Hamburger A History

ISBN-10: 030015125X
ISBN-13: 9780300151251
Edition: 2009
Authors: Josh Ozersky
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Description: What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage  More...

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Book details

List price: $14.00
Copyright year: 2009
Publisher: Yale University Press
Publication date: 5/26/2009
Binding: Paperback
Pages: 160
Size: 5.31" wide x 7.99" long x 0.42" tall
Weight: 0.418
Language: English

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity? This fast-paced and entertaining book unfolds the immense significance of the hamburger as an American icon. Josh Ozersky shows how the history of the burger is entwined with American business and culture and, unexpectedly, how the burger's story is in many ways the story of the country that invented (and reinvented) it. Spanning the years from the nineteenth century with its waves of European immigrants to our own era of globalization, the book recounts how German "hamburg steak" evolved into hamburgers for the rising class of urban factory workers and how the innovations of the White Castle System and the McDonald's Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America's transformation into a mobile, suburban culture, and today, America's favorite sandwich is nothing short of an irrepressible economic and cultural force. How this all happened, and why, is a remarkable story, told here with insight, humor, and gusto.

Elizabeth P. Benson has published numerous articles, monographs, and catalogue descriptions on the Moche. For many years, she worked with the Robert Woods Bliss Collection of Pre-Columbian Art, first at the National Gallery of Art and then at Dumbarton Oaks, where she installed the collection and established the pre-Columbian publication and fellowship programs. She has also lectured widely and has taught at American University, the Catholic University of America, Columbia University, and the University of Texas at Austin.Josh Ozersky is a James Beard Award-winning food writer and cultural historian, the author most recently of The Hamburger: A History. He writes on society and food for Time magazine and has written frequently for New York Magazine, the New York Times, Saveur, and numerous other publications. Among his other books are Archie Bunker's America: TV in an Era of Change, 1968-1978 and Meat Me in Manhattan: A Carnivore's Guide to Manhattan.

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