American Bacon: The History of a Food Phenomenon by Mark A. Johnson
Is available at a Schaffer Library as an E-Book: https://www.jstor.org/stable/jj.43224951
Mark specializes in the history of the United States and, specifically, the U.S. South and African American History. In 2017, he published An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce. In 2021, he published Rough Tactics: Black Performance in Political Spectacles, 1877-1932 came out with University Press of Mississippi. He previously published articles in Southern Cultures and Louisiana History. He is also @baconscholar on Instagram.
