Samosa

Samosa is a South Asian baked or fried dough [2] with a delicious filling such as mashed potatoes, onions, peas, chicken, and other meats or lentils. It can take various shapes depending on the region, including triangular, conical, or crescent. [3] [4] [5] Samosas are often accompanied by jaggery and have medieval or earlier roots. [3] Samosas are a popular starter, appetizer, or snack in South Asian, West Asian, Southeast Asian, Mediterranean, and African cuisines. Due to migration and cultural diffusion from these areas, today samosas are often made in other areas.

Etymology

The English word samosa comes from the Hindi / Urdu word 'samosa', [2] which goes back to the Middle Persian word sanbosag (Persian: سنبوسگ). [6] and has the meaning of "triangular pastry". [7] In the Arabic-speaking world, this type of bread is called sambusak, and medieval Arabic cookbooks sometimes refer to it as sambusaj. [8] The term samosa is used in South Africa.

Story

Medieval Indian manuscript shows Nimatnama-i-Nasiruddin-Shahi (around 16th century) serving samosas

Samosas from South Asia are of Central Asian and / or Middle Eastern origin. [11] After the invasion of the Central Asian and Turkish dynasties in the region, samosas appeared in the Indian subcontinent. [12] The eulogy to the forerunner of samosa (such as Sambusaj) can be found in a poem written by the Persian poet Isaac al-Mawsili in the 9th century. The recipes appear in Arabic cookbooks from the 10th-13th centuries, with the names Zanbusak, Zanbusak and Zanbusaz, all derived from the Persian word Zanbosag. Iranian historian Abol Fazl Behaki (995-1077) mentions this in his story in Tariq-e Behagi.

Amir Khusro (1253-1325), a royal scholar and poet from the Illy Sultanate, wrote in 1300 that princes and nobles enjoyed "samosas made of meat, butter, onion, etc.". [14] The 14th-century traveler and explorer Ibn Battuta described a meal at the court of Muhammad bin Tughlaq, where a small pie filled with minced meat, almonds, pistachios, walnuts, and spices was served before the third course. , Pulao. Ain-i-Akbari, a 16th century Mughal document, mentions a recipe for qutab, which "the Hindustan people call sambas".

India

Samosa is made with all-purpose flour (known locally as maida) and filled, often with chopped and cooked or mashed boiled potatoes (preferably diced), onions, peas, lentils, ginger, spices, and green chilies. [18] [19] The samosa filling can be vegetarian or non-vegetarian. The whole dough is fried in vegetable oil or the ghee is rarely browned. It is served hot with fresh green leafy vegetables like mint, coriander, or tamarind. Samosas are often served in chat, a traditional side dish made from chickpeas or white peas, served with yogurt, tamarind paste, and green chutney, garnished with chopped onion, coriander, and chat masala.

In Odisha, West Bengal, and Jharkhand in India, Shingara (East Indian version of samosas) is a popular snack found almost everywhere. These are slightly smaller than other parts of India and consist mainly of diced cooked potatoes, peanuts, and sometimes raisins. [18] Shingaras should be wrapped in a thin sheet of flour (made with all-purpose flour) and deep-fried. The thin tiles are separated by textures similar to the delicious pie crust.

Samosas are often fried in vegetable oil until golden brown. These are served hot and eaten with tomato sauce or jaggery (mint, coriander, or tamarind), or in a chat, traditionally served with yogurt, brown sugar, chopped onions, cilantro, and chat masala. Shingarus can have a snack at tea time. They can also be made in sweet form. Bengali shingles are triangular, filled with potatoes, peas, onions, chopped almonds, or other vegetables, and are more fried and crisp than shingaras or their Indian cousins   samosa. Fulkopir shingara (shingara stuffed with cauliflower mixture) is a popular variety. In Bengal, they are known as carnivorous tiles (lamb's tiles) and macher tiles (fish tiles).

In Hyderabad, India, a thicker puff pastry called lukmi and a smaller version of the minced meat filling samosa, [18], another variation of the onion filling, are used.

The filling is different too, usually spiced mashed potatoes, fried onions, peas, carrots, cabbage, curries, and greens and is mostly eaten without greens. Samosas in South India are made in different sizes, the filling of which is influenced by local eating habits and can include meat.

Today, another version of samosa (samosa noodles) is also popular in India. It is a samosa filled with noodles and raw or cooked vegetables.

Samosas in India

Samosa with sauce is available in Indian cafes in Kerala

Vegetable samosa

Vegetable samosa

Bangladesh

Bangladeshi samosas, breakfast

Flat-shaped (triangular) and full-shaped (tetrahedron / triangular pyramid) samosas are popular snacks in Bangladesh. The Bengali version of the full-form samosa is called সিঙাড়া (shingara) and is usually smaller than the standard type. Shingara is usually filled with sliced   potatoes, greens, nuts, etc. However, shingles stuffed with beef liver are very popular in some parts of the country. The flat-shaped samosa is called somosa or somucha and is usually filled with onions and minced meat.

Nepal

In eastern Nepal, samosas are called Singadas; The rest of the country calls it samosa.  Vendors sell this recipe in various markets and restaurants.

Pakistan

There is a wide variety of samosas available throughout Pakistan. In general, most of the samosas sold in southern Sindh province and eastern Punjab, especially Lahore, contain spicier fillings and mainly vegetable or potato fillings. However, the samosas sold in the west and north of the country have mostly minced meat fillings and are relatively spicy. Meat samosas include minced meat (lamb, beef, or chicken) and are very popular as a snack in Pakistan.

In Pakistan, samosas from Karachi are known for their spicy flavor, while samosas from Faisalabad are extraordinarily large. Another variety of samosa available in Karachi is called Kaghaji Samosa (Urdu: English سموسہ; "paper samosa") because of its thin, crunchy topping, which resembles a winter or spring roll wrap. Another popular variant in Punjab is samosas with garnishes of spicy chickpea puree, onions, and coriander leaf salad, as well as various vegetables to top the samosas. Samosas are delicious stuffed cakes fried or baked like mashed potatoes, onions, peas, lentils, and minced meat (lamb, beef, or chicken).

Another popular Pakistani snack in Punjab is called "Samosa Chat". It is a crunchy combination of samosa with chickpea masala (channa chat), yogurt, and brown sugar. Alternatively, the samosa can be eaten alone with one side of the jaggery.

In Pakistan, during the month of Ramadan, samosas are the staple of Iftar for many Pakistani families.

Maldives

The types and varieties of samosas made in Maldivian cuisine are called bajia. They can be filled with fish or a mixture of tuna and onion. [twenty]

Similar snacks

Variations of similar sandwiches and samosas are found in many other countries. They are derived from the Somasa of South Asia or a medieval ancestor that originated in the Middle East.

Central Asia

Tajikistan

Sambusa Baraki Tajik dishes include meatballs, usually triangular in shape. The filling can be ground beef (or traditional lamb mixed with cola fat) and then pre-roasted with onions, spices, cumin, and other spices. [twenty-one]

Southeast Asia

Burma

Burmese-style samosa is flat and triangular and generally smaller than its Indian counterparts.

Samosas are also known as samosas in Burmese and are a very popular snack in Burma.

Indonesia

The Indonesian style samosa is known as Q-Kering.

In Indonesia, samosas are known locally as samosas, stuffed with potato, cheese, curry, rosang, or noodles to local taste. It is usually used as an aperitif with sambal. Samosa is similar to cake, panada, and the Indonesian era.

Africa

east africa

Sambusas are also an important part of the diet of the Swahili, who are often found in Tanzania, Kenya, and Uganda.

Horn of africa

Fried somali sambus

Samosas are a staple of local cuisine in Djibouti, Somalia, and Somaliland in the Horn of Africa, where they are called sambos. It is also made in Ethiopia and Eritrea, where "sambosa" is often mixed with lentils and traditional spices. Traditionally, a cake that is as thin as an egg roll is made with flour and filled with ground beef. These can be eaten at any time of the year and are generally assigned to special occasions.

South Africa

Known as samosas in South Africa, [9] [10] are smaller than Indian varieties, [22] and are part of South African and Cape Malay Indian cuisine.

West africa

There are also samosas in the West African countries of Ghana and Nigeria, where they are common street food. In Nigeria, it is usually served at parties with chicken or beef, puff pastry, spring roll, and banana and is called small cutlets.

Mascarenhas

Samosas, also known locally as samosas, are also a popular snack in Reunion and Mauritius, as both countries have experienced massive labor migration from the Indian subcontinent. Samosas are usually small and filled with chicken, cheese, crab, or potatoes. However, there are also varieties such as chocolate and banana or pizza. [2. 3]

middle East

Arabian countries

Sambousek

Sambousek (Arabic: سمبوسك) is usually filled with meat, onion, and pine nuts or cheese. They are mainly consumed during the holy month of Ramadan.

Iran

Sambuseh in Ahwaj Bazaar, Iran

Sambuse (Persian: سمبوسه) can be found throughout Iran.

