Editing Gyros (section)

==History==
[[File:Dönerci, 1855.jpg|upright=0.9|thumb|The earliest known photo of ''[[doner kebab]]'' (meat cooked on a vertical rotisserie) by [[James Robertson (photographer)|James Robertson]], 1855, [[Ottoman Empire]]]]
Grilling a vertical spit of stacked meat and slicing it off as it cooks was developed in [[Bursa]]<ref name="auto">Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., ''Cambridge World History of Food'', Cambridge, 2000. {{ISBN|0-521-40216-6}}. Vol. 2, p. 1147</ref> in the 19th century in the [[Ottoman Empire]]. After the [[Population exchange between Greece and Turkey|1922–23 population exchange between Greece and Turkey]], the Greeks brought their variation with them to Greece. Following [[World War II]], gyros made with lamb (called shawarma) was present in Athens.<ref>{{cite magazine|title=(unknown title) |url=https://books.google.com/books?id=Qp8RAAAAIAAJ&q=doner+kebab|magazine=Sports Illustrated|volume=3|pages=116|publisher=Time, Incorporated|date=1955|via=Google Books|access-date=2020-10-08|archive-date=2023-03-07|archive-url=https://web.archive.org/web/20230307201324/https://books.google.com/books?id=Qp8RAAAAIAAJ&q=doner+kebab|url-status=live}}</ref><ref name="auto"/> It was likely introduced by immigrants from [[Anatolia]] and the [[Middle East]].<ref name="Simopoulos & Bhat 2000"/><ref>{{cite book|first1=Alan|last1=Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA259|publisher=OUP Oxford|date=21 August 2014|isbn=978-0-19-104072-6|via=Google Books}}</ref> The Greek version is normally made with pork and served with [[tzatziki]], and became known as gyros.<ref name="kremezi">{{Cite conference |last1=Kremezi |first1=Aglaia |author-link1=Aglaia Kremezi |date=2010 |editor-last=Hosking |editor-first=Richard |title=What's in the Name of a Dish? |url=https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202 |conference=[[Oxford Symposium on Food and Cookery]] |publisher=[[Prospect Books]] |pages=203–204 |isbn=978-1-903018-79-8 |archive-url=https://web.archive.org/web/20230115045842/https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202 |archive-date=2023-01-15 |access-date=2018-10-19 |via=Google Books |book-title=Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 |url-status=live}}</ref><ref name="dizikirikis">Γιάκωβος Σ. Διζικιρικής, Να ξετουρκέψουμε τη γλώσσα μας 'Let Us De-Turkify our Language', Athens 1975, p. 62, proposes substituting {{lang|el|γυριστό}} for {{lang|el|ντονέρ}}, but ''The New York Times'' was already using the word ''gyro'' in English in 1971 (4 Sept. 23/1) according to the ''OED'', 1993 online edition, [http://www.oed.com/view/Entry/243308 ''s.v.'']</ref>

[[File:Pitagyros_mit_Beilagen_und_Bier_(Gaststätte).jpg|thumb|Gyros plate]]
By 1970, gyros [[Wrap (food)|wraps]] were already a popular [[fast food]] in Athens, as well as in Chicago and New York City.<ref name="Glaser & Snyder 1970">{{cite magazine |first1=Milton|last1=Glaser|first2=Jerome|last2=Snyder|date=7 December 1970 |title=Spit and Image |url=https://books.google.com/books?id=tBAZFl0GHqUC&pg=PA88 |magazine=[[New York (magazine)|New York]] |publisher=New York Media, LLC |access-date=22 January 2024|via=Google Books|archive-date=15 January 2023|archive-url=https://web.archive.org/web/20230115045842/https://books.google.com/books?id=tBAZFl0GHqUC&pg=PA88|url-status=live}}</ref><ref name="The Food Timeline: history notes--sandwiches">{{cite news |url=http://www.foodtimeline.org/foodsandwiches.html#gyros |title=The Gyro, a Greek Sandwich, Selling Like Hot Dogs |date=September 4, 1971 |newspaper=The New York Times |pages=23 |access-date=February 22, 2016 |archive-date=March 23, 2016 |archive-url=https://web.archive.org/web/20160323175224/http://www.foodtimeline.org/foodsandwiches.html#gyros |url-status=live }}</ref><ref name="The New York Times">{{cite news| url=https://www.nytimes.com/2009/07/15/dining/15gyro.html?_r=0| title=The Gyro's History Unfolds| author=David Segal| date=July 14, 2009| newspaper=The New York Times| access-date=June 4, 2016| archive-date=July 21, 2016| archive-url=https://web.archive.org/web/20160721103623/http://www.nytimes.com/2009/07/15/dining/15gyro.html?_r=0| url-status=live}}</ref> At that time, although vertical rotisseries were starting to be mass-produced in the US by Gyros Inc.<ref name="Glaser & Snyder 1970" /> of Chicago, the stacks of meat were still hand-made. There are several claimants to have introduced the first mass-produced gyros to the United States, all based in the Chicago area in the early 1970s, and of Greek descent. One of them, Peter Parthenis, has said that the mass-produced gyro was first conceptualized by John and Margaret Garlic; John Garlic was a Jewish car salesman who later ran a restaurant featuring live dolphins.<ref name="The New York Times"/>

The Halifax donair in Canada which was based on the Greek gyros was invented in the 1970s by Peter Gamoulakos. Originally from Greece, he started selling Greek gyros (a pita stuffed with grilled lamb and tzatziki) from his restaurant located off the Bedford Highway.<ref>{{Cite web |last=corusadmin |date=2022-04-27 |title=The Delicious History Of The Halifax Donair |url=https://www.foodnetwork.ca/article/the-delicious-history-of-the-halifax-donair/ |access-date=2023-08-20 |website=Food Network Canada |language=en-CA}}</ref>