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What is it?

Hamburg steak is a dish made from ground beef shaped into a patty, seasoned, and cooked. It is often served with gravy or sauce and accompanied by sides like potatoes or vegetables.

How does the community engage in this practice?

In Germany: Originating from Hamburg, it was a simple, hearty meal for workers, often paired with bread or potatoes. Globally: Hamburg steak evolved as German immigrants introduced it worldwide. In the U.S., it became the base for the modern hamburger. In Japan, hambagu is popular and served with rice, gravy, or Japanese sauces.

Origin

Germany: The dish originated in Hamburg, where minced beef was shaped into patties and cooked. It was inspired by a similar minced meat dish from Russia called Tatar steak. Global Spread: German immigrants brought Hamburg steak to the United States in the 19th century, where it gained popularity.

Modern Variations: Japan adapted the dish into hambagu, using local flavors like soy sauce and mirin in its preparation.

How did geography affect this dish?

The gentle climate in northern Germany, where Hamburg is located, supported cattle farming, providing high quality beef for the dish. The cool climate was also ideal for preserving meat, which influenced the preparation of meat based dishes like Hamburg steak.

Why is this culturally significant?

Hamburg steak reflects German culinary traditions and their influence on global cuisine, the adaptability of food across cultures, as seen in Japan’s hambagu and the American hamburger, Its role as a comforting, versatile dish enjoyed in both home cooked meals and restaurants worldwide.

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What is it?

Spaghetti Bolognese is a dish made of spaghetti topped with a sauce of tomatoes, minced meat, garlic, wine, and seasonings.

How does the community engage in this practice?

In Italy: Traditional ragu alla Bolognese is served with tagliatelle and made by slow-cooking meat with onions, carrots, celery, tomatoes, and sometimes milk or cream. Families often cook it together.

Globally: Outside Italy, Spaghetti Bolognese is adapted with spaghetti and extra ingredients like garlic, herbs, or even sugar. It’s eaten at home, in restaurants, and at gatherings.

Origin

Traditional Italian Ragu: First credited to Alberto Alvisi, a chef in 18th century Italy, who created a meat sauce.

Modern Recipe: The first written version appeared in Pellegrino Artusi's 1891 cookbook, featuring slow-cooked veal and pancetta.

Bologna: The dish originated in Bologna, Italy, known for its rich culinary traditions and fertile lands.

Global Version: Italian immigrants introduced Spaghetti Bolognese to places like the U.S., UK, and Australia in the 20th century, adapting it to local tastes.

How did geography affect this dish?

Fertile Plains: Bologna is located in the Po Valley, one of the most fertile agricultural regions in Italy. The region's flat plains and soft climate are ideal for growing vegetables like carrots, celery, and onions, which form the base of ragù alla Bolognese.

Rivers and Irrigation: The Po River and its neighbours, such as the Reno River, provide essential water for agriculture in the region. This access to water supports the farming of crops and the raising of livestock, such as cattle and pigs, which are key to producing the high quality beef, pork, and dairy used in the dish.

Wine Producing Region: Emilia-Romagna is also known for its vineyards. These wines are often used in cooking ragù alla Bolognese, adding depth to the flavor of the sauce.

Why is this culturally significant?

Ragù alla Bolognese reflects italian culinary traditions and the emphasis on slow cooked, high quality meals, the importance of family and regional pride in food, the use of fresh, local ingredients important in Italian cooking.