Herstellung eines Hamburgers von: Jennifer Prieske McDonalds Nordenham.
Hamburgers Cheeseburgers
Transcript of Hamburgers Cheeseburgers
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Hamburgers cheese burgers, and French fries from fast food restaurants seem to be everywhere
in the USA .At home and eating out pizza is right up there with the hamburger places ... millions
buy frozen pizzas , take them home and pop in the oven for a meal , there are thousands of pizzarestaurants, For meals at home ,spaghetti, meatloaf ,mashed potatoes macaroni& cheese pork
chops, ham , fried potatoes ,baked beans ,roast beef, beef stew ,vegetable beef soup backyard.
barbecues, foods like barbecue chicken and barbecue ribs , pasta salads & corn on the cob arevery popular We are a very regional country where different foods in certain parts of the US are
prepared than in other parts .I live in the south and here cornbread, white beans catfish, turnips
greens and cold sweet tea are very popular ( I do not eat any of this as I am a transplant from themid-west) back home in the Midwest ,it is spaghetti , pizza, steaks, casseroles, baked potatoes,
corn ,salads and lots of coffee ,in the summer months it lemonade and kool-aid There are many
Italian beef stands and hot dog stands in the mid-west specializing in hot Italian beefs and
Kosher hot dogs.. they are delicious! I miss them dearly.. In the Louisiana area they have Beinets(doughnuts) gumbos stews the" trinity" they use is made up of garlic, green peppers, onions and
celery,. many different dishes with shrimp & chicken, red beans and rice ,dirty rice etc.,even
fried alligator which my son says is delicious . I do love a good homemade gumbo..In the
southwest like Texas, Arizona& New Mexico they have a great deal of Mexican inspired foodsmany call them Tex-mix or southwestern dishes. up in the Northeast in the Maine area they have
crab boils ,clam bakes ,oyster stew, clam chowder ,Boston baked beans, brown bread and crabcakes We are a very diversified Nation and a melting pot of all nations we have a lot of ethnic
foods from other countries as well Italian ,Greek ,Polish, Oriental, Russian, Jewish ,German,
Scandinavian, Indian, etc apple pie (actually any kind of fruit pie but apple is #1 in the
USA)pumpkin pie, ice cream ,chocolate chip cookies and brownies are the most popular desserts
Source(s):
Born and rasied in the Midwest married to a southerner,now living in the south .Mother was born
and raised in the Northeast and our son works in the Louisiana area
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Because it's such a broad area, there are many different regions with different types of
food. For example:
In New England (Northeastern Corner of the U.S., where Boston is), you've got dishes
such as:
- New England Clam Chowder, usually contains clams, bacon, potatoes and onions in a
thick broth of heavy cream, served with small dry biscuits called oyster crackers.
- Brown Bread, which is a steamed bread which is similar to the English dish SpottedDick.
- Crisp. A baked dish of fruit compote made with a crumb topping.
- Baked Beans, which is a caserole of beans baked in a sweet sauce with molasses.
In the eastern central south (A.K.A. the deep south) you've got dishes such as:
- Deep Fried Chicken, which is chicken that is dipped in a spiced batter and deep fatfried. (KFC)
- Collard Greens, a dark green which is stewed with a smoked ham hock.
In the Southern Louisiana/New Orleans area, you've got big Spanish, Acadian French and
African influences. Most of their dishes start with what they describe as 'The holy trinity',which is similar to the French mirepoix, but contains celery, bell peppers and onions. In
this area, you get dishes such as:
- Jambalaya, which is a rice dish that usually has sausage and shellfish.
- Gumbo, which is a stew made usually made with meat and shellfish.
Across the south of the United States, you've got various styles of BBQ. Most would
argue that at it's base, it's a cheap cut of beef or pork with a lot of connective tissue which
is cooked very slowly over smoke for a period of 4 to 24 (or so) hours. It's served withsomething called BBQ Sauce which can range from a sweet heavy sauce with lots of
tomato paste and molasses, to something which is hardly more complicated than spiced
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vinegar.
In the midwest, the cuisine has been influenced primarily by Germans, Polish, and theirrobust dairy industry. Although there are many sausages and cheeses native to this
region, some commonly eaten composed dishes are:
-Deep Fried Cheese Curds, which are fresh cheese curds which are battered and deep
fried.
-Hot Dish, which is a casserole made with many things, often including ground beef,
"tater tots" (small deep fried potato dumplings) and cheddar cheese.
There are as many regions with separate influences in Canada. One common dish inCanada is Poutine, which is french fries (A.K.A. Chips), topped with beef gravy and
fresh cheese curds.
This barely scratches the surface. You could go town to town in many areas and findspecialties that have been made there for several hundred years.
