Got a question about today’s news? Ask the Explainer.Įxplainer thanks food historian Robert F. As for frankfurters, which bear a closer resemblance to their German forerunners: Those with qualms can simply call them hot dogs. But by World War II, Americans had made the meat their own and seemed to have no qualms about the etymology of its name. During World War I, diners rebranded their patties as “Salisbury steak” or even “Liberty steaks” to avoid any association with the enemy. Still, it took a while for the burger to shed its Teutonic connotations. Today’s version was made possible by a pair of American innovations: the meat grinder and the hamburger bun. According to Josh Ozersky’s book The Hamburger: A History, the original “hamburg steak” served to German sailors at food stands along the New York City harbor in the early 19 th century was a semi-cured slab of salted and spiced beef. And besides, the modern hamburger is far enough removed from its namesake to merit its quintessentially American reputation. Bonus Explainer: Why do we celebrate America’s independence with frankfurters, wieners and hamburgers instead of with meat named after American cities? Because we’re a nation of immigrants.
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