iPhoneOgraphy – 25 Sep 2016 (Day 269/366)
The toothbrush is an oral hygiene instrument used to clean the teeth and gums and tongue that consists of a head of tightly clustered bristles mounted on a handle, which facilitates the cleansing of hard-to-reach areas of the mouth.
Toothpaste, which often contains fluoride, is commonly used in conjunction with a toothbrush to increase the effectiveness of tooth brushing. Toothbrushes are available with different bristle textures, sizes and forms. Most dentists recommend using a toothbrush labelled “soft”, since hard bristled toothbrushes can damage tooth enamel and irritate the gums. The predecessor of the toothbrush, the chew stick, first appeared in Egypt and Babylonia, and the earliest bristle toothbrush, the direct predecessor to the modern toothbrush, originated in China. Toothbrushes were introduced to Europe through merchants and travelers in East Asia by the 17th century. DuPont introduced the nylon toothbrush in the 1930s.
A variety of oral hygiene measures have been used since before recorded history prior to the toothbrush. This has been verified by various excavations done all over the world, in which chew sticks, tree twigs, bird feathers, animal bones and porcupine quills were recovered.
The predecessor of the toothbrush is the chew stick. Chew sticks were twigs with a frayed end used to brush against the teeth, while the other end was used as a toothpick. The earliest chew sticks were discovered in Babylonia in 3500 BC, an Egyptian tomb dating from 3000 BC, and mentioned in Chinese records dating from 1600 BC. The Greeks and Romans used toothpicks to clean their teeth and toothpick-like twigs have been excavated in Qin Dynasty tombs. Chew sticks remain common in Africa; the rural Southern United States – and in the Islamic world the use of chewing stick Miswak is considered a pious action, and has been prescribed to be used before every prayer five times a day. Miswak has been used by Muslims since 7th Century AD.
The first bristle toothbrush, resembling the modern toothbrush, was found in China during the Tang Dynasty (619–907) and used hog bristle. The bristles were sourced from hogs living in Siberia and northern China because the colder temperatures provided firmer bristles. They were then attached to a handle manufactured from bamboo or bone, forming a toothbrush. In 1223, Japanese Zen master Dōgen Kigen recorded on Shōbōgenzō that he saw monks in China clean their teeth with brushes made of horse-tail hairs attached to an ox-bone handle. The bristle toothbrush spread to Europe, brought back from China to Europe by travellers. It was adopted in Europe during the 17th century. The earliest identified use of the word toothbrush in English was in the autobiography of Anthony Wood, who wrote in 1690 that he had bought a toothbrush from J. Barret. Europeans found the hog bristle toothbrushes exported from merchants in China too firm, and preferred softer bristle toothbrushes manufactured from horsehair. Mass-produced toothbrushes, made with horse or boar bristle, continued to be imported to England from China until the mid-20th century.
In Europe, William Addis of England is believed to have produced the first mass-produced toothbrush, in 1780. In 1770, he had been jailed for causing a riot; while in prison he decided that the method used to clean teeth – at the time rubbing a rag with soot and salt on the teeth – was ineffective and could be improved. To that end, he saved a small animal bone left over from the meal he had eaten the previous night, into which he drilled small holes. He then obtained some bristles from one of his guards, which he tied in tufts that he then passed through the holes in the bone, and which he finally sealed with glue. After his release, he started a business that would manufacture the toothbrushes he had built, and he soon became very rich. He died in 1808, and left the business to his eldest son, also called William, and it stayed in family ownership until 1996. Under the name Wisdom Toothbrushes the company now manufactures 70 million toothbrushes per year in the UK. By 1840 toothbrushes were being mass-produced in England, France, Germany, and Japan. Pig bristle was used for cheaper toothbrushes, and badger hair for the more expensive ones.
The first patent for a toothbrush was granted to H. N. Wadsworth in 1857 (US Patent No. 18,653) in the United States, but mass production in the United States only started in 1885. The rather advanced design had a bone handle with holes bored into it for the Siberian boar hair bristles. Unfortunately, animal bristle was not an ideal material as it retains bacteria and does not dry well, and the bristles often fell out. In addition to bone, sometimes handles were made of wood or ivory. In the United States, brushing teeth did not become routine until after World War II, when American soldiers had to clean their teeth daily.
