Pastillum Hamburgense

Cibus promptus Canadensis: Pastillum Hamburgense, holeribus solitis suffarcinatum, cum patatis frictis et potione carbonica apud Burger King Mississauga in urbe comedendum

Pastillum Hamburgense, 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 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 ofella 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 similia in Civitates Foederatae necnon alibi recenter venditantur, exempli gratia pullina, porcina, gallopavonina. Vegetarianis proponitur Veggie burger ("pastillum oleraceum"), ofella de phaseolo seu cicere ex aromatibus confecta immissa.

Bibliographia

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: A Global History. Londinii: Reaktion Books, 2008. ISBN 1-86189-390-6 (fons principalis huius bibliographiae)
• 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

• McDonald's
• Artocreas
• Hilla calens