|
The hamburger most likely first appeared in the 19th or early 20th century.〔Prof. Giovanni Ballarini, "''The Origin of Hamburgers and Ketchup''"〕〔 The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization and therefore having less time to prepare and consume meals. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination. Shortly after its creation, the hamburger was prepared with all of the now 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. Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States. The hamburger's international popularity demonstrates the larger globalization of food〔 that has also includes the rise in global popularity of other national dishes, including the Italian pizza, and Japanese sushi. The hamburger has spread from continent to continent perhaps because it matches familiar elements in different culinary cultures.〔 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 visionary Edgar Waldo "Billy" Ingram and then refined by McDonald's in the 1940s.〔〔 This global expansion provides economic points of comparison like the Big Mac Index,〔 by which one can compare the purchasing power of different countries where the Big Mac hamburger is sold. Prior to 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. In the 12th century, the nomadic Mongols carried food made of several varieties of milk (''kumis'') and meat (horse or camel).〔 During the life of their leader Genghis Khan (1167–1227), the Mongol army occupied the western portions of the modern-day nations of Russia, Ukraine, and Kazakhstan, forming the so-called Golden Horde. This cavalry dominated army was fast moving and sometimes unable to stop for a meal, so they often ate while riding. They wrapped a few slices of meat under their saddles so it would crumble under pressure and motion and be cooked by heat and friction. This recipe for minced meat spread throughout the Mongol Empire until its split in the 1240s.〔Morgan, David. "''The Mongols''" (Blackwell Publishers; Reprint edition, April 1990), ISBN 0-631-17563-6.〕 It was common for Mongol armies to follow different groups of animals (such as herds of horses or oxen or flocks of sheep) that provided the necessary protein for the warriors' diets.〔 Marco Polo also recorded descriptions of the culinary customs of the Mongol warriors, indicating that the flesh of a single pony could provide one day's sustenance for 100 warriors. When Genghis Khan's grandson Kublai Khan (1215–1294) invaded Moscow, he and his warriors introduced minced horsemeat to the Muscovites. This was later called ''steak tartare''. The city states of what is now Germany took to this ground meat product and created many of their own dishes by adding capers, onions and even caviar to the blend and selling it on the streets. 〔Ronald McDonald's The Complete Hamburger 1998〕It is not know when the first restaurant recipe for steak tartare appear.〔Prosper Montagné (1938), "''Larousse gastronomique''"〕 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, such as the Italian carpaccio, which itself was invented in 1930 at Harry's Bar in Venice. Similarly, one of the oldest references to a Hamburgh Sausage appeared in 1763 in the cookbook entitled ''Art of Cookery, Made Plain and Easy'' by Hannah Glasse (1708–1770). 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. A wide variety of traditional European dishes are also made with minced meat, such as meatloaf,〔 the Serbian pljeskavica, the Arab kofta, and meatballs. While ground beef was used by various cultures in Europe and Central Asia, the hamburger's other vital ingredient, bread, has a different history. Bread had always been part of the development of many types of foods, including sauces, such as those described by Marie-Antoine Carême in his compendium entitled ''L'art de la cuisine française au XIXe siècle''. 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. However, it was not until 1840 when Elizabeth Leslie Cook included a sandwich recipe in her cookbook that it appeared in the local cuisine of the United States. ==Beginning== Prior to 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. In the 12th century, the nomadic Mongols carried food made of several varieties of milk (''kumis'') and meat (horse or camel).〔 During the life of their leader Genghis Khan (1167–1227), the Mongol army occupied the western portions of the modern-day nations of Russia, Ukraine, and Kazakhstan, forming the so-called Golden Horde. This cavalry dominated army was fast moving and sometimes unable to stop for a meal, so they often ate while riding. They wrapped a few slices of meat under their saddles so it would crumble under pressure and motion and be cooked by heat and friction. This recipe for minced meat spread throughout the Mongol Empire until its split in the 1240s.〔Morgan, David. "''The Mongols''" (Blackwell Publishers; Reprint edition, April 1990), ISBN 0-631-17563-6.〕 It was common for Mongol armies to follow different groups of animals (such as herds of horses or oxen or flocks of sheep) that provided the necessary protein for the warriors' diets.〔 Marco Polo also recorded descriptions of the culinary customs of the Mongol warriors, indicating that the flesh of a single pony could provide one day's sustenance for 100 warriors. When Genghis Khan's grandson Kublai Khan (1215–1294) invaded Moscow, he and his warriors introduced minced horsemeat to the Muscovites. This was later called ''steak tartare''. The city states of what is now Germany took to this ground meat product and created many of their own dishes by adding capers, onions and even caviar to the blend and selling it on the streets. 〔Ronald McDonald's The Complete Hamburger 1998〕It is not know when the first restaurant recipe for steak tartare appear.〔Prosper Montagné (1938), "''Larousse gastronomique''"〕 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, such as the Italian carpaccio, which itself was invented in 1930 at Harry's Bar in Venice. Similarly, one of the oldest references to a Hamburgh Sausage appeared in 1763 in the cookbook entitled ''Art of Cookery, Made Plain and Easy'' by Hannah Glasse (1708–1770). 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. A wide variety of traditional European dishes are also made with minced meat, such as meatloaf,〔 the Serbian pljeskavica, the Arab kofta, and meatballs. While ground beef was used by various cultures in Europe and Central Asia, the hamburger's other vital ingredient, bread, has a different history. Bread had always been part of the development of many types of foods, including sauces, such as those described by Marie-Antoine Carême in his compendium entitled ''L'art de la cuisine française au XIXe siècle''. 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. However, it was not until 1840 when Elizabeth Leslie Cook included a sandwich recipe in her cookbook that it appeared in the local cuisine of the United States. ===Hamburg and its port=== Minced meat was a delicacy in medieval cuisine, heavy meat usually being restricted to the higher classes.〔Alan Beardsworth, Teresa Keil, (1997), "''Sociology on the Menu: An Invitation to the Study of Food and Society''", Ed. Routledge〕 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 preserve meat. Russian ships brought recipes for steak tartare to the port of Hamburg during the 17th century, a time when there was such a great presence of Russian residents there that it was nicknamed "the Russian port." Trade within the Hanseatic League between the 13th and 17th centuries made this port one of the largest in Europe, its commercial importance being further heightened as it became vital to early transatlantic voyages during the age of steam. In the period of European colonization of the Americas, immigrants to this port were a "bridge" between old European recipes and the future development of the hamburger in the United States.〔 During the first half of the 19th century, most of the northern European emigrants who traveled to the New World embarked on their transatlantic voyages from Hamburg. The German shipping company Hamburg America Line, also known as the ''Hamburg Amerikanische Paketfahrt Actien-Gesellschaft'' (HAPAG), was involved in Atlantic transport for almost a century.〔 The company began operations in 1847 and employed many German immigrants, many of them fleeing the revolutions of 1848–9. The vast majority of settlers and emigrants from various parts of northern Europe also began their voyages to the United States from Hamburg, introducing their culinary customs to their host country. New York City was the most common destination for ships traveling from Hamburg, and various restaurants in the city began offering the Hamburg-style steak in order to attract German sailors. The steak frequently appeared on the menu as a ''Hamburg-style American fillet'', or even ''beefsteak à 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.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「History of the hamburger」の詳細全文を読む スポンサード リンク
|