Hot dog bun: Difference between revisions

Hot dog bun
	A hot dog bun of the side-loading variety containing a hot dog sausage dressed with three common condiments: ketchup, relish, and mustard
Alternative names	Side-loading bun
Type	Bun
Place of origin	United States
Main ingredients	Flour, water
Variations	New England–style hot dog bun

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A hot dog bun is a type of soft bun shaped specifically to contain a hot dog or another type of sausage.

The side-loading bun is common in most of the United States, while the top-loading New England–style hot dog bun is popular in that region.^[1] Other regional variations include the addition of poppy seeds to the buns of Chicago-style hot dogs.

History

Hot dog historian and professor emeritus at Roosevelt University Bruce Kraig believes the term "hot dog" was invented in the late 19th century by American observers of German immigrants, who ate sausages on buns. The Americans joked that the sausages looked suspiciously like the Germans' dachshunds.^[2]

Charles Feltman invented an elongated hot dog bun on Coney Island in 1871 according to writer Jefferey Stanton.^[3]

According to an obituary of Austrian immigrant baker Ignatz Frischmann published in 1904, the "Vienna roll" supplied to Coney Island hot dog vendors was invented by Frischmann and made him a rich man sometime before his death.^[4]

At the 1904 Louisiana Purchase Exposition, in St. Louis, Missouri, a German concessionaire, Antoine Feuchtwanger, served hot sausages called 'frankfurters', after his birthplace, Frankfurt, in Hesse.^[5]^[6] At first he loaned gloves for his customers to hold his sausages. When many were not returned, he asked his brother, who was a baker, to invent a solution. Thus, the hot dog bun was born.^[7]

Regional variations

Split-top hot dog buns are popular in New England for lobster rolls and clam sandwiches.

In Chicago, Illinois, where poppy-seed buns are popularly served with Chicago-style hot dogs, the buns are made with high-gluten flour to hold up to steaming.^[8]

In Austria, Poland, and throughout Central Europe a "hot dog" is a baguette which is hollowed out by cutting off the end and impaling it on a spike so a sausage can be inserted. In Denmark this variation is known as a "French Hot Dog" because of the use of baguette, and a "French Hot Dog Dressing" which contains Dijon mustard. Specially prepared baguettes are made for this popular food.

References

^ [1] "New England-style bun, from HoJo’s to homemade", July 2, 2013 accessed February 12, 2014.
^ National Hot Dog and Sausage Council. "The "H" Files". Archived from the original on 2012-01-03. Retrieved 2012-01-02. "Straight From The "H" Files: The Hot Dog's True History"], accessed January 29, 2011
^ Josh Chetwynd in "How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations that shape what we Eat and Drink, 2012.
^ "Invented "Vienna Roll." -". The Topeka State Journal. 1904-03-10. Retrieved 2022-02-22.
^ Allen, Beth; Westmoreland, Susan (ed.) (2004). Good Housekeeping Great American Classics Cookbook. New York: Hearst Books. p. 49.
^ Snodgrass, Mary Ellen (2004). Encyclopedia of Kitchen History. New York: Fitzroy Dearborn. p. 968.
^ "History of the Hot Dog", accessed January 29, 2011. Archived September 26, 2010, at the Wayback Machine
^ Zeldes, Leah A. (2010-07-13). "It takes big buns to hold Chicago hot dogs". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 2010-12-30. Retrieved 2010-07-31.

[1] [1] "New England-style bun, from HoJo’s to homemade", July 2, 2013 accessed February 12, 2014.

[2] National Hot Dog and Sausage Council. "The "H" Files". Archived from the original on 2012-01-03. Retrieved 2012-01-02. "Straight From The "H" Files: The Hot Dog's True History"], accessed January 29, 2011

[3] Josh Chetwynd in "How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations that shape what we Eat and Drink, 2012.

[4] "Invented "Vienna Roll." -". The Topeka State Journal. 1904-03-10. Retrieved 2022-02-22.

[5] Allen, Beth; Westmoreland, Susan (ed.) (2004). Good Housekeeping Great American Classics Cookbook. New York: Hearst Books. p. 49.

