“Apéritif and digestif”的意思、由来-开放百科全书

Apéritifs ({{IPAc-en|ə|ˈ|p|ɛr|ᵻ|t|iː|f}}) and digestifs ({{IPAc-en|d|iː|ʒ|ɛ|ˈ|s|t|iː|f}}) are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal.

Apéritifs

An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; rakı; fino, amontillado or other styles of dry sherry (but not usually cream or oloroso sherry, which is very sweet and rich); and any still, dry, light white wine.

An apéritif may also be an hors d'oeuvre or amuse-bouche preceding a meal, such as crackers, cheese, pâté, quiche or olives.^[1]^[2]

Apéritif is a French word derived from the Latin verb aperire, which means "to open". The French slang word for apéritif is apéro, although in France an apéro is also food eaten in the late afternoon or early evening.

History

The 5th-century Christian ascetic Diadochos of Photiki says, "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open a way to the stomach for the vast meal which is to follow." So apéritifs were in use in the 5th century.^[3]

The apéritif was introduced in France in 1846{{citation needed|date=January 2017}} when a French chemist, Joseph Dubonnet, created his eponymous wine-based drink as a means of delivering malaria-fighting quinine. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since. French Foreign Legion soldiers made use of it in mosquito-infested Northern Africa. Dubonnet's wife was so fond of the drink that she had all her friends try it, and its popularity spread.{{citation needed|date=June 2017}}

Apéritifs were already widespread in the 19th century in Italy, where they were being served in fashionable cafés in Rome, Genoa, Florence, Milan, Turin, and Venice. Apéritifs became very popular in Europe in the late 19th century. The popularity in Europe crossed the Atlantic and by 1900, they were also commonly served in the United States. The apéritif recrossed the Atlantic in the 1970s: the habit of a substantial food offering with the purchase of a drink during "Happy Hour" in the United States pushed the development of a more food-heavy apéritif in Italy as well.^[6]

In Spain and in some countries of Latin America, apéritifs have been a staple of tapas for centuries.{{citation needed|date=June 2017}}

Types

There is no single alcoholic drink that is always served as an apéritif. Fortified wine, liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline.

Digestifs

A digestif is an alcoholic beverage served after a meal, to aid digestion.^[7] When served after a coffee course, it may be called pousse-café.^[8] Digestifs are usually taken neat.

Bitter digestifs typically contain carminative herbs, which are thought to aid digestion.^[9]

In many countries, people drink alcoholic beverages at lunch and dinner. Studies have found that when food is eaten before drinking alcohol, alcohol absorption is reduced^[10] and the rate at which alcohol is eliminated from the blood is increased. The mechanism for the faster alcohol elimination appears to be unrelated to the type of food. The likely mechanism is food-induced increases in alcohol-metabolizing enzymes and liver blood flow.^[10]

See also

References

1. ^Lichine, Alexis. Alexis Lichine's New Encyclopedia of Wines & Spirits (5th edition) (New York: Alfred A. Knopf, 1987), 75.
2. ^Robinson, Jancis. The Oxford Companion to Wine (3rd edition) (Oxford University Press: 2006), 26.
3. ^The Philokalia: Vol. 1; St. Diadochos of Photiki, On Spiritual Knowledge; p. 267. Faber and Faber, Inc. New York, New York; 1979.
4. ^{{cite web|url=http://www.foodinitaly.org/the-history-of-the-aperitivo |title=The History of the Aperitivo }}{{dead link|date=July 2017 |bot=InternetArchiveBot |fix-attempted=yes }}
5. ^{{cite book|last=Brown & Miller|first=Jared & Anistatia|title=The Mixellany Guide to Vermouth & Other Aperitifs|year=2011|publisher=Mixellany Limited|isbn=978-1-907434-29-7|pages=44}}
6. ^{{cite web|url=http://www.foodinitaly.org/the-history-of-the-aperitivo |title=The History of the Aperitivo }}{{dead link|date=July 2017 |bot=InternetArchiveBot |fix-attempted=yes }}
7. ^{{Dictionary.com|Digestif|accessdate=6 March 2015}}
8. ^{{Dictionary.com|pousse-café|accessdate=6 March 2015}}
9. ^{{cite book| last1 = Walton| first1 = Stuart| last2 = Miller| first2 = Norma| title = Spirits & Liqueurs Cookbook| year = 2002| publisher = Hermes House| location = New York| isbn = 1-84309-498-3| pages = 16–17 }}
10. ^¹{{cite journal |last1=Ramchandani |pages=1345–50 |first1=V.A. |issue=12 |last2=Kwo |first2=P.Y. |last3=Li |first3=T-K. |title=Effect of Food and Food Composition on Alcohol Elimination Rates in Healthy Men and Women |year=2001 |volume=41 |pmid=11762562 |doi=10.1177/00912700122012814 |journal=Journal of Clinical Pharmacology |url=https://www.researchgate.net/publication/11594368_Effect_of_Food_and_Food_Composition_on_Alcohol_Elimination_Rates_in_Healthy_Men_and_Women}}