During the 1900s, celluloid handles gradually replaced bone handles in toothbrushes. Natural animal bristles were also replaced by synthetic fibers, usually nylon, by DuPont in 1938. The first nylon bristle toothbrush, made with nylon yarn, went on sale on February 24, 1938. The first electric toothbrush, the Broxodent, was invented in Switzerland in 1954. As of the turn of the 21st century, nylon had come to be widely used for the bristles, and the handles were usually molded from thermoplastic materials.
Johnson & Johnson, a leading medical-supplies firm, introduced the “Reach” toothbrush in 1977. It differed from previous toothbrushes in three ways: First, it had an angled head, similar to dental instruments, to reach back teeth; second, the bristles were concentrated more closely than usual to clean each tooth of potentially cariogenic (cavity-causing) materials; and third, the outer bristles were longer and softer than the inner bristles, to clean between teeth. The Reach toothbrush was the first to have a specialized design intended to increase its effectiveness. Other models, from other manufacturers, soon followed; each of these had unique design features intended to be, and promoted as being, more effective than the basic toothbrush design that had been employed for years.
In January 2003 the toothbrush was selected as the number one invention Americans could not live without according to the Lemelson-MIT Invention Index.
iPhoneOgraphy – 24 Sep 2016 (Day 268/366)
A fan is a machine used to create flow within a fluid, typically a gas such as air. The fan consists of a rotating arrangement of vanes or blades which act on the fluid. The rotating assembly of blades and hub is known as an impeller, a rotor, or a runner. Usually, it is contained within some form of housing or case. This may direct the airflow or increase safety by preventing objects from contacting the fan blades. Most fans are powered by electric motors, but other sources of power may be used, including hydraulic motors and internal combustion engines. Fans produce flows with high volume and low pressure (although higher than ambient pressure), as opposed to compressors which produce high pressures at a comparatively low volume. A fan blade will often rotate when exposed to a fluid stream, and devices that take advantage of this, such as anemometers and wind turbines, often have designs similar to that of a fan.
Typical applications include climate control and personal thermal comfort (e.g., an electric table or floor fan), vehicle and machinery cooling systems, ventilation, fume extraction, winnowing (e.g., separating chaff of cereal grains), removing dust (e.g. in a vacuum cleaner), drying (usually in combination with heat) and to provide draft for a fire. While fans are often used to cool people, they do not actually cool air (if anything, electric fans warm it slightly due to the warming of their motors), but work by evaporative cooling of sweat and increased heat convection into the surrounding air due to the airflow from the fans. Thus, fans may become ineffective at cooling the body if the surrounding air is near body temperature and contains high humidity.
The word fan comes from Middle English, winnowing fan, from Old English fann and from Latin vannus.
iPhoneOgraphy – 23 Sep 2016 (Day 267/366)
A bug zapper, more formally called an electrical discharge insect control system, electric insect killer or (insect) electrocutor trap, is a device that attracts and kills flying insects that are attracted by light. A light source attracts insects to an electrical grid, where they are electrocuted by touching two wires with a high voltage between them. The name comes from the characteristic onomatopoeic zap sound produced when an insect is electrocuted.
In its October 1911 issue, popular Mechanics magazine had a piece showing a model “fly trap” that used all the elements of a modern bug zapper, including electric light and electrified grid. The design was implemented by two unnamed Denver men and was conceded to be too expensive to be of practical use. The device was 10 by 15 inches (25 by 38 cm), contained 5 incandescent light bulbs, and the grid was 1/16-inch (1.59 mm) wires spaced 1/8-inch (3.17 mm) apart with a voltage of 450 volts. Users were supposed to bait the interior with meat.
According to the US Patent and Trademark Office, the first bug zapper was patented in 1932 by William M. Frost; the patent was filed Jan 14 1928, and the devices were first sold in 1928.
Separately, Dr. William Brodbeck Herms (1876–1949), a professor of parasitology at the University of California, had been working on large commercial insect traps for over 20 years for protection of California’s important fruit industry. In 1934 he introduced the electronic insect killer that became the model for all future bug zappers.
iPhoneOgraphy – 22 Sep 2016 (Day 266/366)
A spring is an elastic object used to store mechanical energy. Springs are usually made out of spring steel. There are a large number of spring designs; in everyday usage the term often refers to coil springs.
