[74] In response to this message, many restaurant chains have reduced the calories in their burgers since the beginning of the 20th century. [12] While not providing a clear name, the first description of steak tartare was given by Jules Verne in 1875 in his novel Michael Strogoff. The Jungle was a milestone in the subsequent history of the hamburger, as it led the American public to force restaurant chains to prove the safety of their cooked meat. [3][42] Thus, the hamburger came to continue the long American tradition of sandwiches featuring some kind of plant product, whether that be lettuce (as in the case of the BLT sandwich), sauerkraut (as on the reuben), coleslaw, or pickles. An example of this was the prominent appearance of hamburgers in E. C. Segar's Thimble Theatre comic strip, which prominently featured a cartoon character named Popeye the Sailor who ate spinach to sustain his superhuman strength. The McDonald's successful expansion was mainly due to its use of the franchise system, an innovation borrowed from a sewing machine manufacturer, the Singer Corporation. At the end of the 19th century, a new generation of cola emerged, a beverage that would soon join beer as the most traditional drinks served alongside the hamburger. 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. Singer had developed it during the late 19th century, and it was so successful that it was soon adopted by its competitors. In 1932, White Castle created its first subsidiary: Paperlynen Company, which provided the cartons and wrapping paper that the food was served in, as well as the hats worn by the kitchen staff. This might consist of a fried patty of chopped beef, eggs, onions, and seasoning,[20] or it might be lightly salted and often smoked, and served raw in a dish along with onions and bread crumbs. All the hypotheses also share the presence of street vendors. The sandwich was called the "Deutsches Beefsteak", German for "German beefsteak". However, in August 2007, the state of Wisconsin made the same claim on behalf of the town of Seymour, the home of Charlie Nagreen who also claimed to be the creator of the hamburger. The hamburger first appeared in the 19th or early 20th century. Even restaurant chefs were following suit: in the 1950s, the first gourmet burger was featured at New Yorks 21 Club. [10] In Hong Kong, Aji Ichiban competed with large chains before it spread quickly throughout Asia. Just five years later, the iconic McDonalds Bar-B-Que opened in San Bernardino, California; in 1948, brothers Richard and Maurice McDonald turned the focus to their 15-cent hamburger. The story of "Old Dave's Hamburger Sandwich" is also found mentioned in Ronald L. McDonald's book The Complete Hamburger.[2]. [25] 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. At the time, the hamburger was typically served with coffee. The socio-economic environment of the United States at the time of the burger's rise to popularity coincided with the end of World War I and the beginning of the Great Depression of 1929. During the Cold War, the hamburger became a national symbol of the United States. Considerable evidence suggests the USA was the first country where two slices of bread and a ground beef steak were combined into a "hamburger sandwich" and sold. There are many varieties of the original hamburger As the German immigrants brought their own ground beef dish in the United States, the Americans eventually began to adapt it to suit their taste. For the average American who had not eaten in a restaurant in his or her entire life,[48] the fast food chains that appeared in the cities offered an alternative form of restaurant in which eating was very much a public activity. In the United States during the 20th century, there have been numerous celebrations marking the centenary of the burger. [60] McLamore had visited the original McDonald's in San Bernardino, California, when it was still owned by the McDonald brothers, and saw the potential that existed for the mass production of hamburgers. According to the Library of Congress, Louis Lunch in New Haven, Connecticut served minced beef patties between slices of bread in 1895. At the beginning of the 20th century, Upton Sinclair published The Jungle, a novel about conspiracies and corruption in the American meat industry, intended as a veiled criticism of the industry itself. [18] In 1933, Arthur Kallett published a similar book, entitled 100 million guinea pigs; Dangers in Everyday foods, drugs, and cosmetics, which warned consumers specifically about the content preservatives in hamburgers. They formed Burger King Corporation as a parent company to the franchises they were selling throughout the United States. The Genealogical and Encyclopedic History of the Wheeler Family in America by Albert Gallatin Wheeler, American College of Genealogy , American College of Genealogy. Ingram soon realized that the word burger evoked connotations of circus performances at livestock markets and greasy pieces of meat eaten in the poorest districts of the city in the collective mind of the American public. The expansion and standardization