7.Meat cooked in water (and 34 other recipes)
7.水煮肉（和其它34个食谱）
The oldest written recipes in the world date from Mesopotamia around 1600 BC – about 35 different recipes were found inscribed on three clay tablets, including many meat and vegetable broths.
世界上最古老的手抄食谱起源于公元前1600年的美索不达米亚地区，约有35种不同的食谱分别雕刻在3个泥板上，其中有许多关于肉和蔬菜清汤的烹饪方法。
The recipes are frustrating to modern cooks though, as they're more rough ingredient lists than any kind of formal instruction (for example, one recipe reads "Meat is used. Prepare water; add fat, mashed leek and garlic and a corresponding amount of unknown ingredient").
这些食谱却难倒了现代的厨师们，因为比起正规的烹饪书来，这些食谱列出的原料非常粗略（例如，一个食谱写道："使用肉，准备好水，放入油、捣碎的葱和蒜以及适量不知名的原料"）。
The recipes were first translated in 1996 by French historian Jean Bottéro, who declared, "I would not wish such meals on any save my worst enemies."
1996年，法国历史学家吉恩·博泰罗第一次翻译了这些食谱，他称，"除了我最痛恨的敌人之外，我不想将这些菜强塞给任何一人。"
Others have been kinder to the early Mesopotamians, claiming the untranslated ingredients could make all the difference.
其他人则对这些早期的美索不达米亚人相对亲切：说不定未翻译出的部分可能会大不相同呢。
The New Haven Register extolled the virtues of one recipe, declaring "you can almost smell the 4,000-year old leg of lamb bubbling in a sauce thick with mysterious Mesopotamian herbs."
《纽黑文纪事报》对其中某个食谱赞不绝口，报纸这样写道："4000年前的羊腿在浓稠的以神秘的美索不达米亚香料烹制的酱汁中蒸腾，你似乎都能闻到这种浓郁香味。"
6.Porpeys in broth (and approximately 200 other recipes)
6.鼠海豚炖汤（以及其他200份食谱）
In 2009, researchers in England announced they had translated a handful of recipes from a medieval cookbook, written by the chefs of Richard II around 1390 AD.
2009年，英格兰的研究人员宣布他们从中世纪的一本食谱中翻译了一小部分，这些食谱由查理二世时的厨师们写于大约公元1390年。
Known as the Forme of Cury (or "Forms of Cooking"), the recipes were written on vellum and are believed to represent both the dishes served to royalty, and those fed to servants working in the palace.
菜谱名为《烹饪之法》，被记录在牛皮纸上，里面不仅是皇家珍馐、也有皇宫奴仆用餐的做法。
The recipes cover everything from frumenty (a porridge-like dish), to chicken stock, to two different dishes with porpoise (the simplest is just one line, directing the cook to "make as you makest noumbles of flesh with onions").
这本食谱无所不包，从牛奶麦粥（一种类似麦片粥的菜品），到鸡高汤，到两种不同的海豚菜式（最简单的只有一行字，指导厨师"做法跟你做新鲜动物内脏加入洋葱时一样"）。
The text of Forme of Cury is available for free online, though you may want to check out this translated recipe or this one if your medieval English isn't quite up to snuff.
《烹饪之法》的内容可在网上免费获得，尽管如此，你可能想要查看一下食谱的现代英语版本或者是这一个，如果你的中世纪英文并没那么好的话。
5.Hen in Winter (and other recipes)
5.冬季老母鸡（及其他菜谱）
In 2013, even older recipes were discovered in another medieval English cookbook, this time in Durham Cathedral.
2013年，人们在另一本中世纪英文食谱上发现了更为古老的食谱，这次则发现于杜伦大教堂。
Dating from 1140 AD, the recipes originally were thought to be medicinal, but new research discovered a number of culinary recipes among the tinctures and salves.
这一食谱可追溯到公元1140年，人们原本以为这只是一药方，但最新调查显示除了药酒和药膏的制法之外，书中还夹杂着烹饪菜谱。
The recipes include numerous sauces for various meats, as well as complete dishes such as "hen in winter" ("heat garlic, pepper and sage with water") and "tiny little fish" ("juice of coriander and garlic, mixed with pepper and garlic" – yes, that's right, garlic twice).
这些食谱不仅包含各种酱汁做法，还有一些完整菜式的菜谱，像是"冬季老母鸡"（"将蒜头、青椒、鼠尾草和水一起加热"），"小小鱼"（"香菜大蒜汁，混合胡椒和大蒜"——是的，没错，加了两次大蒜）。
Some researchers speculated the recipes would have a "Mediterranean feel," given the ample use of ingredients such as parsley, sage, mustard and coriander.
鉴于食谱对欧芹、鼠尾草、芥末和香菜的大量使用，一些研究人员推测这个食谱应该会有一种"地中海之感"。
The recipes were incorporated into a 2013 cookery workshop for graduate students in history, English and archaeology at Durham University, culminating in a lunchtime lecture and banquet.
这份食谱成为英国杜伦大学历史学、英语学和考古学研究生2013年一个烹调术研讨会的研讨话题,该研讨会在午餐演讲和饮宴是达到高潮。
One professor remarked, "it's an intriguing thought that we'll be tasting food that hasn't been experienced for hundreds of years."
一位专家评论说,"这是一个有趣的想法，我们将要品尝几百年都没人尝过的食物。"
4.Spayed Sow's Womb (and hundreds of other recipes)
4.不育母猪的子宫(和成百上千的其他食谱)
The oldest surviving western cookbook is attributed to Marcus Gavius Apicius, a Roman gourmand who was said to be so passionate about extravagant food that he poisoned himself when he could no longer afford the best cuisine.
现存最古老的西方食谱由马库斯·加维乌斯·阿皮克乌斯撰写而成。他是一位罗马美食家，对奢侈的食物充满热情，也正是如此，当他再也吃不起最美味的佳肴时，他便毒死了自己。
Apicius' De re coquinaria (The Art of Cooking) is available in translation online, and features ingredients common to Rome's upper class citizens, with many meats that would be less than appealing to modern palates – including dormice, flamingo's tongue, and several recipes featuring a sterile pig's uterus.
阿皮克乌斯的厨艺书《论厨艺》的英文翻译版可在网上找到。该食谱列举的多为当时罗马上层阶级的常用食材，其烹饪采用的许多肉类，包括睡鼠、火烈鸟的舌头和几个含有不育猪子宫的食谱，似乎都不太对现代人的口味。
While the book is laid out like a modern cookbook, with different sections on meats, vegetables, seafood, et cetera, the recipes fail to give any quantities or cooking instructions (frequently simply stating to "cook until done.")
这本食谱像现代食谱一样，对肉类、蔬菜类、海鲜等等食材进行分门别类。但是，这本食谱并未详细说明食材用量及烹饪方法(仅仅是言简意赅的写明"煮熟即可")。
One of the most commonly used ingredients in Apicius' cooking – in both sweet and savory dishes – is a Roman sauce known as "garum."
在阿皮克乌斯的食谱中——包括甜品类和开胃菜——最常用的调味品之一是一种名叫"鱼酱"的罗马酱汁。
Although often represented as being little more than putrefied fish, many believe it to be similar to modern Asian fish sauce.
尽管人们总认为这种所谓的酱汁不过是腐烂的鱼，但也有许多人认为这应该跟亚洲的鱼露差不多。
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