Source(s):
That food history class in culinary school finally paid off
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Here is a subject I can stand behind...
There is a glorious thing about American Cuisine and that is the fact that you really
cannot put it in one category. America is called The Melting Pot for a reason. We
take bits and pieces from all cultures and implement that into our food.
There are many distinct styles other than hamburgers and hotdogs that people
keep saying..
You have Creole & Cajun style. Southwest, Tex-mex and other cowboy type cuisine
as well. Then you have the fish cuisines of new england and pacific northwest as
well as the different dairy and fruit desserts of the midwest.
Every type of food culture out there has been americanized in some form or another
in our country. We're so much more than hotdogs and hamburgers.
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Native Americans have many dinner dishes. Some people like rice, meat, chicken andespecially soup. You will be reading today about a special kind of soup that many Native
Americans recommend if you ever want to eat some Native American dishes. This is the
real, traditional soup. This soup is called Corn Soup. Corn Soup is more a vegetable soupthan just corn soup but corn base is used. The soup contains many vegetables like beans,
peppers, and corn. Other nutritious foods are mixed in to make it.
The soup is made with washed green corn. The corn is cooked and washed three times so
that the corn is milky and it has no dirt in it. Take the green corn and place it in a large pot.
Add some kidney beans into the pot, add cold water to make the soup thick. Add somecooked deer, moose, ribs, or cow meat. You may now add some salt and pepper to the soup.
Cook the soup until the corn is done. If you would like more vegetables added to your soup
you can add carrots, cabbage, and turnips. I hope you enjoy your soup.
Wintergreen Tea
Tuscarora Snacks
Native American Traditional Food
Chicken Spaghetti
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Part IV: Arab Food
Introduction: Originally Arab food was the food of the desert nomads. Therefore itwas simple and portable. Nomads stopped in oases and in settled farming areas to get
some of their food, such as flour for bread, fruits and vegetables, and spices. They
brought animals with them to provide meat and milk. They cooked over campfires.
During the early Middle Ages, Islamic empires spread from the Atlantic Ocean to
India. The World of Islam (Dar al-Islam) would continue to expand to other areas of
the world in later centuries. An exchange of foods from these vast territories was
possible. And most Muslims now dwelt (lived)in villages, towns, and large cities. No
longer was "Arab" food only that of the desert nomads.
A. Foods of the Desert Nomads
Nomadic tribes could use only foods that could be carried with them, such as rice and
dates, or animals that could travel, like goats, sheep, and camels. As the caravans
journeyed throughout the Middle East, new seasonings and vegetables were
discovered and added to the existing diets.
Below are some of the foods eaten by the Arab nomads during the Middle Ages.
1. Flat bread (Pita bread)
Flat Breadwas made along the caravan
routes and in the nomads' camps. It is
made from wheat flour, water, and a
little salt. The dough can be flattened
2. Dates
Dates are one of the most important foods of
the Middle East. These fruits come from the
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and shaped by hand like a tortilla and put
on a flat pan over a fire. - Photo courtesy ofABC's of Arabic Cuisine
date palm tree which grows in the hottest
deserts near oases. Photo courtesy ofGeoweb,Professor Miller
3. Sheep and Goats
Sheep were the most important source of
milk and meat for the nomads. Lamb is
perhaps the most popular meat in Arabic
cuisine (style of cooking). Goats were also
raised for meat and milk. - Photo courtesy ofGeoweb, Professor Miller
4. Beans and Grains
The nomads traded for these beans and
grains to add to their diet. Chickpeas (also
called garbanzo beans), fava beans, and lentils
were dried and carried on the nomads' trips. -Photo courtesy ofICARDA
5. Dried Fruits, Nuts, and Olives
Dried Fruits (such as raisins from
grapes, dried apricots, figs, etc.) and
nuts were brought on trips. Olives were
also eaten.
6. Camel Meat and Milk
The nomads also ate camel meat and drank
camel milk. - Photograph courtesy of "The Salt Caravan"Documentary
7. Cheese and Yogurt .
http://www.arab.net/cuisine/http://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/grazing.htmlhttp://www.icarda.cgiar.org/http://www.icarda.cgiar.org/http://www.arab.net/cuisine/http://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/grazing.htmlhttp://www.icarda.cgiar.org/ -
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Feta Cheese is made from goat milk.
The nomads also got milk from camels
and made "camel" cheese.
Yogurt is also made from milk. It
originated (first started)with the Turkish
and Mongol peoples.
B. Other Foods from Arab Lands
1. Drinks:
- Coffee was discovered
about 400 B.C., probably in
Ethiopia and spread rapidly
to the Arabian peninsula.
