Hamburger for America and the World (dedikált példány) [antikvár]

Hamburger: The Gender ConnectionSexually Oriented Undertones and Overtones in MerchandisingGround Meat, Especially Ground Beef, in the U.S.A.By Louis Szathmary (Chicago)In the countries of the so-called Western civilization, including theEuropean, North and South American countries, and to a certainextent Australia, New Zealand and South Africa, the carcass of the"bovus specie'' (or cattle) is slaughtered and divided into primary cutsin a certain way.Slowly, through the centuries, two main methods of cutting-up thecattle was developed. One is the Spanish/Portuguese method, which isused throughout the South American continent and Mexico, as well asin the two countries where it originated. The other way is the way thecarcass is cut up throughout the whole of Europe and the UnitedStates, and certain other parts of the so-called "Western world."Looking at meat charts in cookbooks throughout the last threecenturies, we could see very little difference in the method of cuttingup the cattle, except in the last 150 or so years in the United States.Here more and more of the whole carcass has been offered to thepublic in the form of minced or ground meat.The reasons for this deviation are too numerous and toocomplicated to elaborate upon in this paper. One of the main reasonsis that the American population developed throughout the last twocenturies more and more liking for roasted, broiled, grilled, pan friedand dry baked meat dishes, than in other countries, where simmered,moist cooked, boiled, stewed, braised items outnumber the roasts. Forthe sake of simplicity: dry roasting preparations, dry heat applicationsin the U.S.A. have been preferred to moist, water added or watersubmerged heat applications.The second main reason why this happened is the fact that unlike inany other country in the Western civilization, in the United Statessince its forming years and up until the first decades of the 20thcentury, there always existed a shortage of females in the U.S.A.World wide, in every civilization, not only in the "Westerncivilization", but in every known culture where the cooks arepredominantly male, meat dishes tend to be cooked with dry heatapplication, while in any and every society where female cooks are thepredominant food preparers, moist cooking technologies werepreferred.