Why Is Ground Beef So Popular in America

Figure 1. The Mongols likely influenced the idea of having minced meat, influencing the later hamburger.

Few foods are associated with barbecues and summer in the United States as hamburgers are. Many ways be to making them and we traditionally acquaintance them with family and the enjoyment of good conditions. While this might be the case today, the origin of hamburgers does get back far in time but the composition of hamburgers is a relatively contempo development.

Origins of Hamburgers

For hamburgers, the primary step is to footing the beef and often one mixes the beef with other seasoning. Already, something like this is known from ancient Roman recipes where a type of beef was cut or sliced and mixed with pine kernels and peppers. This food may have been a relatively luxury item intended for wealthy Romans, as meat would have all the same been relatively expensive at this time. The Romans may have used this food as something to serve guests or entertain them when visiting wealthy residences.^[one]

Later, during the menses of the Mongols and their invasions of much of Eurasia in the 13th century, the concept of an piece of cake to eat meat was needed equally the Mongols prided their war-making skills and that required fast movement including nearly not-stop ridding across the steppe. Nutrient had to be eaten on the go. The Mongols adult a mode to mince meat down and shop this meat, so as they rode they could fifty-fifty but grab the meat every bit information technology was saddled to their horses and eat it on the become (Figure ane). They likely did not use any bread merely finer they adult a concept of 'fast food' that introduced meat being minced and stored easily.

This type of meat production was later introduced by the Mongols to places in Europe that they came into contact with, in particular Russian federation. They unremarkably used horse meat as this was not only widely available but also was able to sustain a high number of warriors relative to their nutritional value of horse meat and, of course, this meant they could eat what they brought with them as they moved around. This minced horse meat may take been the origin of 'steak tartare' that is notwithstanding eaten today, although beef is now oft used, with tartare beingness a reference to the Mongols. During the occupation of Moscow, for case, Russian populations began adopting using stake tartare as a unremarkably made dish as it was like shooting fish in a barrel to make. Similar to the Romans, the Russians and others ofttimes did not use staff of life to eat the meat with.^[ii]

The next important innovation in the road to developing the hamburger was the development of the sandwich. By the 18th century, ground beef had become more common in many places in Europe. In some places, sandwiches, or using breadstuff to cover a meat and eating it, had begun to develop. Similar to eating beef, this was bars to more often than not wealthy people. 1 of the first people to be recorded as enjoying sandwiches was John Montagu, the 4th Earl of Sandwich, where the discussion sandwich comes from. He enjoyed having staff of life with his meat considering he did not like using knives and forks and did not want the food to dirty his fingers. While the sandwich likely existed earlier his time, his preference for it led to the term being used in reference of one eating beef or meat with bread covering the beef or meat.^[three]

After Developments

Figure ane. The Hamburg steak likely near directly influenced hamburgers, where it was often served with eggs and potatoes.

north the 17th century, Russians trading and going to Germany, specifically Hamburg, brought minced meat with them including steak tartare. The metropolis of Hamburg, in Federal republic of germany, became a trade hub during this time that saw many eastern Europeans and those from the Due west coming to the port. Stake tartare was one of the foods that became well known in the city, with the mincing of meat along with sausages amongst the dissimilar delicacies of the time. Even so, the journey to the hamburger still required another changes. First, it was the migration of many Germans, including from Hamburg, and those exposed with nutrient from Hamburg, existence aware of minced meat beingness a favorite from the boondocks, that began to create an American thought of hamburgers.

Migration in the late 18th century and throughout the first one-half of the 19th century from Germany began to increase in the United States. German language identity began to become very strong in many areas. In New York, food from Hamburg was specially pop. This included steaks and minced meats such as steak tartare. It was not just stake tartare merely too other foods such every bit the Hamburg steak and other meat dishes that were served often lightly cooked but served with unlike flavorings and spices that became popular in much of the eastern and later western parts of the United States (Figure ii).^[4]

Although minced meat and what emerged as the Hamburg steak had been around for some time, it was only in the late 19th century, with industrialized meat processing, that Hamburg steak began to go more popular and widespread. With increased wealth, beef also became more than affordable and popular in the United states of america in the late 19th century in the 1880s and 1890s in particular. Chicago, during this time, arose as a primal hub for meat processing as it had developed a vast network of rail that much of the country was tied to; the innovation of refrigeration as well played an important role in spreading the popularity of meat. The ascent of meat and beef in particular led to a lot of experimentation with beef-related products, including different types of minced beef and steaks. Most likely we will never know the exact origin of the hamburger but it is very likely related to the increased influence of Hamburg-based beef production and steak, while the rise in popularity of beef and meat in the late 19th century likely led to developments such as the hamburger.

