Changes

====Origins of Hamburgers====For hamburgers, the main step is to ground 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 still 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.<ref>For more on Romans and the use of beef and preparing it into a type of meat patty, see: Parla, K., & Gill, K. (2016). <i>Tasting Rome: fresh flavors & forgotten recipes from an ancient city (First edition)</i>. New York: Clarkson Potter/Publishers. </ref> Later, during the period of the Mongols and their invasions of much of Eurasia in the 13th century, the concept of an easy to eat meat was needed as the Mongols prided their war-making skills and that required fast movement including nearly non-stop ridding across the steppe. Food had to be eaten on the go. The Mongols developed a way to mince meat down and store this meat, so as they rode they could even simply grab the meat as it was saddled to their horses and eat it on the go (Figure 1). They likely did not use any bread but effectively they developed 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 Russia. They usually 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 have been the origin of 'steak tartare' that is still eaten today, although beef is now often used, with tartare being a reference to the Mongols. During the occupation of Moscow, for instance, Russian populations began adopting using stake tartare as a commonly made dish as it was easy to make. Similar to the Romans, the Russians and others often did not use bread to eat the meat with.<ref>For more on the innovation of steak tartare, see: Tomaino, A. (2010). <i>The grill Junkie burger-a-day cookbook: what fires you up?</i>. Lulu.com.</ref>

For hamburgers, The next important innovation in the main step is road to developing the hamburger was the development of the sandwich. By the 18th century, ground the beef had become more common in many places in Europe. In some places, sandwiches, or using bread to cover a meat and often one mixes the eating it, had begun to develop. Similar to eating beef with other seasoning. Already, something like this is known from ancient Roman recipes where a type was confined to mostly wealthy people. One of beef the first people to be recorded as enjoying sandwiches was cut or sliced John Montagu, the 4th Earl of Sandwich, where the word sandwich comes from. He enjoyed having bread with his meat because he did not like using knives and mixed with pine kernels forks and peppersdid not want the food to dirty his fingers. This food may have been a relatively luxury item intended While the sandwich likely existed before his time, his preference for wealthy Romans, as it led to the term being used in reference of one eating beef or meat would have still been relatively expensive at this time. The Romans may have used this food as something to serve guests with bread covering the beef or entertain them when visiting wealthy residencesmeat.<ref>For more on Romans and the use history of beef and preparing it into a type of meat patty, the 'sandwich' see: Parla Wilson, K., & Gill, KB. (20162010). <i>Tasting RomeSandwich: fresh flavors & forgotten recipes from an ancient city (First edition)a global history</i>. New YorkLondon: Clarkson Potter/PublishersReaktion. </ref> ====Later Developments====[[File:Umaru hamburg3.jpg|thumb|left|355px|Figure 1. The Hamburg steak likely most directly influenced hamburgers, where it was often served with eggs and potatoes.]]n the 17th century, Russians trading and going to Germany, specifically Hamburg, brought minced meat with them including steak tartare. The city of Hamburg, in Germany, became a trade hub during this time that saw many eastern Europeans and those from the 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 among the different delicacies of the time. However, the journey to the hamburger still required some other changes. First, it was the migration of many Germans, including from Hamburg, and those exposed with food from Hamburg, being aware of minced meat being a favorite from the town, that began to create an American idea of hamburgers.

Later, during the period of the Mongols Migration in the 13th late 18th century, and throughout the concept first half of an easy the 19th century from Germany began to eat meat was needed as the Mongols prided their war-making skills on fast movement often requiring nearly non-stop ridding across increase in the steppeUnited States. The Mongols developed a way German identity began to mince meat down and store this meetbecome very strong in many areas. In New York, so as they rode they could even simply grab the meet as it food from Hamburg was saddled to their horses particularly popular. This included steaks and eat it on the go. They likely did not use any bread but effectively they developed a concept of 'fast food' that introduced meat being mincedmeats such as steak tartare. This type of meat production was later introduced by the Mongols to places in Europe that they came into contact with, including Russia. They usually used horse meat as this It was not only widely available just stake tartare but also was able to sustain a high number of warriors relative to their nutritional value of horse meat. This minced horse meat may have been other foods such as the origin of 'Hamburg steak tartare' and other meat dishes that is still eaten today, were served often lightly cooked but served with tartare being a reference to different flavorings and spices that became popular in much of the Mongols. During the occupation eastern and later western parts of Moscow, for instance, Russian populations began adopting using horse meat and stake tartare as a commonly made dish. Similar to the Romans, the Mongols often did not use bread to eat meatUnited States (Figure 2).<ref>For more on the innovation spread and influence of steak tartareGerman foods, including steaks from Hamburg, in the United States, see: Tomainomith, A. F. (20102008). <i>The grill Junkie burger-Hamburger: a-day cookbook: what fires you up?global history</i>. LuluLondon: Reaktion Books, pg.com8.</ref>

