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十七世纪北美殖民地的烹饪生活

Colonial North American Cooking in the Seventeenth Century

在十七世纪的北美殖民地，所有日常烹饪都在壁炉中完成。

In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace.

这些壁炉通常设计得十分宽敞，既用于取暖也兼顾烹饪需求。

Generally large, fireplaces were planned for cooking as well as for warmth.

东北地区的壁炉普遍高约四至五英尺，而南方地区的壁炉甚至可容纳成人直立其中。

Those in the Northeast were usually four or five feet high, and in the South, they were often high enough for a person to walk into.

厚重的楣梁木横架于壁炉开口上方，用以支撑石砌结构。

A heavy timber called the mantel tree was used as a lintel to support the stonework above the fireplace opening.

烟囱内壁两侧对称砌有承重台。

Two ledges were built across from each other on the inside of the chimney.

其上架设"吊杆"——烹饪时用于悬挂锅具的横杆。

On these rested the ends of a "lug pole" from which pots were suspended when cooking.

初期人们选用新伐的木材制作吊杆，因其更能耐高温，但木材易因干枯炭化而脆化，需要频繁更换。

Wood from a freshly cut tree was used for the lug pole, so it would resist heat, but it had to be replaced frequently because it dried out and charred, and was thus weakened.

随着铁器逐渐普及，铁质吊杆取代了木质品，后期壁炉更配备了可旋转金属吊杆装置。

When iron became easier to obtain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from.

壁炉侧旁建有用作烘焙的烤炉。

Beside the fireplace and built as part of it was the oven.

其结构如同附属于主壁炉的次级灶体，通过烟道与主烟囱相连以排放烟雾。

It was made like a small, secondary fireplace with a flue leading into the main chimney to draw out smoke.

每逢烘焙日（通常每周一至两次），人们会在烤炉内燃烧棕枫树枝制成的"烤炉专用柴"，直至炉壁被灼烧至通红。

On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot.

According to the passage, how was food usually cooked in a pot in the seventeenth century?

The word "obtain" in the passage is closest in meaning to

Which of the following is mentioned in paragraph 2 as a disadvantage of using a wooden lug pole?

What can be inferred from paragraph 3 about "oven wood" in comparison to other types of firewood?

Colonial North American Cooking in the Seventeenth Century In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. Generally large, fireplaces were planned for cooking as well as for warmth. Those in the Northeast were usually four or five feet high, and in the South, they were often high enough for a person to walk into. A heavy timber called the mantel tree was used as a lintel to support the stonework above the fireplace opening. Two ledges were built across from each other on the inside of the chimney. On these rested the ends of a "lug pole" from which pots were suspended when cooking. Wood from a freshly cut tree was used for the lug pole, so it would resist heat, but it had to be replaced frequently because it dried out and charred, and was thus weakened. When iron became easier to obtain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from. Beside the fireplace and built as part of it was the oven. It was made like a small, secondary fireplace with a flue leading into the main chimney to draw out smoke. On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot.