쉐도잉 연습: How Did Tomatoes Become An Italian Staple? | Delishtory - YouTube로 영어 말하기 배우기

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Tomatoes are not native to Italy.
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Tomatoes are not native to Italy.
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In fact, they weren’t introduced to Europe until the mid 1500s, and the first Italian tomato sauce recipe was not written until 1692.
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But when we think of Italian cuisine, the dishes that first come to mind are probably pizza, bruschetta, pasta with red sauce.
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You might notice they all have one ingredient in common: the tomato.
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So how did tomatoes become an Italian staple?
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It all starts with colonization, which is responsible for a lot of what we think of as iconic European foods.
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Think about it.
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Fine Belgian chocolates and Irish potatoes - these essential ingredients came to Europe through colonization.
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And the same goes for tomatoes in Italy.
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The history of the tomato begins in the Americas, specifically in the Andes around present day Peru and Ecuador, where wild tomato plants originated. For over 1000 years farmers throughout South America, Central America, and Mexico cultivated the tomato, perfecting the plant through selective breeding. By 700 ACE tomatl, as the Aztecs called it in their native Nahuatl language, was firmly part of their culinary heritage.
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It was actually the Spanish who first brought the tomato to Europe. In the early 1500s, tomatoes, along with chocolate, potatoes, vanilla, gold, and enslaved people were taken from Mexico and other parts of Mesoamerica and brought to Spain.
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It's unclear exactly when the Spanish encountered the tomato, but some researchers credit Hernan Cortez, who brought tomato seeds back to Spain in 1519.
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Despite the fact that tomatoes were a common ingredient in Aztec cuisine when the Spanish arrived, Europeans debated on whether or not the fruit - yes, tomatoes are a fruit - was even edible.
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The Spanish were among the first Europeans to adopt tomatoes into their cuisine, making dishes similar to the raw tomato and chili sauces they encountered in the Americas.
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But for the rest of Europe, tomatoes had a bit of a branding issue.
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Rumors circulated throughout Europe and the American colonies until the mid 1800s.
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Some believed that the tomato too closely resembled other nightshade plants which were known to be toxic, earning them the nickname poisonous apple.
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Others knew that tomatoes were edible, but declared tomatoes to be void of any real nutritional value.
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Tomatoes also had to battle against trends. Because meat heavy dishes were reserved for the wealthy, wating fruits and vegetables was associated with being poor. In Italy, Tuscans were early adopters of tomatoes within their cucina povera, also known as their poor people's cuisine.
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Tuscan culinary traditions are rooted in a waste not want not philosophy, so any leftovers would be cooked in a tomato sauce the next day.
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Among wealthy Europeans, however, it was seen as classy to have tomato plants but not eat them.
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Growing tomatoes in ornamental gardens was a means of increasing one's cultural capital.
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In fact, the Italian word for tomato is pomodoro, meaning golden apple, because they were originally considered a decorative plant.
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Europeans also had an aversion to spicy foods, and the salsa recipes that the Spanish took from the Aztecs all called for chilies, the spiciest ingredient that Europe had ever experienced.
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The spice, paired with the acidity of the tomato, were flavors that European palates just weren't used to.
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It wasn't until 1692 when the perspective slowly started to shift.
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That year, Neapolitan chef Antonio Latini wrote what is considered the earliest surviving record of a tomato sauce in his book Lo Scalco alla Moderna, or, The Modern Steward.
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This early tomato sauce recipe was considered “Spanish style” and still incorporated chilies.
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But roasting the tomatoes with vinegar, salt, and onions reduced the spice level of the sauce, and the addition of thyme gave the sauce a more European touch.
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Over the next century, the recipe was adapted by chefs across Europe, until eventually recipes emerged that were less spicy and more savory thanks to the introduction of garlic, parsley and basil.
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By the mid 1700s, Europeans were using it much like a condiment, dressing up their meats with the savory, piquant tomato sauce.
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Around this time, people in Naples and Tuscany were making tomato based bruschettas.
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In 1734, Antica Pizzeria, Port’Alba in Naples claims to have created the first pizza marinara.
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And by 1790, the first recipe that combined pasta and sauce was published by Roman chef Francesco Leonardi in the Italian cookbook L’apicio Moderno.
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Even though tomatoes appear in a lot of dishes across Italy, the perception that tomatoes are representative of Italian cuisine as a whole is really an American concept.
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Most of the Italians who immigrated to the United States were from southern Italy, and because many of them came from poverty, they used more tomatoes in their cooking. When they arrived, Italian immigrants had more access to meats and cheeses, ingredients that were scarce in their homeland.
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Thus, Italian American cuisine, which is considered its own unique style, is abundant in meats, cheeses, and of course, heavy on the tomato sauce.
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What's your favorite way to eat tomatoes?
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Do you enjoy a rich tomato sauce on top of a pizza or a spicy salsa for dipping?
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Tell us in the comments!

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이 비디오는 토마토가 이탈리아의 주식이 되는 과정을 설명하며, 역사와 문화가 결합된 내용으로 풍부한 대화의 맥락을 제공하고 있습니다. 이외에도, 이야기를 따라가면서 기본적인 어휘와 발음을 자연스럽게 익힐 수 있는 기회를 제공합니다. 따라서 shadowspeak 또는 shadow speak 기법을 활용하여 비디오의 내용을 따라 말함으로써 말하기 능력을 향상시키는 데 기여할 수 있습니다. 내부의 역사적 배경을 이해하면, 단순한 문장을 넘어서 풍부한 표현력을 구사할 수 있습니다.

문맥 속 문법 및 표현

  • 과거형 사용: "wasn't introduced," "were cultivated"와 같은 과거시제를 사용하여 사건의 진행을 설명합니다. 이런 구조는 변화를 강조하며, 과거에 대한 이해를 돕습니다.
  • 의문문: "How did tomatoes become an Italian staple?"와 같은 의문문 구조는 현재 상황에 대한 탐구를 유도합니다. 이는 IELTS 스피킹과 같은 시험에서 자신의 생각을 표현할 때 유용합니다.
  • 비교 및 대조: "while the rest of Europe"와 같이 비교하는 구조는 두 상황의 차이를 강조합니다. 이런 표현은 다양한 주제를 논할 때 중요합니다.
  • 수동태: "was brought to Europe"와 같은 수동태 구문은 주체 없이 사건이 일어난 것을 강조하게 도와줍니다.

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비디오에서 몇 가지 발음이 특히 주의가 필요합니다. 첫째, "tomato"는 지역에 따라 "tuh-mah-toh" 또는 "tuh-mey-toh"로 발음될 수 있으므로 발음에 주의해야 합니다. 둘째, "cuisine"의 발음은 "kwih-zeen"으로, 많은 학습자들이 이 단어를 발음할 때 어려움을 겪습니다. 또한 "chorizo"와 같은 스페인어 파생어는 종종 혼동의 원인이 될 수 있습니다. 이러한 단어들은 shadow speech 연습을 통해 보다 자연스럽게 발음할 수 있도록 해줍니다.

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