The next important innovation Although minced meat and what emerged as the Hamburg steak had been around for some time, it was only in the road late 19th century, with industrialized meat processing, that Hamburg steak began to developing the hamburger was the development of the sandwichbecome more popular and widespread. By the 18th centuryWith increased wealth, ground beef had become also became more common affordable and popular in the United States in many places the late 19th century in Europethe 1880s and 1890s in particular. In some placesChicago, sandwichesduring this time, or using bread to cover arose as a central hub for meat and eating processing as it, had begun to develop. Similar to eating beef, this was confined to mostly wealthy people. One developed a vast network of rail that much of the first people country was tied to be recorded as enjoying sandwiches was John Montagu, ; the 4th Earl innovation of Sandwich, where refrigeration also played an important role in spreading the word sandwich comes frompopularity of meat. He enjoyed having bread with his The rise of meat because he did not like using knifes and forks beef in particular led to a lot of experimentation with beef-related products, including different types of minced beef and did not want steaks. Most likely we will never know the beak to dirty his fingers. While exact origin of the sandwich hamburger but it is very likely existed before his time, his preference for it led related to the term being used in reference increased influence of one eating Hamburg-based beef or meat with bread covering production and steak, while the rise in popularity of beef or and meat.<ref>For more on in the history of late 19th century likely led to developments such as the 'sandwich' see: Wilson, B. (2010).<i> Sandwich: a global history</i>. London: Reaktionhamburger.</ref>

In the 17th century, Russians trading and going to Germany, specifically Hamburg, brought minced meat with them including steak tartare. The city of name 'hamburger' suggests an origin from Hamburg-style food, in Germany, became a trade hub during this time that saw many eastern Europeans and those from the West coming to the port. Stake tartare but who was one of the foods that became well known in the city, with the mincing first person who put grounded beef together within two slices of meat along with sausages among the different delicacies of the timebread is claimed by multiple people. HoweverOne possibility is Charlie Nagreen (1871–1951), from Wisconsin, may have influenced the journey to the idea of a hamburger still required some other changes. First, He was selling Hamburg steaks and customers began to complain it was hard to eat them on the migration of many Germans, including from Hamburg, and those exposed with go as he sold his food from Hamburg, being aware of minced meat being at a favorite from the town, that began to create an American idea of hamburgersstreet stall.Migration in the late 18th century and throughout He may have been among the first half of the 19th century from Germany began earliest to increase in flatten the United States. Germany identity began to become very strong in many areas. In New York, food from Hamburg was particularly popular. This included steaks steak and minced meats such as steak tartare. It was not just stake tartare but also other foods such use bread as a way for his customers to grab the Hamburg steak and other meat dishes that were served often lightly cooked but served with different flavorings and spices that became popular in much eat it. The town of the eastern Seymour, Wisconsin, where he was from, still celebrates this and later western parts of has led to the United Statesnickname "Hamburger Charlie" for this development.<reref>For more on the spread and influence rise of German foods, including steaks from Hamburg, in the United StatesAmerican hamburger, see: mithSchlosser, AE. F, & Wilson, C. (20082006). <i>HamburgerChew on this: a global historyeverything you don’t want to know about fast food</i>. LondonBoston [Mass.]: Reaktion BooksHoughton Mifflin Co, pg. 8271.</ref>

