The United States was the first country where two slices of bread and a ground beef patty were combined into a "hamburger sandwich" and sold. Shortly after its creation, the hamburger quickly included all of its currently typically characteristic trimmings, including onions, lettuce, and sliced pickles. After various controversies in the 20th century, including a nutritional controversy in the late 1990s, the burger is now readily identified with the United States, and a particular style of cuisine, namely fast food.[1] Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States.[2][3] The hamburger's international popularity is the result of the larger globalization of food[4] that also includes the rise in global popularity of other national dishes, including the Italian pizza, Chinese fried rice and Japanese sushi. The hamburger has spread from continent to continent, perhaps because it matches familiar elements in different culinary cultures.[5] This global culinary culture has been produced, in part, by the concept of selling processed food, first launched in the 1920s by the White Castle restaurant chain and its founder Edgar Waldo "Billy" Ingram and then refined by McDonald's in the 1940s [6][7] This global expansion provides economic points of comparison like the Big Mac Index,[8] by which one can compare the purchasing power of different countries where the Big Mac hamburger is sold. Beginning A french steak tartare Hamburg steak has been known by the name "Frikadelle" in Germany since (at least) the 17th century. The "Hamburger Rundstück" was popular already in 1869, and is believed to be a precursor to the modern hamburger. Before the disputed invention of the hamburger in the United States, similar foods already existed in the culinary tradition of Europe. The Apicius cookbook, a collection of ancient Roman recipes that may date to the early 4th century, details a preparation of beef called isicia omentata; served as a baked patty in which beef is mixed with pine kernels, black and green peppercorns, and white wine, isicia omentata may be the earliest precursor to the hamburger.[9] It is not known when the first restaurant recipe for steak tartare appeared.[10] While not providing a clear name, the first description of steak tartare was given by Jules Verne in 1875 in his novel Michael Strogoff. There are certain similarities between steak tartare and the German dishes Labskaus and Mett. Other similar raw, chopped meats appeared in the 20th century. One of the oldest references to a Hamburgh [sic] Sausage appeared in 1763 in Hannah Glasse's Art of Cookery, Made Plain and Easy. Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. Other dishes are also made with minced meat, such as meatloaf,[11] the Serbian pljeskavica, the Arab kofta, and meatballs. The word sandwich was not recorded until the 18th century. Many cultures claim invention of the sandwich, but it was given its name around the year 1765 in honor of the English aristocrat John Montagu, 4th Earl of Sandwich, who preferred to eat sandwiches so he could play cards without soiling his fingers.[12] In 1840 Elizabeth Leslie Cook included a sandwich recipe in her cookbook and it appeared in the local cuisine of the United States.[13] Hamburg and its port The port of Hamburg in the 1890s Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes.[14] Very little mincing was done by medieval butchers or recorded in the cookbooks of the time, perhaps because it was not part of the sausage-making process that preserves meat. During the first half of the 19th century, most European emigrants to the New World embarked from Hamburg, and New York City was their most common destination. Restaurants in New York offered Hamburg-style American fillet,[15][16] or even beefsteak à la Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind.[17] Hamburg steak In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This might consist of a fried patty of chopped beef, eggs, onions, and seasoning,[18] or it might be lightly salted and often smoked, and served raw in a dish along with onions and bread crumbs.[19][page needed] The oldest document that refers to the Hamburg steak is a Delmonico's Restaurant menu from 1873 which offered customers an 11-cent plate of Hamburg steak that had been developed by American chef Charles Ranhofer (1836-1899). This price was high for the time, twice the price of a simple fillet of beef steak.[16][20][page needed] However, by the end of the century the Hamburg steak was gaining popularity because of its ease of preparation decreasing cost. This is evident from its detailed description in some of the most popular cookbooks of the day.[11][page needed] Documents show that this preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg.[21] The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast.[22] A variant of Hamburg steak is the Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. Invented by Dr. James Salisbury (1823-1905), the term Salisbury steak has been used in the United States since 1897.[23] Nowadays, in the city of Hamburg as well as in parts of northern Germany, this type dish is called Frikadelle, Frikandelle, or Bulette, which is similar to the meatball. The term hamburger steak was replaced by hamburger by 1930, which has in turn been somewhat displaced by the simpler term, burger.[24] The latter term is now commonly used as a suffix to create new words for different variants of the hamburger, including cheeseburger, porkburger, baconburger and mooseburger. There are other foods with names derived from German cities that are shortened in different ways in American English. An example is the frankfurter, often abbreviated as frank.