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→Later Developments
==Later Developments==
In the early 1900s, food manufacturers began to produce hot dogs in larger quantities. At this time, food emulsifiers were often added for further preserving preserve hot dogs as they were packaged and shipped to increasingly more distant places. In fact, in the early 1900s it was food manufacturers that created a somewhat negative image of hot dogs that still affects their reputation. During this time, some manufacturers began to add sawdust or applied other short cuts, including mixing meats with different animals and sometimes even rotting meat. Upton Sinclair’s famous publication, <i> The Jungle</i>, led to a major backlash against the food manufactures with hot dog manufacturing being one of the culprits. This eventually led to the Pure Food and Drug Act in 1906. Hot dogs, in effect, helped contribute to food safety guidliness in the United States. In the early 20th century, different cities began to create variations of their hot dogs. New York and Chicago became two major cities that were associated with styles of hot dogs. The One type of Chicago hot dog is a kosher style meat with white onions, a dill pickle spear, tomato slices and sometimes hot peppers for a spicy hot dog. In New York, there are many variations but the common elements have included mustard, sauerkraut, and with optional sweet onions and tomato-based sauce. Modern ketchup, deriving in the early 20th century, has also developed as a popular condimentin the early 20th century for hot dogs, although many would argue ketchup ruins the taste of a hot dog.<ref>For more on the sometimes controversial development of meat packing industry and its relation to the hot dog, see: Horowitz, R. (2006). <i>Putting meat on the American table: taste, technology, transformation</i>. Baltimore: The Johns Hopkins University Press. </ref>
==Summary==