Food - Drink
Bologna's Unclear Path To America's Sandwiches
Bologna comes from Bologna, Italy, and it was created in the mid-17th century as a derivation of mortadella. Eater claims German immigrants were responsible for bringing bologna to North America, while History Daily states Italian immigrants brought the meat in the late 1800s or early 1900s, where it was primarily consumed by the lower class.
Bologna eventually attained ubiquity at the time of the Great Depression due to its affordability and versatility since kids could eat it for school lunches, while families could fry it for dinner. It also came in handy during war-time food rationing, and at the same time, sandwiches were gaining popularity in the U.S.
By the mid-1900s, packaging and pre-slicing technologies made bologna even more accessible, with Oscar Meyer’s vacuum-sealing and catchy jingle pushing it further into fame. Today, whether you call it “bologna” or “baloney,” the pink protein-packed lunch meat remains a popular choice for American sandwiches and other meals.