Israel

Israeli Sambusak stuffed with cheese and pesto

In Israel, sambusak (Hebrew: סמבוסק) can be a semicircular bag of flour filled with chickpea puree, fried onions, and spices. Another type of meat is stuffed with fried onions, parsley, spices and pine nuts, which are sometimes mixed with feta or tizfat cheese and jatar‌ with fluffy chickpeas and breakfast version. Other common fillings are potato and "pizza," which are similar to calzone. It is associated with Mizrahi Jewish cuisine and Jewish immigrants from other Middle Eastern and African countries brought various cuisines to Israel. [24] According to food historian Gilmarx, Sambusak has been a traditional part of Sephardic Saturday food in Spain since the 13th century. [25]

Portuguese-speaking areas

In Goa (India) and Portugal, samosas are called chamunas. These are usually filled with chicken, beef, pork, lamb or vegetables and are usually served very hot. Samosas are an integral part of Goan and Portuguese cuisine, where they are a common snack.

Samosa-inspired snacks are also common in Brazil, and are common in many former Portuguese colonies in Africa, such as Cape Verde, Guinea-Bissau, São Tomé and Príncipe, Angola, and Mozambique, where they are commonly known as empanadas (in Brazil) or Empagrames; In Portuguese, empada refers to a completely different sandwich, always baked, smaller in size and with inverted pudding).

Goa Chamunas

Portuguese chamunas in a café in Ponta fino

Angolan Chamunas

English speaking areas

Samosas are popular in the United Kingdom, Australia, Trinidad and Tobago, Guyana, Uganda, South Africa, Rwanda, Kenya, and Tanzania, and are also growing in Canada, [26] [27] and the United States. They are called sambusa or sambusak, but in South Africa, they are often called samosa. [28] Frozen samosas are mainly available in grocery stores in Australia, Canada, the United States, [29] and the United Kingdom.

Variations are sometimes used using filo, [30] or flour tortillas.

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Pastry

Pastry flour, water, and compresses (solid fats, including butter or lard) can be delicious or sweet. Sweet breads are often described as bakery treats. The term "bread" refers to a wide variety of baked goods made from ingredients such as flour, sugar, milk, butter, compresses, baking powder, and eggs. Typical pastry dishes include cakes, tarts, quiches, croissants, and pastries. [1] [2]

The French word petisserie is used in English (with or without slang) for the same foods. In fact, the French word pastissery refers to anything like a meatloaf made with flour (pasta, then pate) and is generally not a fancy or sweet product. [3] The meaning still persisted into the 19th century, although the term still refers to the sweet and often ornate confections referred to today.

Pastry also refers to puff pastry, [4] from which baked goods are made. The puff pastry is made into a fine paste and is used as a base for baked goods.

The dough separates from the bread because it is high in fat, which contributes to a flaky or flaky texture. A good puff pastry is light, airy, and fatty, yet firm enough to support the weight of the filling. When making shortcrust dough, care must be taken to mix the fat and flour well before adding any liquid. This ensures that the flour particles are adequately covered in fat and less likely to develop gluten. On the other hand, overmixing can make the long strands of gluten stiffen the dough. In other types of pastries, such as Danish pastries and croissants, the characteristic layered texture can be achieved by repeatedly rolling out the dough, buttering and folding to produce several thin layers, similar to yeast bread.

Types

Broken mass

Broken dough is the simplest and most common dough. It is made with flour, fat, butter, salt and water to bind the dough. [5] It is used mainly in cakes. The process of making a dough involves mixing fat and flour, adding water, and removing the pasta. The fat is first mixed with flour, usually rubbed with your fingers or in a pastry blender, to avoid gluten formation by dipping the gluten strands into the fat and resulting in a light dough (short-lived; hence the term shortcross). . [6] A related type of sweetened sweet pastry, also known as sucrose pâté, in which sugar and egg yolks are added to bind the dough (other than water). [7]

Puff pastry

Puff pastry is a simple dough that expands when cooked due to the number of layers. It is baked until a crispy and fluffy dough is obtained. The "puff" is obtained through layers of fat in the form of fragments, most often butter or compresses, creating layers that expand with the heat of the oven when baked.

Puff pastry

Puff pastry has many layers that will "puff" when spread or baked. The puff pastry is made with laminated flour composed of flour, butter, salt and water. The dough rises as the water and fat evaporate after heating. [8] The puff pastry comes out of the oven light, flaky and tender.

Chowks Pastry

Chowk puff pastry is a very light puff pastry, often filled with cream. Unlike other types of cakes, chowks are close to the batter before cooking, giving it the ability to adapt to various shapes such as clairvoyance and profiterol. Its name is derived from the French chokes, which means cabbage, due to its rough, cabbage-like shape after cooking. [9]

The chokes start out as a mixture of milk or water and butter, which are heated together until the butter melts, then the flour is added to the batter. The eggs are beaten to further enrich the batter. This high percentage of water causes the dough to expand into a light, hollow dough. Initially, the water in the dough evaporates in the oven and makes the dough rise; The flour in the dough gelatinizes, thus solidifying the dough. [10] After spreading the chowk flour, take it out of the oven; A hole was made for the steam to escape. The dough is dried again in the oven to make it crisp. The dough is filled with different flavors of cream and is often covered with chocolate. Chowk cakes can be filled with toppings like cheese, tuna, or chicken.

File (Philo)

Fileo is a paper-thin puff pastry that is used in several layers. The lime is usually wrapped around the filling and brushed with butter before baking. These breads are very tender and flaky. [eleven]

Hot water mass mass

Hot water dough batter is used for delicious cakes such as pork cakes, game cakes, and rarely meat and kidney cakes. The hot water crust is traditionally used to make hand-baked cakes. The usual ingredients are hot water, lard and flour, the dough is made by heating water, in which the fat is melted, boiled and finally mixed with flour. This can be done by kneading the dough into the batter in the pan or by kneading the dough on a pastry board. Either way, the result is a hot, sticky paste that is used for hand lifting - shaping by hand, sometimes using a plate or bowl as an inner mold. When the crust has cooled, it retains most of its shape, and is filled and covered with the crust, ready to bake. The hand-lifted hot water crust does not produce the dough neatly and evenly as the filled cake will sag during baking, which is generally accepted as a brand of handmade cake. [12]

Definitions

French pastry display

Crocombo pastry chef

Swedish cinnamon rolls

Pastry: A type of food that is used in dishes such as cakes or strudel.

Piping bag or piping bag: Often a non-reusable or reusable cone-shaped bag, an equal flow of batter, frosting, or flavored material is used to create texture, decorate a baked item, or fill cakes with custard. Cream, jelly, or other filling.

Pastry board: square or rectangular board, preferably made of marble but generally made of wood, on which the pastry is made.

Puff pastry break: Anti-rotation and counter-rotation rollers with variable space, through which the dough can be worked and the thickness reduced for commercial production. A smaller version is used in the country for pasta production.

Pastry Case: Uncooked or blind baked pastry container used to store delicious or sweet mixes.

Pastry cream: caramel custard. A thick egg and flour custard made with vanilla-flavored sweetened milk. It is traditionally used to fill flannels, cakes, pastries, pies, etc. The flour prevents the egg from sticking.

Pastry Cutters: Various shapes metal or plastic textures, eg. Eg circles, perforated circles, diamonds, gingerbread men, etc. They are sharpened on one or both sides and are used to cut related shapes from cookies, buns, cakes, or cake mixes. [13]

Pastry mixer: A kitchen implement used to convert fat into flour, which prevents fat from melting by body heat and improves control over the size of fat components. It is usually made of wire or plastic, connected to the handle with several cables or small blades.

Viennese: The French word for "Viennese pastry," which is technically grown with yeast, [14] is now commonly used as a term for many rolled and puff pastries and croissants, including chowce-based cakes, including brioche and pain au . [fifteen]

Chemistry

A variety of breads are made using the natural properties of wheat flour and some fats. When wheat flour is mixed with water and kneaded into common flour, strands of gluten develop, making the bread stiff and elastic. In a normal pastry, however, this persistence is undesirable, so fat or oil is added to slow down the growth of gluten. Pastry flour can also be used because it generally contains a lower level of protein than all-purpose or bread flour. [sixteen]

Lord or Suite work well because they have a coarse crystalline structure that is very effective. Using butter that is not clear does not work well with your water volume; Clarified butter or ghee is virtually waterless, but shortcrust that uses just butter develops a crumbly texture. If the fat is dissolved with hot water or liquid oil is used, a thin oily layer between the grains provides less barrier to gluten formation and the resulting dough is firmer. [17]

Story

Fileo dough puff made with a simple Mediterranean baklava, walnuts and honey

Russian pirozki

The European tradition of pastry dates back to the era of the short crust of flakes that were often used throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians had philo-style cakes in their culinary traditions. In Aristophanes' plays written in the 5th century BC, sweets were mentioned, including small loaves of fruit. Roman cuisine used to make cakes used to coat meat and poultry during baking to keep flour, oil and water in juices, but not to eat cakes. The confectionery destined to be consumed is a rich confectionery, which is made up of small cakes containing eggs or little birds and which is usually served at dinners. Both the Greeks and the Romans worked very hard to make a good dough because they used oil in the cooking process and the oil dough loses its consistency. [18]

In medieval northern European cuisine, pastry chefs were able to produce thin, firm loaves because they were shrunk and cooked with butter. Some incomplete ingredient lists can be found in medieval cookbooks, but there are no complete and detailed versions. There are hard, empty breads called coffins or 'huff pastry', which are eaten only by the servants and have an egg yolk glaze to make them more enjoyable to eat. Medieval loaves also have little cakes to add grandeur.

