(Aired Thu 4/02/26)
Once upon a time, bacon in this country had the reputation of “the most dangerous food” in the supermarket.
These days, it’s a pop culture sensation and a touchstone for the foodies.
Mark Johnson tells that story in his new book, “American Bacon: The History of a Food Phenomenon” - out this month - published by the University of Georgia Press.
He’s a professor of history here on our campus - the University of Tennessee at Chattanooga - which will host a launch party for his book on Monday, at 4 PM, in the Guerry Center Reading Room.
UTC
