f Brot �bread�), a relative of Denmark's rundstykke. In fact, while by no means identical, the cuisines of Hamburg and Denmark, especially of Copenhagen have a lot in common. This also includes a predilection for open-faced sandwiches of all sorts, especially topped with cold-smoked or pickled fish. The American hamburger seems to have developed from Hamburg's Frikadelle: a pan-fried patty (usually larger and thicker than its American counterpart) made from a mixture of ground beef, soaked stale bread, egg, chopped onion, salt and pepper, usually served with potatoes and vegetables like any other piece of meat, not usually on a bun. The Oxford Dictionary defined a Hamburger steak in 1802: a sometimes-smoked and -salted piece of meat, that, according to some sources, came from Hamburg to America.
Like elsewhere in Germany, Standard German is spoken in Hamburg, but as typical for northern Germany, the original language of Hamburg is Low German, usually referred to as Hamborger Platt (German Hamburger Platt) or Hamborgsch. Since large-scale Germanization beginning in earnest within the 18th century, various Low German-colored dialects have developed (contact-varieties of German on Low Saxon substrates). Originally, there was a range of such Missingsch varieties, the best-known being the low-prestige ones of the working classes and the somewhat more bourgeois Hanseatendeutsch (Hanseatic German), although the term is used in appreciation. All of these are now moribund due to the influences of Standard German used by education and media. However, the former importance of Low German is indicated by several songs, such as the famous sea shanty Hamborger Veermaster, written in the 19th century when Low German was used more frequently.
There are several English-speaking communities in Hamburg, such as Caledonian Society of Hamburg, British Club Hamburg, British and Commonwealth Luncheon Club, Professional Women's Forum. American and international
