Why Are We So Crazy for Bacon? | Arts & Culture | Smithsonian
Current Issue
November 2014 magazine cover
Subscribe

Save 81% off the newsstand price!

Why Are We So Crazy for Bacon?

"Everything's better with bacon" is the ruling philosophy of the decade. But are we taking it too far?

smithsonian.com

Would you eat this bacon sundae? Image courtesy of Flickr user Sam Howzit

Everything tastes better with bacon, Sara Perry grandly proclaimed on the cover of her 2002 cookbook. Since then, the love of bacon has grown to surreal heights; it’s become a collective obsession. Should you get the urge, it’s easy to order some bacon ice cream, bacon-infused vodka, bacon soap, or even a monstrosity called the bacon explosion, which is essentially a loaf of bacon-wrapped sausage with yet more bacon.

So what, exactly, could be inspiring this cult of bacon-worship? And why won’t it die?

Well, it’s delicious.

Arun Gupta of The Indypendent explained that bacon has six ingredients with umami (savory) flavor. But that’s always been true, and while we’ve been eating bacon for centuries, the kind of mania that exists in America today is a new trend. A Chicago Mercantile Exchange report from September 2010 found a recent surge in pork belly (where bacon comes from) prices, which have climbed steadily since 1998. Earlier this year, the CME retired frozen pork belly futures after 40 years of trading. In the olden days, when bacon was a seasonal treat, buyers could store frozen pork bellies and sell them once demand was high. But in the past decade, our love affair with bacon has become a constant, year-round obsession. We don’t need pork belly frozen and stored, we want the fresh stuff right now and keep it coming. Now, bacon goes on everything, all the time.

It’s also very, very unhealthy.

In the diet-crazed 1980s and 1990s, bacon was mercilessly demonized. It even made the cover of Time Magazine in 1984 as the face of America’s cholesterol problems. Today, we care a bit less about the calorie content of our food and more about its wholesome origins. Three years after Everything Tastes Better With Bacon was published, Corby Kummer hailed a bacon renaissance driven by the production of artisanal bacon, which is “a perfect cherry-wood brown,” and has a “deep, subtle, lightly smoky flavor.” Standard supermarket bacon, by comparison, is “tinny and one-dimensional.” On the other end of the spectrum, you could argue that its popularity stems from the desire to fly in the face of all the trendy rules of food and health. As Jason Sheehan wrote in Seattle Weekly: “The phrase ‘Everything’s Better With Bacon!’ becomes like a challenge: Oh yeah? Watch what I can do… Bacon is fatty freedom food. Putting bacon on everything (or, uh, wearing it as lingerie) is a statement of hedonism, pure and simple, a defiant stand against any movement that suggests we moderate what we eat.

It’s more American than apple pie.

Oscar Mayer started packaging pre-sliced bacon in 1924, and soon bacon became a staple of the American family breakfast. As Chris Cosentino, founder of Boccalone: Tasty Salted Pig Parts, pointed out: “You look at classic Norman Rockwell pictures of people at a diner, and what are they eating? Bacon and eggs.” Bacon is the iconic food memory of most people’s childhoods—which makes it the ultimate comfort food. The nostalgia for Mom sizzling up some bacon on Sunday morning—even if it didn’t actually happen to you—is a collective American experience. Bacon’s not just a delicious meat product anymore; it’s a shorthand for the fuzzy golden heyday of our past.

The most bizarre bacon products floating around the Internet:

Bacon mints: Doesn’t this kind of defeat the purpose?

Diet Coke with Bacon: Hold the sugar, add the bacon.

Bacon Kevin Bacon: It was only a matter of time.

Bacon alarm clock: An alarm clock that wakes you with the real aroma of cooking bacon.

Do you have even weirder examples? Leave them in the comments.

About Aviva Shen
Aviva Shen

Aviva Shen is a reporter/blogger for ThinkProgress. Before joining CAP, Aviva interned and wrote for Smithsonian magazine, Salon, and New York.

Read more from this author |

Comment on this Story

comments powered by Disqus