[Sca-cooks] the Smithsonian's take on the history of the hamburger

[Susan Lin]

Somebody should tell the Smithsonian that if they want history of food or
food historians there is a huge resource right here if they just ask.

Shoshanah


On Monday, July 18, 2016, Johnna Holloway <johnnae at mac.com> wrote:

> Several things wrong here with the article. Vehling translation was
> published in 1936, not the 19th century. They chose free and unreliable
> when the Grocock and Grainger version is widely available. Their English
> version of "esicia omentata" is
>
> "2.1.7 Forcemeat faggots: you pound chopped meat with fresh white
> breadcrumbs soaked in wine, with pepper and liquamen; if you wish, you
> pound crushed myrtle berries with them. (5) You  shape the faggots with
> pine nuts and pepper placed inside. Wrap them in caul fat and roast (6)
> them with caroenum.  Pp. 149.
>
> Footnote 5: indicates the berries are opened up.
> Footnote 6: indicates grilling
> Caroenum is a sauce, perhaps made of wine or must.
>
> Ok, so
> Why didn't they use Andy Smith's book Hamburger. A Global History? Or how
> about John T. Edge's Hamburger and Fries? I mean start out with those
> focused researched books and go from there. Why invent the wheel or the in
> this case the burger? The Smithsonian seems to return to the topic
> frequently.
> Here's an earlier 2011 Smithsonian article which mentions another history
> of the hamburger book by Joel Ozersky.
>
> http://www.smithsonianmag.com/arts-culture/the-hamburger-a-quintessential-american-meal-178808853/
> Or see this article here which says the hamburger in America dates to 1763.
> http://www.smithsonianmag.com/arts-culture/hamburger-history-59279160/
>
> Johnnae
>
> Sent from my iPad
>
> > On Jul 18, 2016, at 11:16 AM, Terry Decker <t.d.decker at att.net
> <javascript:;>> wrote:
> >
> > The general group of recipes appears to fall in the section of Book II
> entitled Isicia or forcemeat and, if I am correct, the recipe they are
> following is Book II, Section 1, Recipe 7; Isicia Omentata.  That
> translates to Forcemeat in Caul.  Flower and Rosenbaum translates it as
> Forcemeat Sausages.  Vehling translates it as kromesky which is generally a
> meat croquette wrapped in bacon.
> > Besides using the worst translation of Apicius, they chose to use beef,
> where based on perusal of the recipes, pork or veal would be more likely.
> Looking over Apicius's sauce, I also question the use of mustard as a
> condiment rather than as a minor ingredient in the a condiment.
> > I don't have a copy of the Milham translation of Apicius, but it would
> be interesting to see her take on the recipe.
> > Bear
> >
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