In tough times, people have often turned less popular ingredients into delicious meals. This idea is at the heart of our story today, and it’s exactly what happened with Spam in Korea during the 1950s. Hi, I’m Justin Dodd, and welcome to Food History. Today, we’re exploring the journey of everyone’s favorite canned meat, from army base stew to Spam sushi. Let’s dive in!
After World War II and during the Korean War, Korea faced severe food shortages, making fresh meat hard to come by. One way to get food was to line up outside U.S. army bases to buy leftovers or find them in dumpsters. The military discarded processed foods like Spam, hot dogs, canned beans, and American cheese, which, although not home-cooked meals, provided essential nutrients like salt, calories, and protein.
Korean cooks got creative with these ingredients, boiling them together with kimchi, gochujang (a spicy red chili paste), and whatever else they had, often adding noodles. This dish, known as Budae Jjigae or army base stew, became a uniquely Korean creation despite its American roots.
Before Spam became a global sensation, it started in the Midwest. George A. Hormel founded a meat processing company in Austin, Minnesota, in 1891. After years of success with fresh pork products, the company introduced a flavor-sealed ham in 1926, which was revolutionary because it stayed fresh in a vacuum-sealed can.
Spam was introduced during a time when American kitchens were changing. New technology like refrigerators saved time, and canned ham, which lasted months, was convenient. J. Hormel, who became president in the late 1920s, had the idea to turn leftover pork scraps into a new food. They used pig shoulder, which was not popular then, and turned it into a paste with added flavorings and preservatives, sealing it in a can.
Spam originally had just five ingredients: pork, water, salt, sugar, and sodium nitrate. Recently, potato starch was added to improve its look. The name “Spam” was chosen at a New Year’s Eve party, but its true meaning is still a mystery. Some think it stands for “shoulder of pork and ham” or “scientifically processed animal matter,” but the most common belief is that it’s a mix of “spiced” and “ham,” even though Spam is neither spiced nor ham.
Spam became popular during wartime when fresh meat was scarce. It was convenient and essential for survival. When President Franklin Roosevelt signed the Lend-Lease Act in 1941, Hormel shipped millions of cans overseas, mostly Spam. Although some soldiers grew tired of it, Spam followed the U.S. military worldwide, influencing global cuisines.
In Hawaii, Spam became a staple, and events like Spam Jam celebrate its versatility. Hawaiians consume more Spam per person than any other U.S. state. In the Philippines, it’s a popular breakfast item with eggs and garlic fried rice. In Korea, Budae Jjigae remains a favorite way to enjoy Spam, evolving from a black-market item to a beloved ingredient.
Despite its complex origins, Spam has become a cherished part of Korean culture, with some exchanging it as gifts during holidays. The global success of Spam shows how people can creatively adapt and thrive, even in challenging times.
Thanks for joining us on Food History! What’s your favorite Spam dish? Let us know in the comments. A special shout-out to my local dive bars for their amazing fried Spam tacos. Don’t forget to subscribe, and see you next time!
Imagine you are a chef during the Korean War. Using ingredients like Spam, kimchi, noodles, and any other items you have at home, create your own version of Budae Jjigae. Write down your recipe and explain why you chose each ingredient. Share your creation with the class and discuss how these ingredients reflect the historical context of the dish.
Research how Spam is used in different countries, such as Hawaii, the Philippines, and Korea. Create a poster or digital presentation showcasing the various dishes and cultural significance of Spam in these regions. Present your findings to the class and discuss how Spam’s role in each culture reflects its history and adaptability.
Work in groups to create a catchy jingle or commercial for Spam, highlighting its history and versatility. Use music, props, and creativity to make your presentation engaging. Perform your jingle for the class and discuss how advertising might have contributed to Spam’s popularity.
Create a timeline that traces the history of Spam from its invention in the Midwest to its global impact. Include key events such as its introduction, role during wartime, and cultural significance in different countries. Use images and brief descriptions to make your timeline informative and visually appealing.
Participate in a classroom debate on whether Spam should be considered a culinary innovation. Prepare arguments for both sides, considering its historical context, ingredients, and global influence. After the debate, reflect on how food innovations can arise from necessity and change cultural landscapes.
Here’s a sanitized version of the provided YouTube transcript:
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In challenging times, people have been known to turn less desirable ingredients into great cuisine. This concept is central to this entire series, and it’s exactly what Koreans did with Spam in the 1950s. Hi, I’m Justin Dodd, and welcome to Food History. Today, we’re diving into everyone’s favorite canned meat, from army base stew to Spam sushi. Let’s get started!
Food shortages plagued Korea in the aftermath of World War II and during the Korean War, making fresh meat hard to find. One of the most reliable ways to get something to eat was to line up outside U.S. army bases to purchase leftovers or salvage them from dumpsters. The processed foods the military was willing to discard, which included Spam, hot dogs, canned franks and beans, and American cheese singles, were far from home cooking but provided a good source of salt, calories, and protein. Korean cooks added their own spin to these ingredients by boiling them together in a stew with kimchi, gochujang (a fermented red chili paste), and whatever else they had on hand, often including some type of noodles. The resulting dish, called Budae Jjigae or army base stew, became distinctly Korean despite its American origins.
Budae Jjigae was somewhat underground in Korea until the 1980s, with many people sourcing ingredients on the black market. Despite this, Korea, like many other countries occupied by the U.S. throughout the 20th century, has developed a lasting fondness for Spam. So how did Spam transition from a thrifty convenience meat to one of America’s most successful culinary exports? Before we explore that, let’s look at its humble beginnings in the Midwest.