[6] Snodgrass, Mary Ellen (2004). Encyclopedia of Kitchen History. New York: Fitzroy Dearborn. p. 968.

[7] "History of the Hot Dog", accessed January 29, 2011. Archived September 26, 2010, at the Wayback Machine

[zeldes-8] Zeldes, Leah A. (2010-07-13). "It takes big buns to hold Chicago hot dogs". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 2010-12-30. Retrieved 2010-07-31.

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@@ Line 1: / Line 1: @@
 {{Redirect|Hotdog bun|the Hong Kong dish also known as "Cheung Jai Bau"|Pigs in a blanket#Similar dishes}}
 {{Short description|Type of soft bun designed to hold a sausage}}
 {{Infobox food
 | name = Hot dog bun
-| image = Monkey eating.jpg
+| image = Hotdog - Evan Swigart.jpg
 | image_size = 250px
 | caption = A hot dog bun of the side-loading variety containing a hot dog sausage dressed with three common condiments: ketchup, relish, and mustard
 | alternate_name = Side-loading bun
 | country = [[United States]]
 | region =
 | creator =
 | course =
 | type = [[Bun]]
 | served =
 | main_ingredient = [[Flour]], water
-| variations = [[New England-style hot dog bun]]
+| variations = [[New England–style hot dog bun]]
 | calories =
 | other =
 }}
-[[File:New England style hot dog bun.jpg|thumb|slave]]
+[[File:New England style hot dog bun.jpg|thumb|New England–style hot dog buns]]
 A '''hot dog bun''' is a type of soft [[bun]] shaped specifically to contain a [[hot dog]] or [[List of sausages|another type of sausage]].
-The side-loading bun is common in most of the United States, while the top-loading [[New England-style hot dog bun]] is popular in that region.<ref>[https://www.bostonglobe.com/lifestyle/food-dining/2013/07/02/top-loading-buns-typical-new-england-for-lobster-and-clams/QiEC0fUGxJl2MwNizjYxdL/story.html] "New England-style bun, from HoJo’s to homemade", July 2, 2013 accessed February 12, 2014.</ref> Other regional variations include the addition of [[poppy seed]]s to the buns of [[Chicago-style hot dog]]s.
+The side-loading bun is common in most of the United States, while the top-loading [[New England-style hot dog bun|New England–style hot dog bun]] is popular in that region.<ref>[https://www.bostonglobe.com/lifestyle/food-dining/2013/07/02/top-loading-buns-typical-new-england-for-lobster-and-clams/QiEC0fUGxJl2MwNizjYxdL/story.html] "New England-style bun, from HoJo’s to homemade", July 2, 2013 accessed February 12, 2014.</ref> Other regional variations include the addition of [[poppy seed]]s to the buns of [[Chicago-style hot dog]]s.
 ==History==
@@ Line 28: / Line 28: @@
 [[Charles Feltman]] invented an elongated hot dog bun on [[Coney Island]] in 1871 according to writer [[Jefferey Stanton]].<ref>Josh Chetwynd in "How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations that shape what we Eat and Drink, 2012.</ref>
-According to an obituary of Austrian immigrant baker [[Ignatz Frischmann]] published in 1904, the "Vienna roll" supplied to Coney Island hot dog vendors was invented by Frischmann and made him a rich man sometime before his death.<ref>{{cite news |author=<!--Staff writer(s)/no by-line.--> |title=Invented "Vienna Roll." - |url=https://www.loc.gov/resource/sn82016014/1904-03-10/ed-1/?sp=5&r=0.228,0.73,0.387,0.146,0 |work=The Topeka State Journal |date=1904-03-10 |access-date=2022-02-22}}</ref>
+According to an obituary of [[Austrians|Austrian]] immigrant baker [[Ignatz Frischmann]] published in 1904, the "Vienna roll" supplied to Coney Island hot dog vendors was invented by Frischmann and made him a rich man sometime before his death.<ref>{{cite news |author=<!--Staff writer(s)/no by-line.--> |title=Invented "Vienna Roll." - |url=https://www.loc.gov/resource/sn82016014/1904-03-10/ed-1/?sp=5&r=0.228,0.73,0.387,0.146,0 |work=The Topeka State Journal |date=1904-03-10 |access-date=2022-02-22}}</ref>