It was not until the middle of the 16th century that the original confectionery began to appear. [17] [19] These dishes have been adopted and adopted over time in various European countries, resulting in many well-known pastry traditions in the region, from the Portuguese "Pastis de. The use of chocolate in Western pastries, which is common today, originated after Spanish and Portuguese merchants brought New World chocolate to Europe in the 16th century. The French pastry chef Antonin Carom (1784-1833) is considered by many culinary historians as the first great master of pastry in modern times.

Pastry has a strong tradition in many parts of Asia. Chinese pastry is made from rice or a variety of flours with fruit, sweet bean paste, or sesame-based fillings. Mooncakes are part of the Chinese mid-autumn festive tradition, while cha siu bao, steamed or roasted pork buns, is a simple and delicious item on the dim sum menu. In the 19th century, the British brought Western-style pastry to the Far East, although it was a French-influenced maxim in the 1950s, making Western pastry popular in Chinese-speaking areas starting with Hong Kong. . The term "western cake" () is used to refer to western cakes, otherwise Chinese cakes. Other Asian countries, such as Korea, make unique desserts with traditional pastries and confectionery such as titok, hangwa and aksik, as well as flour, rice, fruits and ingredients specific to the region. In Japan there is a special pastry sweet called mochi and manjo. Asian confectionery sweets are clearly different from those originating in the West and are generally much sweeter.

Pastry chef

See also: List of pastry chefs

Pastry chefs use a combination of culinary skill and creativity to bake, decorate, and season with ingredients.  Yield is an important factor in the preparation of cakes and desserts. Pastry chefs are also responsible for creating new dishes to keep on the menu and work in restaurants, bistros, large hotels, casinos, and bakeries. Baking of cakes usually takes place in an area slightly separate from the main kitchen. This section of the kitchen is responsible for preparing cakes, desserts, and other baked goods. 

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Fruit Salad

 In various forms, fruit salad can be served as an appetizer, salad, or dessert. When served as a snack or dessert, a fruit salad is sometimes called a fruit cocktail (often referring to a canned product) or fruit cup (when served in a small container).

There are many types of fruit salads, from basic (nuts, marshmallows, or no dressing) to moderately sweet (Waldorf salad) and sweet (ragweed salad). Another "salad" that contains fruit is the gel salad, which has many variations. The fruit cocktail is well defined in the US, which means it offers a mix of peaches, pears, pineapple, grapes, and cherries in small pieces (high to low percentage). Fruit salad can also be canned (with pieces of fruit larger than a cocktail).

Description

Fruit salad with kiwis, strawberries, blueberries, pineapples, bananas and oranges

File: Fruit Salad.webmhd.web

Fruit salad with chopped marshmallows and chopped walnuts, combined with a syrup dressing

Bowl of fruit salad

There are many types of fruits for a fruit salad, or use a different type of sauce than the fruit juice or syrup. Common ingredients used in fruit salads include strawberries, pineapple, molasses, watermelon, [1] grapes, and kiwis. [2] [3] Various dishes are known to include nuts, fruit juices, some vegetables, yogurt, or other ingredients.

A variation is the Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (like ambrosia), yogurt, or custard as the base sauce. The fruit salad variation uses whipped cream mixed with a variety of fruits (usually a berry mix) and often even subtle marshmallows. Rozak uses a spicy sauce with Malaysian fruit salad, peanut paste, and shrimp. In the Philippines, fruit salads are a popular holiday and holiday food, usually made with buco or young coconut and condensed milk along with other canned or fresh fruits.

In Mexico there is a well-known variety of fruit salad called bionico, which consists of several fruits dipped in a mixture of condensed milk and sour cream.

Moroccan cuisine also includes a wide range of fruit salads, often part of the chemia, with a selection of appetizers or small plates similar to Spanish tapas or mezzi from the eastern Mediterranean.

Fruit salad ice cream is also often made with small pieces of fruit embedded and flavored with concentrate, fruit extract, or synthetic chemical juices.

Fruit cocktail

The ad features a can, a recipe, and a large bowl of deep-fried canned fruit with white custard and toasted coconut on top.

Advertising of the Del Monte brand fruit cocktail since 1948

Fruit cocktails are often sold canned and are a staple in restaurants, but can also be made fresh. The use of the word "cocktail" in the name does not mean that it contains alcohol, but rather refers to a secondary definition: "appetite produced by combining pieces of food such as fruit or seafood."

It must have fruits in the following range: [4]

6% to 16% pineapple, any type

6% to 20% of total grapes, any variety of seeds

2% to 6% cherry components, light sweet red varieties or artificially colored (such as maraschino cherries [5])

William Vere Cruz of the University of California, Berkeley, and Herbert Gray of the Baron-Gray Packing Company of San Jose, California, are credited with inventing the fruit cocktail. [6] [7] Baron-Gray was the first company to sell fruit cocktails commercially, beginning in the 1930s, and California Packing Corporation began selling them a few years later under its Del Monte brand. [8]

The canned fruit cocktail and canned fruit salad are similar, but the fruit salad has larger fruits, while the fruit cocktail is mixed. [9] Commercially, the fruit used is unhealthy but aesthetically pleasing, with peach or pear bruises on one side. [8] The injured parts are cut and discarded and the rest are cut into small pieces. [8]

In popular culture

"Fruit Salad" (also known as "Fruit Salad Delicious Delicious") is an Australian children's band The Wiggles and the television show Wonder Pets.

"Fruit salad" is a slang term used for medals on soldiers' uniforms, eg. Eg Look at that colonel's fruit salad. The term refers to the vivid colors of the high percentage of ribbons that usually accompany medals. [10]

An alternative name for the Fruit Basket Turnover party game is "Fruit Salad."

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Milk Shake

 A shake (sometimes called a shake) is a sweet drink made by mixing milk, ice cream, and a thick, sweet, cold mixture, such as buttermilk, caramel sauce, chocolate syrup, fruit syrup, or whole fruit. It can also be made using bases made from non-dairy products, including plant-based milk such as almond milk, coconut milk, or soy milk.

Smoothies originated in the United States in the early 1900s and gained popularity over the next two decades with the introduction of electric mixers. Ice cream parlors are a culturally acceptable meeting place for young people, and as smoothies become a symbol of young people's innocence, they have become a common part of popular youth culture.

Since 2019, throwing milkshakes at politicians has become a common protest tactic in some countries.

Preparation

Full-service restaurants, ice cream parlors, soda fountains, and diners prepare the shake in a special mixer commonly called a shake machine. At home, the blender is mainly used. Shakes can be made with any flavor of ice cream; Additional flavors such as chocolate syrup, malt syrup, or powdered malt milk are often added before mixing.

Many fast food establishments don't flinch with personal ingredients; Instead, they use automatic shakes, which freeze and serve a pre-made shake mix consisting of milk, sweetening agent, and hardening agent. They are similar to soft serve ice cream machines, but hold the shake until it is a drinkable consistency.

Terminology

The terminology around the difference between a shake that uses ice cream and other types of flavored milk varies by region. An ice cream-based shake is called a thick shake to separate it. In New England and parts of eastern Canada, the name Frappe (/ fræp / FRAP) is used. [1] [2] Rhode Islanders sometimes refer to shakes as "cabinets." [3] Shakes containing powdered malt milk are sometimes called malt. The term concrete is used for thick shakes when turned like restaurant sewers. [4]

Story

A strawberry and chocolate milkshake, each of whipped cream, chopped and maraschino cherry

1880-1930

When the term "shake" was first used in print in 1885, shakes were described as "an alcoholic whiskey drink with a strong and healthy agnog drink, eggs, whiskey, etc., a tonic." [5] In 1900, however, the term was called "health drinks made with chocolate, strawberry, or vanilla syrup." "In the early 1900s, people often asked for a new ice cream treat." In the 1930s, smoothies were a popular beverage in malt shops, "the typical source of refreshment of the day ... used by students as a gathering place or gathering place." [5]

The history of the electric mixer, milkshakes and smoothies are intertwined. Before electric blenders were widely available, smoothie-type drinks were like agnag, or they were a mix of crushed ice and milk, sugar, and flavors that was stirred by hand. [6] Hamilton Beach introduced its cyclonic beverage mixer in 1910 and is widely used in soda fountains. [7] [8] [9]

The Hamilton Beach overhead motor design is the most common type of smoothie machine. In 1922, Steven Poplowski invented the lower motor blender, which is sometimes used to make smoothies. [10] With the invention of the blender, smoothies began to take on their modern, smooth, airy, and frothy look.

The use of malted milk powder in shakes is popular at the Chicago Walgreens US drugstore chain. Malted milk powder, a mixture of condensed milk, malted barley, and wheat flour, was invented in 1897 by William Horlick to be used as an easily digestible, restorative health drink and baby food for the disabled and children. [11] [12] However, healthy people soon began drinking beverages made from malted milk for flavor, [12] and malted milk beverages containing milk, chocolate syrup, and powdered malt became the standard offering. in the soda fountains. In 1922, Walgreens employee Ivor "Pop" Coulson made two-point vanilla ice cream shakes by adding it to a standard malted milk drink recipe. [13] Called "Horlicks Malted Milk", the product was displayed by a Walgreen drugstore chain as part of the Chocolate Milkshake, popularly known as "Malted" or "Malt" and has become one of the most popular sources of soft drinks. [14]

After the invention of freon-cooled refrigerators, shake automation was developed in the 1930s, providing a safe and reliable way to automatically make and distribute ice cream. In 1936, inventor Earl Prince used the basic concept behind the freon-cooled automated ice cream machine to develop a multi-mix mixer, a "five-axis mixer that can produce five shakes at a time, all automatically, and distribute them on a towel." of paper with a pull of the lever .. "[15]

Various newspaper articles show that in the late 1930s, the term "ice cream" was used to refer to shakes made with ice cream. 

