Lecture Festivities
Hot Dog: An American Icon
Tuesday, June 30 6:00-8:00 pm Buy Tickets General: $25 | Member: $20 | Student: $15
Join renowned food historian Bruce Kraig, author of Hot Dog: A Global History and founding president of the Culinary Historians of Chicago, for a lively conversation with acclaimed Big Jones chef Paul Fehribach (Midwest Food) about one of America’s most iconic street foods: the hot dog. Each ticket includes one hot dog, served at the end of the program.
From char-grilled classics to regional oddities, Kraig traces the story of the humble “tube steak” from ancient sausage-making traditions to its current place as a cultural staple. Explore how brands like Vienna Beef, Sabrett, Hebrew National, and Pearl have defined tastes across the country, and delve into the rich tapestry of regional styles, from New York’s mustard-and-sauerkraut carts to Chicago’s fully loaded masterpieces (hold the ketchup!).
This flavorful program uncovers international influences, historical myths (did Queen Elizabeth II really eat a hot dog at the White House?), and the role of World’s Fairs in hot dog lore. Whether you’re a foodie purist or an adventurous eater, this flavorful program will whet your appetite for history and for Chicago’s favorite street food.
About the Speakers
Bruce Kraig is Professor Emeritus of History and Humanities at Roosevelt University and former Adjunct Faculty at the Kendall College Culinary School. An internationally recognized food historian, his work examines the cultural significance of food across global traditions. He is widely known for his work with PBS as host, writer, and historian for documentaries including Hidden China, Hidden Mexico, Food for the Ancestors, Hidden Korea, Hidden India: The Kerala Spicelands, and Hidden Turkey. He is the author or editor of ten books on culinary history, including Hot Dog: A Global History, Man Bites Dog, Street Food Around the World (with Colleen Sen), and The Chicago Food Encyclopedia. He has also contributed extensively to academic journals and edited major reference works such as The Oxford Encyclopedia of Food and Drink in America. Kraig has appeared widely in media as a food history expert and has collaborated with the Smithsonian Institution on national initiatives. He is the founding and emeritus president of the Culinary Historians of Chicago.
Paul Fehribach is an eight-time James Beard Award semifinalist for Best Chef: Great Lakes; and owner of the critically acclaimed Chicago restaurant, Big Jones. He was born and raised in the rolling wooded hills of Southern Indiana and learned to hunt, fish, and find wild foods from an early age. Ample time spent on the family farms of relatives together with the woodland backdrop instilled a keen palate in him, reflected in the big, clean flavors he puts on the table along with a heated passion for true seasonal cooking. His book Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes, was named a book of the year by Food and Wine, Bon Appétit, and Eater. He is the author of The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking, also published by the University of Chicago Press.