今天给各位分享薯条是谁的发明的知识，其中也会对谁发明的薯条怎么发明的进行解释，如果未能解决您的问答，可在评论区留言！
文章目录：
请回答我薯条(French Fries)是哪个国家的发明和它的起源.
薯条是一种把马铃薯切成条状后油炸而成的食品，是最常灶销见的快餐食品之一，流行于美国及欧洲等地。也有工业化生产的薯条是由打碎的马铃薯泥压制成条状再油炸的。
自制薯条一般是将薯条放入190-200摄氏度的热油中炸至金黄而成，大多数餐馆的薯条则是先用175度左右的油炸，在薯条还未变黄前取出放凉，再用190-200度的热油炸约一分钟即成。
History
Many possible claims as to the origin of "French fries" exist.
[edit] Culinary origin of the term
The straightforward explanation of the term "French fried potatoes" is that it me "potatoes fried in the French manner": the verb fry can mean either sautéing or deep-fat frying, while French 'frire' unambiguously me deep frying. Thomas Jefferson, famous for serving French dishes, referred to fried potatoes in this way.[1]
It is sometimes suggested that the verb "to french" originally meant to julienne-cut.[2] But this term refers specifically to trimming the meat off the shanks of chops[3] and is not attested until after "French fried potatoes" had appeared.
,参考: *** ,随着炸薯条的风靡全球，土豆这种大地对人类的恩赐，最终透过工业式的农业转变为人类健康和环境的恶梦。
炸薯条的发明起源于法国或比利时，两国尚存歧见。总之，在1830年左右，炸薯条已经风靡欧洲。据说，第一态乎次世界大战后，曾在欧洲参战的美国老兵把吃薯条的习惯带回美国。随着麦当劳等连锁店相继开业，进一步拓宽了炸薯条的市场。在美国，4个主要的土豆品种生长在72%的土豆地上。
今日，典型的美国人每人每年进食约30磅的炸薯条，当中九成都是在快餐连锁店消费。
配合工业式农业满足市场需求、追求丰产、统一品质保证、以利益为原则的要求，基因技术近二十多年来泛滥于世界农产品市场，可消费者的知情权却从未得到保障。像由美国Monsanto公司开发的转基因土豆品种Burbank，据说在每个土豆的细胞中都具有防虫害基因，面对这种未经标签的转基因农产品，每隐闭游一个热爱土豆食品的人，都要被迫处于不受防的位置了。,Many possible claims as to the origin of "French fries" exist.
[edit] Culinary origin of the term
The straightforward explanation of the term "French fried potatoes" is that it me "potatoes fried in the French manner": the verb fry can mean either sautéing or deep-fat frying, while French 'frire' unambiguously me deep frying. Thomas Jefferson, famous for serving French dishes, referred to fried potatoes in this way.[1]
It is sometimes suggested that the verb "to french" originally meant to julienne-cut.[2] But this term refers specifically to trimming the meat off the shanks of chops[3] and is not attested until after "French fried potatoes" had appeared.
[edit] Belgium
The Belgi are noted for claiming that French fries are Belgian in origin, but have presented no definitive evidence. Whether they were invented in Belgium or elsewhere, they quickly became Belgium's national dish, making Belgi at least their "symbolic" creators in Europe as well as their heaviest consumers,[citation needed] spending an average of €6.01 annually (2002, consumption in fast food restaurants not counted separately).[4]
Jo Gerard, a Belgian historian, recounts that potatoes were already fried in 1680, in the area of "the Meuse valley beeen Dinant and Liège, Belgium. The poor inhabitants of this region allegedly had the custom of acpanying their meals with *** all fried fish, but when the river was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil to acpany their meals."[5]
The name 'frite' lends itself to puns with the name 'Fritz'. In 1857, the newspaper "Courrier de Verviers" devotes an article to Fritz, a Belgian entrepreneur selling French fries at fairs, calling him "le roi des pommes de terre frites". In 1862 a fries shack (Frietkot, see below) called "Max en Fritz" was established near Het Steen in Anerp.[6]
Another Belgian legend claims that the term "French" was introduced when English soldiers arrived in Belgium during World War I, and consequently tasted Belgian fries. The supposedly called them "French" because the official language of the Belgian army at that time was French.[7][8] This story is of course impossible since the term "French fried potatoes" was in mon use long before the War.
[edit] France
Many attribute the dish to France—though in France they are often thought of as Belgian—and offer as evidence a notation by U.S. President Thomas Jefferson. "Potatoes deep-fried while raw, in *** all slices" are noted in a manuscript in Thomas Jefferson's hand (circa 1801) and the recipe almost certainly es from his French chef, Honoré Julien. In addition, from 1813[9] on recipes for what can be described as "French fries" occur in popular American cookbooks. Recipes for fried potatoes in French cookbooks date back at least to Menon's Les soupers de la cour (1755). Eliza Warren's cookbook The economical cookery book for housewives, cooks, and maids-of-all-work, with hints to the mistress and servant used the term "French fried potatoes" in around 1856.[10]
It is true that eating potatoes was promoted in France by Parmentier, but he did not mention fried potatoes in particular. And the name of the dish in languages other than English does not refer to France; indeed, in French, they are simply called "pommes de terres frites" or, more monly, simply "pomme frites" or "frites".
During the controversy over Freedom Fries, French people from around the world repeated the story that the food was actually Belgian, or at least, a Belgian speciality.
