The Primal Cheeseburger: A Generous Helping of Food History Served On a Bun [Paperback]

Elisabeth Rozin (Author)

Book Description

Publication Date: November 1, 1994

Here is a witty look at the powerful appeal of that ubiquitous American classic and universal food phenomenon, the cheeseburger platter. Elisabeth Rozin traces the historical, cultural, and culinary roots of each element - burger, cheese, bun, ketchup, lettuce, tomato, pickle, onion, fries, and, of course, Coca Cola - in search of the significance of its tantalizing allure. After all, this unique combination of red meat, fat, sugar, and salt violates all that is nutritionally and politically correct in the 90s, yet we can't resist it. The Primal Cheeseburger is an entertaining exploration of why this particular mix of textures, tastes, and smells evokes our carnivorous cravings and touches such a deep chord in our collective food consciousness.

Editorial Reviews

From Booklist

The dissection of America's most popular meal--"two all-beef patties," etc.--may not sit well on everyone's stomach, but Rozin makes an admirable stab at emulating the late, great M. F. K. Fisher in culinary prose. Seven of her chapters delve into the psychological, historical, and culinary roots of ingredients comprising the cheeseburger platter: ground beef patty, bun, cheese, ketchup, vegetables (lettuce, tomato, onions, and pickles), french fries, and soft drink. Old and new facts are intertwined in a scholarly yet readable manner; we learn, for example, that ketchup derives its name and substance from Indonesian soy sauce and that "the Maillard effect" is the moniker for the browning of meat. Her final words sum up what most intuit after digesting a burger with accompaniments--that, despite its recently announced nutritional deficits, it's a meal of plenty and easily accessible to all. Barbara Jacobs

About the Author

Elisabeth Rozin is the author of Ethnic Cuisine, The Universal Kitchen, The Primal Cheeseburger (both Penguin), The Flavor Principle Cookbook, and Blue Corn and Chocolate. She teaches and lectures widely on comparative and historic cuisine, is a prominent member of Les Darnes d'Escoffier and a board member of the American Institute of Wine and Food, and is a frequent consultant to the food industry. She lives in Havertown, Pennsylvania.

Product Details

• Paperback: 240 pages
• Publisher: Penguin (Non-Classics) (November 1, 1994)
• Language: English
• ISBN-10: 0140178430
• ISBN-13: 978-0140178432
• Product Dimensions: 7.2 x 5.4 x 0.6 inches
• Shipping Weight: 6.7 ounces (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,784,174 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 6 people found the following review helpful:

3.0 out of 5 stars A Little Scattered But Interesting In Spots, April 29, 2003

By 

G. J Wiener (Westchester, NY USA) - See all my reviews
(REAL NAME)   

This review is from: The Primal Cheeseburger: A Generous Helping of Food History Served On a Bun (Paperback)

The Primal Cheeseburger attempts to delve into the history of basic food groups while utilizing the supposed All American Cheeseburger, Fries, and Coke meal as a guideline. There are certainly some interesting historical notes on how meat became an integral part of certain cultures meals. Some good discussions on the origins of bread, cheese, etc.

However, this book tries to cover way too much ground. Some of the changes in the authors subject matter are introduced a bit too abruptly. Perhaps the author could have organized this book so it flowed better and covered a few things well instead of many things haphazzardly.

Nonetheless, this brief history of food around the world has its moments.