While sausage can be dated as far back a 9th Century B.C, hot dogs first became popular in the United States with the help of German food vendor Charles Feltman in 1871. Legend has it that Coney Island hotdogs had gained so much national attention that when President Franklin Roosevelt hosted King George VI of England at a picnic, Eleanor made sure grilled hotdogs were on the menu. The King enjoyed them so much he asked for seconds.

Burkle Hagen is a food photography studio that unites the shared visions of its creative founders: Andrew Burkle and David Hagen. Their team of specialists aims to always provide a refreshingly unconventional approach to still life photography, utilising their decades of experience alongside a proficiency in humorous food banter to produce captivating imagery. View Burkle Hagen’s portfolio here.

Bourbon was invented by Baptist preacher Elijah Craig in 1789. As the son of European religious settlers in Kentucky, Craig eventually discovered that his true calling was actually distilling high-quality spirits, where he then became known as “the Father of Bourbon.” Bourbon was later declared “America’s only Native Spirit” by Congress in 1964. Today, strict regulations require the liquor to be made with a minimum of 51% corn, aged in only charred white oak barrels, and entered into the barrel at no higher than 125 proof.

Photographer Tadd Myers enjoys documenting the artistry in authentic craftsmanship, where his arresting imagery captures fine detail using a sharp and authentic style. Tadd’s “Portraits of the American Craftsman” book examines thirty products still being handcrafted in the U.S. After going on a cross-country trip to capture both behind-the-scenes footage and the fascinating perspectives of those still producing artisan goods, he developed a storytelling project that explores the value in preserving handicraft trades. For more photography samples by Tadd Myers, view his portfolio here.

Archaeological evidence found in a cave at South Africa’s Northern Cape suggests that this American classic was actually invented 1.8 million years ago. Barbecue was first brought to America in the early 16th century by Spanish conquistadors that learned the Caribbean cooking style from indigenous tribes. The tradition of slowly cooking meat over a low flame has evolved into a delicate art form over the years, where a variety of BBQ techniques can now be found across the country.

Photographer Jody Horton knows grilled meats like the back of his hand, using mouthwatering visuals to capture culinary delights with just the right combination of angles and mood lighting. Jody’s *Smoke +Fire* gallery of barbecue imagery encompasses everything from chicken, fish, and even squirrel, offering thought-provoking insights into cultural influences that surround our regional dietary habits. View more of Jody’s portfolio here.

America’s archive of global recipes unites international dishes from all parts of the world under one umbrella, where the interwoven cooking traditions that make up “American food culture” have established an all-inclusive flavor palette of unparalleled pleasure. As majority of our favorite foods can be traced back to different regions across the globe, we continue to experience the many benefits of living in a multicultural society. To all of the citizens, immigrants, and refuges that helped add new cuisines onto America’s menu, thanks for sharing your culinary secrets with us. Happy Independence Day!