来自《耶鲁大学开放课程：1871年后的法国 第10集 第10集》

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  which was supposed to make you better if you were sick,
  才可能会吃法国肉汤 它有利于你康复
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  so you'd go to a place to have bouillon.
  所以你就必须去能吃到法国肉汤的地方
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  And then the chefs are all out of work
  又因为当时厨师们都失业了
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  --this is a short version of a long subject
  这只是长篇历史中截取的缩版
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  --and they start setting up restaurants.
  他们开始自己经营餐馆
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  But it's really only in the late nineteenth century that
  但只有到了19世纪末期
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  the elaboration of meals, and Michelin, and grading meals,
  餐饮文化的进化 米其林 不同档次的餐饮
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  and grading what is a good restaurant
  区分出高档次的餐厅
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  -that's first 1900, the Michelin;
  那是在20世纪初 米其林指南
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  they're not grading yet,
  他们不是在划分档次
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  they're simply saying to people on the road
  他们只是告诉去用餐的人
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  --and Michelin makes tires,
  米其林地区也生产轮胎