As Humphrey Bogart famously said, “A hot dog at the ball park is better than steak at the Ritz.” Certainly one of the most important off-field enticements these days is the food, so when teams design their new homes, they make sure there are plenty of places to get a bite that offer more than just a frank, box of popcorn, ice cream, and a drink.
Bennet Jacobstein considers this in a fun new book The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine. He visited each of the 30 major league venues to sample the best each had to offer (always including each team’s version of the ubiquitous dogs) as well as the specialties of the house that often incorporate the indigenous cuisine.
The book — which includes photographs taken by the author’s wife, Deborah — includes the history of the topic. You would think things have come a long way, food-wise, but one of the charming chapters features several menus from “back in the day” showing numerous choices (and dig those prices).
One nice note: all proceeds for from the sale of the book will be donated to a local food bank. Learn all about it at the book’s website,