Hot Dog
A Global History
By Bruce Kraig · 2009
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21 pages
21 pages
- About this editionISBN: 9781861896841, 1861896840Page count: 128Published: May 2009Format: ebookPublisher: Reaktion BooksLanguage: EnglishAuthor: Bruce KraigCreate citationTable of contentsChar-grilled or boiled? Sauerkraut or chili? Mustard or ketchup? Vienna Beef or Sabrett? Only these questions could be raised about one of the world’s favorite backyard, picnic, ballgame, and street foods—the hotdog. Though nearly two billion hot dogs are consumed by Americans annually in the month of July alone, there is absolutely no consensus on which is the right way to serve up a hotdog. In Hot Dog, well known food historian Bruce Kraig recounts the history of this popular “tube steak” from the origin of the sausage 20,000 years ago to its central place in American culture today.
Kraig discusses the many brands, including Hebrew National, Pearl, Sabrett, and Vienna Beef, and the regional variations that go along with them—like kosher-style New York dogs loaded with mustard and ...
Source: PublisherMore about this editionShow lessOther editionsCommon terms and phrases½advertisingAmerican foodAmerican hot dogbaconBarry PopikbaseballbrandbratwurstbunbutcherscartooncheeseChicago hot dogChicago-style Hot Dogchickenchillichopped onionschoppersCincinnati ChilicitiesConey IslandcookedCorn Dogsculinarydachshunddeep frieddishDog and SausageeateneatingentrepreneursethnicEuropeanfast foodflavourfood traditionsfrankfurtersGermangrilledMore terms and phrasesShow lessGet bookBorrowFind in a librarySearch in WorldCat.Search WorldCatSimilar booksPizzaA Global HistoryBy Carol HelstoskyYou can pick Chicago deep dish, Sicilian, or New York-style; pan crust or thin crust; anchovies or pepperoni. There are countless ways to create the dish called pizza, as well as a never-ending ...About the workOriginally published: April 2009Genre: CookbookPreceded by: Spices: A Global HistoryFollowed by: Chocolate: A Global HistorySubject: Cooking / General, Cooking / History, Cooking / Specific Ingredients / Meat, Convenience foods -- History -- United States, Food -- History, Food habits -- History -- United States, Frankfurters, Frankfurters -- History, Sausages -- HistoryMOREAuthorBruce 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.Search Bruce KraigMore by authorMan Bites DogHot Dog Culture in AmericaBy Bruce Kraig, Patty CarrollWhether you call them franks, wieners, or red hots, hot dogs are as American as apple pie, but how did these little links become icons of American culture? Man Bites Dog explores the transformation ...Europe and the Soviet UnionBy Bruce KraigCuisines of Hidden MexicoA Culinary Journey to Guerrero and MichoacánBy Bruce Kraig, Dudley NietoA gastronomic exploration of intriguing and wonderful places south of the border CUISINES OF HIDDEN MEXICO A Culinary Journey to Guerrero and Michoac'n A combination cookbook, travelog, and cultural ...More booksPublisherMore from the publisher collectionPizzaA Global HistoryBy Carol HelstoskyYou can pick Chicago deep dish, Sicilian, or New York-style; pan crust or thin crust; anchovies or pepperoni. There are countless ways to create the dish called pizza, as well as a never-ending ...HamburgerA Global HistoryBy Andrew F. SmithMcDonald’s founder Ray Kroc once said, “It requires a certain kind of mind to see beauty in a hamburger bun.” The hamburger has been a staple of American culture for the last century, both a source ...HamburgerA Global HistoryBy Andrew F. SmithMcDonald’s founder Ray Kroc once said, “It requires a certain kind of mind to see beauty in a hamburger bun.” The hamburger has been a staple of American culture for the last century, both a source ...More books