Group 2 Final Project

The Hot Dog: An American Icon

“Baseball, Hot Dogs, Apple-pie and Chevrolet—Baseball, Hot Dogs, Apple-pie and Chevrolet.” In 1975, Chevrolet car company produced a commercial with this slogan sung to a cheerful melody. This commercial left a lasting impact and soon people across the United States had a modern-day rendition of the Star-Spangled Banner playing in their heads. It was a tune that captured the identity of America without even mentioning her name. This slogan was about the popular culture of American life: a life that was driven by amusement, food, and power. These products fell under the umbrella of the American Dream, items integrated within the lives of the middle and upper-class and somewhat attainable to all those aspiring to be in their position.

Among the icons in the song was “hot dogs,” simply a duo of bread and meat, which encapsulated far more than a tasty sausage for the American people. The hot dog did and continues to serve as an equalizer within the United States, and inadvertently serves as metaphor of the American experience sought by people of all social, cultural, economic backgrounds. What distinguished the hot dog from other “American” dishes was its neutrality. It was a food that anyone could take a bite of and instantly become apart of another national anthem. Eating a hot dog signified participating in core aspects of the United States: acceptance (community), capitalism (consumerism), and freedom. On a global spectrum, the United States was the country that embraced these concepts whole heartedly, attempting to be the ultimate example for the rest of the world. Though opinions, injustice, and other societal issues inevitably complicated American’s attempt at perfection in these domains, the history and connotative image of the hot dog is a positive example of American achievement.

The simplicity of the hot dog makes it a food that can accommodate any regional or ethnic palette. While the ingredients have been debated about for decades, many agree that “hot dogs are smoked, cooked sausages composed of pork, beef, chicken, or turkey singly or in combination. Most hot dogs are made from emulsified or finely chopped skeletal meats, but some contain organs and other ‘variety meats.’”

According to the Department of Agriculture, the quality of the meat must be of the same caliber as that sold in grocery stores. Besides meat, the basic ingredients in hot dogs include some sort of curing or preservative, a binding ingredient, corn syrup, “fat, salt, nitrate, flavorings and usually additional water.”  Hot dogs may or may not come with casings, though when casings are used, they are made of either synthetic collagen casings or natural animal intestine casings. For the most part, though, mass produced hot dogs have little variance in ingredients, though each company has its own formula of spices from paprika to garlic.

To make a hot dog, ingredients are sheared “together in a large blender,” to form a liquid batter that is “similar to an emulsified sauce like mayonnaise.” Upon taking this form, the “fat is evenly dispersed in small droplets, which are surrounded and stabilized by the fragments of the muscle cells and by salt-dissolved muscle proteins.”  By manufacturing standards in the United States, they cannot contain more than thirty percent fat, ten percent water, or a combination of forty percent fat and water. In addition to those regulations only 3.5 percent of non-meat binders or two percent soy protein can be added, though they must be included in the package ingredients. The final product is a homogeneous and mildly flavored “emulsified sausage,” similar to Italian mortadella.

Before the Civil War, sausages were made by hand in butcher shops. Today most people rely on the hot dog companies that are producing by the millions. The process of manufacturing hot dogs is relatively simple thanks to a well-timed system that begins with meat trimmings. At the turn of the 20th century, when the United States became highly industrialized and the assembly line was created, food became an item that could be processed in massive volumes. Power meat choppers were used as early as the 1860s, and by the 1900s “more potent grinders and mixers” were invented “that cold handle larger amounts of meat.”  Companies such as John Morrell shipped out their hog casings to be made and then returned for meat-filling so as to speed up production.

The homogeneity and mass production made hot dogs an affordable and versatile meat option for Americans. It served as sustainable food but also a culinary template for the diverse taste buds throughout the country. The prototypical hot dog is commonly identified as being topped with basic condiments: ketchup, mustard and relish, though those are just the beginnings to a plethora of topping that change the face of the dish. From the Northeast to the Southwest, the hot dog has become a food that lends itself to regional creativity.

