The Primal Cheeseburger

Front Cover
Penguin Books, 1994 - Cooking - 230 pages
1 Review

Here is a witty look at the powerful appeal of that ubiquitous American classic and universal food phenomenon, the cheeseburger platter. Elisabeth Rozin traces the historical, cultural, and culinary roots of each element - burger, cheese, bun, ketchup, lettuce, tomato, pickle, onion, fries, and, of course, Coca Cola - in search of the significance of its tantalizing allure. After all, this unique combination of red meat, fat, sugar, and salt violates all that is nutritionally and politically correct in the 90s, yet we can't resist it. The Primal Cheeseburger is an entertaining exploration of why this particular mix of textures, tastes, and smells evokes our carnivorous cravings and touches such a deep chord in our collective food consciousness.

From inside the book

What people are saying - Write a review

Review: The Primal Cheeseburger: A Generous Helping of Food History Served On a Bun

User Review  - Emily - Goodreads

I really enjoyed this short history of the iconic American meal - a cheeseburger with fries and a Coke. Rozin goes ingredient by ingredient, tracing its historical roots and how the discovery of the ... Read full review


The Universal Meal
The Ground beef patty
The Bun

9 other sections not shown

Common terms and phrases

About the author (1994)

Elisabeth Rozin is the author of Ethnic Cuisine, The Universal Kitchen, The Primal Cheeseburger (both Penguin), The Flavor Principle Cookbook, and Blue Corn and Chocolate. She teaches and lectures widely on comparative and historic cuisine, is a prominent member of Les Darnes d'Escoffier and a board member of the American Institute of Wine and Food, and is a frequent consultant to the food industry. She lives in Havertown, Pennsylvania.

Bibliographic information