University of Tennessee-Chattanooga history professor Mark Johnson discusses how bacon overcame religious prohibition, cultural contempt, and dietary advice to become a gastronomic and pop cultural phenomenon. Q&A. 4–5:30 p.m., AADL Downtown, lower level program rm. Also via YouTube,; URL at culinaryhistoriansannarbor.org or aadl.org/events. Free. (734) 327–4200.