The hot dog varies tremendously and often correlates with other stereotypical food-ways of the region. In her work The American Century Cookbook, Jean Anderson illuminates this, writing:

What goes on a hot dog varies from one part of the country to another, and regional allegiances run deep. In Kansas, they like their “dogs” with melted cheese and mustard; in Chicago they’re served in poppy-seed buns; in Texas, the Corn Dog is the thing. And in Raleigh North Carolina, where I grew up, the Chili Dog is the dog of choice: a steaming hot frankfurter in a steaming hot bun smothered with chili (ground beef, no beans).

Northeasterners add lobster, an expected rendition considering the coastal influence. Those in the Deep South wrap their hot dogs in bacon, perhaps a result from the early emphasis on prominence of the pork industry. A Hawaiian roll with pineapple relish, brown sugar and garlic mustard and the bacon-wrapped, chili-drenched, and jalapeño stacked with pepper jack cheese, is top dog in Texas. On some parts of the West coast people add fish where as others season the hot dog with Mexican spices and roll it in a flour tortilla. More exotic combinations have emerged within the past century both in America and on a universal scale. From Germany to Japan, the “American” hot dog is topped with things from sauerkraut and kimchi. With the new influx food-ways in both colonial and industrial times, many Americans discriminated against particular meats and dishes if they had issues the immigrant group or social class connected to it. The hot dog was an exception to this. “Despite roots that go back to the wursts and sausages of Europe, and perhaps even farther, hot dogs are an American phenomenon. It was an American, although just which American is in dispute, who first inserted a warm frankfurter into a split roll and offered it with the condiment of choice.”

Though it was “American,” the hot dog was identifiable to most Europeans because of its similarity to sausage. Immigrants could purchase a hot dog and tailor it to the schema that existed within their minds or alter it with things they deemed acceptable to eat. As the regional differences demonstrate, one manifestation of the United States’ valorization of freedom and choice is through food. The relationship with food has extended beyond the “eat to live” mentality, with an emotional relationship often guiding our physical needs. The prominence of food metaphors such as the “melting pot” or “mixed plate” highlights American’s complex relationship with food and diversity, as these comparisons are speaking to American assimilation and differentiation. In her article, “The Hot Dog, an American Metaphor,” journalist Christina Quinones proposes that the “hot dog” can also serve as a metaphor for the American people.

"If the diverse ingredients in the hot dog are viewed as different immigrant groups that have helped shape American culture and identity and the casing is interpreted as the United States of America as a whole, then the hot dog is the perfect American metaphor, representing the U.S. ...encased within a single national identity."

Where a melting pot or a mixed plate reflects a combination of foods served in a particular way, the hot dog is one solitary food chosen to reflect our diverse country. The hot dog has become a physical manifestation of the feelings that those chasing the ultimate American experience are also pursing. People came to America and in working towards individual success sought something greater than themselves: to be a part of the most powerful community in the world, let alone any community. From its European roots to Missouri vendors to suburban backyards, the hot dog has had an exemplary journey that parallels what many hope to achieve in their endeavors. Referred to as “America’s great democratic food,” the hot dog is a food of the people. It has promoted acceptance as it spread across America, and quickly proved to be an embodiment of community through its upward climb and resulting status as an American icon.