[24] Invention William Davies Company stall at the St. Lawrence Market in Toronto, Canada. Scenes such as this became common during the early twentieth century in the United States and Canada as the meat market grew rapidly. Many recipes and dishes traveled along with transatlantic immigrants to their destinations in the New World. Some authors question whether the Hamburg America Line was part of this, arguing that the hamburger was created to meet needs that arose amongst immigrants already in the New World.[16][25] Others, however, support the thesis that the Hamburg America Line brought the first Hamburger steaks from Europe to the Americas.[19][26] The hamburger as it is known today has multiple invention claims ranging between 1885 and 1904, but it is well established by the early 20th century.[6] During the following 100 years, the hamburger spread throughout the world as a result of the emerging concept of fast food and a new business model: the franchise. North America See also: History of the hamburger in the United States The industrial use of mechanical meat shredding was the technical advance that helped popularize the Hamburg steak. The first meat grinder was invented in the early 19th century by the German engineer Karl Drais. The machine made it possible for minced meat to be sold at market in large quantities at reasonable prices. By 1845, numerous patents existed for improved meat grinders in the United States.[27][28] These machines could all shred meat to sizes before unimaginable. Before this, minced meat was prepared by hand at home using specialized chisels, intensive manual labor that severely limited the amount that could be produced.[29] It is very likely that the invention of the meat grinder contributed directly to the popularization of Hamburg steak, while the steak gradually became distant from its German roots in the minds of many Americans.[16] Minced meat also came to be used in other popular American foods, including hot dogs and meatloaf.[29] Another development facilitating the invention and popularization of the proto-hamburger was the increased production of beef through livestock intensification. By the late 19th century, an increasing amount of land was being devoted to cattle and a growing number of people being employed as cowboys, resulting in the United States becoming one of the world's largest producers and consumers of beef.[30] The 1880s were declared The Golden Age of Beef, during which the abundance of rural beef production made vital its transportation by rail from agricultural to urban areas. This gave rise to various methods of meat preservation for making possible the consumption of fresh meat in urban and industrialized areas, among the refrigerator cars and different methods of packaging meat (such as corned beef), which were promoted by industrialists like Gustavus Swift (1839-1903). Around this time, the city of Chicago, along with other cities on the East Coast, became a focal point for the large-scale processing of beef. Beef was already inexpensive at that time, and it was available to the working class. This put the Hamburg steak within reach of the vast majority of the population, giving rise to what some authors jokingly call the "American beef dream".[16] In this era, the number of steakhouses that specialized in serving steaks increased markedly; some restaurants even served steak along with seafood, in a dish known as Surf and turf.
Bro I was wearing headphones w/ my volume at 3 and that intro full blasted my eardrums! I NEARLY HAD A GODDAMN HEART ATTACK- NO I DID HAVE ONE!!! Oh my Scott- Oh Jesus Christ…
I will try but I’m actually busy do another movie and I have to write the script me and my friends are making a mincraft FNAF movie soon but we haven’t finished yet 😅.so I’m still working on that but if I have time I will try and make a part 2😁!
Yeah I’ll do it it’s just on the 20th of April I have a star test and I’m trying to study up and pass it.I also have a trip on the 14th and on the 15th I have to go to my grandfathers for my grandma we are doing a celebration of her life that she had.And 21 is a trip aswell.And I’m just stressing Bc I’m failing a class.Sorry😅
There is also my friends birthday today and we had to clean my room and get all the new furniture in and everything and I have barely had time to do anything that much the best I can do is like a 30 second long vid or something I’m very sorry again.
Hey, i was wondering if you are stil in the undertale fandom, if you are could you make the fallen children meet mha? you dont need too if you dont wanna! not forcing :)
Sure I would love to but I’m kind of busy I have my TickTock account I have school and stuff like that but I will try the best I can I made a video and it’s not posting for some reason so I’m trying to figure out what I can do to post that and stuff like that but I will try to do that.!
Hey I finally found out what was wrong with my last video I will be trying to make the one you recommended but it may take me a bit but I will try and do it!😁
I know it’s short but I’ve never done this before and my friend is moving tomorrow after school ends and I was kinda busy doing stuff for him before he leaves and yeah.
0:01-trailer 1:24-intro 3:12-movie 4:33-song 1(tukishima’s) 7:57-ship 8:00-song 2( yamaguci’s) 12:01- song 3 (Milly’s) 13:08-Copyrighted :,) 15:17- ( Lilly(I forgot to add the name in sorry 😅), Lexi,Toga,cop’s) 18:32-The end 18:37- where to find me
OK so basically I know this was like a month ago but deku has this kind of asthma like whenever bakugo kicks him punches him he starts having trouble breathing and he can faint btw this is my Au so
