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 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 history—like the origin of its name and whether Queen Elizabeth II was truly served hotdogs on a visit to the White House.
Packed with tasty facts and recipes, Hot Dog reveals the rich history and passionate opinions about this seemingly ordinary food.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.