1940s - 1950s

In the 1950s, Woolworth's lunch counters, diners, hamburgers, and soda fountains in drugstores were popular places to drink smoothies. These companies often prominently display the polished chrome or stainless steel smoothie mixer. [17]

These companies make Hamilton Beach shakes or similar drink mixers that have hermetic shafts and stirrers in the drinks for "fluffy results" and serve them with puffy lids in 12½-ounce long glasses. The Soda Fountain team has its own terminology, "Burn One All Way", "Twist It, Chocolate It, and Make It Cockle", "Shake One in Hay" (Strawberry Smoothie) and "Vaca Blanca" (Vanilla Smoothie). [18] In the 1950s, smoothie machine salesman Ray Croke purchased exclusive rights from Earl Prince, the inventor of the multimix mixer in the 1930s, and used automated smoothies to speed production at McDonald's restaurants. [19]

The shakes are popular in other parts of the world as well, including the UK and Australia. In Australia, shakes are very popular and shakes are usually lightly shaken and often made from aluminum or stainless steel cups. In addition to the more traditional flavors, spearmint and lime flavored smoothies are popular in Australia.

2000 - present

This shake is made with liquid nitrogen. You can still see the vapor formation at the top.

In 2006, the US Agricultural Research Service developed low-sugar and low-fat shakes for meal programs. The shakes contain half the sugar and only 10% of the fat in commercial fast food shakes. Schools need a smoothie machine or soft serve machine to serve smoothies. The shakes also contain fiber and other nutrients, and contain very little lactose, making the shakes suitable for some lactose intolerant people. [twenty]

Smoothie, malt and fleet sales increased 11% in 2006, according to industry research firm NPD Group. Christopher Müller, director of the Center for Multi-Unit Restaurant Management at the University of Central Florida in Orlando, says that "shakes remind us of summer, youth and happiness," and "inspire the past." [21] Müller noted that shakes are a "very lucrative" item for restaurants because the drinks contain a lot of air. Market research firm Technomic reported that the median price in 2006 was $ 3.38 with a 75% profit per restaurant shake. 1950s diner restaurants USA Sonic Drive-in chain executive calls it "one of our highest volume revenue generating areas." [twenty-one]

The 2016 article states that chefs are testing innovative smoothie ideas to get consumers interested in drinks. [22] The article states that coffee-flavored shakes "complement sweet and savory recipes."

Use in protests

Main article: Milkshake

In May 2019, during the construction of the EU parliamentary elections in the UK, throwing shakes emerged as a protest tactic, usually aimed at moderate politicians. The movement originated with Tommy Robinson's "Milk Shaking," which was scrapped for the second time that same month. [23] [24]

UK police requested to refrain from selling Edinburgh McDonald's shakes during Nigel Farage's visit on 17 May.  Have fun." [25] Burger King's tweet was subsequently banned by the UK Advertising Standards Authority because it "condoned prior antisocial behavior" and therefore promoted "irresponsible" statements. [26] Five guys threw a milkshake at him. [27] Carl Benjamin released a total of four shakes that week. [28]

In popular culture

Smoothies in the movies have been described as "short for sweetness and goodness." [30] Director Joseph L. In All About Eve, written by Monkieviz, Bette Davis's character is not happy to see a man who likes to chat with his young assistant, so Davis's character orders the alcoholic Martini to drink "then Eva's [young] assistant] shake, so that she can have a shake with a virgin woman." "[30] Similarly, Steve Bussemi's socially awkward and unattractive role in Ghost World is mocked by a teenage girl in "Virgin Vanilla Milkshake"; in Manhattan, by director Woody Allen, the director plays his 42-year-old character (who also plays the lead role) Milkshake draws attention to the difference in Age Among Teen Girlfriends: In the 1997 film Lolita, a teenage girl drinks a milkshake with her middle-aged man (her mother's new boyfriend). [30] Pulp Fiction features a retro restaurant scene from the 1950s. Here are two letters about the first date "Five Dollar Milk Discuss the ratings of" Aushek "(" Martin and Louis "for vanilla," Masters in Andy "for chocolate).

Characters in Archie's comics are often depicted drinking smoothies. The Riverdale television series, inspired by the comics, depicts characters from the local 1950s-inspired diner pops chocolate shop; To promote the show, the cast shared a shake on The Tonight Show starring Jimmy Fallon. [31]

One of the main characters in the American animated series Aqua Teen Hunger Force (also known by various alternate titles) is Master Shake, a life-size humanoid shake.

The term "duck shake" refers to the social media trend where "the internet is rushing to receive something or someone beautiful, valuable, funny, or funny" (like a duck sucking on shakes), but then quickly drops when revealed which is somehow disgustingly complicated "; the article is known as the" useful abbreviation ", which means" [concept] favorite is problematic ". [32]

In Australia, in April 2021, the federal government, led by Prime Minister Scott Morrison, released a video aimed at teaching high school students about sexual consent; It was about a young woman who drank a smoothie and voluntarily poured a drink on the face of her male partner of hers after he refused to drink. The "smoothie metaphor" was widely criticized by sexual harassment experts and later removed from government websites. 

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Pizza

Pizza (Italy: onions, olives, pineapple, meat, etc.), then baked at a high temperature, traditionally in a wood oven.  The person who makes the pizza is called a pizza man.

In Italy, pizza served in formal settings, such as restaurants, is served without slices and eaten with the use of a knife and fork. [2] [3] In common settings, however, it can be cut into pieces to eat while holding it in hand.

The word pizza was first recorded in a Latin manuscript in the 10th century on the Campania border with Gaita in the southern Italian city of Lazio. [4] Modern pizza was found in Naples, and since then the dish and its variants have become popular in many countries. [5] It has become one of the world's most popular meals and a common fast food item in Europe and North America, serving pizzerias (restaurants specializing in pizza), pizza-serving restaurants, and pizza delivery. [5] [6] Most companies sell frozen baked pizzas to reheat in a normal household oven.

The Veras Pizza Napoleon Association (N. [7] In 2009, at the request of Italy, Napoleon Pizza was registered as a guaranteed traditional specialty dish in the European Union, [8] [9] and in 2017 its art was added to the Incomplete list of UNESCO cultural heritage. [10]

Etymology

Pizza with Cheese and Toppings‌, sliced

The word "pizza" comes first from the central Italian city of Gita in Latin text, then part of the Byzantine Empire in 997 AD. The text establishes that the Gita Duodezim pizza ("twelve pizzas") every Christmas day and the tenant who gives another twelve every Easter Sunday is property of the property. [4] [11]

Etymologies indicated:

Byzantine Greek and Late Latin Pitta> Pizza, cf. Modern Greek quail bread and Puglia and Calabrian pita (then Byzantine Italian), [12] a round flatbread baked in the oven, sometimes with toppings at high temperatures. The word pitta can be found in ancient Greek πικτή (picte), "fermented pastry", in Latin "picta" or in ancient Greek becameα (pizza, Attic πίττα, quail), "brea", [13]. [14] or πήτεα (petia), "bran ka" (πητίτης ptítēs, "bran bread ka"). [fifteen]

Like the modern Italian pin "pliers, pins, pliers, forceps", the Etymological Dictionary of the Italian language describes it as coming from the dialect pinza "pinza". Its origins range from the Latin pinser to the "pound, stamp". [sixteen]

The Lombard word bizzo or pizzo means "mouthwash" (English words for "bit" and "bite"), brought by the Lombards who invaded Italy in the middle of the 6th century AD. [4] [17] The change b> p can be explained by the change of the high German consonant, and in this sense the word imbis in German means "sandwich".

Story

Main article: History of pizza

On pizza in 1830

Antica Pizzeria Port'Alba in Naples

There are records in ancient history of people adding other ingredients to make bread more palatable. In the 6th century a. During the reign of Darius the Great, the Persian soldiers of the Achaemenid Empire baked flatbreads with cheese and dates in their armor [19] [20] and the ancient Greeks used bread, oils and cheese. [21] [22] A preview of a pizza-like diet occurs in Enid, who predicted that the Trojans would not find peace until the Trojans were forced to eat their tables (Book III). In Book VII, there are round cakes (like pita bread) topped with cooked vegetables for Aeneas and his men. As they eat the bread, they realize that these are the "tables" prophesied by Seleno. [2. 3]

Modern pizza originated from similar flatbread recipes in Naples, Italy, in the early 18th or 19th century. [24] Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. There is uncertainty as to when the tomatoes were first added and there are many conflicting arguments. [24] Until about 1830, pizza was sold at outdoor stands and pizza bakeries.

According to a well-known contemporary legend, Margerita pizza was invented in 1889 by Rafael Esposito, a Neapolitan pizza maker, who designed the pizza in honor of Queen Margarita, who visited the Royal Palace of Capodimonte. Of the three different pizzas he created, the queen loved the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). This type of pizza is named after the Queen, [25] but later research cast doubt on the myth. [26] An official letter of recognition from the Queen's "Head of Service" is displayed at the Esposito store, now known as Pizzeria Brandy. [27]

Pizza was brought to the United States by Italian immigrants in the late 19th century, [28] and first appeared in areas where Italian immigrants were concentrated. The country's first pizzeria, Lombardy, opened its doors in 1905. [29] After World War II, veterans returning from the Italian campaign were introduced to the local Italian cuisine, especially demonstrating that the market was ready for pizza. . [30]

Preparation

The pizza can be fresh or frozen, and sold whole or in slices or slices. Techniques have been developed to prevent the sauce from mixing with the dough and to produce a crust that can be frozen and reheated without becoming stiff. There are frozen pizzas with raw ingredients and homegrown crusts.

