Bread and butter
A sandwich is a slice of bread coated with butter . In parts of Germany, the word butterbrot refers to a slice of bread, with butter not having to be a topping. A hamburger sandwich is the name for a black bread with half a roll .
Origin, demarcation and distribution
The classic bread and butter can be assumed to have originated in the German culture. Johann Wolfgang von Goethe had his Werther report that he " shared the bread and butter and the sour milk" with some children . Its appearance is not detailed. The context suggests a simple evening meal. The banal and sparse of simple bread and butter is also preserved in idioms such as “work for a bread and butter” (= being underpaid) or “get something for a sandwich” (= buy cheap).
The folklorist Günter Wiegelmann mentions in his research work everyday and festive dishes in Central Europe: Innovations, structures and regions from the late Middle Ages to the 20th century that Martin Luther described a "putterpomme" (butterbemme) as "good child food" as early as 1525. (According to another source, Luther mentioned “butter pommes” as “popular children's food” in a letter.) In his painting The Peasant Wedding from 1568, the painter Pieter Bruegel shows the first “sandwich picture”, a child lying with a bitten bread in his lap.
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The De Gruyter variant dictionary also mentions the terms Bemme (Saxon), Kniffte (Ruhr German), Schnitte and Stulle (northeast German, Berlin) in this context . The name Bütterken is common in the northern Rhineland, the Lower Rhine and the Ruhr area . In Saarland there is the butter smear (or butter butter ), which is eaten with salt, sugar, cocoa or Fenner resin (sugar beet syrup, brand of the Grafschafter Krautfabrik especially for the Saarland market). In the Siegerland as well as in the Wittgenstein area , the designation Donge or Dong is common. The Austrians use it for snacks or - like the South German and South Tyrolean - for snacks and Vespers .
The bread and butter and its regional names, including Fieze in the Ore Mountains, are also blurred in modern colloquial language
- open sandwiches in general
- two folded slices of bread ( folding bread , folding sandwich , sandwich )
used.
The border of the main distribution area largely coincides in the west and south with the Germanic-Romance language border , in Switzerland with the Röstigraben and the Brünig-Napf-Reuss line . The bread and butter culture is concentrated on those geographical areas that use sourdough to produce mainly brown bread - in contrast to the more widespread flatbread or baguette . This includes, for example, the Dutch. The loan word boterham is related to the Ripuarian botteramm and describes - like its counterpart in the Rhineland - a bread with cold cuts.
Dubbel , das ( Pl. Dubbels ), stands for a special form of bread and butter. As a rule, it describes two slices of bread that are topped and placed on top of one another. Usually these are cut in the middle. The word is derived from the regional name for 'double' (Lower Rhine, since the 15th century). The Dubbel was especially popular in the mining industry, as there was not so much coal dust on a folded bread.
In countries that do not have a classic bread and butter based on brown bread , the translations are paraphrasing and denote something else. The Mediterranean paraphrases (ital. Pane imburrato , span. Pan con mantequilla ) develop the idea of white bread, which is served with butter before main meals.
In Danish Smørrebrød , the etymology is only apparently identical, but the history of its origins in the 19th century is completely different. In this case, the lush topping, designed in imaginative combinations, takes precedence over the base, which can be light or dark bread.
In the Russian language, the word butterbrot found its way into a loan word from German, see German words in Russian . There one understands by a бутерброд (buterbrod) a tasty sandwich, whereby butter is not necessarily used for this. So бутерброд с маслом ("Buterbrod with butter") is not a pleonasm in Russian . Russian cuisine has developed its own sandwich tradition under this term.
Consumption habits, sandwich preparations with toppings
The German bread and butter was and is traditionally for breakfast (to bite off) and for a middle-class dinner as a basis for sausage, cheese or to bite off with hand cheese with music . In addition, when folded, it is suitable as a provision for hikers and as a sandwich for breaks - as well as a side dish to fruit - both for the working population and for school children.
In the postwar period it experienced as Hasenbrot a change of meaning: After the Second World War in the early 1950s who got breadwinner often the best pieces of rationed food - including sausage sandwiches - the catering with the work. If the father hadn't eaten it, the children were allowed to eat it in the evening.
Often the sandwich is eaten with different toppings. These can be cold cuts, cheese or jam. Among other things, the following sandwich preparations are known, which mostly get their name from the respective topping:
Cheese and ham bread in particular are - often still - part of the menu in restaurants and pubs with “ German cuisine ” or home-style cooking, as well as in beer gardens and mountain huts . The transition to snacks , such as snacks or snacks , and smaller dishes, some of which are warm, is fluid. These include:
Since toast , muesli and cornflakes have been gaining popularity in Germany, sandwiches have been increasingly displaced from the breakfast table. A warm lunch has become common among the working population. It has held up to a certain extent as a family dinner, but has largely been replaced by a warm dinner. Contemporary cookbooks and the catering services are evidence of a refined cultivation of sandwiches for business lunches as well as at parties and celebrations. These canapés are not called "bread and butter", yet similar sandwiches this product.