When a spring is compressed or stretched from its resting position, it exerts an opposing force approximately proportional to its change in length (this approximation breaks down for larger deflections). The rate or spring constant of a spring is the change in the force it exerts, divided by the change in deflection of the spring. That is, it is the gradient of the force versus deflection curve. An extension or compression spring’s rate is expressed in units of force divided by distance, for example lbf/in or N/m. A torsion spring is a spring that works by twisting; when it is twisted about its axis by an angle, it produces a torque proportional to the angle. A torsion spring’s rate is in units of torque divided by angle, such as N.m/rad or ft.lbf/degree. The inverse of spring rate is compliance, that is: if a spring has a rate of 10 N/mm, it has a compliance of 0.1 mm/N. The stiffness (or rate) of springs in parallel is additive, as is the compliance of springs in series.
Springs are made from a variety of elastic materials, the most common being spring steel. Small springs can be wound from pre-hardened stock, while larger ones are made from annealed steel and hardened after fabrication. Some non-ferrous metals are also used including phosphor bronze and titanium for parts requiring corrosion resistance and beryllium copper for springs carrying electrical current (because of its low electrical resistance).
Simple non-coiled springs were used throughout human history, e.g. the bow (and arrow). In the Bronze Age more sophisticated spring devices were used, as shown by the spread of tweezers in many cultures. Ctesibius of Alexandria developed a method for making bronze with spring-like characteristics by producing an alloy of bronze with an increased proportion of tin, and then hardening it by hammering after it was cast.
Coiled springs appeared early in the 15th century, in door locks. The first spring powered-clocks appeared in that century and evolved into the first large watches by the 16th century.
In 1676 British physicist Robert Hooke discovered Hooke’s law which states that the force a spring exerts is proportional to its extension.
In classical physics, a spring can be seen as a device that stores potential energy, specifically elastic potential energy, by straining the bonds between the atoms of an elastic material.
Hooke’s law of elasticity states that the extension of an elastic rod (its distended length minus its relaxed length) is linearly proportional to its tension, the force used to stretch it. Similarly, the contraction (negative extension) is proportional to the compression (negative tension).
This law actually holds only approximately, and only when the deformation (extension or contraction) is small compared to the rod’s overall length. For deformations beyond the elastic limit, atomic bonds get broken or rearranged, and a spring may snap, buckle, or permanently deform. Many materials have no clearly defined elastic limit, and Hooke’s law can not be meaningfully applied to these materials. Moreover, for the superelastic materials, the linear relationship between force and displacement is appropriate only in the low-strain region.
Hooke’s law is a mathematical consequence of the fact that the potential energy of the rod is a minimum when it has its relaxed length. Any smooth function of one variable approximates a quadratic function when examined near enough to its minimum point as can be seen by examining the Taylor series. Therefore, the force—which is the derivative of energy with respect to displacement—will approximate a linear function.
iPhoneOgraphy – 21 Sep 2016 (Day 265/366)
An EXIT sign is a device in a public facility (such as a building, aircraft or boat) denoting the location of the closest emergency exit in case of fire or other emergency.
Most relevant codes (fire, building, health or safety) require exit signs to be permanently lit.
Exit signs are designed to be absolutely unmistakable and understandable to anyone. In the past this generally meant exit signs that show the word “EXIT” or the equivalent in the local language, but increasingly exit signs around the world are in pictogram form, with or without text supplement.
Early exit signs were generally either made of metal and lit by a nearby incandescent light bulb or were a white glass cover with EXIT written in red that fit directly over a single-bulb light fixture. The inherent flaws with these designs were that, in a fire, the power to the light often failed. In addition, the fixtures could be difficult to see in a fire where smoke often reduced visibility, despite being relatively bright. The biggest problem was the exit sign being hardly distinguishable from an ordinary safety lighting fixture commonly installed above doors in the past. The problem was partially solved by using red-tinted globes instead.
Better signs were soon developed that more resembled today’s modern exit sign, with an incandescent bulb inside a rectangular-shaped box that backlit the word “EXIT” on one or both sides. Being larger than its predecessors, this version of the exit sign solved some of the visibility problem. The sign was only useful as long as main power remained on.
