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仿真食物如何成为一个价值9000万美元的产业?

How Fake Food Became A $90 Million Industry In Japan

走在日本的街道上
Narrator: Walking the streets of Japan,
你会发现 几乎每一家餐厅
you’ll notice that almost every restaurant
都有闪闪发光的完美食品
has glistening, perfectly plated food
在橱窗里诱惑着你
tempting you from their window.
看上去令人垂涎欲滴 却并不能真的食用
It looks mouthwatering, butyou can’t actually eat it.
这都是仿真的
It’s all fake.
这极具迷惑性的菜被称为sampuru
These deceptive dishes are called sampuru,
从“样品”一词得名
from the word”sample.”
仿真食物由塑料制成
The fake foods are made of plastic,
时至今日 全部是手工打造
and to this day eachone is crafted by hand. Narrator:
食物样品提供了食物外观的3D模型
Food samples give a 3D picture of what the foods look like.
再加上人工食物样品的历史背景
This, along with the historical background of artificial food samples,
使它得以广泛传播
has allowed them to become widespread.
仿真食品利润巨大
Sampuru is so lucrative,the industry is estimated to
仅在日本整个产业估值就达9千万美元
be worth $90 million in Japan alone.
让我们回过头看看
But let’s take a step back
人们是如何让塑料看起来可与食物媲美的
and see how they make plastic look good enough to eat.
在大阪的Morino样品工坊
At the Morino Sample Workshop in Osaka
工匠们制作仿真食品已经有45年了
artisans have been makingsampuru for 45 years.
14名工匠完成所有的食物样品制作
Fourteen artisans makeall of the food samples
再由日本仿真食品公司发往世界各地
shipped worldwide for thecompany Fake Food Japan.
他们主攻寿司 天妇罗和拉面
They specialize in sushi,tempura, and ramen,
但也可以定制你能想象到的任何东西
but they can custom-makejust about anything you can dream up.
啤酒 冰淇淋 披萨 汉堡
Beer, ice cream, pizza, burgers.
要制作仿真食物
To craft sample food,
工匠们首先要按实物食品制作模子
first the artisans have to get a mold of the real thing.
通常需要餐厅冷冻好实物
Usually, that means arestaurant will have to freeze
并运送到工坊
the real food and ship it to the workshop. Narrator:
用真食物浇铸模具可以复制细小的凸起
Casting molds from real foods allows us copy the fine bumps and
和食物表面的凹陷 然后我们按顺序给它上色
depressions along the food’s surface. We then color the molds in order
实现真实的食物纹理
to bring out realistic food textures.
工匠们做好了模具
Once they’ve got a mold, it’s
就用液态pvc塑料进行填充
filled with liquid PVC plastic
再以338度高温进行烘烤
and baked up to 338 degrees.
在喷绘上色后这些样品最终变得栩栩如生
The sample is broughtto life with airbrushing and paint,
然后被装盘
and finally it’s plated.
一些小的模型一天就能做好
Some smaller modelscan take a day to make,
一道完整的主菜则需要足足一周才能完成
while entire entreescan take up to a week. Narrator:
制作乌冬面要把原料混在一起
Making this udon noodle sample involves getting the ingredient together
然后根据模具制作模型 大概需要消耗3天
and making a mold,depending on the sample and takes about three days
如果你承包每个模型的所有工作 这会非常耗时
But if you’re doing all of this work for every sample,it’s very time-consuming.
乌冬面肉类等有相同材料 我提前准备所有材料
For common items like udon,meat,etc.I prepare all of these ingredients in advance.
这能让我加快工作速度
This lets me speed up the work.
由于每一件仿真食品的细节要求
Because of thedetail in each food sample,
所以工匠们要花费10年来完善这项工艺
artisans say it takes up to 10 years to perfect the craft.
但别被欺骗了 虽然它们看着像普通的食物
But don’t be fooled, while they might look like affordable eats,
样品食物会花上你一大笔钱
sampuru will set you back a pretty penny.
这些仿制品所需的价钱
These imitations can cost up to 10 times
是其真身的10倍
the real food they represent.
一杯啤酒要74美元
This mug of beer costs $ 74,
一碗拉面109美元
a bowl of ramen costs 109,
而一盘做工复杂的寿司花费高达511美元
and an intricate tray of sushi will set you back a whopping $ 511.
复制食物的难易程度决定其价值
The level of difficulty in reproducing it that is solely the cost.
基于这一事实
Just based on the fact
凭着原料及它呈现方式便创造更多
that the ingredients and the way it’s presented just creates so much more
工匠们面临的难度可见一斑
and a level of difficulty forthe artist to reproduce it. Narrator:
据说仿真食品的制作始于20世纪30年代
It’s said that fake food production began in the 1930s
由岩崎泷三开创
with Takizo Iwasaki,
一位来自郡上八幡的工匠
an artisan from Gujo Hachiman.
他最早开始用蜡来做煎蛋卷
Story goes, he made an omelet out of wax
看起来如此真实以至于他老婆分不清真假
that was so realistic his wife couldn’t tell it apart from the real thing.
接着他成立了
He would go on to start one of
日本最大的塑料食物制造厂
the biggest plastic food manufacturers in Japan
现在占有仿真食物市场约60%的份额
that now controls an estimated60% of the fake food market.
到了20世纪50年代 仿真食物流行起来
By the 1950s, fake food hadcaught a wave of popularity. Hanus:
但真正推动这项事业的
However, whatreally boosted the business
是在二战期间 据我所知
was during World War II,from what I’ve been told,
大量的美国军人驻扎到日本
when a lot of the Americanservicemen were stationed here
很明显 他们看不懂日本菜单
and they couldn’t obviouslyread the Japanese menus
菜单上也没有任何菜式照片
and there weren’t any photos on the menus,
所以我们将那些菜式活灵活现地
so then let’s have a visual representation
通过视觉实物呈现了出来
to show people what weactually have on our menu. Narrator:
今天 尽管我们所处的时代有
Today, even inan era of online menus,
线上菜单 饮食博客 和 Yelp点评
food blogs, and Yelp reviews,
这些塑料食物制品依然占有一席之地
these plastic food samplesaren’t going anywhere.
Sampuru已经登陆大屏幕
Sampuru has landed on the big screen,
出现在教室 纪念品商店
in classrooms, and souvenir shops, and,
当然 还有餐厅的橱窗
of course, in restaurant windows.
随着大量游客涌入日本
As mass tourism has exploded in Japan,
仿真食品的价值发挥出来
sampuru has served as an invaluable tool
为有语言障碍的外国游客提供帮助
for foreigners across language barriers.
即使他们不懂日文
Even if they don’t know any Japanese,
他们也能用手指出他们想吃的
they can just point at what they want to eat. Hanus:
仿真食品作为一种独特的存在
It’s something that’s very unique
在日本的历史由来已久
to this country, somethingthat’s been around for going
历经近百年 依然留存至今
on now, you know, almost 100years and it still survived. Narrator:
其在日本文化中的意义
Its significance
毫不夸张地讲 体现在各个角落
in Japanese culture can be seen on literally every corner,
但其背后的工艺水平才真正值得我们垂涎
but it’s the skill behind the sampuru art form that keeps us salivating.

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视频概述

看起来好吃精致,背后又有着怎样的故事?带你走进日本仿真食物产业!

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收集自网络

翻译译者

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审核员_LM

视频来源

https://www.youtube.com/watch?v=VlEXeJBry2U

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