{"id":41392,"date":"2022-03-24T16:10:35","date_gmt":"2022-03-24T20:10:35","guid":{"rendered":"https:\/\/blogarchive.utc.edu\/news\/?p=41392"},"modified":"2022-03-25T07:41:39","modified_gmt":"2022-03-25T11:41:39","slug":"makin-bacon-history-class-in-hog-heaven-sampling-cured-meats","status":"publish","type":"post","link":"https:\/\/blogarchive.utc.edu\/news\/2022\/03\/makin-bacon-history-class-in-hog-heaven-sampling-cured-meats\/","title":{"rendered":"Makin\u2019 Bacon: History class in hog heaven sampling cured meats"},"content":{"rendered":"
\"Students

Students in \u201cFood and Southern History,\u201d including Pat Ormond, left, wait to receive different types of cured bacon from guest instructor James Scott.<\/p><\/div>\n

What started as \u201cone giant hunk of pork\u201d turned into a taste testing for a group of University of Tennessee at Chattanooga students.<\/p>\n

On Feb. 10, Department of History lecturer Mark Johnson and his \u201cFood and Southern History\u201d class learned how bacon was made<\/a> from guest instructor James Scott, a UTC history alumnus (2014), former UTC adjunct instructor (2016-2017) and current teacher at Baylor School in Chattanooga.<\/p>\n

Scott and students worked together on five sections of a hog\u2019s belly during the lively, hands-on discussion, curing the meat for preservation. The result: Bacon, long considered a staple food of the American South.<\/p>\n

Scott then vacuum-sealed the different sections, brought them home for refrigeration and put them through the smoking process.<\/p>\n

Six weeks later, he returned to campus to share the cured bacon with the \u201cFood and Southern History\u201d students. He explained the steps he had undertaken since the previous class before inviting the students to sample the finished product.<\/p>\n

As one student said while tasting the different pieces, \u201cI don\u2019t know which one is which but that\u2019s really good.\u201d<\/p>\n

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Six weeks after curing different sections of a hog’s belly during an interactive “Food and Southern History” class discussion, a guest instructor returned to campus with the finished product.<\/p>\n

Continue Reading <\/a><\/span><\/p>\n","protected":false},"author":1493,"featured_media":41405,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_ef_editorial_meta_date_first-draft-date":"","_ef_editorial_meta_paragraph_assignment":"","_ef_editorial_meta_checkbox_needs-photo":"","_ef_editorial_meta_number_word-count":"","_ef_editorial_meta_checkbox_slider":"","_ef_editorial_meta_checkbox_featurette":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[64,61,3,122313,518,661],"tags":[119204,119205,119206],"class_list":{"0":"post-41392","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-college-of-arts-sciences","8":"category-community","9":"category-experiential-learning","10":"category-history","11":"category-news","12":"category-students","13":"tag-food-and-southern-history","14":"tag-james-scott","15":"tag-mark-johnson","16":"entry"},"yoast_head":"\nMakin\u2019 Bacon: History class in hog heaven sampling cured meats | UTC News Archive: Jul 2007 - 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