Pastillum Hamburgense[1][2], Anglice Hamburger est cibus promptus Americanus popularis, quem multi adfirmant circa annum 1870 primum creavisse. Constat e pastillo panis cui ofella bubula isiciata assa immittitur. Varia embammata (sinapi, liquamen e lycopersicis sive embamma Magonicum), holera cruda (lactucae folium, lycopersicorum ceparumque frusta), etiam salgama de cucumeribus sive anguriis suffarcinari solent. Pastilla Hamburgensia cum patatis frictis et potione carbonica saepe proponuntur.

Cibus promptus Canadensis: Pastillum Hamburgense, holeribus solitis suffarcinatum, cum patatis frictis et potione carbonica apud Burger King Mississauga in urbe comedendum
Cibus promptus Civitatum Foederatarum: Bacon cheddar burger i.e. pastillum Hamburgense, frusto laridi frustoque casei Cheddarensis (sed suppositicii) suffarcinatum, annulis ceparum sectarum elixis impositis, Kansanopoli (?) apud Smashburger inlatum

Idem pastillum, si frustum casei in ofellam superimponitur, cheeseburger nominatur. Ipsa ofella Hamburger steak appellari solet.

Gastronomia Campensis in Nivata: pastillum autopyrum cui immittuntur isicium e carne bisontis Vyominensis, caseus Mozzarella, ficatum (anserinum aut anatinum?) sartagine suffitum, embammate e tuberis Petrocoriensibus, appositis batatis dulcibus frictis (Wyoming buffalo patty, whole wheat bun, Mozzarella, pan seared foie gras, black Perigord truffle sauce with a side of sweet potato fries) in popina ab Huberto Keller directa inlatum

Pastilla farta Hamburgensi pristino similia in Civitatibus Foederatis necnon alibi recenter venditantur, exempli gratia pullina, porcina, gallopavonina. Veggie burger etiam proponitur ("pastillum oleraceum" vel "pastillum castimoniale"), ofella de phaseolo seu cicere ex aromatibus confecta immissa.

Origo et historiaRecensere

Isicium, quod partem carnosam huius ferculi constituit, fortasse ex isiciis iam in Germania septentrionali confectis, Frikadelle appellatis, imitatum est. Iam annis 1870 a cauponibus magna parte per Hamburgum ad Civitates Foederatas immigrantibus talia isicia variis in urbibus in popinis Germanis inferebantur. Hamburg steak ("frustum bubulum Hamburgense") per analogiam nuncupabantur, quamquam non e frustis bubulis sed e carne concisa in ofellas refecta proveniebant, quia eodem tempore ofellae carnis bubulae concisae crudae ad invalidos nutriendos nomine Salisbury steak conficiebantur; botuli appellationibus urbium Europaearum Frankfurter et Wiener iam nominati erant. Anno 1872, primus omnium nobis cognitorum, poëta Robert Bluebeard Kydd de his deliciis cecinit:

And sour kraut I esteem a relish
My wine and Hamburg steak to embellish

("salgama e brassica gustum aestimo ad vinum isiciumque Hamburgense").[3] Anno 1873 Novi Eboraci in urbe,[4] anno 1876 in popina Germana Expositionis Centennialis Philadelphiae Hamburger steaks crebrissime venditata sunt.[5]

Qui autem primus isicium Hamburgense nuper frictum inter frusta panis immiserit, ut verum cibum viarium constituerit, haud scimus. Hoc ante annum 1893 certe accidit, quo anno in urbe Reno Nivatae Hamburger steak sandwiches semper prompta venisse asseverantur.[6] Post tres annos Chicagine cibus promptus verbis non ambiguis describitur:

A distinguished favourite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and cooked while you wait on a gasoline range ("multo tibi gratissimus, quinque centesimis nec pluribus panis fartus Hamburgensis oblatus est, qui promptus in forma isiciorum tenetur atque in craticula gase succensa dum opperiris coquitur").[7]

Venditores loco frustorum panis mox pastillum rotundum (Anglice bun) ad isicium Hamburgense involvendum adhibere solebant, quod pistores assidue anno 1902 et fortasse iam antea producebant.[8]

Hae copadiae viariae, ab initio verbis pluribus denominatae, iam ab anno 1898 singulo vocabulo Hamburger ("[pastillum] Hamburgense") nuncupari coeperunt, sicut in diario urbis S. Ludovici Missuriae de "gustu populari deliciarum pullinarum bubularum aliarumque apud tabernulas pransorias" legitur, the public taste for fried chicken, hamburgers and other lunch stand delicacies.[9] Quibus pransoriis tam viariis quam forensibus hamburger stands ("tabernulae Hamburgenses") communiter appellatis,[10] satis liquet pastillum Hamburgense inter cibos Civitatum Foederatarum gratissimos iam illo aevo enumerandum esse.

