Swartz also focused on sociology, civic awareness and activism. In 2010 he was a member of the Harvard University Center for Ethics. He cofounded the online group Demand Progress (which recently voiced its support for Richard O'Dwyer) and later worked with US and international activist groups Rootstrikers and Avaaz.
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Ryan, Nancy Ross. "Great American food chronicles: the hamburger. (restaurant marketing)." Restaurants & Institutions. Reed Business Information, Inc. (US). 1989. HighBeam Research. 15 Jan. 2013 <http://www.highbeam.com>.
Ryan, Nancy Ross. "Great American food chronicles: the hamburger. (restaurant marketing)." Restaurants & Institutions. 1989. HighBeam Research. (January 15, 2013). http://www.highbeam.com/doc/1G1-7049156.html
Ryan, Nancy Ross. "Great American food chronicles: the hamburger. (restaurant marketing)." Restaurants & Institutions. Reed Business Information, Inc. (US). 1989. Retrieved January 15, 2013 from HighBeam Research: http://www.highbeam.com/doc/1G1-7049156.html
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GREAT AMERICAN FOOD CHRONICLES: THE HAMBURGER
Happy 100th birthday to you, big burger! And many happy returns.
1989 is a centennial of sorts: 1889 was the year that the word "hamburger" made its American media debut, according to the Oxford English Dictionary. (On Jan. 5, 1889, the Walla Walla Union in Washington included "hamburger steak" in a list of then-current menu items.) This first of a new series on classic American foods pays tribute to the first hundred years of a great culinary creation with a look at the burger's hotly disputed history, its claims to fame and its future.
More American than apple pie (which came from England with the colonists), the hamburger spread from its birthplace, the restaurant kitchen, to home kitchens and backyard grills all over America, and from America throughout the world.
But whose restaurant kitchen is still open to dispute. It is much easier to trace minced, seasoned raw beef from the Baltic, via Hamburg, to America than it is to follow it into that first American restaurant where its inventor cooked it and (a historic moment) slipped it between bread.
MINCING WORDS
German merchants from the city of Hamburg, trading in the Baltic, found the Latvians, Estonians and Finns eating 14th-and 15th-century versions of steak tartare, a dish the Germans soon acquired a taste for and took home with them. Hamburg was a major port of emigration to America in the mid-19th century, and German butchers brought minced meat, in turn, to America, where a broiled version became known as the "Hamburg steak."
But a Hamburg steak does not a hamburger make. There are three main contenders for the title of inventor of the American hamburger: Fletcher Davis in the 1880s, Frank Menches in 1892 and Louis Lassen in 1900.
BURGER-DADDY DISPUTES
Contender No. 1 hails from (where else?) Texas. And for decades Texans, beginning with …
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