American Bacon with Mark A. Johnson
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American Bacon with Mark A. Johnson
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This week on The Hungry Historians, Matt Phillpott and Kelly Spring interview Mark A. Johnson about his book American Bacon: The History of a Food Phenomenon. This book has just been released by the University of Georgia Press and focuses on the question of how bacon has overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a popular 21st century meat. In this episode we explore some of that history, asking questions about why bacon is often vilified, and how it has continued to remain a successful food.
Mark teaches at the University of Tennessee at Chattanooga and has previously written An Irresistible History of Alabama Barbecue and Rough Tactics: Black Performance in Political Spectacle.
This episode is sponsored by Bloomsbury Food Library, an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.