Mark Johnson
Mark A. Johnson, from Milwaukee, graduated in 2016 with a Ph.D. in History from the University of Alabama. Previously, he earned an M.A. from the University of Maryland and B.A. from Purdue University. Before joining the UTC faculty, he worked as a Visiting Lecturer at Georgia State University.
He specializes in the history of the United States and, specifically, the U.S. South and African American History. In 2017, he published An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce. In 2021, he published Rough Tactics: Black Performance in Political Spectacles, 1877-1932 came out with University Press of Mississippi. He previously published articles in Southern Cultures and Louisiana History.
In April 2026, he published his second academic monograph, American Bacon: The History of a Food Phenomenon with University of Georgia Press.