Take and Bread Another form of raw pizza comes from the pizzeria. This pizza is assembled in the store and then sold to customers to bake in their own ovens. Some grocery stores sell fresh flour along with sauces and basic ingredients to finish at home before baking in the oven.

Make pizza

Wrapped and highly produced frozen pizza for home cooking

Knead the pizza dough. After this, you are usually not bothered and given time to try it out.

Traditional pizza dough is launched

Various toppings were placed on the skillet pizzas.

Raw Neapolitan pizza on a metal shell, ready for the oven

Cooking

In restaurants, pizza can be baked in a stone brick oven on top of the heat source, an electric deck oven, a conveyor oven, or, in the case of more expensive restaurants, a brick-based oven. of firewood or charcoal. Before using, sprinkle the pizza with cornmeal so the pizza will slide easily. [31] When made at home, pizza can be baked in a normal oven on a stone to reproduce the effect of a brick oven. Cooking directly in a metal oven causes very rapid heat transfer to the crust, which burns it. [32] Chefs at fan houses sometimes use a wood-fired pizza oven, usually installed outside. Tower pizza ovens have been used for centuries, [33] a way to achieve true heat distribution in a wood-fired pizza oven. Another option is grilled pizza, in which the dough is baked directly on the grill. Greek pizza, like Chicago-style pizza, is baked in a skillet rather than directly on the bricks of the oven.

As for the preparation, the flour and ingredients can be mixed on any type of table. With mass pizza production, this process can be fully automated. Most restaurants still use standard and specially designed pizza making tables. Pizzeria These days you can also choose high-tech pizza prep tables that combine elements of mass production with traditional methods. [3. 4]

Cooking pizza

Baking pizzas in a traditional wood-brick oven

The pizza, cooked in a wood oven, peels off the wood.

Cooked pizza is served at the New York pizzeria.

Cortex

The pizza was removed from the oven, with a closer view of the ledge (outer edge).

The bottom of the pizza, called the "crust," can vary greatly in style, being as thin or deep as a typical handcrafted Napoleon pizza, similar to a Chicago-style plate. It is traditionally simple, but can be seasoned with garlic or herbs or filled with cheese. The outer edge of the pizza is sometimes called the ledge. [35] Pizza dough often contains sugar, which helps increase its yeast and increase the browning of the crust. [36]

Dipping sauce specifically for pizza was invented in 1984 by the American pizza chain Papa Johns Pizza and has become popular when eating pizza, especially when eating crust. [37]

Cheese

Main article: Pizza cheese

Pizza Quattro Pharmaggi in London (Italian: [wkwattro forˈmaddʒi], "four cheeses")

Mozzarella is commonly used in pizza, and the highest quality buffalo mozzarella is produced in the Naples neighborhood. [38] Over time, other cheeses were used with pizza toppings, especially Italian cheeses, including provolone, pecorino romano, ricotta, and scamorza. Less expensive processed cheeses or cheese analogs have been developed for mass market pizzas to produce desirable properties such as browning, melt, stretch, consistent fat and moisture, and consistent shelf life. This quest to create the ideal inexpensive pizza cheese includes many studies and experiments looking at the effect of vegetable oil, manufacturing and growing processes, denatured whey proteins, and other changes in preparation. In 1997, the annual production of pizza cheese in the US is estimated at 1 million metric tons (1,100,000 short tons) and 100,000 metric tons (110,000 short tons) in Europe. [39]

Spinach pizza, Turin

Types

Main article: Types of pizza by country

Italy

The standard Neapolitan pizza (Pizza Napoleon) is made with San Marzano tomatoes, made with milk from a buffalo grown on the volcanic plains south of Mount Vesuvius and in the Campania and Lazio buffalo mozzarella swamps. [40] Mozzarella is protected by its own European defensive status. [40] Other traditional pizzas include pizza alla marinara, topped with marinara sauce and the older pizza with tomato, [41] capricciosa pizza, with mozzarella cheese, roasted ham, mushrooms, artichokes and tomato, [42] Made with puggies, tomatoes, mozzarella and onions. [43]

The most popular variant of pizza in Italy is Sicilian pizza (known locally as sfincione or sfinciuni), [44] [45] a deep-crust or deep-dish pizza originally from Sicily in the 17th century: it is essentially topped with focaccia tomato sauce and other ingredients. Until the 1860s, sfincione was the most common type of pizza in Sicily, especially in the western part of the island. [46] Other variations of pizza are also found in other parts of Italy, such as Pizza al Padellino or Pizza al Tegamino, a small-sized, thick-crust, deep-dish pizza generally served in Turin, Piedmont. [47] [48] [49]

USA

Main article: Pizza in the United States

Pizza Dinner at the White House (2009)

U.S. The first pizzeria opened in 1905 in Little Italy, New York. [50] Common pizza toppings in the United States include anchovies, ground beef, chicken, ham, mushrooms, olives, onions, bell peppers, pepperoni, pineapple, salami, hot dogs, spinach, steak, and tomatoes. During the 20th century, a variety of regional varieties developed in Buffalo, [51] including the California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles. [52] These regional variations include deep plates, fillings, pockets, empanadas, rolls, and bar pizza, each with unlimited combinations of sauces and toppings.

Pizza chains such as Domino's Pizza, Pizza Hut, and Papa Johns make teak and pastries at the pizzeria, and cold or frozen pizzas from supermarkets make pizza available nationwide.

Argentina

Argentina, and especially Buenos Aires, received massive Italian immigration in the early 19th century. Immigrants from Naples and Genoa opened the first pizzerias, but over time Spanish residents made up most of the pizza business.

In the tradition of Argentine gastronomy, pizza is served with a fine, elegant Genoese crust topped with peas and pet wine placed on a slice of pizza. The most popular type of pizza is called "mozzarella" (mozzarella), which is similar to Neapolitan pizza (bread, tomato sauce and cheese) but with a thicker crust of "half massa", triple cheese and tomato sauce, usually with olives. It can be found in almost every corner of the country; Buenos Aires is considered by most of the people in the world as the one with the most pizzerias. [54] Other popular varieties include marmalade, tomato slices, red pepper, and longaniza. Two types of Argentine-born pizza with onion are also very popular: fugazza con queso and fugazetta. The first consists of a simple pizza base topped with cheese and onion; Then there is cheese between the two pizza crusts, with onions on top. [55] [56]

Records

Pizza eating competition

The world's largest pizza was made in Rome in December 2012 and measures 1,261 square meters (13,570 square feet). The pizza was named "Ottavia" in honor of the first Roman Emperor Octavian Augustus and was made with a gluten-free base. [57] The tallest pizza in the world was made in Fontana, California in 2017 and weighed 1,930.39 meters (6,333 feet 3 + 1⁄2 inches). [58]

The most expensive pizza in the world, listed by Guinness World Records, is the thin crust pizza available commercially at the Maze restaurant in London, UK, priced at £ 100. rare Italian white truffle. [59]

At Huggies restaurant in Glasgow, Scotland, GB, 200 4,200 expensive "Pizza Royal 007" pizzas topped with caviar, lobster and 24 karat gold dust and they made a $ 1,000 caviar pizza. By Nino's Bellisima Pizzeria in New York City, New York. [60] However, these have not been officially recognized by Guinness World Records. Plus, the pizza is made by restaurant Domenico Crola, featuring sunblush tomato sauce, Scottish smoked salmon, venison medallions, edible gold, cognac-marinated lobster, and champagne-soaked caviar. The pizza was auctioned off to a charity in 2007, bringing GB to 2,150. [61]

In 2017, the global pizza market was worth $ 128 billion, and in the US $ 44 billion from 76,000 pizzerias. [62] Overall, 13% of the US population is 2 years old and eats pizza every day. [63] According to a technology study, 83% of consumers eat pizza once a month. In 2018, according to PMQ, 60.47% of respondents reported an increase in sales compared to the previous year. [64]

Health problems

Some pizzas that are largely produced by fast food chains have been criticized for having a balance of unhealthy ingredients. Pizza is high in salt, fat, and dietary energy. The USDA reports that 14 inches (36 cm) of pizza at fast food chains contain an average of 5,101 mg of sodium. [65] There is concern about adverse health effects. [66] Food chains have been repeatedly criticized for the high salt content of their meals. [67]

Frequent pizza eaters in Italy have been found to suffer from cardiovascular disease [68] and infrequent pizza eaters have gastrointestinal cancers [69], although the nature of the relationship between pizza and perceived benefits remains unclear. Consumption of pizza in Italy indicates adherence to traditional Mediterranean diets, which have been shown to have several health benefits. [69]

Some have attributed the obvious health benefits of pizza to the lycopene content of pizza sauce, [70] suggesting that research may play a role in protection against cardiovascular disease and various types of cancer. [71]

National Pizza Month

See also: National Pizza Month

National Pizza Month is an annual celebration that takes place in October in parts of the United States and Canada. [72] [73] [74] [75] The practice began in October 1984 and was created by Pizza Today magazine editor Gerry Durnell. [75] During this time, some people celebrate National Pizza Month by eating a variety of pizzas or pizza slices or by going to different pizzerias. [72]

Similar recipes

Calzone and stromboli are similar dishes, often made with folded pizza dough (calzone) or wrapped around the filling (stromboli).

