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These are momentous times for the British potato crisp. Little over a generation ago the humble snack came in just a trio of flavours: ready salted, cheese and onion, or salt and vinegar. Today the choice is tongue-tingling: Thai sweet chilli, balsamic vinegar and caramelised onion, Oriental red curry, lime and coriander chutney, vintage cheddar and onion chutney, buffalo mozzarella and herbs, chicken tikka masala. And those are merely the varieties confected by a single crispmaker, Walkers, a division of PepsiCo, which turns out 10m bags of crisps every day for the British market alone. Venture towards the gourmet fringes of the crisp offering, and the choice and exoticism multiply: jalapeno pepper, roast ox, horseradish and sour cream, Ludlow sausage with wholegrain mustard. Crisps these days can be crinkle-cut, thick-cut, ridge-cut, square-cut, hand-fried, reduced fat, sold in six-packs, grab bags, party size or family packs.
机译:这是英国薯片的重要时期。不到一个世纪前,这种不起眼的小吃只有三种口味:即食盐,奶酪和洋葱,或盐和醋。如今,选择是舌头刺痛:泰国甜辣椒,香醋和焦糖洋葱,东方红咖喱,酸橙和香菜酸辣酱,老式切达干酪和洋葱酸辣酱,水牛芝士和香草,鸡肉印度咖喱。而这些仅仅是百事可乐公司的一个分部,即沃克斯(Walker)所配置的品种,仅在英国市场,每天就生产出1000万袋的薯片。尝试鲜脆的美食,选择和异国情调相乘:墨西哥胡椒,烤牛,辣根和酸奶油,拉德洛香肠配全麦芥末。这些天的薄脆饼可以是皱切,厚切,山脊切,方切,手工油炸,减脂的,分为六包,抓斗袋,派对装或家庭装。

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    《The economist》 |2010年第8713期|p.113-115|共3页
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