Coffee has a mild stimulant
(a light drug-like "buzz")and is
enjoyed in Arab lands.
Offering a cup of coffee to a
guest is part of MiddleEastern hospitality. FromArabian Business and CulturalGuide
Learn more about the
history of coffee and read
the legend about goats
getting "high" on the
caffeine(Coffee World)
Coffee was used by Middle
Easterners to be a medicineto "energize the blood" and
give strength to the body. As
a stimulant it was probably
used by Sufi Muslims for
their prayerful dances late
into the night. (See Social
History of Coffee)Coffee
growing was a monopoly in
the Middle East, and
transportation of the plant
out of the Moslem nations
was forbidden by the
government. The actual
spread of coffee to India and
beyond was started illegally.(History of Coffee - Ristretto)
http://www.traderscity.com/abcg/culture.htmhttp://www.traderscity.com/abcg/culture.htmhttp://www.traderscity.com/abcg/culture.htmhttp://www.realcoffee.co.uk/Article.asp?Cat=Historyhttp://www.realcoffee.co.uk/Article.asp?Cat=Historyhttp://www.realcoffee.co.uk/Article.asp?Cat=Historyhttp://www.blackapollo.demon.co.uk/apollo4.htmlhttp://www.blackapollo.demon.co.uk/apollo4.htmlhttp://www.blackapollo.demon.co.uk/apollo4.htmlhttp://www.acay.com.au/~motto/chistory.htmlhttp://www.traderscity.com/abcg/culture.htmhttp://www.traderscity.com/abcg/culture.htmhttp://www.realcoffee.co.uk/Article.asp?Cat=Historyhttp://www.realcoffee.co.uk/Article.asp?Cat=Historyhttp://www.realcoffee.co.uk/Article.asp?Cat=Historyhttp://www.blackapollo.demon.co.uk/apollo4.htmlhttp://www.blackapollo.demon.co.uk/apollo4.htmlhttp://www.acay.com.au/~motto/chistory.html -
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2. Citrus Fruits(originated in
Mesopotamia - India 8000 years ago):
- Lemons- Limes
- Oranges
- Grapefruit
Orange trees in Morocco
near Marrakesh.Photo courtesy of GeoWeb, Professor
Miller
3. Other fruits of Arab
lands:
- Bananas(China - India, broughtto Palestine about 650 by Arab
conquerors)
- Apricots(China - Mesopotamia,grown in the Hanging Gardens of
Babylon)
- Figs(Garden of Eden,Mesopotamia)
- Pomegranates(Iran to India)
- Persian melon(Persia)
- Cantaloupe(Persia)
- Eggplant(India or China)
. .
4. Vegetables of Arab
lands:
- spinach(Persia)
- asparagus(Egypt,Mediterranean area)
- artichokes(Sicily)
- scallions and onions(Iran,Pakistan, Egypt or Central Asia over
5000 years ago)
- carrots(Central Asia and NearEast, used mostly as medicine)
5. Grains:
Rice - was brought toAndalusia by the Muslims.
Barley was eaten by many
people in bread.
Wheat was a common food
and grew well in Northern
Africa and Persia (Iran,
Iraq).
Couscous is a pasta made
from wheat. (It looks like
rice.)
Muslim banquet in India -
women eating separately
from the men. (Photo courtesy ofkeralaonline.)
Rice probably was first
cultivated (grown by farmers)in
southern China or S.E. Asiaabout 5,000 years ago. It
was brought to Egypt and
India about the 4th century
B.C. It was expensive and
was primarily eaten by the
wealthy. Learn more about
the history of rice. Also see
Rice(from Satya VegetarianMagazine).
