5.Maraschino Cherries

4.Ketchup

Ketchup may seem like an American invention since it's a featured condiment for almost every American food from meatloaf to eggs. However, ketchup originated from a different type of sauce from China, which was made from fish. Five hundred years ago, Chinese sailors were sailing down the Mekong coast when they found a sauce made from fermented anchovies. The sauce was popular in Vietnam, and the Chinese sailors gave it the name "ke-tchup." This name is in the ancient language Hokkien, and the last syllable, "tchup," means "sauce."In the 17th century, British traders made their way to the region, and they ended up discovering ke-tchup. One hundred years later, they were hooked and ke-tchup became a prized possession.

3.Sauerkraut

"Sauerkraut" means "sour cabbage" in German, so you'd think it was a German invention. While it goes well with most German food, the original was Chinese. It came about around 2,000 years ago and was enjoyed by laborers building the Great Wall. The only real difference is that the Chinese fermented their cabbage in rice wine. The Germans draw out the water with salt.It was popular with Chinese workers because it was a good vitamin source, stored easily and did not spoil, and was a cheap and widely available food.

2.Bologna

The bologna we eat today is nothing like the food it's originally based on. Bologna is supposedly named after the city in Italy, but the meat it is most similar to is mortadella. Mortadella is actually from Italy but only slightly resembles bologna. It's often eaten by itself or as part of an appetizer platter with cheese, bread, or sliced peppers and tomatoes. bologna is a sliced, processed meat and is most often used in sandwiches. Mortadella is of much higher quality and uses only the finest pork meat. It is liberally sprinkled with cubes of pure pork fat and minced, mixing everything together. The original stuff from Bologna will be marked as such and will have added pistachios and black pepper.

1.Tempura

While we may attribute tempura cooking to the Japanese, it was actually a Portuguese innovation. Evidence lies in old Moorish cookbooks from the 13th century that feature tempura recipes. The word "tempura" is actually thought to have derived from the Portuguese word "temporas" which means "Lent." This makes sense, as the Catholic population would eat fish on Fridays and eventually decided to fry it—possibly because everything tastes better when it's fried. Portuguese sailors (including traders and missionaries) spread it throughout the world, and it took hold in Japan in the 16th century. It spread to England as well, and is now part of their world-famous fish and chips.

翻译:冯璐