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歐洲版塊——全球變暖哪些美食可能會消失？ http://www.kekenet.com/Article/202111/647436.shtml(英語聽力 > 國外媒體資訊 > 經濟學人雙語版 > 經濟學人綜合)

Europe 歐洲版塊

Global warming and food 全球變暖與食物

Hot cuisine “熱菜”

How will climate change affect gastronomy?

氣候變化將如何影響美食？

Farmers in southern Italy are cultivating avocados and mangos.

意大利南部的農民正在種植牛油果和芒果。

Tropical creatures such as the rabbitfish are turning up in Mediterranean nets.

像兔魚這樣的熱帶生物正出現在地中海的漁網中。

And Bordeaux winemakers fret that their Merlot grapes may become extinct.

波爾多釀酒商擔心他們的梅洛葡萄可能會滅絕。

Fifty years ago all this would have been unthinkable.50年前，這一切都是不可想像的。

But since the early 1980s rising temperatures have forced some farmers to swap grapes for passion fruit.

但自20世紀80年代初以來，不斷上升的氣溫迫使一些農民將葡萄換成了百香果。

Italy and France have long been proud of their cuisines.

意大利和法國長期以來一直以美食為榮。

Both countries jealously guard the rules that say only ham made in Parma can be called “Prosciutto di Parma”, and only fizzy wine made in Champagne can be called champagne.

這兩個國家都小心翼翼地捍衛著這樣的原則，只有帕爾馬產的火腿才能被稱為“帕爾馬火腿”，只有產自香檳-阿登大區的起泡葡萄酒才能被稱為香檳。

Roquefort, that most celebrated of blue cheeses, was given special protection by the parliament of Toulouse in 1550.

1550年，最著名的藍色奶酪洛克福受到圖盧茲議會的特別保護。

The fact of having been grown somewhere famous has traditionally been seen as a guarantee of quality.

在有名的地方種植一直被視為質量的保證。

But climate change could upset that.

但氣候變化可能會打破這一點。

Take polenta, a popular Italian dish consisting almost entirely of ground maize.

以玉米粥為例，這是一道很受歡迎的意大利菜，幾乎全部由磨碎的玉米粉製成。

High temperatures and drier weather have already reduced maize yields in southern Italy.

高溫和更乾燥的天氣已經降低了意大利南部的玉米產量。

If this pattern continues and spreads northwards, will Italian polenta-makers have to order their maize from elsewhere?

如果這種模式繼續向北蔓延，是不是意大利玉米粥製造商就不得不從其他地方訂購玉米呢？

And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta, flatbreads and couscous?

那麼盛產於地中海地區，被用來製作意大利面、扁麵包和粗麥粉的硬質小麥呢？

Modelling suggests that durum yields will sharply fall there if the temperature keeps on rising.

氣候模型顯示，如果氣溫持續上升，那裡的硬質小麥產量將大幅下降。

So should gourmands worry about the future of spaghetti?

那麼，美食家們應該擔心意大利面的未來嗎？

Gabriele Cola, a researcher at Milan University, is optimistic about the short term.

米蘭大學研究員加布里埃爾·科拉對短期前景仍持樂觀態度。

“I don’t see crops at serious risk, because farming is more informed and technologically capable, so it can always respond to changes,” he says.

他說：“我認為農作物不會面臨嚴重的風險，因為農場經營主更有見識，技術能力過硬，可以應對各種氣候變化。”

Increased irrigation can counter the effects of drought.

增加灌溉可以抵消乾旱的影響。

Scientists may also breed more resistant varieties of crops.

科學家還可能培育出更具抗性的作物品種。

But in the long run deeper change seems likely.

但從長遠來看，更深層次的變化似乎是有可能發生的。

If temperatures rise unabated, farmers in northern Europe may find they can grow southern staples; polenta may invade Germany.

如果氣溫持續上升，北歐的農民可能會發現他們可以種植南部的主食；玉米粥可能會入侵德國。

And southern locavores may have to adapt.

而南方的本地人不得不適應這一情況。

If tropical fruit continues to thrive in Sicily, could ham and pineapple pizza one day be considered authentically Italian?

如果熱帶水果繼續在西西里島茁壯成長，火腿菠蘿披薩會有一天被認為是正宗的意大利菜嗎？