．．．．．．．．．．．．．．,参考: en. *** /wiki/French_Fries,
薯条是怎么出现的，谁发明的？
土豆是当今世界各地的主要粮食，其食用量仅次于大米。在欧美人的餐桌上，土豆日常的吃法是薯条和薯片。薯片是西餐最常用的配菜，肢升但它至今只有上百年的历史，其发明纯属偶然。
发明薯片的是美国印第安人，名叫乔治·加林。
1853年的一天，纽约东部旅游胜地一家餐馆的厨师乔治·加林像平常一样做薯条，一位客人嫌他做的薯条粗，并在加林把薯条切细后仍不满意。一气之下，加林干脆把做姿土豆切成薄片下锅。他想，薯片炸熟之后又脆又薄，肯定不能叉着吃，便可以作弄一下刁难他的客人。谁知，薯片上桌后，那位客人很快把薯片吃光，赞不绝口。从此，薯片成了该餐馆的一道名菜。餐馆又对薯片进行包装，方便顾客带走食用。当然，由于土豆去皮依赖手制，薯片产量极为有限。
薯片的广为流行是20世纪20年代的事了。推销员豪·文利用汽车把薯片运到美国各地。1961年，他把自纯饥绝己的薯片公司和德克萨斯州的弗里托公司合并，大力推销他的豪文利薯片，从而使薯片逐步在全世界流行起来
薯条名字的由来
大家很多人都知道薯条的英文是“Chips”，美国人称之为“French Fries”，其实它真正的来源地是比利时。早在1680年的时候，比利时人就开始制作这种薯条了。切成条状后油炸而成的食品，是现在最常见的快餐食品之一，流行于世界各地。
在第一次世界大战的时候，美国士兵在比利时吃到了这种薯条，觉得特别美味，从而变得流行起来。但他们想当然的称其为“French”，是因为当时在比利时军队中的通用语言是法语，他们就以为是“法国的薯条”了。
扩展资料：
薯条的历史：
1、起源
根据文献记载，最早的薯条记录出现在1789年的巴黎新桥区。薯条极有可能是在18世纪位于现今比利时所在之处南尼德兰发明。
2、步入商业化
20世纪30年代，White Castle正在寻找搭配汉堡吃的小吃，薯条就进入了商业化视野。40年代创立的麦当劳、In-N-Out和50年代的汉堡王，也延用了这种搭配。
3、标准化生产
麦当劳的薯条是93%动物油和7%植物油的油炸用油配方。麦当劳的薯条大获成功，并成为快餐行业标准。1960年之前，大多数餐厅都在使用植物油，通过氢化的方式延长使用期限。麦当劳的合作方Interstate Foods无力支付氢化设备，所以公司创始人决定大量加牛油，它带来的差异化显而易见：薯条更酥脆。
麦当劳扩张的时期，供应商只供应Russet品种的土豆，尽管经过无差别的浸泡和粗加工程序，品质还是不稳定。在上百万美元的投资和几百小时的实验后，麦当劳第一次确认：土豆需要储存3个礼拜，糖分才会转化成足够的淀粉。
接下来的标准化问题，需要覆盖到生薯条和餐厅油温控制上。麦当劳发现，当油温控制在最低点加三度的情况下，油炸效果最好。因此门店开始配备了电传感器，来保证这掘友肢“加三度”的稳定性。这样的技术在之后也被应用在了麦乐鸡和麦香鱼的制作中。
进入60年代，麦当劳的薯条有了更多的新技术傍身。公司内部的食品科学家Ken Strong和研究学者Edwin Traisman将麦当劳的速冻薯条处理技术申请了美国国家专利（US3397993A），这是一种将生土豆条初步油炸出脆皮，然后迅速冷冻，再运往门店等待最后油炸告吵制作。它可以在土豆丰收季节得到尽可能多和标准的高品质食判世材，同时极大的提升了门店效率，也奠定了薯条加工的重要环节标准。
在70年代，麦当劳的土豆供应商依旧在进行技术升级，蒸汽削皮机、土豆切割系统、以及缺陷部位自动清除设备让食材在加工环节的每一个链条都经历最高效的标准化处理。
4、配方调整
1990年之前，麦当劳长期使用以牛油为主的油炸用油。在1966年，Phil Sokolof创办了美国国家心脏拯救者联合会，开始正视胆固醇、饱和脂肪的问题，而麦当劳的薯条是该会主要的关切对象之一。麦当劳在1990年终于宣布放弃牛油，而使用100%混合植物油。
直到2004年，美国市场上薯条的反式脂肪占比仍高达21%。2007年，麦当劳正式公布了3.0版薯条，同样是植物油中炸制，但不再含有反式脂肪。
参考资料来源：百度百科-薯条
薯条是哪个国家出来的
薯条在美国本来称为"Potatoes, fried in the French Manner"(用法国方式炸的马铃薯)，由 一位名为Thomas Jefferson(杰佛逊) 的人士在18世纪末引进美国 , 他带进美国的是薯条的烹调方法，而不是真的薯条， 以知绝免薯条会在远杜重洋度过大西洋的这5-8周的旅程中潮湿并腐臭掉。 他一开始在 Monticello 这个地方开始卖薯条，受到广大的纯猛早喜爱，渐渐地，薯条变成美国人晚餐的主菜佳肴之一。
牛津辞典中有记载 "薯条French Fries" 就是英国人所说的"Chips" 。牛津辞典在1857年引用 狄更斯 描述一盘用油烹调的马铃薯棒做雀，这是薯条的第一次文献记载。在19世纪末及1950年代，一些美国杂志也都有文献，但是这些都无益於薯条的历史考据。
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