[Sca-cooks] Burger battle
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Jan 20 16:23:33 PST 2007
On Jan 20, 2007, at 5:37 PM, Suey wrote:
> Johnna Holloway wrote:
>> . . . Andy Smith indicates the origins are vague. Hamburg steak
>> was on Delmonico's menu as early as 1834. That may be the NYC
>> claim. Hamburgers were sold from a lunch wagon in New Haven
>> by 1900S. . .
> According to Benavides-Barajas the recipe for hamburger originated in
> Persia and was brought to Al-Andalus by the Arabs. It was a popular
> in the Alhambra flavored with onion and honey and decorated with
> walnuts or apple and served with honey.
That's certainly useful information in itself, but I'm not completely
convinced that what Benavides-Barajas is describing constitutes a
hamburger, even after you consider the possibility for Turkish-style
grilled kofta dishes to have made it to Germany and then to the US
(as it seems clear that they _did_ migrate to places like Hungary and
Yugoslavia). But I believe the dish of steak-in-the-style-of-the-city-
of-Hamburg is part of a different tradition with different cultural
In the end, I'm left wondering whether Benavides-Barajas actually
used the word "hamburger", thinking it might have been (or would have
to have been) used only in the very broadest sense if he did. If this
is just a matter of somebody translating some kofta-or-kebab-type
word, or "albondiga", say, into "hamburger", this makes more sense,
even though those aren't really hamburger dishes in the strict sense.
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
More information about the Sca-cooks