====Modern Development====Although minced meat and what emerged as the Hamburg steak had been around for some time, it origin of the hamburger was only likely sometime in the late 19th centuryas the factors of minced beef, with industrialized meat processingpopularized in Hamburg, that Hamburg steak and industrialization began to become more popular and widespread. With increased wealthdevelop, beef also became more popular in the United States in it was the late 19th early 20th century in the 1880s food became well established and 1890s. Chicago, during this time, arose as a central hub for meat processing as it had developed a vast network of rail that much of the country was tied to. The rise of meat and beef in particular led began to a lot of experimentation with beef-related products, including different types of minced beef and steaks. Most likely we will never know reflect the exact origin nature of the hamburger but it is very likely related to the increased influence of Hamburg-based beef production changing American economy and steak, while the rise in popularity of beef and meat in life. 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 beef together within two slices of bread is claimed by multiple people. One possibility is Charlie Nagreen (1871–1951), from Wisconsinand early 20th century, may have influenced the idea of US cities grew at a hamburgerphenomenal rate. He Meat was selling Hamburg steaks increasingly in great demand and customers began to complain it also cheap food was hard to eat them on the go as he sold his food a street stallrise. He may have been among the earliest Hamburgers began to flatten the steak be associated with greasy places and use bread as a way often low-quality food for his customers to grab the meat and eat itmasses. The town of SeymourThis, Wisconsinhowever, where he was from, still celebrates this and has led to the nickname changed with Walter "Hamburger CharlieWalt" for this development.<ref>For more on Anderson and Edgar Ingram opening the rise of the American hamburger, see: Schlosserfirst White Castle restaurant in Wichita, EKansas., & Wilson, CWhat was different iss they utilised Anderson's idea of flavoring burgers with onions and other toppings while also creating hamburgers quicker and in higher number in an efficient assembly line process. (2006). <i>Chew on this: everything you don’t want This began to know about fast food</i>. Boston [Mass.]: Houghton Mifflin Co, pg. 271be called the White Castle System.</ref>

Although Richard and Maurice McDonald introduced what would later become the origin of the hamburger was likely sometime popular McDonald's brand in the late 19th century as 1940s. They developed a system called the factors of minced beef, popularized in Hamburg, Speedee Service System that also created hamburgers fast and industrialization began efficiently. They also got those hamburgers out to develop, it cars where people sat around waiting for their burgers as they were made. The drive-in concept was the early 20th century the food born and became well established and began very popular with customers, helping to reflect the nature of the changing American economy and lifespread McDonald's appeal. In the late 19th century and early 20th century, US cities grew at a phenomenal rate. Meat was increasingly in great demand and The McDonald brothers were also cheap food was on the rise. Hamburgers began very innovative as they modified their kitchen to be associated with greasy places and often low quality food for make the masses. Thisprocess efficient, howeverincluding developing their own grills, changed with Walter "Walt" Anderson introducing disposable forks and Edgar Ingram opening the first White Castle restaurant in Wichitaknives, Kansas. What was different is they utilised Anderson's idea of flavoring burgers with onions and other toppings while also creating hamburgers quicker and even dishwashers in higher number in an efficient assembly line process. This began restaurants are attributed to be called the White Castle System. The birth of "fast food" had begun in the 1920s them as now the concept of the White Castle System spread and many branches began a way to open throughout speed up the Midwestprocess. What also greatly differed from earlier hamburger places is the meat However, it took Ray Kroc, whose story was seen as 'safer.' Sinclair's famous book, highlighted in a recent movie (<i>The JungleFounder</i>), did cause a re-evaluation of the meat packing industry and food standards improved. White Castle who developed a more positive perception in the minds idea of consumers, leading to its popularity and spreada franchise.

Richard and Maurice McDonald introduced what would later become the popular McDonald brand in the 1940s. They developed a system called the Speedee Service System that also created hamburgers fast and efficiently. They also got those hamburger out to cars where people sat around waiting for their burgers. The drive-in concept was born and became very popular with customers. The McDonald brothers were also very innovative as they modified their kitchen to make the process efficient, including developing their own grills, introducing disposable forks and knives, and even dishwashers in restaurants are attributed to them as a way to speed up the process. However, it took Ray Kroc, whose story was highlighted in a recent movie (<i>The Founder</i>), who developed the idea of a franchise. The standardization of the burger making process was now the same for all restaurants and other foods, including milk shakesand french fries, 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 before 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 by Kroc and his fellow franchise owners. Kroc and his colleagues also internationalized McDonald's , 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.<ref>For more on the rise of the post-World War II franchises and modern hamburger in chain restaurants, see: Hogna, D. (1999).<i>Selling 'em by the sack: White Castle and the Creation of American Food</i>. New York, New York: NYU Press. </ref>

====Summary====

====References====<references/> {{Contributors}} [[Category:Food History]] [[Category:Asian History]] [[Category:European History]] [[Category:United States History]][[Category:Wikis]]