Hormel was already a household name by the time Spam was introduced. George A. Hormel, a former slaughterhouse worker, founded the meat processing company in Austin, Minnesota, in 1891. After years of success selling fresh pork products, the business debuted its flavor-sealed ham in 1926. This product was revolutionary, made by packing ham into vacuum-sealed containers and cooking it in the can, keeping it fresh and flavorful until ready to consume. Unlike Spam, it was a whole piece of recognizable meat in a can.
The introduction of Spam coincided with a quiet revolution in American kitchens. Technological innovations like refrigerators saved homemakers time that would have otherwise been spent shopping for fresh groceries and preserving them through labor-intensive methods. Canned ham lasted months in the pantry and was ready to eat as soon as it was opened, making it less time-consuming than preparing a fresh ham.
J. Hormel became president of the company in the late 1920s and had big ideas for the brand, including turning leftover scraps from butchering pork into a new type of food. While pig shoulder is a desirable cut today, it was considered waste at that time. Hormel devised a plan to turn these scraps into something consumers would want to eat. The processors at Hormel removed the meat from the bone, ground it into a paste, and added flavorings and preservatives. The mixture was then vacuum-sealed and cooked in its container, similar to canned ham.
Spam originally contained just five ingredients: pork, water, salt, sugar, and sodium nitrate. The recipe remained unchanged until recently when Hormel added potato starch to improve its appearance. Spam was packaged like flavor-sealed ham and had a long shelf life, but it was not exactly the same. Hormel needed a name that conveyed its culinary promise without making false claims, so he enlisted his friends for suggestions at a New Year’s Eve party. An actor named Ken received a prize for his short and catchy name, “Spam.”
The true meaning of the name remains a mystery, with various theories suggesting it stands for “shoulder of pork and ham” or “scientifically processed animal matter.” The most common belief is that Spam is a portmanteau of “spiced” and “ham,” despite the product being neither spiced nor ham. Hormel has not confirmed any of these theories.
Spam was not the first instance of molding pork scraps into a block of meat; for centuries, Pennsylvanians have made scrapple, an economical breakfast item of pork trimmings, cornmeal, and spices. Spam’s packaging made it unique. Hormel marketed Spam’s versatility, promoting it as something that could be sliced, diced, baked, fried, or eaten cold. By 1940, 70% of urban Americans were purchasing canned meat, up from 18% in 1937.
Spam’s popularity soared during wartime when fresh meat was scarce. It was not only convenient but also life-sustaining. When President Franklin Roosevelt signed the Lend-Lease Act in 1941, Hormel began shipping 15 million cans of meat overseas each week, most of which was Spam. Some American service members grew tired of Spam, with one soldier even writing to Hormel requesting a break from it.
Hormel responded, claiming that the standard cans of Spam weren’t practical for army use and that soldiers were eating a different luncheon meat. However, it was later revealed that the army had indeed ordered Spam as a substitute for government lunch meat. Spam followed the U.S. military around the world during the mid-20th century, impacting global culinary scenes.
In Hawaii, Spam became popular among locals, who incorporated it into their cuisine out of necessity. Following World War II, Spam evolved from survival food to a symbol of cultural pride, with events like Spam Jam celebrating its versatility. In Hawaii, people consume more than 7 million cans of Spam per year, more per capita than any other U.S. state.
Spam has also found success in countries throughout Asia and Polynesia. In the Philippines, Spam is a popular breakfast item, served with eggs and garlic fried rice. Budae Jjigae remains a common way to enjoy Spam in Korea, where it has evolved from a black-market item to a beloved ingredient.
Despite its complicated origins, Spam has become a cherished part of Korean culture, with some Koreans exchanging cans of Spam as gifts during holidays. The global success of Spam demonstrates how people can creatively adapt and thrive, even when faced with challenging circumstances.
Thanks for watching Food History! What is your favorite Spam dish? Let us know in the comments. A special shout-out to my local dive bars for serving fried Spam tacos that keep me going at 1 AM. Don’t forget to subscribe, and I’ll see you next time!
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This version removes any inappropriate language and maintains a respectful tone while preserving the essence of the original transcript.
Spam – A type of canned meat product made from pork and ham, often used during times of food shortages. – During World War II, Spam became a popular food item because it was easy to transport and had a long shelf life.
Korea – A region in East Asia, divided into two countries, North Korea and South Korea, each with its own distinct history and culture. – The Korean War, which began in 1950, was a significant event in the history of Korea and had a lasting impact on its people.
Food – Any nutritious substance that people or animals eat or drink to maintain life and growth. – Studying the history of food can reveal a lot about the cultural and economic changes in a society.
History – The study of past events, particularly in human affairs. – Learning about the history of ancient civilizations helps us understand how modern societies have evolved.
Ingredients – The individual components or substances that are combined to make a particular dish or meal. – The ingredients for a traditional Korean kimchi include cabbage, radishes, garlic, and chili pepper.
Military – Relating to the armed forces or to soldiers, arms, or war. – The military played a crucial role in the history of many nations, often influencing political and social changes.
Culture – The social behavior, norms, and traditions of a particular group of people or society. – Food is an important part of culture, reflecting the history and values of a community.
Noodles – A type of food made from unleavened dough that is rolled flat and cut into long strips or strings. – Noodles have been a staple in Asian cuisine for centuries, with each region having its own unique preparation methods.
Stew – A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. – Historical records show that stew has been a popular dish in many cultures due to its simplicity and ability to use various ingredients.
Global – Relating to the whole world; worldwide. – The global exchange of food products has led to a diverse culinary landscape, allowing people to experience flavors from different cultures.