of the hamburger has led to the creation of a price index that can be used as an economic reference between different countries known as the Big Mac Index. The Manhattan restaurant "Old Homestead", one of the oldest steakhouses in the country, offers a $44 hamburger with beef-bred Japanese wagy. On the other hand, there was a growing interconnected world in which trips by car, bus, and rail became increasingly available. More generally, dietitians are beginning to see that the consumption of foods high in calories can cause excessive appetite. The industrial use of mechanical meat shredding was the technical advance that helped popularize the Hamburg steak. One of the first "birth of the burger" stories belongs to Canton, Ohio, natives Frank and Charles Menches who were food vendors at the 1885 Erie County Fair outside of Buffalo, New York, also known as the Hamburg Fair. The book raised popular awareness about the safety of meat processing and helped lead to the creation of the Pure Food and Drug Act, which was sponsored by the Food and Drug Administration. George Motz is a documentary filmmaker and America's foremost hamburger expert. Despite the benefits it provided to Wian, the chain was sold along with the rights to their signature Big Boy hamburger to the Marriott Corporation in 1967. The meat was frozen and hamburgers came to be cooked from frozen, instead of using fresh meat. The word sandwich was not recorded until the 18th century. Such examples of this include ground meat made from local animals, such as kangaroos in Australia,[70] or Tex-Mex-style dishes like chilli con carne. 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. Publication date 1914 Publisher American College ofGenealogy Collection americana Digitizing sponsor Google Book from the collections of University of Wisconsin - Madison Language The popular story is that the first hamburger showed up in print in 1834 in America on the menu at New Yorks Delmonico Restaurant. [34][35] The locals claim that Davis was selling beef sandwiches during that time, without having a clear name for his invention. 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. It was established by James McLamore and David Edgerton, both of whom were students at the Cornell University School of Hotel Administration. One of these imitators also had a highly similar name, White Tower Hamburgers of Milwaukee, Wisconsin, founded by the father and son tandem of John E. and Thomas E. Saxe. [38] The use of ketchup by American consumers grew quickly after this date, and it was not long before hamburgers were almost universally accompanied by ketchup by the end of the nineteenth and into the early 20th century. Initially, however, there were safety concerns raised over some fries and the kitchens in which they were prepared, leading some companies, such as White Castle, to remove them from their menus during the 1950s.[44]. But whatever its genesis, the hamburger didnt receive significant attention until it was featured by Louis Lunch at the St. Louis Worlds Fair in 1904, known for introducing wild and new foods to Americans. Newspapers reporting 1975 Hong Kong launch stated "Items are priced quite comparably to those in America: the equivalent of a 32 cents for a regular hamburger and 70 cents for a Big Mac." In 1974, in an interview with The New York Times, he recounted how he created a hamburger steak sandwich with small strips of beef for a restaurant known as Louis' Lunch. [7] 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. Two locations in particular organized high-profile events to celebrate 100 years of the hamburger. Now that we know how the beef patty made its way to North America, the question remains: who first combined it with a bun, creating the hamburger that we know and love? [47] Between 1923 and 1931, the "White Castle System" established almost a hundred restaurants in cities throughout the Midwestern United States. [51] Imitators such as Harry Magley and Charles Stevens soon began selling hot dogs at New York Polo Grounds baseball games. From quick-service restaurants to diners, and bars to cookouts, the hamburger is a staple on almost any menu. Strategic alliances between large burger restaurant chains and these two soft drink companies greatly increased the beverages' availability to the general public. advertising slogan and an accompanying campaign stressing the primacy of the beef patty over the hamburger's other ingredients. The Hamburg steak was a prominent item, and at 10 cents it was the most expensive item on the menu. The ground beef began to be cooked in the 15th century, but to track the real foundations of the American Hamburger, one would need to start in America around the 1800s. At the time, this was an entirely novel idea that would revolutionize the sale of food itself with a style that would come to be known as fast food. Lassen's family claims 1900 as the year of his invention. [6] The main cause of this gradual globalization was the successes of the large restaurant chains. [18] Minced meat also came to be used in other popular American foods, including hot dogs and meatloaf.