As battery-backup systems became smaller and more efficient, some exit signs began to use a dual-power system. Under normal conditions, the exit sign was lit by mains power and the battery was in a charge state. In the event of a power outage, the battery would supply power to light the sign. It continued to discharge until mains power returned to the unit or the battery was no longer able to provide sufficient power to light the sign. Early battery-backup systems were big, heavy, and costly. Modern systems are lightweight, can be installed virtually anywhere, and are integrated into the fixture, rather than requiring a separate box. As batteries improved, so did the amount of time that a fixture could remain lit on batteries.
While exit signs were more visible due to large letters, even a 60-watt bulb shown through a plastic or glass cover (see image), could appear somewhat dim under certain conditions. With the development of fluorescent lamp and light-emitting diode technology, exit signs could be made even brighter to show up in the limited visibility of a fire situation, or use less electricity. LED signs combine a large number of bright light-emitting diodes to illuminate the sign from inside. Fluorescent lamps work in the same way as incandescent bulbs, back-lighting both sides of an exit fixture from within. Because an exit sign is constantly lit, fluorescent bulbs need to be changed more often than LEDs, although the almost nonexistent on/off cycles extend the life of fluorescent lamps significantly. Generally, LEDs have a very long life, and may last for 10 years or more of continuous use, although the brightness may diminish. . Incandescent bulbs are still in use, because they are cheap and common, even though they use more electricity and require more or less frequent replacement. Bulbs lit 24/7 will have a greatly extended lifespan.
Decades ago, radioluminescent and phosphorescent signs that require no electricity have also been developed. These have been around since the 1970s. Radio Luminescence uses the radioactive decay of tritium to light the sign, while phosphorescence uses light-emitting phosphors to glow in the dark. While both of these signs meet California State Fire Marshall standards, where practical, electricity is used in the vast majority of signs.
iPhoneOgraphy – 20 Sep 2016 (Day 264/366)
A hole punch (also known as a hole puncher) is a common office tool that is used to create holes in sheets of paper, often for the purpose of collecting the sheets in a binder or folder. A leather punch, of different construction from one designed for paper, is used for leather goods, cloth, or thin plastic sheeting. Hole punch tools are also made for use on sheet metal, such as aluminum siding or metal air ducts.
A typical hole punch, whether a single or multiple hole punch, has a long lever which is used to push a bladed cylinder straight through a number of sheets of paper. As the vertical travel distance of the cylinder is only a few millimeters, it can be positioned within a centimeter of the lever fulcrum. For low volume hole punches, the resulting lever need not be more than 8 centimetres (3.1 in) for sufficient force.
Two paper guides are needed to line up the paper: one opposite where the paper is inserted, to set the margin distance, and one on an adjacent side.
Hole punches for industrial volumes (hundreds of sheets) feature very long lever arms, but function identically.
Another mechanism uses hollowed drills which are lowered by a screwing action into the paper. The paper is cut and forced up into the shaft of the drill to be later discarded as tightly packed columns of waste paper. This method allows a small machine to cut industrial volumes of paper with little effort.
The origins of the hole punch date back to Germany via Matthias Theel, where two early patents for a device designed to “punch holes in paper” have since been discovered. Friedrich Soennecken made his patent on November 14, 1886, for his Papierlocher für Sammelmappen.
iPhoneOgraphy – 19 Sep 2016 (Day 263/366)
Money is any item or verifiable record that is generally accepted as payment for goods and services and repayment of debts in a particular country or socio-economic context, or is easily converted to such a form. The main functions of money are distinguished as: a medium of exchange; a unit of account; a store of value; and, sometimes, a standard of deferred payment. Any item or verifiable record that fulfills these functions can be considered as money.
Money is historically an emergent market phenomenon establishing a commodity money, but nearly all contemporary money systems are based on fiat money. Fiat money, like any check or note of debt, is without use value as a physical commodity. It derives its value by being declared by a government to be legal tender; that is, it must be accepted as a form of payment within the boundaries of the country, for “all debts, public and private”. Such laws in practice cause fiat money to acquire the value of any of the goods and services that it may be traded for within the nation that issues it.
The money supply of a country consists of currency (banknotes and coins) and, depending on the particular definition used, one or more types of bank money (the balances held in checking accounts, savings accounts, and other types of bank accounts). Bank money, which consists only of records (mostly computerized in modern banking), forms by far the largest part of broad money in developed countries.
