Hoagies and Subs: A Tale of Regional Differences and Terminological Diversity
Introduction to Hoagies and Subs
The question of whether a hoagie is a specific type of sandwich or if any sub-style sandwich can be called a hoagie has been a subject of debate. This article explores the nuances of this terminology, explains the regional variations, and provides insights into this culinary curiosity.
Regional Variations
The term 'hoagie' is primarily associated with Philadelphia and the Eastern United States, while 'sub' is more commonly used in the Midwest and other regions. Interestingly, in parts of Pittsburgh, Pennsylvania, they are referred to as 'hoagies,' while in Chicago and San Diego, they are known as 'subs.' These regional variations reflect the unique cultural identities of each area, leading to varied terminology for what is essentially the same type of sandwich.
As Asad Jaleel points out, there is a distinction in some regions regarding the heating of the sandwich. In New England, a 'grinder' may or must be heated in an oven, whereas a 'sub' typically would not be. However, the focus of this article is on the broader category of the sandwich and the terminological differences.
Understanding Hoagies and Subs
A hoagie, or submarine sandwich, is a long roll of bread filled with a variety of meats, cheeses, vegetables, seasonings, and sauces. From the Wikipedia article, it is defined as a sandwich that consists of a long roll of bread split widthwise into two pieces and filled with a multitude of ingredients. This type of sandwich has gained widespread popularity across the United States, with local variations in taste and style.
Terminology and Usage
The term 'hoagie' is used in Philadelphia and its surrounding areas, while much of the rest of the United States may refer to it as a 'sub.' Additionally, other regional terms such as 'hero,' 'grinder,' and 'baguette' are used interchangeably. These terms reflect the historical and cultural context of each region, with 'hero' being common in the Northeast, 'grinder' in New England, and 'baguette' in areas with a French influence.
Best Toppings for a Hoagie or Sub
The filling of a hoagie or sub can be incredibly varied. For instance, in Philadelphia and its surroundings, a classic hoagie might feature a blend of beef, Italian sausage, salami, and provolone cheese, with lettuce, tomato, and onion. However, the possibilities are endless, and toppings can include anything from bacon and sauerkraut to avocado and egg. The choice of ingredients can vary greatly based on personal preferences and local availability.
Culinary Trends and Innovations
Modern culinary trends have introduced a diverse range of fillings and variations of the traditional hoagie or sub. Some adventurous establishments offer unique fillings such as shrimp cocktail, turkey and avocado, and even vegetarian options. Additionally, the rise of gourmet and artisanal breads has brought new flavors and textures to this classic sandwich. Some places are known for their speciality fillings, such as the banh mi, a Vietnamese-style sandwich with a baguette, which can include mayo, cilantro, jalape?os, pickled carrots, and daikon, along with the main ingredient of your choice.
Conclusion
In summary, while a hoagie and a sub are often used to describe the same type of sandwich, regional terminology and cultural differences play a significant role in their nomenclature. The term 'hoagie' is predominantly used in the Philadelphia area, whereas 'sub' is more widespread in other regions. Understanding these regional differences can enhance your appreciation of this versatile sandwich, making each bite a delightful exploration of local culinary culture.
Further Reading
References
Wikipedia. (2023). Submarine sandwich. _sandwich