Overview
In Hot dog wellknown 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. Packed with tasty facts and piquant observations, many illustrations and a selection of tempting recipes, this book shows how this seemingly simple food has a rich history, and is fundamentally linked to America's mythology of itself.
Full Product Details
Author: Bruce Kraig
Publisher: Reaktion Books
Imprint: Reaktion Books
Dimensions:
Width: 19.70cm
, Height: 1.80cm
, Length: 12.00cm
Weight: 0.318kg
ISBN: 9781861894274
ISBN 10: 1861894279
Pages: 144
Publication Date: 01 April 2009
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Temporarily unavailable
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Reviews
Bruce Kraig has written an exemplary book in Hot Dog: A Global History, the definitive authority on the small subject of hot dogs. Amusing and scholarly at the same time, it tells how the sausage snack was an instrument of social mobility and that the bun replaced the white gloves originally used to hold the sausage. -- Paul Levy The Guardian This is one book you don't want to read on an empty stomach. Food historian Bruce Kraig gives a tasty account of encased meats in Hot Dog, from its humble beginnings 20,000 years ago to today's trendiest fixins. He explores every possible way to serve one of our most popular foods, and of course, you'll find plenty of pictures and recipes to illustrate his extensive research. Playboy Here's a great Hot Dog book: Hot Dog by Bruce Kraig ... Scholarly yet clever and entertaining, Kraig probably knows more about the history of the hot dog than anyone and he meticulously dismissed the many myths about the origin of the frankfurter, the bun, and its name. He does a good job of explaining how hot dog culture spanned the nation and even the world. -- Craig 'Meathead' Goldwyn The Huffington Post
Author Information
Bruce Kraig is Professor Emeritus in History and Humanities at Roosevelt University, Chicago, and the founding President of the Culinary Historians of Chicago. An internationally recognized food historian, he has been host and writer for a series of award-winning food documentaries for PBS, and has also appeared on ABC National News, Good Morning America and BBC News. He has written several cookery books and his articles have appeared in the Chicago Tribune. . He is the author or editor of numerous books on food history, including Hot Dog: A Global History (Reaktion, 2009).
