New from NPR! 番茄淪喪實錄。雜交番茄形同嚼蠟
上圖為雜交前的番茄品種(各種形狀顏色都有) 據說滋味鮮甜好吃 人類是視覺動物,這樣的偏見影響我們的食物 這年頭經過基因改造genetically modified or engineered所種植而成的蔬果其實不在少數 NPR這篇報導告訴我們,原來當今我們吃的紅通通番茄 是基因突變種,味道其實不如雜交前的 純種番茄heirloom tomato 來得好 The moral of the story is : 雜交都沒有好下場 大家還是從一而終麻煩少 下回看到外表醜醜的番茄 請給它一個機會 尤其是上頭有點發綠的番茄 那才是鮮甜滋味的象徵 上圖為雜交且改良後的番茄(全身紅通通,不過滋味也挺普通) (就是生吃的時候需要塞一顆話梅才會覺得比較甘酸甜的那種) 下載聲音檔請點我 How The Taste Of Tomatoes Went Bad (And Kept On Going) 番茄淪喪實錄 From NPR Finally this hour, a break from Supreme Court coverage. We're going to take a few minutes to talk about the state of the modern tomato 當今蕃茄的處境 ( 狀況 ) . Today, scientists revealed a small but intriguing 耐人尋味 ( 有意思的 ) chapter in the story of the tomato, a story, some would say, of its downfall 向下沉淪 . NPR's Dan Charles explores how the tomato came to be so abundant 量多 , yet lost so much of its taste. DAN CHARLES, BYLINE: We'll start with the old tomatoes, varieties that people grew a century or more ago. Som