Our regular CHSC lectures at the Central Library might be over for the spring season but you still have a chance to learn about some culinary history at the Pacific Palisades this Saturday!

Hot dogs are as American as apple pie, but how did these little sausage links become icons of American culture? This program by hot dog scholar Bruce Kraig explores the transformation of hot dogs from unassuming street fare (and dangerous food at that), to paradigms of regional expression, social mobility, and democracy. The name, hot dog, implies some standard food, but there is no agreement about the right way to serve them. From New York frankfurters, to Southern slaw dogs, to State Fair corn dogs, Detroit Coneys and Sonoran dogs in the Southwest, the variations are endless. In the New York/ New Jersey area along there are a number of variations: New Jersey ripper, Italian hot dogs vie with the good old dirty water dogs and flat griddled styles and the recent “Haute Dogs” which transform the hot dog into a gourmet option. Each variety tells us about local cultures and the people –mostly immigrants- who created them. The program will be illustrated with stunning color photos and descriptions of neighborhood venues and flashy push-carts from New York to Los Angeles.

About the speaker:
Food historian Bruce Kraig is Professor Emeritus at Roosevelt University and Adjunct Faculty at Kendall College Culinary School in Chicago. His book Hot Dogs: A Global History recently won a Paris Book Fair Award, and he has appeared in national and international media including BC News and Radio New Zealand.

Free and open to the public.