Hot Dog (Hardcover) product details page

Char-grilled or boiled? Sauerkraut or chili? Mustard or ketchup? Vienna Beef or Sabrett? Only these questions could be raised about one of the world8217;s favorite backyard, picnic, ballgame, and street foods8212;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 8220;tube steak8221; from the origin of the sausage 20,000 years ago to its central place in American culture today.

nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Kraig discusses the many brands, including Hebrew National, Pearl, Sabrett, and Vienna Beef, and the regional variations that go along with them8212;like kosher-style New York dogs loaded with mustard and sauerkraut, New England dogs with Boston Baked Beans, and fully-loaded Chicago style hotdogs, complete with mustard, onion, relish, sport peppers, a dill pickle spear, a dash of celery salt, and tomato slices (but never, ever ketchup). Hot Dog covers the other international sausages, like bologna and bockwurst, as well, and explores some of the apocryphal tales of the hotdog in history8212;like the origin of its name and whether Queen Elizabeth II was truly served hotdogs on a visit to the White House.

nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Packed with tasty facts and recipes, Hot Dog reveals the rich history and passionate opinions about this seemingly ordinary food.