In this cleverly titled volume, Kraig takes a look at the American hot dog phenomenon, giving the history and folklore behind the foodstuff that became 'quintessential public dining treats long before the rise of hamburgers sold on streets, at fairs and festivals, at picnics (weenie roasts), and in fast food venues. . . .' Chapters on the simple pleasures of eating hot dogs and the numerous ways which they can be served pull readers back in. A fully loaded Chicago dog, for example, 'has mustard, bright green relish, chopped onions, tomato slices, pickle slices, and small sport peppers jammed onto the bun.' And currywurst, first popular in Germany, is 'covered in a sweet-hot sauce' and 'served on paper plates.' Photographer Carroll includes images of old-school hot dog stands and pushcarts, helping to illustrate this sometimes disturbing but always bright tribute to an American food classic.