[31]. Vol. [37], Hamburg steak, once served between two slices of bread, began to be prepared with a variety of different ingredients that were included either in the sandwich itself or as a side dish accompanying it on a plate. He was so inspired by this visit that he decided to create a similar burger chain himself. The customer walked away with his Hamburger Steak and seemed so content that Old Dave offered his new carryout meal as a staple menu item at the end of 1880 in Athens, Texas. The History of the Hamburger Along with pizza , hot dogs, and apple pie , hamburgers rank as one of Americans favorite foods. Cheeseburger, Au Cheval (Chicago, Illinois) The beauty of the burger served at Au Cheval lies in its While its story is long and tiresome from Mongol horsemen to American county fairs heres how Americas favorite sandwich became what we know and love today. [citation needed] Its famous description of the secret ingredients used in the recipes, such as coffee or brown sugar, is primitive. By 1873, it appeared for the first time on a menu at Delmonicos in New York City. [3] Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States.[4][5]. He tried to change those connotations from White Castle's earliest days. An example of this is Fast Food Nation: The Dark Side of the All-American Meal, published by investigative journalist Eric Schlosser in 2001, that examines the local and global influence of the American fast food industry. David, E. (1960). One was held in Athens, Texas, in November 2006, in honor of Fletcher Davis. The restaurant was founded on the idea of cooking a hamburger quickly, giving it the honor of being the first fast food restaurant. Several chefs claim to have been the first to add a slice of cheese to a hamburger. [68][28] By the late 1960s, hamburgers began to grow in size as various burger chains competed with each other, resulting in Burger King launching the Whopper and McDonald's launching the Quarter Pounder. The hamburger, in some form or another, has appeared throughout history since the early 4th century. The burger also made appearances in underground comix such as Zap Comix#2 during the late 1960s, in which cartoonist Robert Crumb designed a character called "Hamburger Hi-Jinx". Despite some growth, Anderson had opened only four stands in the busiest areas of the city. All of its products, however, were variations on the burger adapted to the Asian world, including the teriyaki burger, takumi burger, and riceburger. This time, the name was a little more refined, but that is a twelve year gap in between hamburger mentions. The Hamburger Evolves. White Castle also pioneered the concept of take-out service, and the restaurant is further known for being the first to market square burgers, called "sliders", which were sold for five cents into the 1940s. [21][28] The hamburger as it is known today has multiple invention claims ranging between 1885 and 1904, but it is clearly the product of the early 20th century. The dawn of the 20th century witnessed the need to provide food for people living in highly productive urban centers with high population densities. Among the vegetables that come with the hamburger, the first described in the literature on its history is the onion, usually finely sliced in rings. To this day, his accomplishment is celebrated annually with a "Burger Fest" in his honor in his hometown of Seymour. By 1747, the Hamburg sausage appeared for the first time in a cookbook, The Art of Cookery, Made Plain and Easy, and in the early 1800s, the Hamburg steak was included in the Oxford English Dictionary. [47], The first automobile production line was created by Karl Benz in Germany in 1888. [24] A variant of Hamburg steak is the Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. All claims for invention occur between 1885 and 1904, making it probable that the hamburger was created sometime in these two decades. The brothers also created a detailed system for operating each kitchen throughout the franchise in a similar and largely standardized manner, as well as recruiting adolescents as employees in the kitchens. The machine made it possible for minced meat to be sold at market in large quantities at reasonable prices. Two years later, in 2006, the film Fast Food Nation presented a fictional representation of the intrigues and machinations of the meat industry on the border between Mexico and the United States. Before the hamburger came to America, it was a popular culinary tradition in Europe. The hamburger, in some form or another, has appeared throughout history since the early 4th century. There are many claims of the authenticity regarding the hamburgers origins in America. [16] 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. The McDonald brothers intensively studied the existing kitchen protocol of their restaurants in an effort to improve them. One of these accompaniments, which is still common with today's burger, is ketchup, a type of tomato sauce with a blend of flavors between sweet and sour that was first produced commercially in 1869 by entrepreneur and chef Henry John Heinz in