Hot Dog

Hot Dog

by Bruce Kraig
     
 

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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,

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.

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.

Product Details

ISBN-13:
9781861896841
Publisher:
Reaktion Books, Limited
Publication date:
01/01/2012
Series:
Edible
Sold by:
Barnes & Noble
Format:
NOOK Book
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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