National Foods which Aren’t National! A Tasty History

We all love to eat. And we all have particular foods, or dishes that we hold dear to our hearts, out of nostalgic, sentimental or patriotic reasons. Every nation and culture on earth have dishes that they regard as sacred, and as being quintessentially part of their lives. But not all is what it seems. In this posting, I’ll be talking about just a few of the dishes and foods which have surprising backstories.

Let us begin!

Food: The Hamburger
Claimant: The USA.
Origin Country: Germany.

Aah, the hamburger! The quintessential fast-food menu staple! But why are they called hamburgers when there’s…no ham…inside them?

The original “Hamburger”, a Hamburg Steak, popularly eaten in Germany for centuries. Sandwich versions of this steak became the ‘Hamburger’ we know today.

Actually, hamburgers are named after the city of their origin – Hamburg, Germany! The original concoction was a simple ground beef sandwich. When the people of Hamburg (also called ‘Hamburgers’) moved to the USA, they took their “Hamburg Steak Sandwiches” along with them. Deciding that this was an even bigger mouthful than the sandwiches themselves, Americans shortened them to just ‘hamburger’, and later on, shorter still, to just ‘burger’.

Food: Fish and Chips
Claimant: The UK
Origin Country: Various.

Ah, fish and chips! We like fish and chips! As British as bad weather, hot tea, and more accents than you can shake a stick at, fish and chips has long been seen as a staple of British cuisine!

Right?

Wrong.

Actually, fish and chips only goes back to Victorian times, barely two hundred years ago! The idea of battered, crumbed fish, deep-fried in oil (or as was common in Victorian times – beef tallow…mmm…tallow!), actually comes, not from England, but from Russia! Observant Russian Jews would abstain from doing any useful work on the Sabbath Day, except that which was absolutely essential, as dictated by their religious teachings. This includes the kindling of flames.

Fish and chips! Mmm…

Since you can’t kindle flames on the Sabbath, you can’t cook. So instead, they would batter, crumb and fry their fish the night before, so that they would have a quick, convenient and delicious food to eat the next day. This custom of frying fish came to England with the immigration of Russian and Polish Jews in the 1800s when they fled pogroms in Eastern Europe.

The idea of chunks of potato being fried in a similar manner comes from Belgium. Unable to fish during the winter months, Belgians would dice up potatoes into slabs or blocks and deep-fry them in oil or tallow as a fish-substitute. This method of cooking potatoes is also what gave rise to the “french fry”, since they were created in the French-speaking area of Belgium. That said, American-style French-fries are much thinner than British/Commonwealth-style Chips.

The first fish-and-chip shop…or as most people affectionately call them – chippies! – dates back to around 1860 in Britain. Fish and chips were a fast, tasty, filling, and relatively cheap dish. The industrial revolution allowed for the widespread construction of railroad networks which allowed for fish, potatoes, and other foods and vegetables to be, for the first time, transported in-bulk across the country in a matter of hours, rather than days or weeks. This spike in the availability of fish meant that the price dropped and it was cheap enough to be fried up and served to the working-classes as a convenient and crispy lunchtime snack.

Food: Doughnuts!
Claimant: The USA
Origin: The Netherlands.

Mmmm. Doughnuts. The staple food of Homer Simpson, Garfield the Cat and most American children, the doughnut has long since been a popular sweet snackfood. Chocolate-stuffed, jam-filled, custard-pumped, cinnamon-dusted, sugar-glazed…the list of varieties goes on forever!

But where do they come from?

Despite their popularity in the ‘States, doughnuts actually come from the Netherlands, and were brought to what would eventually become Manhattan, with the Dutch immigration in the 17th century. The doughnut is directly descendant from the Dutch Oly Koek, literally ‘Oily Cake’, so-named because it was a sweet cake or bun that was cooked by being fried in oil (much as most doughnuts are still made today).

Variations of the Oly Koek remained popular in the area around what would become New York City for centuries, and are mentioned in the writings of early American writer, Washington Irving, who said that to find the genuine Dutch original, you had to find Old Dutch families who had been living in New York for generations!

Traditional Dutch ‘Oly Koeks’ or ‘Oily Cakes’, the precursor to the modern doughnut.

The first record of a ‘dough nut’ comes from the early 1800s, when it was mentioned in an English-language cookbook from 1803. By the end of the decade, the spelling of “doughnut” or “dough nut” had become accepted, and the original Dutch snack was slowly morphing into the treat we know today.

Doughnuts at this time were not as we would currently recognise them, however. The majority still resembled buns rather than circles of sweetness. Although debate seems to rage over this, it appears that the modern holed doughnut was invented in the mid-1800s as a way to make the doughnuts cook more evenly when they were deep-fried.

Food: Chop Suey
Claimant: N/A. Supposed origin: China.
Origin: The USA.

Any film, or book, set or written back in the 1800s or early 1900s in the USA that mentions Chinese culture or food is likely to mention this dish at one time or another. It’s mentioned in the 1936 film “San Francisco”, when two characters decide to go out for a meal of ‘chop suey’.

At the time, it was believed by unknowing Americans, that chop suey was a genuine Chinese dish. It isn’t, a fact more widely known today than it once was. The word ‘chop suey’ is a corruption of the Chinese words “Za Sui”, which basically means “Bits and Pieces”. This is because chop suey was usually made out of whatever food was available and served up to hungry people looking for a cheap meal. As such, it doesn’t really have a recognised ‘recipe’. These days, ‘chop suey’ is largely seen as a historical curiosity, but there was a time when most people with limited knowledge of Chinese cuisine literally didn’t know any better.

Food: The Croissant.
Claimant: France.
Origin: Austria & Germany.

Ah! La croissant! The Crescent! Leavened dough folded, folded, folded and refolded over and over sheets of butter, before being proofed, and baked, and coming out hot, savory, tangy and crunchy and soft and oh-so-rich…mmmmm.

Who doesn’t like croissants? They’re as French as the Eiffel Tower and beheading the nobility! But believe it or not…they’re not french at all!

The East-European Kifli, or Kipferl, the precursor to the modern croissant.

The croissant actually originated in Austria, created by Viennese bakers who were creating a type of bread roll known as a “Kipferl” (literally “Twisted” or “Curved”). The idea of a leavened-dough roll or bun in the shape of a crescent migrated to France with Austrian immigrants in the 1800s, but even then, it wasn’t a Frenchman who was responsible for the transition from Kipferl to Croissant!

Zang’s bakery (on the left) in Paris, photographed in 1909, after his death.

Again, it was an Austrian, a former army officer turned civilian baker, August Zang, who moved to Paris in the 1830s. In Paris, Zang set up the “Boulangerie Viennoise” (literally “The Viennese Bakery”), where he sold modified versions of his native Kipferl, which became known as the ‘Croissant’ we love today.