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为庆祝全球喝粥日，10日，伦敦举办了一场别开生面的煮粥大赛。各位参赛者挖空心思，煮出了花样百出的粥品。 本届煮粥大赛的冠军斯坦博利煮出了一款色香味俱全的巧克力蜂蜜粥。传统粥类冠军赢得了一根金质搅粥棒。 塞缪尔·约翰逊博士过去曾认为，麦片粥在英格兰就是马食，只有苏格兰人才吃。如今，粥已经变成了一种很酷的食物。由于碳水化合物释放较慢、富含能量和易消化等营养优势，喝粥重新成为了时尚。越来越多的人开始喜欢上粥的那种简单味道。 Dr. Samuel Johnson's dictionary once summarily dismissed porridge, defining oats as a "grain, which in England is generally given to horses, but in Scotland supports the people." That was in the 1700s. These days, porridge is seen as more cool than gruel. Today is — and to celebrate, London hosted its own porridge-making competition. "Most people think of porridge as a winter dish, and a richer, heavier dish. But I do think it's coming back in vogue. In the last 10 years, it's risen in profile," says Toral Shah, a competitor at Friday morning's event. Porridge is traditionally Scottish, with its heritage in the oaty diets of crofters, or tenant farmers, of the remote Highlands. I'm a Scotsman, and porridge formed an integral part of my childhood. Winter would mean one thing for certain: a steaming hot bowl of the stuff every morning, before trudging through the snow to school. | 
