How has German "hamburg steak" evolved into hamburgers, an American icon? Jean Feraca and her guest trace how the hamburger has gone from a little-known, greasy-spoon treat sold at fairs and carnivals to a mass-produced mammoth that is almost omnipresent across the globe.
- Josh Ozersky, author of "The Hamburger"
- Mercedes 7/4/08: "I grew up in and around Sheboygan, WI, with very Germanic influences. While it remains 'The Brat Capital of the World,' we always had hamburgers as well at every cookout and picnic. When I moved away to college, I discovered to my dismay that while every place has a hamburger, not every place has a 'hard roll.' This is NOT a hamburger bun, nor it is a kaiser roll! A hard roll only seems to be available in Sheboygan and Milwaukee, and only at the small independent bakeries like Sciortino's on Brady Street. It's the only thing to eat a hamburger on (or a brat!)."