American democracy is governed by the peoples’ choices, and financially this has taken shape with the capitalist economy. The private nature of business under capitalism was one of the contributed to the hot dogs popularity and regional differences, as any individual could open a hot dog stand and create a menu that catered to the demographic. The opportunity to profit from the hot dog lured job seekers, as the growing supply and demand provided a fairly consistent and steady living. National hot dog brands that rose from these small businesses have broken into every generational, racial, and socioeconomic market, making the hot dog one of the only foods that is desired by every group and sub-group in the United States. Hot dogs were introduced to America by way of German immigrants in the 19th century. Germans “brought their sausage culture to the United States” and soon after established beer gardens, similar to open air taverns. Not only did these “gardens” serve beer, but also traditional German food, such as “sausages, bread and potatoes.”  By the 1870s sausages and bread were being sold by street vendors. This gave rise to hot dogs stands such Nathan’s, which opened on Coney Island in 1916. At first people were wary as to what hot dogs were made of. It was thought that the dachshund dogs that German immigrants owned were involved in hot dog manufacturing, coining the name “hot dog.” Such stigmas birthed companies such as Oscar Mayer that profited by emphasizing “purity and quality.” They made their hot dogs from only skeletal meats. Many companies advertised that their hot dogs were made from all beef, so as to provide to the growing Jewish demographics. Kosher law dictated that the animals used for meat should be stunned before being slaughtered, and that all meat must undergo salting to cleanse any impurities. Close supervision by “mashgichim” was also in order in special Kosher manufacturing facilities.

In catering to the diverse needs of the growing population, the hot dog market rapidly expanded. Evidence supports that the hot dog “may have been America’s first industrially produced, portion controlled, and mass marketed meat product.” Manufactured supplies went quickly as soon as people encountered the product at fairs, amusement parks and on city streets. Bruce Kraig, Historian at the University of Chicago, wrote that: “by the 1920s, hot dogs were a mainstream delight, deliberately marketed as patriotic, democratic fare... People ate them at baseball games, horse races, fairs and circuses.” The hot dog became synonymous with amusement trends and the “on the go” mentality sweeping the Northeast and other parts of the country. It became that “to nosh a frankfurter at a game was to shed your ethnicity and become American, as good as anyone else.” With the encouragement to travel and movement at amusement locations, the hot dog complemented the transiency of the American people. Hot dogs were one of the first “convenience” foods, being “a perfect fit with the pace of American life; you could eat one on the run, hold it in one hand.”

The popularity of the hot dog as an American food was cemented when prominent people of the 20th century publically expressed their love of the food. Public figures such as Franklin Delano Roosevelt served Nathan’s hot dogs to the King and Queen of England and other foreign officials during his presidency in the late 1930s. Baseball Legend Babe Ruth attested that the hot dog was indeed his favorite food. The allure became that at any given time; a factory worker on lunch break in the city could be enjoying the same meal as a national celebrity, authenticating the opportunity to climb the class ladder.

The easy preparation and satisfying taste made it optimum for the home as well. In the 1940s and 1950s, the growth of the middle class and coinciding suburban development offered people more opportunities to purchase homes and cooking technology. Communities grew and working individuals gathered together to embrace their American-ism and success with leisure at outdoor events like barbeques. Time gave way to tradition, and the delicious taste of the hot dog captured was not only ideal for capturing the moment but also the happiness of summers and vacations past.

After World War II when convenience food was filling American fridges more than ever before, manufacturers took advantage of this mentality. “Advertisers zeroed in early on the nostalgic appeal of hot dogs, good times and good memories.”  People, especially children, were lured to the product through slogans and jingles. Companies such as Oscar Mayer catered to the clients with the Oscar Mobile, along with children’s tunes like the famous: I wish I were an Oscar Mayer wiener.” Oh I wish I were an Oscar Mayer Wiener That is what I'd truly like to be 'cause if I were an Oscar Mayer Wiener Everyone would be in love with me.

The lyrics persuaded consumers by appealing the symbolic nature of food, reiterating the themes of “love” and acceptance to target emotional relationships. The clever advertising helped the hot dog to continue to prosper, and because of its large market and positivity the hot dog was often used to broaden the consumer pool of other products. In addition to advertisements, artists, musicians, and film executives of the 20th century used the hot dog to capture the identity and interest of Americans. The Pop-Art movement of the 1960s looked to American iconicity as inspiration for their paintings. Among one of the most notable works was Roy Lichtenstein’s “Hot Dog,” a series of paintings done in a color scheme the artist modeled after the food’s packaging and manufacture advertisements. Elvis Presley and Led Zeppelin both had songs titled “Hot Dog” that also sang to the universal theme of love. In his songs “Jack and Diane,” and “Hamburgers and Hotdogs,” John Cougar Mellencamp illustrated the lives and experiences of young adults. “Jack and Diane,” references “chili dogs” to set the scene and appeal to the senses, while “Hamburgers and Hotdogs” used the food as a metaphor for a choice.