Panjerotti is similar to calzones, but fried rather than baked.

"Farinata" or "Cesina". [76] Chickpea is a regional dish from Liguria (Farinata) and Tuscany (Cesina) made with flour, water, salt, and olive oil. Also known as Soka in the Provence region of France. It is often baked in a brick oven and is usually weighed and sold by the slice.

[77] by Alsatian Flammec (Standard German: Flamkuchen, French: Tarte Flamby) A thin disk of flour topped with French fries, onions, and bacon.

Garlic fingers are an Atlantic Canadian dish that is similar in shape and size to pizza and made with a similar dough. 

Anatolian lahmazoun (Arabic: lam bijan; Armenian: lahmajoun; Armenian pizza or Turkish pizza) is a round dough covered with meat. The base is very thin and the meat layer is usually made up of chopped vegetables. [78]

Levantine Manakish (Arabic: Majnat) and Sfiha (Arabic: Lam Bijan; also Arabic pizza) are pizza-like dishes.

Macedonian shepherd marvel on bread and bread made with meat. It is usually oval in shape with minced meat.

Provencal pistachio is similar to Italian pizza, with a slightly thicker crust and topped with boiled onions, anchovies, and olives.

The pizza bagel is a bagel with toppings similar to traditional pizzas.

Pizza bread is a type of sandwich that often consists of bread, tomato sauce, cheese [79], and various toppings. Homemade versions can be made.

Pizza sticks can be made with pizza dough and pizza toppings in which the dough is shaped into sticks, sauces and toppings are added, and then baked. [80] Bread dough can also be used in its preparation, [81] and some versions are fried. [82]

Pizza rolls are a commercially recognized commercial product.

Okonomiyaki, a Japanese dish cooked on a hot plate, is often called "Japanese pizza." [83]

It uses a much thinner dough than pizza dough, almost like filo dough, filled with minced meat, onion and egg similar to Moroccan basil. [84]

The claw is a half loaf of bread (often baguette), topped with regular pizza toppings, baked in the oven.

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Burger

A hamburger (abbreviated hamburger) is a food commonly considered a sandwich in which one or more cooked hamburgers are placed inside the ground meat, usually beef, bun or sliced   bun. Burger fried, broiled, smoked, or baked. Burgers are often served with cheese, lettuce, tomato, onion, pickle, bacon or chili; Spices like ketchup, mustard, mayonnaise, condiments or “special sauce” are often a variation of the Thousand Island dressing; And often placed in sesame seed buns. A cheeseburger topped with cheese is called a cheeseburger. 

The term "hamburger" can also be applied to meat patties on their own, especially as the term "hamburger" is rarely used in the UK, or may refer to minced meat. Since the term hamburger usually refers to beef, for clarity, "hamburger" may precede an alternative type of meat or meat, such as beef patty, turkey patty, bison patty, hamburger portobello or veggie burger.

Burgers are sold in fast food restaurants, coffee shops and specialty and high-end restaurants. 

Etymology and terminology

The term hamburger originally came from Hamburg, [2] the second largest city in Germany. 

By later formation, the word "hamburger" eventually became an independent term associated with a wide variety of sandwiches, similar to hamburger (ground beef), but is derived from a variety of meats, such as buffalo burger, venison, kangaroo, and chicken buffalo. , Fish like turkey, elk, lamb or salmon in salmon burger, but also with meatless sandwiches like veggie burger. [3]

Story

Main articles: History of hamburgers and history of hamburgers in the United States.

The Hamburg steak has been known as "fricadel" in Germany since the 17th century.

The "hamburger rand‌stock" was already popular in 1869 and is believed to be the forerunner of the modern hamburger.

Cheeseburger at Louis Lunch, New Haven, Connecticut (with onions and tomatoes)

As versions of the diet have been provided for over a century, their origin remains unclear. [4] Hannah Glassay's famous book The Art of Cooking Made Simple and Easy contains a recipe similar to the "hamburger sausage" in 1758, which suggested "broiling with toast underneath". A similar snack became popular in Hamburg in 1869 or earlier under the name "Randstock Warm", [5] and many immigrants allegedly ate it on their way to the United States, but it may have been baked steak instead of fricadeller. The Hamburg Steak is said to have been served between two loaves of bread on the Hamburg American Line, which opened in 1847. Each of them can identify and explain the name of the invention of the hamburger.

The Boston Journal mentions the "Hamburg Steak" as early as 1884. [OED, under "Steak"] On July 5, 1896, the Chicago Daily Tribune made a very specific statement about the "hamburger sandwich" in an article about the "sandwich car": "a special favorite, only five cents, which is a hamburger steak sandwich, of which The meat is prepared ready in small strips and 'cooked while you wait' on the gas stove. "

Innovation claims

The origin of the hamburger is unclear, and is believed to have originated in the United States and is generally attributed to Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis and Louis Lausanne. [7] [8] The White Castle traces the origin of the hamburger to Hamburg, Germany, discovered by Otto Quas. [9] However, at the 1904 St. Louis World Fair, the New York Tribune recognized the hamburger as a "food vendor's invention on the pike" and gained national recognition. [8] The controversy over the invention has not yet been concluded with a definitive argument. An ABC News article summarizes: "One problem is that there is no written history. Another problem is that the spread of the hamburger took place primarily at a world festival, from small vendors and going instantaneous. And it is entirely possible for more than one person in different parts of the country at the same time. Came up with the idea. "[10]

Louis Lawson

The Louis Lunch, a small food cart in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the United States in 1900. [12] [13] [14] According to New York Magazine. The recipe had no real name until some rowdy sailors from Hamburg named the meat bun a few years later, "he said, adding that the argument was subject to controversy. One customer quickly ordered a hot meal and Louis ran out of steaks. Made and baked, placed between two pieces of toast. [8] Some critics, such as Josh Ozersky, food editor for New York Magazine, say the sandwich was not a hamburger because it was baked. [16]

Charlie Nagreen

One of the first arguments came from Charlie Nagreen, who sold meatballs between two loaves of bread at the Seymour Fair [17] in 1885, now known as the Outgoing County Fair. [16] The Seymour Community Historical Society in Wisconsin, Seymour, credits Nagreen with the invention, now known as "Hamburger Charlie". Fifteen years to Nagreen when it was reported that pork sandwiches were being sold at the 1885 Seymour Fair, so that consumers could eat while running. The Historical Society explains that the Nagreen burger was named after a Hamburg steak known to local German immigrants. [18] [19]

Otto Kuwase

According to White Castle, Otto Quas is the inventor of the hamburger. In 1891, he created a veal patty cooked in butter and topped with a fried egg. German sailors then skip the fried egg. [8]

Oscar Weber Bilby

The Oscar Weber Bilby family stated that on July 4, 1891, Grandpa provided the first known bun burger on the Oscar farm. Bread Yeast bread. 

Frank and Charles Menches

Bacon Cheese Burger from New York City Restaurant

Frank and Charles Menches claim to have sold a ground beef sandwich in 1885 at the Erie County Fair in Hamburg, New York. [16] During the fair, they pulled out pork sausage for their sandwiches and alternatively beef. . Historian Joseph Streamer wrote that although the stain market was sold in 1874, the meat came from the stain market, not clean. [17] History has it that the name hamburger is derived from Hamburg, New York, rather than Hamburg, Germany. 

Fletcher Davis

Fletcher Davis of Athens, Texas, claims to have discovered the hamburger. The story is that in 1904, Davis and his wife Siddy owned a sandwich stand at the St. Louis World Fair. [8] Historian Frank X. Tolbert, Clint Murchison, a resident of Athens, referred to his grandfather Hamburger as the 'Old Dave' of the 1880s, also known as Fletcher Davis. [17] A photo of the "Old Daves burger stand" from 1904 was sent to Tolbert as proof of claim. [17]

Other arguments about hamburger steak

Various non-specific arguments for the invention refer to the term "hamburger steak" without referring to it as a sandwich. The first printed American menu to include hamburgers was said to be the 1834 menu from Delmonico, New York. [25] However, the original menu printer did not work in 1834. [22] In 1889, the Valla Valla Union menu in Washington featured a hamburger steak as a menu item. [8]

Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Dinner Menu" at Clipper Restaurant on 311/313 Pacific Street in San Fernando, California. It costs 10 cents, lamb chops, bread pork feet and boiled veal. However, it is not on the dinner menu. Only "Pig's head", "Beef tongue" and "Boiled kidney" are listed. [26] Another lawsuit connects Hamburger to Summit County, New York or Ohio. There is Summit County in Ohio, but not Summit County in New York. [17]

Major suppliers

1921 - White Castle, Wichita, Kansas. Due to widespread anti-German sentiment in the US during World War I, the alternative name for burgers was Salisbury Steak. After the war, hamburgers did not become popular until the White Castle restaurant chain marketed and sold a large number of small 65mm (2 + 1⁄2 inch) squares, known as sliders. They started by creating five holes in each burger, which helps to cook evenly and eliminates the need to turn the burger over. 

