HAMBURGER - A Punto

HAMBURGER

No other American food, not even the hot dog, dares lay equal claim to the hamburger?s iconic status. Food historian and sociologist Smith traces the origins of the hamburger to its murky nineteenth-century birth, refusing to credit any of the…

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Sinopsis

No other American food, not even the hot dog, dares lay equal claim to the hamburger?s iconic status. Food historian and sociologist Smith traces the origins of the hamburger to its murky nineteenth-century birth, refusing to credit any of the competing claims to the ground-beef sandwich?s beginning, noting the absence of any primary documentation. The hamburger might never have become America?s signature dish had it not been for the spread of the automobile, which made the drive-in the roadscape?s dominant feature. Smith recounts the history of McDonald?s and White Castle as well as that of Burger King, Wendy?s, and all the other chains that have achieved global ubiquity. Cultural warriors may object to burgers? dominance, but people?s appetites still find them irresistible. Smith cannot write about the hamburger without treating also its helpmate, the french fry. Recipes for burgers illustrate just a few of the sandwich?s countless variations. –Mark Knoblauch
Review
“The Edible series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting. . . . food writing at its best!”
(Ken Hom, chef and author 20080714)

?A timely retort to gourmandism run amok, the first three titles in this chapbook series aim . . . to illuminate and elevate taken-for-granted staples via concise, discrete histories. As such, Hamburger is equal parts myth debunker and modernization theorizer.??Atlantic

(Atlantic 20081001)

“Books in Reaktion’s Edible series are paragons of their type; concise and flavorful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to ‘do it yourself.’ I recommend these books to foodies and academics alike.”
(Robert Sietsema, restaurant critic for the Village Voice )

?The books in the Edible series combine straightforward historical data with affectionate ruminations on how the food shows up in culture: movies, music, TV shows, billboards, slogans.??Julia Keller, Chicago Tribune

Ministerio de cultura y deporte