The word “money” is believed to originate from a temple of Juno, on Capitoline, one of Rome’s seven hills. In the ancient world Juno was often associated with money. The temple of Juno Moneta at Rome was the place where the mint of Ancient Rome was located. The name “Juno” may derive from the Etruscan goddess Uni (which means “the one”, “unique”, “unit”, “union”, “united”) and “Moneta” either from the Latin word “monere” (remind, warn, or instruct) or the Greek word “moneres” (alone, unique).
In the Western world, a prevalent term for coin-money has been specie, stemming from Latin in specie, meaning ‘in kind’.
The use of barter-like methods may date back to at least 100,000 years ago, though there is no evidence of a society or economy that relied primarily on barter. Instead, non-monetary societies operated largely along the principles of gift economy and debt. When barter did in fact occur, it was usually between either complete strangers or potential enemies.
Many cultures around the world eventually developed the use of commodity money. The Mesopotamian shekel was a unit of weight, and relied on the mass of something like 160 grains of barley. The first usage of the term came from Mesopotamia circa 3000 BC. Societies in the Americas, Asia, Africa and Australia used shell money – often, the shells of the cowry (Cypraea moneta L. or C. annulus L.). According to Herodotus, the Lydians were the first people to introduce the use of gold and silver coins. It is thought by modern scholars that these first stamped coins were minted around 650–600 BC.
The system of commodity money eventually evolved into a system of representative money. This occurred because gold and silver merchants or banks would issue receipts to their depositors – redeemable for the commodity money deposited. Eventually, these receipts became generally accepted as a means of payment and were used as money. Paper money or banknotes were first used in China during the Song Dynasty. These banknotes, known as “jiaozi”, evolved from promissory notes that had been used since the 7th century. However, they did not displace commodity money, and were used alongside coins. In the 13th century, paper money became known in Europe through the accounts of travelers, such as Marco Polo and William of Rubruck. Marco Polo’s account of paper money during the Yuan Dynasty is the subject of a chapter of his book, The Travels of Marco Polo, titled “How the Great Kaan Causeth the Bark of Trees, Made Into Something Like Paper, to Pass for Money All Over his Country.” Banknotes were first issued in Europe by Stockholms Banco in 1661, and were again also used alongside coins. The gold standard, a monetary system where the medium of exchange are paper notes that are convertible into pre-set, fixed quantities of gold, replaced the use of gold coins as currency in the 17th-19th centuries in Europe. These gold standard notes were made legal tender, and redemption into gold coins was discouraged. By the beginning of the 20th century almost all countries had adopted the gold standard, backing their legal tender notes with fixed amounts of gold.
After World War II and the Bretton Woods Conference, most countries adopted fiat currencies that were fixed to the US dollar. The US dollar was in turn fixed to gold. In 1971 the US government suspended the convertibility of the US dollar to gold. After this many countries de-pegged their currencies from the US dollar, and most of the world’s currencies became unbacked by anything except the governments’ fiat of legal tender and the ability to convert the money into goods via payment. According to proponents of modern money theory, fiat money is also backed by taxes. By imposing taxes, states create demand for the currency they issue.
iPhoneOgraphy – 18 Sep 2016 (Day 262/366)
The Mid-Autumn Festival (Traditional Chinese: 中秋節, Simplified Chinese: 中秋节, Vietnamese: tết Trung Thu, Korean: 추석) is a harvest festival celebrated by ethnic Chinese, Koreans and Vietnamese people. The festival is held on the 15th day of the 8th month of the lunar calendar with full moon at night, corresponding to late September to early October of the Gregorian calendar with full moon at night.
Mainland China listed the festival as an “intangible cultural heritage” in 2006 and a public holiday in 2008. It is also a public holiday in Taiwan, and in Hong Kong. Chuseok (Korean: 추석), originally known as hangawi (한가위 from archaic Korean for “the great middle (of autumn)”(한가위), is a major harvest festival and a three-day holiday in Korea. In the Vietnamese culture, it is considered the second-most important holiday tradition after Têt.
