“It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire.”

Julia Child

Today’s post comprises Part III of my 250th July 4th series, following:

1. The Revolutionary Promise of Freedom (Thoughts from an American by Choice)
2. 250th Celebration Part II (We belong to God, but God does not Belong to Us)

3 – FOOD on the FOURTH: I have always thought of July 4th as one of the best food holidays. You know, enjoying those basic all-American dishes that cry “cookout” and “picnic” and “baseball” and “grill” and “U.S.A.”

And, much as I enjoy elevated dining, I am not talking about the more recent and sophisticated preparations advertised as “New American Cuisine.”

New American Cuisine (also known as Contemporary American) is, according to the encyclopedia, “an upscale culinary movement that reimagines classic American comfort food via fresh, seasonal, farm-to-table ingredients. It blends traditional cooking techniques with global, multicultural flavor profiles.”

I happen to love and appreciate New American (it’s how I would classify On the Square here in Tarboro), but that’s not July the Fourth. Independence Day food is all about hamburgers, hot-dogs, potato salad, baked bean casserole, corn on the cob, fresh summer tomatoes, ice-cream and apple pie.

So that is what Rebekah and I did, and I’ve got to tell you, counting carbs has never before made me feel so complicit with diabetes. But the meal also made me feel completely American and a lifetime away from fish-&-chips and Brussels sprouts and Yorkshire pudding and treacle tart.

It’s no wonder – as I learned from a recent Ken Burns documentary – that a significant percentage of the Hessian mercenaries ended up staying in the Americas and becoming citizens of the fledgling republic. “These people know how to eat,” several of them were heard to remark after learning about Philly Cheesesteaks at the declaration-signing after-party 🙂

Our children, Andrew and Naomi, always knew hamburgers as “Daddy-burgers” when they were growing up. But Saturday lunchtime, thick and juicy, smothered with melted Swiss cheese, topped with an heirloom tomato and served in a freshly cooked onion-roll, these were absolutely 100% AmeriBurgers.

Regardless, I feel blessed to be able to put good food on the table. Now the hamburger may not be why I became an American – but it certainly doesn’t hurt!

Bon appétit – DEREK