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In any case, it took some time for them to really take off.
无论如何，土豆制品花了一段时间才流行起来。
There are 19th-century recipes for 'French fried potatoes,' and by the early 20th century people were calling them French Fries.
19世纪出现了“法式油炸土豆”的食谱，到20世纪初，人们称它为炸薯条。
But a global war provided an unlikely bump to the American appetite for fries.
但一场全球战争让美国人对薯条的喜爱出乎意料地上了一个台阶。
During World War I - and I swear I am not making this up - the Potatriots banded together to increase our potato consumption, noting that the average American consumed 2.3 quarts of potatoes a week, while the average German was eating 16 quarts.
在第一次世界大战期间——我发誓这不是我编造的——爱土豆人士联合起来，增加我们的土豆消费量，他们指出，美国人平均每周消费2.3夸脱土豆，而德国人平均每周吃16夸脱土豆。
As one impassioned account proposed, "We can beat them at their own food - which really isn't theirs; it's a native American crop.
根据一个慷慨激昂的说法，“我们可以用他们自己的食物击败他们——实际上这也不是他们的食物；这是美国本土的作物。
Eat potatoes instead of bread.
不要吃面包，吃土豆。
Fight the enemy with potatoes."
用土豆与敌人作战。”
Imagine the lives that could've been saved if the whole world had embraced this military strategy.
想象一下，如果全世界都接受这一军事战略，本可以拯救多少人的生命。
Just after the war ended, a newspaper told the story of an innovative home cook who, in light of wartime fat restrictions, had come up with a way to preserve grease by making "American" baked potatoes - what we today might know as oven fries.
战争刚刚结束，一家报纸就讲述了一位富有创新精神的家庭厨师的故事，他在战时脂肪有限的情况下，想出了一种方法，通过制作“美国”烤土豆来保存油脂——这就是我们今天所知的烤薯条。
And when you look at suggestions for feeding American troops during World War One from a manual for army cooks, french fried potatoes are noted for being cheap and popular with troops.
如果看一看世界大战期间的军队厨师手册，为美国军队提供的食物中，法式炸土豆以便宜和受军队欢迎而闻名。
Sometimes they were even paired with another cheap and nourishing dish - hamburger steak.
有时，它们甚至与另一种廉价而有营养的菜肴-汉堡排搭配在一起。
Today, it's hard to find a burger place that doesn't have fries on the menu.
今天，很难找到菜单上没有薯条的汉堡店。
Burgers and fries are an iconic culinary couple, and their ubiquity as a pair can be traced back to the origins of fast food.
汉堡和薯条是一对标志性的组合，它们作为组合的普遍存在可以追溯到快餐出现之初。
When White Castle officially opened in Wichita, Kansas, in 1921, it laid the blueprint, in many ways, for future fast food chains.
1921年，白色城堡在堪萨斯州的威奇塔市正式开业，在许多方面为未来的快餐连锁店奠定了蓝图。
Again, it was wartime that provided some unlikely culinary inspiration.
战争时期再一次提供了一些出人意料的烹饪灵感。
Meat shortages during World War II forced White Castle to expand its offerings beyond its iconic sliders.
二战期间，由于肉类短缺，白色城堡被迫扩展菜谱，不能只提供其标志性的小三明治。
They needed a side dish that was cheap, filling, and made from ingredients that could be stored for long periods of time.
他们需要用可以长期储存的配料制做一种便宜、能填饱肚子的配菜。
The potato French fry fit the bill.
炸薯条能够符合要求。
And while fries were easy to pump out of fast food restaurants, they were harder to make at home.
虽然在快餐店做薯条很容易，但在家里做很难。
After all, not everyone wants a deep fryer in their kitchen.
毕竟，并不是每个人都想在厨房里放一个油炸锅。
Even if they do, sometimes their roommate won't let them get one, no matter how many times they ask nicely.
即使他们想，有时室友也不会让他们放，无论他们好言好语地问多少次。
Brian.
布莱恩。
I'm kidding.
我只是在开玩笑。
There's no one back there.
那里没有人。
I am...
我……
Very alone.
非常寂寞。
All this to say that fresh, hot fries were something special to the average customer.
所有这一切都表明，新鲜出炉薯条对普通顾客来说很特别。
The menu item was such a hit that fries are now a staple at every fast food chain that serves burgers.
这一菜品大受欢迎，薯条现在成了所有提供汉堡的快餐连锁店的主食。
In England, fried fish is often paired with fries, or chips as they're called across the pond.
在英格兰，炸鱼通常与炸薯条，也就是chips搭配在一起，这是他们在大西洋彼岸称呼薯条的方式。
The first chip shops selling fish and chips together began popping up in the country in the 1860s.
19世纪60年代，英国出现了第一家同时出售炸鱼和薯条的薯条店。
During the 1870s, innovations in fishing and refrigeration made the dish even cheaper for shops to produce.
19世纪70年代，渔业和冷藏方面的创新降低了商店生产炸鱼薯条的成本。
Fish and chips became a go-to meal for the country's working class.
炸鱼薯条成为了英国工人阶级的首选食物。
In the United States, chips are potatoes that have been sliced into very thin rounds and fried until crispy.
在美国，chips是把土豆切成非常薄的圆片，然后炸成的脆土豆片。
According to the most famous story about their origin, the first chips started as an order of thicker, more fry-like potatoes.
关于薯条起源的最著名的故事称，首次制成的薯片更厚、更像油炸制品。
Legend has it that railroad magnate Cornelius Vanderbilt ordered fried potatoes at a Saratoga Springs restaurant in 1853 and sent them back when they were cut too thick for his liking.
传说1853年，铁路大亨康内留斯·范德比尔特在萨拉托加温泉的一家餐厅点了一份炸土豆，因为土豆切得太厚不符合他的喜好，他把土豆又送回了餐馆。
The person responsible for the order was famous Black and Native American chef George Crum, who's remembered as one of the first celebrity chefs in American history.
负责这份订单的是著名的美国土著黑人厨师乔治·克拉姆，他被认为是美国历史上最早的一位著名厨师。
Irked by the request, Crum supposedly sliced the next batch of potatoes paper-thin and fried them to a crisp.
克拉姆被这个要求惹恼了，据说再次制作时，他把土豆切成纸一样薄，然后把它们炸成脆片。
Vanderbilt loved the dish, and Crum's act of potato pettiness backfired.
范德比尔特很喜欢这道菜，克拉姆的小气行为适得其反。
