Bacon belongs to both the worlds of philosophy and literature. He projected a large philosophical work, the Instauratio Magna, but completed only two parts, The Advancement of Learning (1605), later expanded in Latin as De Augmentis Scientiarum (1623), and the Novum Organum (1620). Bacon's contribution to philosophy was his application of the inductive method of modern science. He urged full investigation in all cases, avoiding theories based on insufficient data. However, he has been widely censured for being too mechanical, failing to carry his investigations to their logical ends, and not staying abreast of the scientific knowledge of his own day. In the 19th cent., Macaulay initiated a movement to restore Bacon's prestige as a scientist. Today his contributions are regarded with considerable respect. In The New Atlantis (1627) he describes a scientific utopia that found partial realization with the organization of the Royal Society in 1660. Noted for their style and their striking observations about life, his largely aphoristic Essays (1597-1625) are his best-known writings.
See his works (14 vol., 1857-74, repr. 1968); biography by L. Jardine and A. Stewart (1999); studies by J. Weinberger (1985) and P. Urbach (1987); D. W. Davies and E. S. Wrigley, ed., Concordance to the Essays of Francis Bacon (1973).
See biographies by J. Russell (1979), A. Sinclair (1993), and M. Peppiatt (rev. ed. 2009); M. Peppiatt, Francis Bacon: Studies for a Portrait: Essays and Interviews (2008); Francis Bacon: A Retrospective (1999); D. Sylvester, Interviews with Francis Bacon (1975, repr. 1988), Francis Bacon: In Conversation with Michel Archimbaud (1993); studies by E. van Alphen (1993), W. Schmied (1996, tr. 2006), D. Sylvester (2000), G. Deleuze (2004), M. Harrison (2005), M. Peppiatt (2006), and R. Chiappini (2008); exhibition catalogs from Hirshhorn Museum, Washington, D.C. (1989) and Tate Museum, London, and Metropolitan Museum of Art, New York, ed. by M. Gale and C. Stephens (2008).
See biography by J. B. Scott (1923).
See A. G. Little, ed., Roger Bacon Essays (1914, repr. 1972); biography by F. Winthrop Woodruff (1938); studies by T. Crowley (1950) and S. C. Easton (1952, repr. 1971).
Bacon is a cut of meat taken from the sides, belly, or back of a pig that has been cured, smoked, or both. Meat from other animals, such as beef, lamb, chicken, whale, goat or turkey, may also be cut, cured, or otherwise prepared to resemble bacon. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavor dishes. The word is derived from the Old High German bacho, meaning "back", "ham", or "bacon".
The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). "USDA Certified" bacon means that it has been treated for trichinella.
In continental Europe, bacon is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, bacon is called pancetta and usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding and larding roasts, especially game birds. Many people prefer to have bacon smoked using various types of woods or turf. This process can take up to ten hours depending on the intensity of the flavour desired.
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Back bacon is used less frequently in the United States, but can sometimes be found on pizza, salads and omelets. Bacon bits are chopped pieces of pre-cooked bacon intended to be sprinkled over foods, particularly salads. Imitation "bacon bits" made of texturized vegetable protein flavoured to resemble authentic bacon bits are also available.
| Streaky bacon,|
| Streaky bacon,|
| Canadian style|
| Hormel Canadian|
|Amount||1 slice||1 slice||2 slices||1 serving|
|Total Weight (g)||29||8||47||56|
|Water (g)||3.57 (12%)||0.99 (12%)||29 (62%)||40.85 (73%)|
|Total Fat (g)||12.12||3.34||3.97||9.45|
|Saturated Fat (g)||3.984||1.099||1.335||1.025|
Bacon grease, also known as bacon drippings, is the grease created by cooking bacon. When bacon is cooked, its fat naturally melts, releasing a highly flavorful grease. Bacon grease is traditionally saved in southern U.S. cuisine and used as an all-purpose flavoring for everything from gravy to cornbread to salad dressing.
One teaspoon of bacon grease has . It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated. Despite the health consequences of excessive bacon grease consumption, it remains popular in the cuisine of the American South.