My Science School

The hamburger first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization and the emergence of the working class and the middle class with the resulting demand for mass-produced, affordable food that could be consumed outside of the home.

Considerable evidence suggests that either the United States or Germany (the city of Hamburg) was the first country where two slices of bread and a ground beef steak were combined into a "hamburger sandwich" and sold. There is some controversy over the origin of the hamburger because its two basic ingredients, bread and beef, had been prepared and consumed separately for many years in different countries before their combination. Shortly after its creation, the hamburger quickly included all of its currently typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late 1990s, the burger is now readily identified with the United States, and a particular style of cuisine, namely fast food. Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States.

The hamburger's international popularity demonstrates the larger globalization of food  that also includes the rise in global popularity of other national dishes, including the Italian pizza, Chinese fried rice and Japanese sushi. The hamburger has spread from continent to continent perhaps because it matches familiar elements in different culinary cultures. This global culinary culture has been produced, in part, by the concept of selling processed food, first launched in the 1920s by the White Castle restaurant chain and its founder Edgar Waldo "Billy" Ingram and then refined by McDonald's in the 1940s.This global expansion provides economic points of comparison like the Big Mac Index, by which one can compare the purchasing power of different countries where the Big Mac hamburger is sold.

Picture Credit : Google 

A study published in the European Journal of Clinical Nutrition shows that “insects contain values of between 9.96 and 35.2 grams of protein per 100 grams, compared with 16.8-20.6 grams for meat”. However, protein density does vary widely depending on which kinds of bugs are being consumed. With over 2,100 types of edible insects to choose from, the options are endless. Crickets, certain ant species, and mealworms are the rising stars of the bug protein movement, due mostly to their calorie and protein density.

Eating insects is a great alternative for those who are concerned with decreasing their environmental footprint. On average, the resources it takes to raise and produce bugs is significantly less than animal-based meat. According to the Food and Agriculture Organization, “crickets need six times less feed than cattle, four times less than sheep, and twice less than pigs and broiler chickens to produce the same amount of protein”. They also produce significantly less greenhouse gasses than animals and it takes less land to raise them.

As the human population increases and as we continue to observe the impacts of climate change, swapping your beef burger for a cricket-based burger might be one more way individuals can contribute to a more sustainable planet. 

Credit : Runtastic 

Picture Credit : Google