History of Bacon the United Research Paper

One brand of turkey bacon, Oscar Mayer's Louis Rich, was recently given a spot in the Taster's Choice Hall of fame. Such a spot is awarded only to products that are awarded a score of 80 or higher out of 100 in the Taster's Choice taste test (Gold). Despite the opinions of cookbook authors such as James Villas, turkey bacon is clearly a viable substitute for its pork-based counterpart.

Less popular but growing in viability is beef bacon. Bacon purists consider very idea of beef bacon to be ridiculous. Nevertheless, beef bacon is slowly but surely making its way into more and more grocery stores. It is a product that is still easier to find in a butcher shop than a grocery store, but that fact is in the process of changing. For non-pork eaters, beef bacon can be an alternative that is preferable to turkey bacon because it is meatier. For those who do eat pork, beef bacon may still be preferable because it is less fatty than pork. Beef bacon seems to be something of a happy medium between the full-flavored fatty original and the much leaner turkey bacon that can sometimes be lacking in taste (the Skinny on [Uncured] Beef Bacon).

In spite of the growing number of variations to the original, bacon maniacs still prefer the unmistakable taste of pork bacon. Full-fledged bacon maniacs continue to find ways to demonstrate their devotion to "the most versatile meat on the planet" (Bacon Today). Traditionally considered a breakfast meat, maniacs like Joanna Pruess have expanded their view of bacon to include it in more meals. Preuss claims that every meal can be made better simply by adding bacon, and she seeks to prove it in her book Seduced by Bacon: Recipes and Lore About America's Favorite Indulgence. She says that 71% of bacon is still eaten at breakfast or brunch, but that does not stop her from using most of the space in her book for bacon recipes for other meals besides breakfast (Pruess).Common are combinations such as bacon and eggs, and bacon, lettuce, and tomato (BLT) sandwiches, but Pruess dares to take her culinary exploits even further. In a 2006 appearance on the Saturday Early Show as Chef on a Shoestring, Pruess made a bacon-based three-course meal for four on a budget of $40 (Crean).

Seduced by Bacon contains ninety recipes that use bacon, but it is not just a cookbook. It also contains a brief history of bacon, a bacon glossary, curing techniques, a discussion of bacon folklore, tips on buying and storing the meat, and the best ways to cook it. In addition to these items are some bacon-related poems and, of course, instructions for preparing it.

The various ways in which bacon may be prepared make it a treat for more than just the taste buds. Nostrils flare when the sweet aroma of bacon is in the air. Ears perk up when bacon sizzles in the morning frying pan. Excitement is aroused in the minds of those anticipating a bacon-infused meal. Even fingertips can appreciate the tactile pleasure afforded by a crispy strip of bacon. Bacon truly provides an orgiastic feast for all five senses. There is no wonder the United States is filled with so many bacon maniacs.

Works Cited

Bacon Today. Bacontoday.com, 2010. Web. 30 May 2010.

"Bacon Makes it All Better." The Early Show. CBS. 4 Nov. 2006. Television.

Gold, Amanda. "One Turkey Bacon Stands Out in the Flock." SFGate.com. 22 Oct. 2008.

Web. 30 May 2010.

Pruess, Joanna. Seduced by Bacon. Connecticut: The Lyons Press. 2006. Print.

"The Skinny on (Uncured) Beef Bacon." Apartment Therapy. 13 Mar. 2009. Web. 30

May 2010.

United States Department of Agriculture (USDA). Glossary. Web. 30….....