Hamburger: Difference between revisions
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[[Image:4th of July Burger.jpg|right|thumb|212px|{{#ifexist:Template:4th of July Burger.jpg/credit|{{4th of July Burger.jpg/credit}}<br/>|}}Barbecued hamburgers and corn on the 4th of July are a quintessentially American meal.]] | [[Image:4th of July Burger.jpg|right|thumb|212px|{{#ifexist:Template:4th of July Burger.jpg/credit|{{4th of July Burger.jpg/credit}}<br/>|}}Barbecued hamburgers and corn on the 4th of July are a quintessentially American meal.]] | ||
A '''hamburger''' (or ''' hamburg''' or '''burger''') is a sandwich made with a bun containing a patty of ground, cooked meat that is almost always beef, usually served with condiments such as relish, mustard, or ketchup. The bun is usually but not always toasted or otherwise warmed. | A '''hamburger''' (or ''' hamburg''' or '''burger''') is a [[sandwich]] made with a bun containing a patty of ground, cooked meat that is almost always beef, usually served with condiments such as relish, mustard, or ketchup. The bun is usually but not always toasted or otherwise warmed. | ||
Most authorities consider that the word "hamburger" is derived from the German city of Hamburg, which once enjoyed prosperous commerce with the Baltic Provinces in Russia, where shredded raw meat (we now know it as steak tartare) was popular. <ref>''The American Heritage Cookbook and Illustrated History of American Eating & Drinking'', Vol. 2, page 492</ref> Around 1900, a popular meal in the United States was "Salisbury steak," cooked, ground steak, which was promoted by a food faddist named Dr. J. H. Salisbury as a cure for innumerable ailments. At some point in the late 19th or early 20th century hamburgers as we know them, cooked patties within a roll, made their first appearance in the United States, although exactly where and when is still debated. | Most authorities consider that the word "hamburger" is derived from the German city of Hamburg, which once enjoyed prosperous commerce with the Baltic Provinces in Russia, where shredded raw meat (we now know it as steak tartare) was popular. <ref>''The American Heritage Cookbook and Illustrated History of American Eating & Drinking'', Vol. 2, page 492</ref> Around 1900, a popular meal in the United States was "Salisbury steak," cooked, ground steak, which was promoted by a food faddist named Dr. J. H. Salisbury as a cure for innumerable ailments. At some point in the late 19th or early 20th century hamburgers as we know them, cooked patties within a roll, made their first appearance in the United States, although exactly where and when is still debated. | ||
Generally considered to be an informal meal or a convenience food, its meat can be grilled, fried, broiled, microwaved, or steamed. One of its most popular variations, a hamburger served with melted cheese on top, is called a | Generally considered to be an informal meal or a convenience food, its meat can be grilled, fried, broiled, microwaved, or steamed. One of its most popular variations, a hamburger served with melted cheese on top, is called a cheeseburger. | ||
Many cultures over the centuries have cooked finely chopped or ground meats in shapes such as meatballs, patties, or steaks, often flavored with other ingredients. The ''Larousse Gastronomique'', for instance, gives a half-dozen Hungarian, German, and Austrian recipes for what it calls ''Keftedes'', all translated as variations on "hamburgers". <ref>''Larousse Gastronomique'', page 485</ref> | Many cultures over the centuries have cooked finely chopped or ground meats in shapes such as meatballs, patties, or steaks, often flavored with other ingredients. The ''Larousse Gastronomique'', for instance, gives a half-dozen Hungarian, German, and Austrian recipes for what it calls ''Keftedes'', all translated as variations on "hamburgers". <ref>''Larousse Gastronomique'', page 485</ref> | ||
==Standardized fast food== | ==Standardized fast food== | ||
Tens of thousands of diners and restaurants in the U.S. serve their own version of the hamburger. Standardization was invented by Walter Anderson, who in 1921 opened the first of a nationwide chain of White Castle fast food outlets. Anderson trained his staff to cook and serve in exactly the same way, cooking dozens of pre-weighed, pre-shaped burgers at once on a dedicated griddle, and serving them on specially designed buns. Ray Kroc (1902-1984) in 1954 bought a California "drive-in burger bar" from Richard and Maurice McDonald. Kroc standardized his product, so that today the McDonald hamburger has meat that weighs 1.6 ounces (45 grams) and measures 3 and 5/8 inches (9.2cm) across; and is garnished with a quarter of an ounce of chopped onion, a teaspoon of mustard, a tablespoon of ketchup and a pickle slice one inch in diameter. The Big Mac is likewise standardized with two patties and a sauce. Customers have limited choices, but are typically served in less than 90 seconds. The local franchiser, who spent millions to buy the outlet, has little control over the menu, and must purchase supplies from the corporation, and pay it a royalty fee as a percent of sales. | Tens of thousands of diners and restaurants in the U.S. serve their own version of the hamburger. Standardization was invented by Walter Anderson, who in 1921 opened the first of a nationwide chain of [[White Castle]] fast food outlets. Anderson trained his staff to cook and serve in exactly the same way, cooking dozens of pre-weighed, pre-shaped burgers at once on a dedicated griddle, and serving them on specially designed buns. [[Ray Kroc]] (1902-1984) in 1954 bought a California "drive-in burger bar" from Richard and Maurice McDonald. Kroc standardized his product, so that today the [[McDonald's]] hamburger has meat that weighs 1.6 ounces (45 grams) and measures 3 and 5/8 inches (9.2cm) across; and is garnished with a quarter of an ounce of chopped onion, a teaspoon of mustard, a tablespoon of ketchup and a pickle slice one inch in diameter. The [[Big Mac]] is likewise standardized with two patties and a sauce. Customers have limited choices, but are typically served in less than 90 seconds. The local franchiser, who spent millions to buy the outlet, has little control over the menu, and must purchase supplies from the corporation, and pay it a royalty fee as a percent of sales. | ||