With its status in American households and national media, the expectation was that the American icon would infiltrate the global market as quickly as it did in the United States. While today national chains operate restaurants and vendors overseas, it wasn’t until the late 20th century that the “American” hot dog was desired in other continents. This is partly attributed to the fact that the hot dog was competing with its sausage and frankfurter roots in Europe. Hot dogs expanded overseas with the globalization of the fast food market, with Nathan’s and A&W among the first to sell their products.

Considering Americans excessive consumption and competition, it is not surprising that the globalization of the hot dog is tied to eating contests. The legendary Nathan’s Hot Dog Eating Contest is one example of this. Broadcasted every year on ESPN, millions of viewers tune in to watch 20 people compete to see how many hot dogs they can consume in 12 minute. Started in 1916, the same year as the establishment of Nathan’s, the contest has been held nearly every year at Coney Island in New York. Hot dogs like Nathans are distinguished as “American hot dogs” throughout other parts of the world as numerous variations of the sausage/frankfurter and bread combination exist.

Researchers estimate that over 730 million packages of hot dogs were sold at the retail level throughout 2009. A national focus on health has dictated the scope of the hot dog market in recent years. Advocates have expressed concern that hot dogs are unhealthy and are one of the convenience foods contributing to the obesity epidemic in the United States. Not only is fat content an issue, but the high percentages of sodium have been considered. According to the National Sausage and Hot Dog Council, sales have been driven by “high protein foods and interest in natural and organic products.” For instance Hebrew National’s “Reduced Fat Beef Franks” contain nine grams of fat and three point five grams of saturated. The sodium count on that frank, however, is 490mg, higher than their original hot dogs. In the same nutritional breakdown of a regular Oscar Mayer’s hot dog, the sodium content amounted to 461 mg. Attention to this has led companies to meet consumer demands for “lighter” franks, which have less sodium and fat content.

The changing market of the hot dog only emphasizes the place of the hot dog among American people. It serves as a food that reflects the United States ever-changing regional, cultural, economical landscapes. The unifying role of the hot dog throughout the country makes it a lasting icon all generations can appreciate. With its consumer market and its adoration among communities, the hot dog is a tangible representation of the principles that distinguish America from the rest of the world.

Works Cited Anderson, Jean. The American Century Cookbook (New York: Random House, 1997), 11.

Digital Journal. “The Hot Dog, an American Metaphor” (http://www.digitaljournal.com/article/275340)

Elmaleh, Eliane. 2003. "American Pop Art and political engagement in the 1960s."

European Journal of American Culture 22, no. 3: 181-191. Academic Search Complete, EBSCOhost (accessed December 4, 2010).

Jackson, Donald Dale. 1999. "Hot dogs are Us." Smithsonian 30, no. 3: 104. Academic Search Complete, EBSCOhost (accessed December 4, 2010).

Kraig, Bruce. The Hot Dog: A Global History. London: Reaktion Books, 2009.

Lichtenstein, Roy. "Food & Art: “Hot Dog”." The Accidental Wino. Web. Dec. 2010. .

McGee, Harold, On Food and Cooking, (New York: Scribner, 2004), 170.

National Hot Dog & Sausage Council. American Meat Institute. Web. Dec. 2010. . Sit, Jenn. "America's Regional Hot Dog Styles." July 2, 2008.http://www.seriouseats.com/2008/07/america-regional-hot-dog-styles-coneys-half-smokes-reds-whites.html (accessed 12/2/2010).

Smith, Andrew F. "Hot Dogs." The Oxford Encyclopedia of Food and Drink in America. Oxford: Oxford UP, 2004. 687-89.