NotaeRecensere

  1. Haec vox invenitur apud Robert Maier: Visuelles Wörterbuch Latein-Deutsch, Dorling Kindersley Verlag GmbH, Monaci 2010, ISBN 978-3-8310-9091-4, p. 155
  2. Cf. "isicium Hamburgense" (Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009), quod nomen ad ofellam referre debet.
  3. Robert Bluebeard Kydd, The Old Trunk and New Carpet-Bag (1872), cf. #Popik (2005)
  4. "Hamburg steak ... simply a beefsteak redeemed from its original toughness by being mashed into mincemeat": New York Times (19 Ianuarii 1873), cf. #Popik (2005)
  5. New York Tribune (1876) fide #Smith (2008) p. 17
  6. Reno Evening Gazette (1893) fide #Smith (2008) p. 20
  7. Chicago Daily Tribune (5 Iulii 1896), cf. #Smith (2008) p. 20 et #Popik (2005)
  8. "One Hamburger sandwich man disposed of 400 buns to hungry pedestrians Thursday": Davenport Republican [Iova] (28 Iunii 1902); cf. Decatur Daily Review [Illinoesia] (16 Octobris 1902), cf. #Popik (2005)
  9. St. Louis Republic (19 Augusti 1898), cf. #Popik (2005)
  10. "These attractions will include everything from the hamburger stand to the merry-go-round and the Japanese swing": Decatur Herald [Illinoesia] (28 June 1904)

BibliographiaRecensere

Bibliographica
  • Eugene L. Huddleston, "A Burger Bibliography" in Journal of American Culture vol. 1 (1978) pp. 466-471
Historica
  • Max Boas, Steve Chain, Big Mac: the unauthorized story of Mcdonald's. Novi Eboraci, 1977
  • John T. Edge, Hamburgers and Fries: An American Story. Novi Eboraci: Putnam, 2005. ISBN 0-399-15274-1
  • Gyula Décasy, Hamburger for America and the World: a handbook of the transworld hamburger culture. Blooomington, 1984
  • John T. Edge, Hamburgers and Fries: an American story. Novi Eboraci, 2005
  • David Graulich, The Hamburger Companion: a connoisseur's guide to the food we love. Novi Eboraci, 1999
  • David Gerard Hogan, Selling 'Em by the Sack: White Castle and the creation of American food. Novi Eboraci, 1997
  • Joe L. Kincheloe, The Sign of the Burger: McDonald's and the culture of power. Philadelphia, 2002
  • Ronald L. McDonald, The Complete Hamburger: The History of America's Favorite Sandwich. Londinii: Citadel, 1997. ISBN 1-55972-407-2
  • Josh Ozersky, Hamburgers: a cultural history. Novo Portu: Yale University Press, 2008. ISBN 978-0-300-11758-5 (Paginae selectae apud Google Books)
  • Elisabeth Rozin, The Primal Cheeseburger: A Generous Helping of Food History Served On a Bun. Novi Eboraci: Penguin, 1994. ISBN 0-14-017843-0
  • Andrew F. Smith, "Hamburger" in Solomon H. Katz, ed., Encyclopedia of Food and Culture (Novi Eboraci: Scribner, 2003) vol. 2 pp. 169-173
  • Andrew F. Smith, Hamburger: A Global History. Londinii: Reaktion Books, 2008. ISBN 1-86189-390-6 (fons principalis historiae et bibliographiae nostrae)
  • Jeffrey Tennyson, Hamburger Heaven: the illustrated history of the hamburger. Novi Eboraci, 1993
Praecepta culinaria
  • 1993 : Marcel Desaulniers, Burger Meisters: America's best chefs give their recipes for America's best burgers plus the fixin's. Novi Eboraci, 1993
  • 1995 : Marcel Desaulniers, Burgers: classic American hamburgers and their accompaniments. Londinii, 1995
  • 2004 : Rebecca Bent, Tom Steele, Burgers: 50 recipes celebrating an American classic. Clarkson Potter, 2004
  • 2004 : Emily Bloom, Burgers Every Way: 100 recipes using beef, chicken, turkey, lamb, fish and vegetables. Novi Eboraci, 2004

Nexus interni

Nexus externiRecensere