American Bacon: The History of a Food Phenomenon
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In this cultural history, Mark A. Johnson traces the unlikely rise of bacon from a marginal and often maligned food to a central feature of American culinary life. Beginning in early modern Britain and following its development through the colonial period and into the present, the book situates bacon within broader patterns of production, consumption, and shifting taste.
Johnson moves beyond simple food history to consider the social forces that shaped bacon’s reputation, including religion, class, and industrialization. The narrative examines how changes in agriculture, marketing, and dietary thought—from reform movements to modern health trends—have influenced both the perception and use of pork in American cooking.
Drawing connections between everyday food and larger historical developments, the book offers a focused study of how a single ingredient can reflect wider cultural change. A useful contribution to the growing field of food studies.
Hardcover. Color photographs throughout.
Published on April 14, 2026
