Overview

Grilled and served in a fresh, soft bun, and adorned with your choice of mustard, ketchup, chili, sauerkraut, coleslaw, pickle relish or fried onion, the hot dog surely must be one of the world's favourite convenience foods. In Hot dog well-known food historian Bruce Kraig recounts the history of this popular dish, from the origin of the sausage some 20,000 years ago, to the evolution of the modern form of the hot dog, and its central place in American culture today.
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Hot Dog

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Overview

Grilled and served in a fresh, soft bun, and adorned with your choice of mustard, ketchup, chili, sauerkraut, coleslaw, pickle relish or fried onion, the hot dog surely must be one of the world's favourite convenience foods. In Hot dog well-known food historian Bruce Kraig recounts the history of this popular dish, from the origin of the sausage some 20,000 years ago, to the evolution of the modern form of the hot dog, and its central place in American culture today.
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Editorial Reviews

Publishers Weekly
Starred Review.

In this slim and highly readable study, food historian Kraig (Cuisines of Hidden Mexico) produces arguably the definitive work on one of America's classic foods. From the first evidence of processed meat in the Upper Paleolithic (some 20,000 years ago), Kraig traces the gilded ancestry of the lowly hot dog, finding it interwoven into cultures around the world. Ingredients differ from country to country, as do toppings: in Montreal, a hot dog isn't fully dressed until it's doused in an herb-laced tomato sauce; Venezuelans and Columbians prefer onions, mustard and crushed potato chips. Kraig's attention is focused largely on the United States, where the hand-held delicacy is firmly embedded in the national palate. An impressive inventory of regional variations showcase the food's versatility, and stories of industry giants like Oscar Meyer and the evolution of all-important casings make for entertaining reading and retelling, especially over the grill with tongs in hand. 40 color plates.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • ISBN-13: 9781861896841
  • Publisher: Reaktion Books, Limited
  • Publication date: 1/1/2012
  • Series: Edible
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 676,912
  • File size: 6 MB

Meet the Author


Bruce Kraig is professor emeritus in history and humanities at Roosevelt University, Chicago. He is also the founding president of the Culinary Historians of Chicago. An internationally recognized food historian and author of several cookbooks, he has been host and writer for a series of award-winning food documentaries for PBS.

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Table of Contents

Preface 7

Introduction What is a Hot Dog? 9

1 Hot Dog History 16

2 How Hot Dogs are Made 45

3 How Hot Dogs are Sold 57

4 Hot Dog Culture 75

5 Hot Dogs Around the World 96

The Hot Dog Factory 115

Recipes 116

References 125

Select Bibliography 132

Websites and Associations 136

Acknowledgements 138

Photo Acknowledgements 140

Index 141

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Sort by: Showing 1 Customer Reviews
  • Posted January 11, 2012

    IT's A WEINER!

    Bought this for a friend who facinated by the hot dog and all the reginal fare that they have become a part of.

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