The Chinese have celebrated the harvest during the autumn full moon since the Shang Dynasty (c. 1600–1046 BCE). Morris Berkowitz, who studied the Hakka people during the 1960s, theorizes that the harvest celebration originally began with worshiping Mountain Gods after the harvest was completed. For the Baiyue peoples, the harvest time commemorated the dragon who brought rain for the crops. The celebration as a festival only started to gain popularity during the early Tang Dynasty (618–907 CE). One legend explains that Emperor Xuanzong of Tang started to hold formal celebrations in his palace after having explored the Moon-Palace. The term mid-autumn (中秋) first appeared in Rites of Zhou, a written collection of rituals of the Western Zhou Dynasty (1046–771 BCE).
Empress Dowager Cixi (late 19th century) enjoyed celebrating Mid-Autumn Festival so much that she would spend the period between the thirteenth and seventeenth day of the eighth month staging elaborate rituals.
An important part of the festival celebration is moon worship. The ancient Chinese believed in rejuvenation being associated with the moon and water, and connected this concept to the menstruation of women, calling it “monthly water”. The Zhuang people, for example, have an ancient fable saying the sun and moon are a couple and the stars are their children, and when the moon is pregnant, it becomes round, and then becomes crescent after giving birth to a child. These beliefs made it popular among women to worship and give offerings to the moon on this evening. In some areas of China, there are still customs in which “men worship the moon and the women offer sacrifices to the kitchen gods.”
Offerings are also made to a more well-known lunar deity, Chang’e, known as the Moon Goddess of Immortality. The myths associated with Chang’e explain the origin of moon worship during this day. One version of the story is as follows, as described in Lihui Yang’s Handbook of Chinese Mythology:
“In the ancient past, there was a hero named Hou Yi who was excellent at archery. His wife was Chang’e. One year, the ten suns rose in the sky together, causing great disaster to people. Yi shot down nine of the suns and left only one to provide light. An immortal admired Yi and sent him the elixir of immortality. Yi did not want to leave Chang’e and be immortal without her, so he let Chang’e keep the elixir. But Peng Meng, one of his apprentices, knew this secret. So, on the fifteenth of August in the lunar calendar, when Yi went hunting, Peng Meng broke into Yi’s house and forced Chang’e to give the elixir to him. Chang’e refused to do so. Instead, she swallowed it and flew into the sky. Since she loved very much her husband and hoped to live nearby, she chose the moon for her residence. When Yi came back and learned what had happened, he felt so sad that he displayed the fruits and cakes Chang’e liked in the yard and gave sacrifices to his wife. People soon learned about these activities, and since they also were sympathetic to Chang’e they participated in these sacrifices with Yi.”
“After the hero Houyi shot down nine of the ten suns, he was pronounced king by the thankful people. However, he soon became a conceited and tyrannical ruler. In order to live long without death, he asked for the elixir from Xiwangmu. But his wife, Chang’e, stole it on the fifteenth of August because she did not want the cruel king to live long and hurt more people. She took the magic potion to prevent her husband from becoming immortal. Houyi was so angry when discovered that Chang’e took the elixir, he shot at his wife as she flew toward the moon, though he missed. Chang’e fled to the moon and became the spirit of the moon. Houyi died soon because he was overcome with great anger. Thereafter, people offer a sacrifice to Chang’e on every lunar fifteenth of August to commemorate Chang’e’s action.”
iPhoneOgraphy – 17 Sep 2016 (Day 261/366)
A hamburger (or cheeseburger when served with a slice of cheese) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. Hamburgers may be cooked in a variety of ways, including pan-frying, barbecuing, and flame-broiling. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, and condiments such as mustard, mayonnaise, ketchup, relish, and chiles.
The term “burger” can also be applied to the meat patty on its own, especially in the UK where the term “patty” is rarely used. The term may be prefixed with the type of meat or meat substitute used, as in “turkey burger”, “bison burger”, or “veggie burger”.
Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger). There are many international and regional variations of the hamburger.
The term hamburger originally derives from Hamburg, Germany’s second largest city. In High German, Burg means “fortified settlement” or “fortified refuge” and is a widespread component of place names. The first element of the name is perhaps from Old High German hamma, referring to a bend in a river, or Middle High German hamme, referring to an enclosed area of pastureland. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna (Wien), respectively.
The term “burger”, a back-formation, is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger.
The hamburger is also called a “beef burger”, “hamburger sandwich”, “burger” and “hamburg”.
