A baguette is a long, wand-shaped loaf of French breadnamed for its shape.

法棍面包是一种长条状的法国面包，因其形状而得名。

These crunchy baguettes feature a chewy interior riddled¹ with holes, and a crisp, deep-golden crust.

这些脆脆的法棍面包的特点是有嚼劲的内部布满了洞，还有酥脆的深金色外壳。

The ingredients in baguettes are pure simplicity²: flour, water, salt, and yeast³.

法棍面包的配料非常简单:面粉、水、盐和酵母。

You’re allowed to break that off and munch⁴ it as you walk down the street – perhaps because the baguette has pride of place as a symbol of French culture.

当你走在街上的时候，你可以把它掰下来，嚼着它——也许是因为法棍面包作为法国文化的象征而享有至高无上的地位。

According to Paris food historian Jim Chevallier, long, narrow breads similar to modern baguettes gained prominence⁵ in the 19th century, and the first official mention is in a 1920 price list. (French President Emmanuel Macron nonetheless argues that the baguette deserves UNESCO status.)

根据巴黎食品历史学家吉姆·谢瓦利耶(Jim Chevallier)的说法，类似于现代法棍面包的细长面包在19世纪得到了重视，1920年的价目表首次正式提到了这种面包。(尽管如此，法国总统埃马纽埃尔·马克龙(Emmanuel Macron)认为，法棍面包应该获得联合国教科文组织的地位。)