1923 - KWP hamburgers, or QP hotels, Flint, Michigan. Kwp reached the second burger chain and 400 places before WWII. Most of these are licensed but not strictly franchised. Most were closed during WWII. Between 1955 and 1967, another wave closed or caused name changes. In 1967, QP moved the licensor company to a franchise system. Currently there are only five positions.

1926: Burgers of the White Tower

1927: Small tent

1930: White Castle (II; directed by Henry Cassada)

1931: Crystal (restaurant) [28]

1936: Big Boy. In 1937, Bob Vian Glendale created a double-decker hamburger at his burger stand in California. Big Boy becomes the name of a hamburger, mascot and restaurant. Big Boy has expanded nationally through regional franchises and sub-franchises. Indoor dining, mainly operating as a self-service restaurant in the 1950s

Gradually replaced curbside services in the early 1970s. All franchises are closed or operating independently, but in the rest of American restaurants, the two-story Big Boy is still the signature item.

1940: Richard and Maurice McDonald's open a McDonald's restaurant in San Bernardino, California. The McDonald brothers started franchising in 1953. In 1961, Ray Croke (supplier of their multi-mixer blenders) bought the company from the brothers for $ 7 2.7 million and 1.9% royalty. [29]

Today

Making hamburgers at a fast food establishment

Burgers are often a feature of fast food restaurants. Burgers served at major fast food outlets are usually factory-produced and frozen for on-site delivery. [30] Unlike traditional American hamburgers made in traditional homes and restaurants, these hamburgers are thin and uniformly thick, and are hand-made from ground beef. Most American burgers are round, but some fast food chains, such as Silver, sell square burgers. Burgers in fast food restaurants are usually baked on a flat surface, but some companies, such as Burger King, use a gas flame grilling process. In mainstream American restaurants, hamburgers can be ordered "rare", but are usually served medium or well cooked for food safety reasons. Fast food restaurants usually do not offer this option.

McDonald's fast food chain Big Mac, one of the best - selling hamburgers in the world, sells 550 million units a year in the United States. . Cookout, Harvard, Shake Shock, In-N-Out Burger, Five Guys, FatBurger, Veras, BurgerVille, Backyard Burgers, Lix Homeburger, Roy Rogers, SmashBurger and Sonic also rely heavily on burger sales. Fruckers and Red Robin burger chains, which specialize in a variety of mid-range "restaurant style" burgers.

The hamburger on the red bun was served with French fries in Zagreb, Croatia.

A burger and fries were purchased to go, special containers contained burgers and fries.

Some burgers have a black bun, usually colored with squid ink.

Some restaurants offer a wide range of burgers that use expensive meats and various cheeses, dressings and sauces. An example is Bobby's Burger Palace chain founded by famous chef and food network star Bobby Flay.

Burgers are often served as a quick dinner, picnic or party meal and are often cooked outdoors on barbecue grills.

The high-quality hamburger is made entirely of ground (sliced) meat and seasonings; Excess flour, textured vegetable protein, ammonia-treated deformed beef cuttings (the company is known as "fine-grained beef"), [32] [33] modern refinement of meat or other fillings. In the 1930s, a ground lever was sometimes added. Some cooks prepare their strips with binders such as eggs or breadcrumbs. Seasonings include salt and pepper and parsley, onions, soy sauce, Thousand Island dressing, onion soup mix or Worcestershire sauce. Many brand-name seasoning salt products are also used.

Security

Raw hamburger may contain harmful bacteria, Escherichia coli O157: H7, which can occasionally cause foodborne illness, as occasional meat is not properly prepared, so care must be taken when handling and cooking. Due to the potential for foodborne illness, the USDA recommends cooking hamburgers to an internal temperature of 160 F (71 C). [34] If they are cooked at this temperature, they are considered to be well done. [35]

Variations

See also: List of hamburgers

Other meats

Burgers can also be made with strips made with ingredients other than beef. [36] For example, a turkey burger uses ground turkey, while a chicken burger uses ground chicken. A buffalo burger uses ground bison meat, and the ostrich burger ground is made from delicious ostrich meat. A Venison burger uses ground Venison from Venison. [37]

Veggie Burgers

Main article: Veggie burger

Impossible vegan burger

Vegetarian and vegan burgers can be made with meat analogs, tofu, tvp, sitan (brown gluten), quartz, beans, whole grains or a variety of vegetables, ground and empanada.

Vegetable strips have been around for millennia in various Eurasian cuisines and are a common ingredient in Indian cuisine.

Steak burgers

Steak burger with cheese and onion rings.

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Steak

Main articles

List of meat dishes

Meat cuts

Preparation

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Steak burger is the commercial term for a burger of the highest quality except in Australia, [38] [39] [40] where it is a stewed sandwich.

Steak burgers were first mentioned in the 1920s. Like other burgers these can also be made with different sides and toppings.

The word "hamburger" dates back to the 1920s in the United States. [41] In 1934 in the United States, A.H. Steak N Shake founder "Gus" Belt, created the quality burger and served it to customers as the company's first beef burger in Normal, Illinois. [42] This hamburger uses a combination of ground beef from ribbon and sirloin strip. [42] Steak Burners Steak en shake is a staple menu item in restaurants, [42] and the company's trademarks include "Original Steak Burger" and "Famous Steak Burger". [43] Steak N Shake's "Prime Steakburgers" are now made from premium brisket and plate. [44]

Beef is typical, although other meats such as lamb and pork can also be used. [45] Meat ground [46] or pieces. [47]

In Australia, a steak burger is a steak sandwich that consists of whole steak, not ground beef. [48]

Cook the steak strips until donated to different levels. [49]

Steak strips can be served with standard hamburger toppings like lettuce, onion and tomato. [49] Some may contain extra toppings such as cheese, [49] bacon, fried egg, mushrooms, [50] extra meat, [51] and others.

Burger King Angus Bacon Cheese Steak Burger

Many fast food outlets and restaurants sell steak burgers, such as Burger King, Carls Jr., Hardies, IHOP, Steak N Shake, Mr. Steak, and Freddies. [41] [43] [52] [53] [54] Some restaurants offer high-quality hamburgers made with aged beef. [55] In addition, many restaurants have used the term "beef burger" in various contexts. [53]

Some baseball park discounts in the United States call their burgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska. [56]

As part of the menu expansion Burger King introduced the Sirloin Sandwich in 1979 as part of a corporate restructuring effort for the company. [41] This is a single rectangular burger made from sliced   steak served in a sub-style of sesame seed roll. [57] [58] Additional steak burgers offered by Burger King include Angus Bacon Cheddar Ranch Steak Burger, Angus Bacon & Cheese Steak Burger and Limited Edition Stuffed Steakhouse Burger. [41]

Steak N Shake Burger sued King in 2004 for allegedly violating trademark rights by adding the word steak burger to its menu items. . [59] The case was settled out of court. [61]

United States and Canada

See also: Cheeseburger, Chili Burger and History of Burger in the United States

A burger served with arugula on a ciabatta bun in New York

Miniature hamburgers ("sliders")

Hamburger is considered the national dish of the United States. [62] In the United States and Canada, hamburgers can be classified into two main types: fast food hamburgers and home-made hamburgers. The latter is often made with a variety of ingredients, including lettuce, tomato, onion and often sliced   les ragayas (or pick ragayas). French fries are usually accompanied by a burger. Cheese (usually pieces of processed cheese, but often cheddar, Swiss, pepper jack or blue), can be melted or torn directly on top of the meat patty, usually an option.

Ingredients can be added to burgers or served separately as ketchup, mustard, mayo, condiments, salad dressing and barbecue sauce.

Other ingredients include bacon, avocado or guacamole, sliced   satay mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled eggs, feta cheese, blue cheese, salsa, pineapple, jalapenos and other types of chili peppers, anchovies, Beef seasoned with slices, pastrami or teriyaki, tartar sauce, french fries, onion rings or french fries.

Standard burger ingredients may depend on location, especially in restaurants that do not have national or regional franchises.

Restaurants can serve hamburgers with multiple meatballs. The most common variations are double and triple burgers, but the California burger chain in-n-out once sold 100 burger sandwiches as "100x100". [63]

Pastrami burgers can be served in Salt Lake City, Ustra. [64]

The melted hamburger consists of two slices of rye bread with hamburger, sauted onions and cheese. Then the sandwich is buttered and fried.

According to initial quotes, the name originated on U.S. Navy ships because greasy burgers slipped from the kitchen grill as the ship tip and capsized. . Or their small size allows you to "slip" your throat in one or two bites.

In Alberta, Canada, "Kubi Burger" is a hamburger made from pressed Ukrainian sausage (Kubasa). [67]

A butterburger commonly found throughout Wisconsin and the Upper Midwest, a simple burger topped with a butter pad or heavily buttered bun. This is the signature menu item at Culver Restaurant Chain. [68]

The Fat Boy is an iconic hamburger with chili meat sauce, originally from Winnipeg's Greek hamburger restaurants in Manitoba. [69]

In Minnesota, "Juicy Lucy" (also known as "Juicy Lucy") is a hamburger that has cheese inside the patty rather than on top. The piece of cheese is wrapped around the raw meat and cooked until melted, resulting in melted cheese inside the burger. This boiled hot cheese germinates on the first bite, so waiters often advise customers to chill a few minutes before eating the sandwich.