There have been many claims about the origin of the hamburger. There is a reference to a “Hamburg steak” as early as 1884 in the Boston Journal. On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a “hamburger sandwich” in an article about a “Sandwich Car”: “A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and ‘cooked while you wait’ on the gasoline range.” According to Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis’ Lunch in New Haven, Connecticut. There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher Davis. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national recognition at the 1904 St. Louis World’s Fair when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”. No conclusive argument has ever ended the dispute over invention. An article from ABC News sums up: “One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World’s Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country.”
iPhoneOgraphy – 16 Sep 2016 (Day 260/366)
Hot pot (also known as steamboat in Indonesia, Singapore, Malaysia, Thailand, the Philippines, China, and Brunei) refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu and seafood. The cooked food is usually eaten with a dipping sauce. Hot pot meals are usually eaten in the winter during supper time.
The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia and the Jin Dynasty where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Song Dynasty and was further established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in larger cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane, butane gas, or induction cooker versions.
Different kinds of hot pots can be found in Beijing – typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, mild broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney.
One of the most famous variations is the Chongqing hot pot (Chungking) má là (Chinese: 麻辣 – “numb and spicy”) hot pot, to which Sichuan pepper (Chinese: 花椒 huā jiāo “flower pepper”; also known as “prickly ash”) is added. It is usual to use a variety of different meats as well as sliced mutton fillet. A Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. Má là huǒ guō could be used to distinguish from simply huǒ guō in cases when people refer to the “Northern Style Hot Pot” in China. instant-boiled mutton (Chinese: 涮羊肉; pinyin: Shuàn Yángròu) could be viewed as representative of this kind of food, which does not focus on the soup base.
In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with various wild or planted mushrooms. The big difference between the mushroom hot pot and the spicy hot pot is that the former rarely uses spice and chili in order to keep the original flavor of the mushrooms. The mushroom hot pot is also seasonal, depending on the availability of local mushrooms.
The Manchurian hot pot (Chinese: 東北酸菜火鍋) uses plenty of suan cai (Chinese sauerkraut) (Chinese: 酸菜; pinyin: suān cài) to make the pot’s stew sour.
A Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of “heat” absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories. It is often seen as a social event for people in Hong Kong. Another variant includes the use of rice congee in place of stock.
In Hubei, hot pot is normally prepared with hot spice and Sichuan pepper. Items supplied to be cooked in this broth include mushrooms, thinly shaved beef or lamb, lettuce, and various other green vegetables.
In Hainan cuisine hot pot is generally served in small woks with a prepared broth containing pieces of meat. At the time of serving, the meat is not fully cooked. Approximately fifteen minutes is required before it is ready to eat. Items supplied to be cooked in this type of hot pot include mushrooms, thinly shaved beef or goat meat (referred to as mutton), lettuce, and other green vegetables. This dish varies somewhat in different parts of the province.
In Japan, hot pot dishes are called nabemono. There are dozens of varieties of hot pots, and each hot pot has a distinguished flavor and style.
Sukiyaki is one of the most popular hot pot dishes among the Japanese, and undoubtedly the most well-known Japanese hot pot overseas, particularly in English-speaking parts of the world. Sukiyaki hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Shabu-shabu is another popular hot pot in Japan. Shabu-shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to “swish swish.” Cooked meat and vegetables are usually dipped in ponzu or goma (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
Because the shabu-shabu hot pot cooks beef “blue rare” to rare, use of high-grade Japanese beef is preferred. Typically, shabu-shabu is considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan.
Both sukiyaki and shabu-shabu, rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal. This menu is called shime, ending the meal. Traditionally, hot pots are considered fall and winter dishes.
In Cambodian cuisine, hot pot is called Ya-Hon.
Taiwanese hot pot usually is called 火鍋 in Mandarin or Taiwanese, but is also called shabu-shabu when the hotpot is Japanese style hotpot, ie. shabu-shabu, due to Japanese influence. It is very common to eat the food with a dipping sauce consisting of shancha sauce and raw egg yolk.
In Thailand, hotpot is called Thai suki, although it is quite different from the Japanese shabu-shabu variation called sukiyaki. Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime, and coriander leaves was added. Another variation is Mu kratha, the Thai hot pot, which originated from Korean barbecue combined with Thai suki.
In Vietnam, a hot pot is called lẩu or cù lao, and the sour soup called canh chua is often cooked in hot pot style (called lẩu canh chua). The generic term for a salted fish hot pot is lãu mãm.
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