In the 1960s the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and in the 21st century, despite strong competition from pizza and tacos, it remains America’s favorite sandwich. By 1985 McDonald's was selling 5 billion burgers a year (and stopped updating the count on its distinctive yellow arches.) Over 31,000 McDonald outlets operate in 118 countries, with slightly different menus according to local tastes.<ref> Catherine Schnaubelt, "Global Arches: A Cultural Look at McDonald’s Franchises in Central Europe" [http://murphylibrary.uwlax.edu/digital/jur/2002/schnaubelt.pdf online]</ref> | In the 1960s the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and in the 21st century, despite strong competition from pizza and tacos, it remains America’s favorite sandwich. By 1985 McDonald's was selling 5 billion burgers a year (and stopped updating the count on its distinctive yellow arches.) Over 31,000 McDonald outlets operate in 118 countries, with slightly different menus according to local tastes.<ref> Catherine Schnaubelt, "Global Arches: A Cultural Look at McDonald’s Franchises in Central Europe" [http://murphylibrary.uwlax.edu/digital/jur/2002/schnaubelt.pdf online]</ref> | ||
By 2008 sales reached $22 billion a year, with most corporate profits coming from overseas units. Revenue to the central corporation grew 3% in the U.S. to $1.9 billion in the first three months of 2008 (plus much more to local franchisers), while profit climbed 5% to $682.5 million. European revenue climbed 23% to nearly $2.4 billion while, quarterly revenue in Asia, the Middle East and Africa grew 24% to about $1 billion.<ref> McDonald's owns most of its overseas outlets, but franchisers own most of the American outlets, and the corporation only counts the revenue it receives from franchisers. Total sales are therefore much higher than $8 billion in the U.S.</ref> | By 2008 sales reached $22 billion a year, with most corporate profits coming from overseas units. Revenue to the central corporation grew 3% in the U.S. to $1.9 billion in the first three months of 2008 (plus much more to local franchisers), while profit climbed 5% to $682.5 million. European revenue climbed 23% to nearly $2.4 billion while, quarterly revenue in Asia, the Middle East and Africa grew 24% to about $1 billion.<ref> McDonald's owns most of its overseas outlets, but franchisers own most of the American outlets, and the corporation only counts the revenue it receives from franchisers. Total sales are therefore much higher than $8 billion in the U.S.</ref> | ||
But Americans have mixed feelings about it: is it a robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? | But Americans have mixed feelings about it: is it a robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or is it a styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?<ref> Josh Ozersky, ''The Hamburger: A History'' (2008), </ref> | ||
Along with [[Coca-Cola]], the hamburger was once disdainfully regarded by many non-Americans as the epitome of low cultural taste. With the advent of mass marketing from imitators of McDonald's such as Burger King, however, hamburgers have now spread around the world and, with variations, are consumed in every culture. Indeed the ''Economist'' magazine uses the price of a Big Mac to compare the price levels of different economies because it is the single most nearly standardized product in most countries around the globe. | Along with [[Coca-Cola]], the hamburger was once disdainfully regarded by many non-Americans as the epitome of low cultural taste. With the advent of mass marketing from imitators of McDonald's such as Burger King, however, hamburgers have now spread around the world and, with variations, are consumed in every culture. Indeed the ''Economist'' magazine uses the price of a Big Mac to compare the price levels of different economies because it is the single most nearly standardized product in most countries around the globe. | ||
Revision as of 20:17, 5 February 2009
A hamburger (or hamburg or burger) is a sandwich made with a bun containing a patty of ground, cooked meat that is almost always beef, usually served with condiments such as relish, mustard, or ketchup. The bun is usually but not always toasted or otherwise warmed.
Most authorities consider that the word "hamburger" is derived from the German city of Hamburg, which once enjoyed prosperous commerce with the Baltic Provinces in Russia, where shredded raw meat (we now know it as steak tartare) was popular. [1] Around 1900, a popular meal in the United States was "Salisbury steak," cooked, ground steak, which was promoted by a food faddist named Dr. J. H. Salisbury as a cure for innumerable ailments. At some point in the late 19th or early 20th century hamburgers as we know them, cooked patties within a roll, made their first appearance in the United States, although exactly where and when is still debated.
