Bacon inspires books, memes and global hysteria. And there’s also world bacon day Rahul Verma

Bacon has been around for centuries and is loved by foodies and gourmands

Bacon has been around for centuries and is loved by foodies and gourmands

Two famous cooking show hosts were discussing ways to cook bacon, and the world was listening. Lead writer Padma Lakshmi got the ball rolling by asking what sounded like a simple question, but clearly wasn’t.

“What’s the best way to cook bacon?” Oven, microwave, stove,” she tweeted a few weeks ago. Celebrity American chef Alex Guarnaschelli suggested a stove. “Lay out the strips in a single layer. Add ½ inch of water to the pan. Boil some water and cook it until crisp,” she tweeted. Padma Lakshmi’s question elicited over 6,600 responses, with some urging her to leave it on the pig.

Bacon, clearly, is a hot topic. Two recent books are dedicated to the pork product, which even spurred a movement called Bacon Mania. Released in 2021, For the Love of Bacon: The Bacon Cookbook by Nick Price and Bacon every day by Rita Rodden has some jaw-dropping recipes like Bacon Wrapped Fried Asparagus. Bacon was inspiring as a cooking and writing subject even in 1824, when it featured in Mary Randolph’s Virginia’s Housewifeone of the first American cookbooks.

A place in every kitchen

Bacon books can line a spacious bookcase. One of my favorites is Bacon’s Bible (2019), written by conductor Peter Sherman with Stephanie Banyas. It includes everything from types of bacon to sauces and dips, from salads to appetizers. “Bacon has a place in almost any kitchen. I tried the Cajun and maple bacon, smoked corn on the cob, and apple cider, to name a few. There are hundreds of other variations. It’s the simplicity of bacon that allows for such a wide range of flavors,” Sherman writes.

The only book that takes a contrary position is Who Poisoned Your Bacon: The Dangerous History of Meat Additives by Guillaume Coudray, published at the beginning of the year. It examines the meat processing industry and carcinogenic practices such as the staining of bacon.

But for bacon lovers, this is just another scaremongering theory. They would rather go with the character of Burgess Meredith or Grandpa Gustafson from the 1995 film Grumpier old men, in which he confided to Jack Lemmon the secret of his long life: “Every morning, I wake up, and I smoke a cigarette. And then I eat five slices of bacon. And for lunch, I eat a bacon sandwich. And for a snack at noon? Bacon! One hell of a whole plate! And I usually drink my dinner. Now, according to all those flat stomach experts, I should have taken a dirty nap like 30 years ago. But every year comes and goes, and I’m still here. Ha! And they keep dying. You know?”

He knows what he is talking about. Bacon has been around for centuries and is loved by foodies and foodies alike. Appearing several thousand years ago in Chinese kitchens, it has found a place of choice not only in cookbooks but also on many Internet sites.

Sizzling Glory

Take ‘A Short History of Bacon’ in spruce eats, a site dedicated to food and recipes. There, food writer Peggy Trowbridge Filippone offers interesting facts about bacon (“until the 16th century, the Middle English term bacon Where bacoon reference to all pork in general”). She also recounts an anecdote about the origins of the phrase “bring home the bacon”: “In the 12th century, a church in the English town of Great Dunmow promised a side of bacon to any married man who could swear to the congregation. And God. that he had not argued with his wife for a year and a day. A husband who could ‘bring home the bacon’ was highly valued by the community for his patience,” she wrote.

With the global bacon hysteria, I’m not surprised there’s a World Bacon Day. On September 3, the slices will sizzle to fame in kitchens around the world.

And those who follow Padma Lakshmi and Guarnaschelli are going to put it in the water, on the stove.

The writer enjoys reading and writing about food as much as cooking and eating it. Well, almost.

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