 At the 1904 [[Louisiana Purchase Exposition]], in [[St. Louis]], Missouri, a German concessionaire, [[Antoine Feuchtwanger]], served hot sausages called '[[Frankfurter Würstchen|frankfurters]]', after his birthplace, [[Frankfurt]], in [[Hesse]].<ref>Allen, Beth; Westmoreland, Susan (ed.) (2004). ''[https://books.google.com/books?id=coA1FiirGxUC&pg=PA49&lpg=PA49 Good Housekeeping Great American Classics Cookbook]''. New York: Hearst Books. p.&nbsp;49.</ref><ref>Snodgrass, Mary Ellen (2004). ''[https://books.google.com/books?id=SJGNAgAAQBAJ&pg=PA968&lpg=PA968 Encyclopedia of Kitchen History]''. New York: Fitzroy Dearborn. p.&nbsp;968.</ref> At first he loaned gloves for his customers to hold his sausages. When many were not returned, he asked his brother, who was a [[baker]], to invent a solution. Thus, the hot dog bun was born.<ref>[http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Hot%20Dog&fid=6070 "History of the Hot Dog"], accessed January 29, 2011.  {{webarchive|url=https://web.archive.org/web/20100926040321/http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Hot+Dog&fid=6070 |date=September 26, 2010 }}</ref>
@@ Line 37: / Line 37: @@
 In [[Chicago, Illinois]], where poppy-seed buns are popularly served with [[Chicago-style hot dog]]s, the buns are made with high-[[gluten]] flour to hold up to steaming.<ref name="zeldes">{{Cite web | last = Zeldes | first = Leah A. | title = It takes big buns to hold Chicago hot dogs | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = 2010-07-13 | url = http://www.diningchicago.com/blog/2010/07/13/it-takes-big-buns-to-hold-chicago-hot-dogs/ | access-date = 2010-07-31 | archive-date = 2010-12-30 | archive-url = https://web.archive.org/web/20101230131510/http://www.diningchicago.com/blog/2010/07/13/it-takes-big-buns-to-hold-chicago-hot-dogs/ | url-status = dead }}</ref>
-In Austria, Poland, and throughout [[Central Europe]] a "hot dog" is a baguette which is hollowed out by cutting off the end and impaling it on a spike so a sausage can be inserted. In Denmark this variation is known as a "French Hot Dog" because of the use of baguette, and a "French Hot Dog Dressing" which contains [[Dijon Mustard]]. Specially prepared baguettes are made for this popular food.
+In Austria, Poland, and throughout [[Central Europe]] a "hot dog" is a baguette which is hollowed out by cutting off the end and impaling it on a spike so a sausage can be inserted. In Denmark this variation is known as a "French Hot Dog" because of the use of baguette, and a "French Hot Dog Dressing" which contains [[Dijon mustard]]. Specially prepared baguettes are made for this popular food.
 ==See also==
-* [[New England-style hot dog bun]]
 * [[List of buns]]
+* [[New England-style hot dog bun|New England–style hot dog bun]]
 * {{portal-inline|Food}}

v t e Hot dogs
Variations	Bagel dog Battered sausage Carolina style Cheese dog Chicago-style hot dog Chili dog Completo Coney Island hot dog Corn dog Danger dog Dodger Dog Galette-saucisse Hamdog Italian hot dog Japadog Ketwurst Klobásník Maxwell Street Polish Michigan hot dog Montreal hot dog Panchuker Pigs in a blanket Polish Boy Pronto Pup Ripper Sausage roll Saveloy Seattle-style hot dog Sonoran hot dog Texas hot dog Texas Tommy Vegetarian hot dog White hot
Types	Bratwurst Frankfurter Würstchen Frikandel Half-smoke Hot wiener Rød pølse Vienna sausage
List articles	List of hot dogs List of hot dog restaurants
Related topics	Coney Island restaurant New York System Hot Wieners Hot dog bun New England–style bun Hot dog cart Hot dog stand List of sausages World's longest hot dog
Food portal Category: Hot dogs

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