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Emendatio ex 15:58, 26 Octobris 2020

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.

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

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

Origo et historia

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 in pastillum sive 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]

Bun 28 June 1902, Davenport (Iowa) Republican, pg. 7, col. 2: One Hamburger sandwich man disposed of 400 buns to hungry pedestrians Thursday, and yet he remarked that business was very dull.

16 October 1902, Decatur (IL) Daily Review, pg. 3, col. 2: "They smell good they taste good and by gum they are good," excites one dealer as he deftly turns the steaks on the griddle, splits the buns and slices the onions ... It may be dessicated dog, pulverized mule of ground prime beef, it is all the same. It smells good, tastes good, and by gum, it is good.

Hamburgers = pastilla Hamburgensia 19 August 1898, St. Louis (MO) Republic, pg. 11: EPH HOUSTON HAS QUIT POLITICS. CHIEF EAGLE DECLARES THERE IS MORE MONEY IN THE LUNCH STAND BUSINESS. (...) Ephraim Houston, Chief Eagle of the Eagle's Nest, man Friday to Chris Schawacker and idol of black face Republicanism in the Fifth ward, has withdrawn from active participation in politics to pander more extensively to the public taste for fried chicken, hamburgers and other lunch stand delicacies.

Hamburger stand 14 October 1902, Decatur (IL) Daily Review, pg. 1, col. 7: Hamburger stands and "knock the baby down" alleys enough for three carnivals. 28 June 1904, Decatur (IL) Herald, "The [July -- ed.] Fourth in Maroa," pg. 2, col. 5: These attractions will include everything from the hamburger stand to the merry-go-round and the Japanese swing.

Notae

↑ Haec vox invenitur apud Robert Maier: Visuelles Wörterbuch Latein-Deutsch, Dorling Kindersley Verlag GmbH, Monaci 2010, ISBN 978-3-8310-9091-4, p. 155
↑ Cf. "isicium Hamburgense" (Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009), quod nomen ad ofellam referre debet.
↑ Robert Bluebeard Kydd, The Old Trunk and New Carpet-Bag (1872), cf. #Popik (2005)
↑ "Hamburg steak ... simply a beefsteak redeemed from its original toughness by being mashed into mincemeat": New York Times (19 Ianuarii 1873), cf. #Popik (2005)
↑ New York Tribune (1876) fide #Smith (2008) p. 17
↑ Evening Gazette [Reno] (1893) fide #Smith (2008) p. 20
↑ Chicago Daily Tribune (5 Iulii 1896), cf. #Smith (2008) p. 20

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 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 externi

Barry Popik, "Hamburger (a full etymology)" (1 Decembris 2005)

[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] Evening Gazette [Reno] (1893) fide #Smith (2008) p. 20

[7] Chicago Daily Tribune (5 Iulii 1896), cf. #Smith (2008) p. 20

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