Wheat was first cultivated in
Mesopotamia and in the
Tigris and Euphrates River
valleys in the Middle East
nearly 10,000 years ago. It
was the Egyptians who
http://www.soupsong.com/fcitrus.htmlhttp://www.vandamme.be/history.htmlhttp://www.concentric.net/~Bings/facts.htmlhttp://www.concentric.net/~Bings/facts.htmlhttp://www.californiafigs.com/history/http://www.crfg.org/pubs/ff/pomegranate.htmlhttp://www.botanical.com/botanical/mgmh/m/melons30.htmlhttp://www.botanical.com/botanical/mgmh/m/melons30.htmlhttp://www.botanical.com/botanical/mgmh/m/melons30.htmlhttp://www.mnh.si.edu/garden/history/eggplant.htmlhttp://www.fl-ag.com/commodities/spinach.htmhttp://www.dole5aday.com/encyclopedia/Asparagus/asparagus_history.htmlhttp://www.foodmuseum.com/artichoke.htmhttp://www.onions-usa.org/onion_tips_info/onion_history.htmhttp://www.mnh.si.edu/garden/history/carrots.htmlhttp://ds.dial.pipex.com/town/place/vu87/rice.shtmlhttp://www.montelis.com/satya/backissues/feb97/food.htmlhttp://www.soupsong.com/fcitrus.htmlhttp://www.vandamme.be/history.htmlhttp://www.concentric.net/~Bings/facts.htmlhttp://www.californiafigs.com/history/http://www.crfg.org/pubs/ff/pomegranate.htmlhttp://www.botanical.com/botanical/mgmh/m/melons30.htmlhttp://www.botanical.com/botanical/mgmh/m/melons30.htmlhttp://www.mnh.si.edu/garden/history/eggplant.htmlhttp://www.fl-ag.com/commodities/spinach.htmhttp://www.dole5aday.com/encyclopedia/Asparagus/asparagus_history.htmlhttp://www.foodmuseum.com/artichoke.htmhttp://www.onions-usa.org/onion_tips_info/onion_history.htmhttp://www.mnh.si.edu/garden/history/carrots.htmlhttp://ds.dial.pipex.com/town/place/vu87/rice.shtmlhttp://www.montelis.com/satya/backissues/feb97/food.html -
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discovered how to make
yeast-leavened breads
between 2,000 and 3,000
B.C. Wheat quickly became
favored over other grains
grown at the time, such as
oats, millet, rice, and barley.
Learn more at history of
wheat(Planet Wheat).
6. Nuts -
Almonds - originally from
Central Asian steppes (near
Northern Iran), almondswere used in many dishes in
Andalusia and the Middle
East.
Pistachios - originally from
Iran. The pistachio trees
were very rare so these
delicious nuts were usually
eaten only by the wealthy
and royalty.
It is said that pistachios from
Iran were served by the
African Queen of Sheba to
her guests about 960 B.C.
almonds
Almonds were a trade item
on the Silk Road.[Learn more about the history of
almonds.]
Pistachio nuts (Photo courtesy ofRafsanjan)
7. Sugar - Sugar was
unknown in Europe until is
was introduced by the
Muslims. Sugar cane was
grown in the Nile RiverValley about 500 B.C. and
the Indus Valley about 1,000
years before that. It was later
grown in Spain. The classic
ingredients to many Arab
desserts are: sugar, honey,
8. Spices - Important in a
time without refrigeration!
- Saffron : This is the most
expensive spice in the world.Each thread is hand picked
from the blossom of the
autumn-flowering crocus. It
is often used in rice dishes
and it gives rice a yellow
color. It was also used as a
Spices sold in the souks
(marketplaces).
http://www.cyberspaceag.com/wheathistory.htmlhttp://www.cyberspaceag.com/wheathistory.htmlhttp://www.almonds4u.com/almonds.htmhttp://www.almonds4u.com/almonds.htmhttp://www.almonds4u.com/almonds.htmhttp://www.neda.net/pistachio/profile.htmlhttp://www.neda.net/pistachio/profile.htmlhttp://www.cyberspaceag.com/wheathistory.htmlhttp://www.cyberspaceag.com/wheathistory.htmlhttp://www.almonds4u.com/almonds.htmhttp://www.almonds4u.com/almonds.htmhttp://www.neda.net/pistachio/profile.html -
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almonds, nuts, eggs, and
candied fruit. Read more at
A Brief History of Sugar
Pepper(courtesy ofCelestial Seasonings)
medicine by Arabs. [See Historyof Saffron, which goes back to
prehistoric Greek and ancient Egyptian
times. Arabs introduced it to the
cooking of Spain. ]
- Pepper : This was an
important spice during the
Middle Ages. Search for
spices caused Europeans
such as Columbus to try new
trade routes.
- Cumin, cinnamon, nutmeg,
coriander, parsley, mint,
cloves, and mustard were/are
parts of Middle Eastern
seasonings.
- Salt - In some areas of the
world where salt was rare, it
was traded for an equal
weight in gold! People
cannot live with salt which is
lost through perspiration.
The salt-gold trade across the
Sahara Desert brought
wealth to the empires of
Ghana, Mali, and Songhai.
Saffron comes from the stigma
of the crocus flower. It was oneof the most expensive spices.
(Courtesy ofGreek Products
http://www.irish-sugar.ie/education/briefhist.htmlhttp://www.celestialseasonings.com/research/allaboutherbs/3002.jhtmlhttp://www.celestialseasonings.com/research/allaboutherbs/3002.jhtmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.irish-sugar.ie/education/briefhist.htmlhttp://www.celestialseasonings.com/research/allaboutherbs/3002.jhtmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.html