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French baguette gets Unesco heritage status 法棍面包被列入聯(lián)合國非物質(zhì)文化遺產(chǎn)名錄

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The humble French baguette, a towering icon among continental baked goods, is currently the toast of the town.

樸實無華的法棍面包是歐洲大陸烘焙食品中一個重要的標(biāo)志性面包，而現(xiàn)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'.

這種硬皮面包經(jīng)投票被列入著名的聯(lián)合國教科文組織 “非遺” 名錄，遺產(chǎn)名稱為 “法棍面包的工藝和文化”。

And to this day, it remains a key part of French identity.

時至今日，法棍面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.

法棍面包被列入非物質(zhì)文化遺產(chǎn)名錄，該名錄還收錄了其它重要的傳統(tǒng)，如意大利的松露采集和捷克的手工圣誕樹裝飾品。

The exact origins of the lengthy loaf aren't known.

“法棍” 這種長面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，法棍面包是拿破侖要求制作的，因為這種面包方便士兵攜帶。

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面包是在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，人們對什么是法棍面包作了嚴格的規(guī)定：標(biāo)準長度應(yīng)為80厘米，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       法國面包師
“給面團塑形，面包師接觸面團的手法，這些都是經(jīng)過多年的學(xué)習(xí)后掌握的技能。要想達到爐火純青的水平，通常需要十年的時間。面包出爐時，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.

法棍面包的銷量近年來不盡人意，每年都有數(shù)百家手工面包店關(guān)門。

But Unesco's decision has struck a chord with French society.

但聯(lián)合國教科文組織將法棍面包列入 “非遺” 名錄的決定引起了法國社會的共鳴。