American Bacon: The History of a Food Phenomenon by Johnson, Mark A.
American Bacon: The History of a Food Phenomenon by Johnson, Mark A.

American Bacon: The History of a Food Phenomenon

In American Bacon, Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome...
$55.18 USD
$104.99 USD
$55.18 USD
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Author: Mark A. Johnson
Format: Hardcover
Language: English
Subtotal: $55.18
American Bacon: The History of a Food Phenomenon by Johnson, Mark A.

American Bacon: The History of a Food Phenomenon

$104.99 $55.18
American Bacon: The History of a Food Phenomenon by Johnson, Mark A.

American Bacon: The History of a Food Phenomenon

$104.99 $55.18
Author: Mark A. Johnson
Format: Hardcover
Language: English
Description
In American Bacon, Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a twenty-first-century culinary and cultural powerhouse? Starting in early modern Britain and tracing the story of bacon through the colonial era, the Civil War, the Progressive Era, modern fad diets, and the emerging craft bacon industry, Johnson provides a new perspective on some familiar American narratives. More than a story of production, marketing, and consumption, Johnson argues, this cultural history connects bacon to race, class, and gender while also illuminating major historical forces, such as migration, warfare, urbanization and suburbanization, reform movements, cultural trends, and globalization. For Johnson, bacon's story from "most dangerous food in the supermarket" to pop culture and gastronomic phenomenon reflects the cultural values of a nation.

Author: Mark A. Johnson
Publisher: University of Georgia Press
Published: 04/15/2026
Pages: 352
Binding Type: Hardcover
Weight: 1.48lbs
Size: 9.05h x 6.43w x 1.10d
ISBN: 9780820375403


Review Citation(s):
Foreword 02/17/2026

About the Author
MARK A. JOHNSON, from Milwaukee, earned a PhD in history from the University of Alabama. Previously, he earned an MA from the University of Maryland and BA from Purdue University. He currently teaches at the University of Tennessee at Chattanooga and is the author of An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce and Rough Tactics: Black Performance in Political Spectacle, 1877-1932.
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