本集內容
French baguette gets Unesco heritage status 法棍麵包被列入聯合國非物質文化遺產名錄
文字稿
The humble French baguette, a towering icon among continental baked goods, is currently the toast of the town.
樸實無華的法棍麵包是歐洲大陸烘焙食品中一個重要的代表性麵包，而現在人們更是以它為榮。
The crusty loaf was voted on to a prestigious Unesco list under the title ‘Artisanal know-how and culture of baguette bread’.
這種硬皮麵包經投票被列入著名的聯合國教科文組織 “非遺” 名錄，遺產名稱為 “法棍麵包的工藝和文化”。
And to this day, it remains a key part of French identity.
時至今日，法棍麵包仍是法國人身份的重要組成部分。
Baguettes take their place on the intangible cultural heritage list, alongside other important traditions like truffle hunting in Italy and handmade Christmas tree decorations in the Czech Republic.
法棍麵包被列入非物質文化遺產名錄，該名錄還收錄了其它重要的傳統，如義大利的松露採集和捷克的手工聖誕樹裝飾品。
The exact origins of the lengthy loaf aren’t known.
“法棍” 這種長麵包的確切起源尚不清楚。
Some say the bread was ordered by Napoleon because it would be easier for soldiers to carry.
有些人認為，法棍麵包是拿破崙要求製作的，因為這種麵包方便士兵攜帶。
That can’t be proven but the baguette as we know it today, was only officially named in 1920.
這個說法無從考證，但如今人們所熟知的的法棍麵包是在1920年才被正式命名。
It was then that strict rules about what classed as a baguette were put in place – standardised at 80 centimetres long and 250 grams in weight.
正是在那時，人們對什麼是法棍麵包作了嚴格的規定：標準長度應為80釐米，重250克。
Valentin Testard, French Baker
“Shaping, the touch of the dough by the baker, all that is a skill that you have been learning for years. It often takes ten years to really know your subject. The bread sings when it comes out of the oven.”
瓦倫汀·泰斯塔 法國麵包師
“給麵糰塑形，麵包師接觸麵糰的手法，這些都是經過多年的學習後掌握的技能。要想達到爐火純青的水平，通常需要十年的時間，麵包出爐時，就像是在唱歌一樣，看上去賞心悅目。”
The baguette has struggled in recent times, with hundreds of artisanal bakeries closing down each year.
法棍麵包的銷量近年來不盡人意，每年都有數百家手工麵包店關門。
But Unesco’s decision has struck a chord with French society.
但聯合國教科文組織將法棍麵包列入 “非遺” 名錄的決定引起了法國社會的共鳴。