Generally considered to be an informal meal or a convenience food, its meat can be grilled, fried, broiled, microwaved, or steamed. One of its most popular variations, a hamburger served with melted cheese on top, is called a cheeseburger.
Many cultures over the centuries have cooked finely chopped or ground meats in shapes such as meatballs, patties, or steaks, often flavored with other ingredients. The Larousse Gastronomique, for instance, gives a half-dozen Hungarian, German, and Austrian recipes for what it calls Keftedes, all translated as variations on "hamburgers". [2]
Standardized fast food
Tens of thousands of diners and restaurants in the U.S. serve their own version of the hamburger. Standardization was invented by Walter Anderson, who in 1921 opened the first of a nationwide chain of White Castle fast food outlets. Anderson trained his staff to cook and serve in exactly the same way, cooking dozens of pre-weighed, pre-shaped burgers at once on a dedicated griddle, and serving them on specially designed buns. Ray Kroc (1902-1984) in 1954 bought a California "drive-in burger bar" from Richard and Maurice McDonald. Kroc standardized his product, so that today the McDonald's hamburger has meat that weighs 1.6 ounces (45 grams) and measures 3 and 5/8 inches (9.2cm) across; and is garnished with a quarter of an ounce of chopped onion, a teaspoon of mustard, a tablespoon of ketchup and a pickle slice one inch in diameter. The Big Mac is likewise standardized with two patties and a sauce. Customers have limited choices, but are typically served in less than 90 seconds. The local franchiser, who spent millions to buy the outlet, has little control over the menu, and must purchase supplies from the corporation, and pay it a royalty fee as a percent of sales.
In the 1960s the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and in the 21st century, despite strong competition from pizza and tacos, it remains America’s favorite sandwich. By 1985 McDonald's was selling 5 billion burgers a year (and stopped updating the count on its distinctive yellow arches.) Over 31,000 McDonald outlets operate in 118 countries, with slightly different menus according to local tastes.[3]
By 2008 sales reached $22 billion a year, with most corporate profits coming from overseas units. Revenue to the central corporation grew 3% in the U.S. to $1.9 billion in the first three months of 2008 (plus much more to local franchisers), while profit climbed 5% to $682.5 million. European revenue climbed 23% to nearly $2.4 billion while, quarterly revenue in Asia, the Middle East and Africa grew 24% to about $1 billion.[4]
But Americans have mixed feelings about it: is it a robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or is it a styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?[5]
Along with Coca-Cola, the hamburger was once disdainfully regarded by many non-Americans as the epitome of low cultural taste. With the advent of mass marketing from imitators of McDonald's such as Burger King, however, hamburgers have now spread around the world and, with variations, are consumed in every culture. Indeed the Economist magazine uses the price of a Big Mac to compare the price levels of different economies because it is the single most nearly standardized product in most countries around the globe.
Ritzer (2000) argues that McDonald's has succeeded so well because it offers consumers, workers, and managers a maximum degree of efficiency, calculability, predictability, and control through non-human technology. These factors comprise a rational system, as first proposed by the German sociologist Max Weber. As with Weber's "iron cage of rationality," there is also a negative side to McDonaldization. Ritzer labels this "the irrationality of rationality", meaning that a rational system can produce a hail of irrational effects, from environmental damage to dehumanization of the workplace.[6] Watson (2006) points out that East Asian patrons often transform their neighborhood McDonald's into a local institution similar to a leisure center or a youth club.
Bibliography
- Debres, Karen. "Burgers for Britain: A Cultural Geography of McDonald's UK," Journal of Cultural Geography, Vol. 22, 2005 online edition
- Gross, Daniel. "Ray Kroc, McDonald's, and the Fast Food Industry," in Forbes Greatest Business Stories of All Time (1999) pp 177-92 online version
- Kroc, Ray. Grinding It Out: The Making Of McDonald's (1992) excerpt and text search
- Love, John F. McDonald's: Behind The Arches (1995) excerpt and text search
- Ozersky, Josh. The Hamburger: A History (Yale University Press: 2008), 160pp ISBN: 9780300117585
- Ritzer, George. The McDonaldization of Society (2000), 278pp
- Ritzer, George. McDonaldization: The Reader (2006) excerpt and text search
- Royle, Tony. Working for Mcdonald's in Europe: The Unequal Struggle? (2000) online edition
- Watson, James. Golden Arches East: McDonald's in East Asia, (2nd ed. 2006) excerpt and text search
References
- ↑ The American Heritage Cookbook and Illustrated History of American Eating & Drinking, Vol. 2, page 492
- ↑ Larousse Gastronomique, page 485
- ↑ Catherine Schnaubelt, "Global Arches: A Cultural Look at McDonald’s Franchises in Central Europe" online
- ↑ McDonald's owns most of its overseas outlets, but franchisers own most of the American outlets, and the corporation only counts the revenue it receives from franchisers. Total sales are therefore much higher than $8 billion in the U.S.
- ↑ Josh Ozersky, The Hamburger: A History (2008),
- ↑ (Ritzer, 2000, pp. 16-18