse-bouche指的是开胃小菜，意思是“让嘴巴感到愉悦”，但目前尚不清楚这个短语是源自法国，还是仅仅使用了法语单词的英语短语。
