Slide 12: Moss Ball (Kokedama) PlantersAn all-beef patty in a sesame seed bun? Anyone whose previous publications include Meat Me in Manhattan: A Carnivore’s Guide to New York is likely to be serious about beef. The Hamburger, the latest book from New York magazine’s on-line meals editor Josh Ozersky, is an try to chart the evolution of the burger from its humble inception to its current-day rating among the monoliths of American iconography. First, the ground rules. A hamburger – not like a Hamburg steak sandwich, a meatball sandwich, a meatloaf sandwich, a patty melt, the German frikadelle or a thousand other conceivable variations – is defined by its being served on a bun,’ declares the creator. Several venerable, and other not-so-venerable, American diners lay declare to serving the primary hamburger, however Ozersky’s definition neatly eliminates them, as most of these have been served between slices of white bread. The earliest reference to a ‘proto-hamburger ancestor’ dates back to 1763, but it surely was in 1916 in Wichita, Kansas, by the hands of a inventive fry cook called Walter Anderson, that the hamburger as we realize it sizzled into being.

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