The name 'hamburger' suggests an origin from Hamburg-style food, but who was the first person who put grounded beefiness together within two slices of breadstuff is claimed by multiple people. One possibility is Charlie Nagreen (1871–1951), from Wisconsin, may have influenced the thought of a hamburger. He was selling Hamburg steaks and customers began to mutter it was hard to eat them on the go equally he sold his food at a street stall. He may have been among the earliest to flatten the steak and use staff of life as a style for his customers to catch the meat and eat it. The town of Seymour, Wisconsin, where he was from, nevertheless celebrates this and has led to the nickname "Hamburger Charlie" for this evolution.^[5]

Modern Development

Although the origin of the hamburger was likely sometime in the late 19th century every bit the factors of minced beef, popularized in Hamburg, and industrialization began to develop, it was the early 20th century the nutrient became well established and began to reverberate the nature of the changing American economic system and life. In the late 19th century and early on 20th century, U.s. cities grew at a phenomenal charge per unit. Meat was increasingly in great demand and also cheap food was on the rise. Hamburgers began to be associated with greasy places and often depression-quality food for the masses. This, notwithstanding, inverse with Walter "Walt" Anderson and Edgar Ingram opening the get-go White Castle restaurant in Wichita, Kansas. What was different iss they utilised Anderson'south idea of flavoring burgers with onions and other toppings while also creating hamburgers quicker and in higher number in an efficient associates line procedure. This began to be called the White Castle Organisation.

The birth of "fast food" had begun in the 1920s as now the concept of the White Castle Organization spread and many branches began to open throughout the Midwest. What also greatly differed from before hamburger places is the meat was seen every bit 'safer.' Sinclair's famous book, The Jungle, did cause a re-evaluation of the meat packing industry and food standards improved. White Castle adult a more positive perception in the minds of consumers, leading to its popularity and spread.^{[half dozen]}

Richard and Maurice McDonald introduced what would later become the popular McDonald'southward make in the 1940s. They developed a organisation called the Speedee Service System that also created hamburgers fast and efficiently. They also got those hamburgers out to cars where people sat effectually waiting for their burgers equally they were made. The bulldoze-in concept was built-in and became very popular with customers, helping to spread McDonald's appeal. The McDonald brothers were also very innovative as they modified their kitchen to brand the process efficient, including developing their ain grills, introducing disposable forks and knives, and even dishwashers in restaurants are attributed to them equally a way to speed up the process. However, it took Ray Kroc, whose story was highlighted in a recent pic (The Founder), who developed the idea of a franchise.

The standardization of the burger making procedure was at present the same for all restaurants and other foods, including milk shakes and french chips, were standardized and used different materials to speed up the process, perhaps at the expense of nutrition and quality. The hamburger meat itself was now standardized and processing of the beef was done earlier it arrived in the restaurants in a form of a meat patty. Nevertheless, the McDonald's name now took off as restaurants spread throughout the country using the standardization introduced and pushed past Kroc and his young man franchise owners. Kroc and his colleagues also internationalized McDonald'southward, bringing the food to many countries and places, including Germany where arguable the concept of a hamburger was heavily influenced by that country's foods and Hamburg specifically.^[vii]

Summary

Few foods stand for Americana as hamburgers do. In many ways, that is an appropriate perception as the food itself symbolizes the industrial process, the fast-paced life, evolution of franchises, and efficiency in production that have been characteristic of the United States rise to power. Hamburgers are non only popular in fast food restaurants merely fifty-fifty as some fast nutrient chains have somewhat suffered in reputation over the years, the hamburger itself has not suffered and continues to be popularly made.

References

1. ↑ For more on Romans and the employ of beef and preparing it into a type of meat patty, see: Parla, Chiliad., & Gill, K. (2016). Tasting Rome: fresh flavors & forgotten recipes from an ancient urban center (Offset edition). New York: Clarkson Potter/Publishers.
2. ↑ For more than on the innovation of steak tartare, come across: Tomaino, A. (2010). The grill Junkie burger-a-twenty-four hours cookbook: what fires you lot up?. Lulu.com.
3. ↑ For more on the history of the 'sandwich' see: Wilson, B. (2010). Sandwich: a global history. London: Reaktion.
4. ↑ For more on the spread and influence of German foods, including steaks from Hamburg, in the Us, encounter: mith, A. F. (2008). Hamburger: a global history. London: Reaktion Books, pg. 8.
5. ↑ For more on the rising of the American hamburger, see: Schlosser, East., & Wilson, C. (2006). Chew on this: everything you don't want to know nearly fast food. Boston [Mass.]: Houghton Mifflin Co, pg. 271.
6. ↑ For more on the rise of the hamburger during the early 20th century, run into: Levenstein, H. A. (2003). Paradox of plenty: a social history of eating in mod America (Rev. ed). Berkeley, CA: Academy of California Press.
7. ↑ For more on the rise of the post-World State of war II franchises and modern hamburger in concatenation restaurants, see: Hogna, D. (1999).Selling 'em by the sack: White Castle and the Creation of American Food. New York, New York: NYU Printing.

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Source: https://dailyhistory.org/How_did_the_hamburger_develop_into_a_popular_food%3F

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