Mark A Johnson, author of AMERICAN BACON: THE HISTORY OF A FOOD PHENOMENON

Boswell Book Company presents an evening with Mark A Johnson, author of American Bacon, where he 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?

from Boswell.

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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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