Sharpsburg, Pennsylvania. [52] Kroc was the initiator of both McDonald's expansion across the United States and the definitive standardization of its burgers. The exact origins of this iconic sandwichthe simple beef patty in a bunare as murky as the provenance of some of the meat itself. The widespread appearance of telephones occurred at the beginning of the 20th century, along with other modern means of communication, including radio. Legend has it that during the course of the Fair, the Menches ran out of their signature menu item of pork sausage sandwiches. There are many additional claims as to the origin of the hamburger. In response to the haute cuisine take on the hamburger, others have created more humble versions. Although there has been much controversy on the hamburgers nutritional values, it still remains of Americas top selling food items and is a historic icon. But the original version of the now-iconic dish looked almost nothing like whats served at drive-thrus across America. The Hamburger: A History . McDonalds released its famous Big Mac in 1968, and Wendy debuted its memorable commercial featuring the slogan Wheres the beef? By the 2000s, America had become a burger-obsessed nation: in 2001, burgers made up 71 percent of all beef served in commercial restaurants. In 1928, the first burger with cheese appeared on a menu at ODells Diner in Los Angeles, and in 1935, the word cheeseburger was coined by Denvers Humpty Dumpty Drive-In. Minced beef was considered a delicacy all over Europe and red meat itself was often relegated to the upper classes of medieval society. Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes. In 1949, an employee named Earl Howell calculated the amount of time that it took to break hamburgers apart in a presentable fashion, eventually leading him to create the perforated burger. By 1930, White Castle already had 116 restaurants spread over a distance of 2,300 kilometres (1,400mi), all of which were located within the United States. [49][50] George Pullman invented the sleeping car and the dining car in response to the needs of these people in the 1870s. [63][64] Wendy's has consistently tried to differentiate itself from other hamburger restaurants by its claim that it makes its burgers using fresh, not frozen, beef. 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. For example, German immigrant Charles Feltman invented the hot dog in 1867 in his stall in Coney Island, New York by pairing a frankfurter with a bread bun. The brothers fired some up, but both found it dry and bland. Records from that time are scarce, however.[2]. During the 1980s, the Dairy Queen ice cream chain filmed a documentary about the birthplace of the hamburger featuring Davis' story. [23], The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast. [9] The popularity of the hamburger grew rapidly among the American population during this period, and statistics indicate that the average American was eating three burgers per week.[5]. 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. The late 20th century witnessed a lawsuit brought by McDonald's against two environmental activists, Helen Steel and David Morris, that was colloquially known as McLibel. But the American hamburger is a symbol of the States all over the world. [7], Many different variants of the hamburger have been created over the years, some of which have become very popular. At the same time the hamburger was growing in popularity around the world, it took on a variety of local features in different locations. [7] Another byproduct of the globalization of fast food was the creation of international competitive eating contests that involve contestants from many different countries. In the 1920s, carnival historian John C. Kunzog interviewed Frank Menches about his experience at the Erie County Fair. In Asia, Japan saw the establishment of its own fast food chain in 1972: MOS Burger (, Mosu bg), an abbreviation of "Mountain, Ocean, Sun", which eventually became a direct competitor to McDonald's. The frankfurter in order to combat its reputation for being messy was even sometimes served with a nice clean white glove to eat. It seems he drove his ox drawn cart to the fair and sold meatballs. The original sandwiches were sold with just ketchup and sliced onions. [67] Hamburgers also appear in computer games, as in the case of BurgerTime, an arcade-style game created in 1982 by Data East Corporation. Hamburger America (the film) became required viewing in a food course at Princeton University and was nominated for a James Beard award. 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. Food in American History, Part 6 Beef (Part 1): Reconstruction and Growth into the 20th Century (18651910), by Louis E. Grivetti, PhD, Jan L. Corlett, PhD, Bertram M. Gordon, PhD, and Cassius T. Lockett, PhD, E. Wade registered Patent Number x5348 on January 26, 1829 for an instrument entitled "Meat Cutter", G. A. Coffman of Virginia received Patent Number 3935 on February 28, 1845 for an "Improvement in Machines for Cutting Sausage-Meat". 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