In the literature on natural food, the classic bread and butter without topping is currently being discussed again under the aspects of the wholesomeness of self-made bread and the quality of the butter of animals kept in a species-appropriate manner.
Day of the German bread and butter
From 1999 to 2008 the Marketing Society of the German Agricultural Industry ( CMA ) declared the last Friday in September to be the day of German bread and butter . Bakeries in particular drew attention to themselves on that day with advertising campaigns for everything to do with bread, and the CMA distributed free sandwiches at train stations. In 2005, for example, the motto was Germany does the butter test - because taste is convincing, and in 2006 bread and butter, experience new taste .
Falling a sandwich
A sandwich almost always falls on the butter side. Often this is attributed to the laws of Murphy . However, there are physical and psychological explanations for this. The phrase minister falls like a sandwich: always on the good side, in any case, already appeared at the beginning of the 19th century. This problem was dealt with as a viewer question in the program with the mouse , which explains the rotation to the butter side with the shift of the center of weight through the application of butter. This effect becomes particularly intense if you try to enjoy jam or honey sandwiches.
The Science Busters explain why a bread and butter or jam ends up on the butter or jam side much more often. If the size and height of the slice of bread or toast are in a very specific relationship, it actually ends up on the butter or jam side. It is exactly the case at the height of an average table when the jam bread has been pushed off the edge of the table. The bread needs just as much time to fall as it does to turn around 180 degrees. The butter or jam spread on one side does not affect this effect.
Other series of experiments also relate the phenomenon to the height of fall of the sandwich. In the television series Mythbusters various slices of toast were greeted by a table pushed down . It was noticeable here that the bread actually fell more frequently on the coated side, since the bread slice can rotate half a turn at the height of fall. If, on the other hand, the panes were dropped on edge from the same height , an expected 50:50 ratio resulted. As a test, toast slices were also dropped from about eight meters from a house roof. This resulted in a 50:50 distribution of the opening pages. A reference to a scientific analysis of the phenomenon can also be found in Der Spiegel .
literature
- Günter Wiegelmann: Everyday and festive dishes in Central Europe: Innovations, structures and regions from the late Middle Ages to the 20th century . Waxmann Münster u. a. 2006, ISBN 3-8309-1468-7 .
- How do I make a sandwich? . In: Sebastian Dickhaut: How do I cook ...? . Munich 2006, ISBN 978-3-8338-0156-3 , p. 200.
- Elke Kößling: The book of bread and butter . ISBN 978-3-8025-1500-2 .
Web links
Individual evidence
- ↑ What the master baker can tell about the history of bread. Bread story on the website of the Saxony-Anhalt State Association of Bakers' Guilds. Retrieved January 5, 2015.
- ↑ a b Food: Day of the bread and butter. In: FAZ.NET / DPA , September 21, 2001. Accessed June 9, 2011.
- ↑ Entry: Kniffte . In: www.ruhrgebietsssprache.de . And Werner Boschmann: Lexicon of the Ruhr area language from Aalskuhle to Zymtzicke. With a district grammar and the highlights of German literature - in pure Ruhr German. Henselowsky Boschmann, Bottrop o. J., 7th edition, ISBN 3-922750-01-X .
- ↑ Entry: Bütterken . In: www.ruhrgebietsssprache.de, as well as Werner Boschmann: Lexicon of the Ruhr area language from Aalskuhle to Zymtzicke. With a district grammar and the highlights of German literature - in pure Ruhr German. Henselowsky Boschmann, Bottrop o. J., 7th edition, ISBN 3-922750-01-X .
- ^ Günter Bergmann: Small Saxon dictionary. Bibliographisches Institut, Leipzig 1989. "Mother, give me Fiez, I'm hungry."
- ↑ Source on rabbit bread (from Koblenz food stories: Our daily bread )
- ↑ Almut Klotz: Day of the German bread and butter. In: Berliner Zeitung . September 28, 2007, accessed June 17, 2015 .
- ↑ Monique Berends: Day of German bread and butter - smear me a sandwich. In: Stern . September 29, 2006, accessed June 17, 2015 .
- ↑ Physics of the bread and butter case ( memento of the original from March 23, 2009 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Fall of the bread and butter ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- Jump up ↑ Glass: The Problem of the Object . In: Der Spiegel . No. 33 , 1997 ( online - Aug. 11, 1997 ).
