(单词翻译:单击)
Pamela Strobel was an orphan at 10.
帕梅拉·斯特罗贝尔在10岁时成了孤儿。
At 13, she had moved over a hundred miles from her childhood home of Spartanburg, South Carolina, with nothing but a suitcase and a diamond watch.
13岁时，她从儿时居住的南卡罗来纳州斯帕坦堡搬到了100多英里外，除了一个手提箱和一块钻石手表，什么都没带。
She talked her way into a job helping the salad lady at a local restaurant, and eventually made her way to New York City, where she'd open an iconic soul food restaurant and adopt the name Princess Pamela.
她在当地一家餐馆争取到了一份帮忙制作沙拉的工作，并最终来到了纽约市，在那里开了一家标志性的灵魂食物餐厅，并且改名为帕梅拉公主。
She fed luminaries like Andy Warhol, got a star from The New York Times, and once kicked out would-be customer Ruth Reichl, a young food lover who would go on to become one of the most influential culinary writers in America.
她招待了安迪·沃霍尔这样的名人，获得了《纽约时报》的一颗星，还曾把未来出了名的顾客露丝·雷舒尔赶出了餐厅，露丝·雷舒尔是一名年轻的美食爱好者，后来成为了美国最有影响力的烹饪作家之一。
In 1998, Princess Pamela shut down her restaurant for unknown reasons, and then virtually disappeared.
1998年，帕梅拉公主因不明原因关闭了她的餐厅，然后几乎消失得无影无踪。
Efforts to trace her whereabouts were stymied by the fact that Pamela Strobel may never have been her legal name.
由于帕梅拉·斯特罗贝尔可能不是她的真名，我们很难再追踪她的下落。
What does Princess Pamela's unlikely journey tell us about the history of soul food?
关于灵魂食物的历史，帕梅拉公主不可思议的旅程告诉了我们什么？
And just what is soul food, anyway?
并且，灵魂食物到底是什么？
Hi, I'm Justin Dodd.
嗨，我是贾斯汀·多德。
Welcome to Food History.
欢迎来到食物的历史。
Thanks to YouTube commenter Crystal Williamson for suggesting soul food as a topic.
感谢YouTube评论员Crystal Williamson，他建议将灵魂食物作为视频主题。
If you have an idea for a future episode of the show, you know what to do.
如果你对这个系列以后的内容有什么想法，你知道该怎么做。
The terms southern food and soul food are often used interchangeably, and the story of southern cuisine is, indeed, inextricably linked with the story of enslaved Africans and their descendants.
南方食物和灵魂食物这两个词经常互换，而美国的南方菜肴确实与被奴役的非洲人及其后代的故事密不可分。
Some African-American chefs and food historians whole-heartedly embrace the "soul food" label today, while others evince more ambivalent feelings.
如今，一些非裔美国厨师和美食历史学家已经完全接受了“灵魂食物”这个标签，而有一些人则表现出了更矛盾的情绪。
But surely the soul food moniker says something about the cuisine's unique place in our history - in the pain of its genesis and the power of its persistence.
但是，灵魂食物的绰号肯定说明了这道菜在美国历史上的独特地位——它蕴含着初生的痛苦和坚持不懈的力量。
We might not have the term soul food at all if it wasn't for William Shakespeare.
如果没有威廉·莎士比亚，“灵魂食物”一词可能根本不会出现。
In his 16th-century play The Two Gentlemen of Verona, Julia remarks on the looks of her love interest Proteus, saying: "O, know'st thou not his looks are my soul's food?
在莎士比亚16世纪的戏剧《维洛那二绅士》中，朱莉娅评价了她的恋人普罗泰斯的目光，她说：“哦，你不知道他的目光是对我灵魂的滋养吗？
Pity the dearth that I have pined in, By longing for that food so long a time."
遗憾的是，我渴望了那么长时间的滋养，已经陷入了匮乏。
Now seems as good a time as any to remind you that I was, in fact, a theatre major in college.
现在似乎是提醒你的好时机，事实上，我在大学时是学戏剧的。
Which...
它……
God I miss those times...
天哪，我好怀念那些时光……
Just seems so...
那时候太……
Acting.
在演戏。
Anyway, though Shakespeare's term about romantic love was secular, the term was also used by the Christian church to describe spiritual nourishment.
虽然莎士比亚关于浪漫爱情的说法是世俗的，但基督教教会也使用了这个词来描述精神滋养。
It wasn't until around the Black Power movement of the 1960s that the name soul food was attached to actual food.
直到20世纪60年代的黑人权力运动前后，“灵魂食物”一词才与真正的食物联系在一起。
The meals that had been first cooked out of necessity by enslaved African Americans had grown into a source of cultural pride, and the new label set the cuisine apart from that of the South in general.
被奴役的非裔美国人最初为果腹而烹制的食物逐渐开始成为其文化自豪感的来源，“灵魂食物”这一新标签也将这种菜肴与一般的南方菜肴区别开来。
Many of the ingredients we associate with soul food can be traced back to Africa.
我们认为与灵魂食物有关的许多原料的起源都可以追溯到非洲。
Black-eyed peas, okra, and rice all made their way to North America via the Transatlantic Slave Trade.
黑眼豌豆、秋葵和大米都是通过跨大西洋奴隶贸易进入北美的。
Entire dishes found their analogs in our hemisphere as well.
北半球也出现了类似的菜肴。
Someone who spent a lot of time investigating this culinary continuum is Dr. Jessica B Harris.
有人花了大量时间研究这一系列食物，她就是杰西卡·B·哈里斯博士。
She spent decades writing about food and culture.
哈里斯博士花了几十年的时间撰写关于食物和文化的文章。
In her books, like "High on the Hog: A Culinary Journey from Africa to America," and her time writing for Essence Magazine as their "Go Gourmet," Dr. Harris has tasted, first-hand, the interconnected culinary histories of Africa and the African diaspora.
在她的书中，比如《美式大餐：非裔美国人的饮食如何改变了美国》，以及她为《精华杂志》撰写的《世界美食家》中，哈里斯博士亲身了解了非洲和散居海外的非洲人之间相互关联的烹饪历史。
