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When bacon cooks it is in oil. The oil does not bubble anywhere except the edges of the bacon. Why?

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The bacon has some moisture, while cooking the water that gets out of the bacon reacts explosively with hot oil (as it quickly turns to steam) and causes the oil to bubble. Similarly other substances when cooked change phase quickly and turn to gas forming the bubbles and splashing.

See this for more detailed explanations.

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I'm not sure I'd say "explosively". When you're frying bacon, it's mostly just that steam comes out, forms bubbles, and they quickly reach the air and pop. The splatter (if you're frying it hot enough) is just from bubbles bursting. –  Jefromi Jul 26 '13 at 1:51

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