A low-carb burger is a burger served without a bun and can be converted into a dip that is mainly used with mayonnaise or mustard with large chunks of lettuce. [70] [71] [72]

Luther Burger is a bacon cheeseburger with two glazed donuts instead of buns. [68]

Steamed cheeseburger is a cheeseburger in which the burger is steamed instead of grilled. It was found in Connecticut. [68]

France

In 2012, according to a NDP cabinet study, the French consumed 14 hamburgers in restaurants a year, ranking fourth in the world and second in Europe, just behind the British. [74]

According to a 2013 study by Gira Consult on the consumption of hamburgers in France, 75% of traditional French restaurants serve at least one hamburger on their menu, and for a third of these restaurants, it tops the list of dishes. Before rib steaks, grills or fish. [75]

Mexico

In Mexico, hamburgers (also known as hamburgers) are served with ham [76] and pieces of American cheese fried on a beef patty. Dressings include avocado, jalapeno slices, grated lettuce, onion and tomato. The bread contains mayonnaise, ketchup and mustard. In some portions they are served with bacon, which can be fried or roasted along with the meat patty. Pineapple slice is also a common choice, and the variation is called a "Hawaiian burger".

Some restaurant burgers also contain barbecue sauce, while others replace the ground burger with sirloin, beef, barbecue or fried chicken breast. Many US burger chains are found throughout Mexico, including global chains such as Carls Jr., Sonic, as well as McDonald's and Burger King.

UK and Ireland

Burgers in the UK and Ireland are similar to those in the US and High Street is dominated by two big chains in the US: McDonald's and Burger King. The menus offered for the two countries are practically identical, although part sizes in the UK are smaller. In Ireland, the Supermax food establishment is extensive across the country and serves hamburgers as part of its menu. In Ireland, Abrakebabra (which started by selling kebabs) and Eddie Rockets are also big chains.

The original and home rival to the two great American giants was Wimpy, originally known as Wimpy Bar (opened in 1954 at Lyons Corner House, Coventry Street, London), which served its burgers on a plate with British food. . Style chips, knives and are delivered to the customer table.  Owner of two brands, Grand Metropolitan. The management acquisition in 1990 again split the brands and now wimpy table service restaurants are still found in many city centers, while new counter top wimps are now often found in service stations in cities. Freeways.

Hamburgers are also available from mobile kiosks, commonly known as "hamburger vans", especially at outdoor events such as soccer games. Burgers at these types of bases are usually served without any salad, just fried onions and tomato sauce. Mustard or brown sauce.

French fry shops, especially in the West Midlands and Northeast England, Scotland and Ireland, offer damaged hamburgers called pastries. This is where the burger, by itself, is fried in batter and usually served with fries.

Burgers and veggie burgers served with fries and salad are standard items on the pub food menu. Most pubs specialize in "gourmet" burgers. They are usually topped with high-quality sliced   meatballs, blue cheese, brie, avocado, yankovi mayonnaise and more.  These burgers are served similarly to a traditional burger, but are sometimes served with a different sauce consisting of raisin sauce, mint sauce and plum sauce.

In the early 21st century, "premium" burger chains and independent restaurants have sprung up, selling hamburgers made with high quality and often organic meat, usually served on the go. Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a rich and juicy burger style in 2012, known as Dirty Burger or Third Wave Burger. [79]

In recent years, Rustlers have been selling pre-cooked hamburgers that can be reheated in the microwave oven in the UK. [80]

In the UK, as in North America and Japan, the term "hamburger" refers to a hamburger that can be beef, other meats or vegetarian.

Australia and New Zealand

This hamburger has beets to taste at a fast food restaurant in Auckland, New Zealand.

Fast food franchises sell American-style fast food burgers in Australia and New Zealand. Traditional Australasian burgers are usually purchased at fish and chip shops or milk bars rather than chain restaurants. These traditional burgers are becoming less common as the number of old-fashioned fast food outlets dwindles. The meat of the hamburger is almost always ground meat or "sliced", as it is commonly called in Australia and New Zealand. They usually consist of tomato, lettuce, roasted onion and meat (in this form, also known as 'plain burger' in Australia, it often includes a slice of beet) and optionally cheese, beets, pineapple, fried egg and bacon. If all of these optional ingredients are included, it is called a "batch burger" in Australia. [81] [82] The term 'hamburger' also applies to any hot sandwich that uses bun for bread, even if the filling does not contain beef, such as chicken hamburger (usually with chicken breast instead of ground chicken), salmon burger, pulled porridge, veggie burger, etc. The term "sandwich" only applies to commonly used loaves of bread.

The difference between the two countries' burgers is that New Zealand, similar to "The Lot", often has steak. Commonly used condiments are barbecue sauce and tomato sauce. The traditional Australasian burger does not contain mayonnaise. McDonald's "Mc Oz" burger is halfway between American and Australian-style burgers, a typical American burger with beets and tomato; However, it is no longer on the menu. Similarly, McDonald's in New Zealand created kiwi burgers similar to quarter pounder, but with salad, beets and fried egg. Hungry Jacks (Burger King) "Aussie Burger" includes tomato, lettuce, onion, cheese, bacon, beets, egg, ketchup and meat patty, adding pineapple is premium. It's definitely a "burger with lots", but it uses HJ's standard circular breakfast egg, rather than the fully fried egg used by local fishmongers. [83]

Porcelain

Rojiamo, "Chinese hamburger"

In China, McDonald's and KFC restaurants in China, due to their sandwich brand, the word "hamburger" (汉堡) refers to two sandwiches, consisting of two loaves of bread and a meat patty in the middle. This led to confusion when Chinese citizens tried to order sandwiches with meat fillings instead of beef at fast food restaurants in North America. [84]

A popular Chinese street food, called rouziyamo (肉夹馍), consists of sandwiched meat (usually pork) between two buns. Rojiamo is known as the "Chinese hamburger". [85] Chinese media reported that the hamburger was discovered in China because it corresponds to the above Chinese word for sandwich quin dynasty (221 BC) and hamburger. [86] [87] [84]

Japan

MOS Burger Rice Burger

In Japan, hamburgers can be served in a bun called called బ called called) or served without a bun, called hanbagu (ン バ グ グ) or "hamburger steak".

Hamburg steaks (served without buns) are called salisbury steaks in the US. They are made from ground beef, pork or a mixture of both onion, egg, breadcrumbs and spices. Serve on the sides of vegetables or salads or occasionally with Japanese curry with brown sauce (or demi-glaze in restaurants). Burgers can be served at typical Western-style suburban chain restaurants known as "family restaurants" in Japan.

Burgers on the Buns, on the other hand, are primarily a domain of fast food chains. Japan has indigenous hamburger restaurant chains such as MOS Burger, First Kitchen and Freshness Burger. Local types of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu) and prawn korokke burgers. Rice burger made from rice and a luxurious 1000 yen ($ 10) "takumi burger" (meaning "artisan's taste"), which includes avocados, freshly grated wasabi and other ingredients. Rare seasonal ingredients. As for the original burger, there are burgers made with kobe beef, slaughtered from cows, which are fed beer and massaged daily. McDonald's Japan has also recently released a McPork burger made with American pork. McDonald's is losing market share in Japan for these local burger chains due to Japanese diners' preference for fresh ingredients and highly refined and "exclusive" burger offerings. [88] Burger King once pulled out of Japan, but re-entered the market in the summer of 2007 with the help of Korean-owned Japanese fast food chain Lottery.

Porcelain

Rojiamo, "Chinese hamburger"

In China, McDonald's and KFC restaurants in China, due to their sandwich brand, the word "hamburger" (汉堡) refers to two sandwiches, consisting of two loaves of bread and a meat patty in the middle. This led to confusion when Chinese citizens tried to order sandwiches with meat fillings instead of beef at fast food restaurants in North America. [84]

A popular Chinese street food, called rouziyamo (肉夹馍), consists of sandwiched meat (usually pork) between two buns. Rojiamo is known as the "Chinese hamburger". [85] Chinese media reported that the hamburger was discovered in China because it corresponds to the above Chinese word for sandwich quin dynasty (221 BC) and hamburger. [86] [87] [84]

Japan

MOS Burger Rice Burger

In Japan, hamburgers can be served in a bun called called called called called) or served without a bun, called hanbagu (ハ ン バ グ) or "hamburger steak".

Hamburg steaks (served without buns) are called salisbury steaks in the US. They are made from ground beef, pork or a mixture of both onion, egg, breadcrumbs and spices. Serve on the sides of vegetables or salads or occasionally with Japanese curry with brown sauce (or demi-glaze in restaurants). Burgers can be served at typical Western-style suburban chain restaurants known as "family restaurants" in Japan.

Burgers on the Buns, on the other hand, are primarily a domain of fast food chains. Japan has indigenous hamburger restaurant chains such as MOS Burger, First Kitchen and Freshness Burger. Local types of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu) and prawn korokke burgers. Rice burger made from rice and a luxurious 1000 yen ($ 10) "takumi burger" (meaning "artisan's taste"), which includes avocados, freshly grated wasabi and other ingredients. Rare seasonal ingredients. As for the original burger, there are burgers made with kobe beef, slaughtered from cows, which are fed beer and massaged daily. McDonald's Japan has also recently released a McPork burger made with American pork. McDonald's is losing market share in Japan for these local burger chains due to Japanese diners' preference for fresh ingredients and highly refined and "exclusive" burger offerings. [88] Burger King once pulled out of Japan, but re-entered the market in the summer of 2007 with the help of Korean-owned Japanese fast food chain Lottery.

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