Eight Flavors: The Untold Story of American Cuisine
| Author | : | |
| Rating | : | 4.37 (571 Votes) |
| Asin | : | 1476753962 |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2014-03-12 |
| Language | : | English |
DESCRIPTION:
"Conversation over lattes with a historical gastromonist" according to M. J. Smith. This is history at it's best like a historian friend sharing their great finds over a cup of coffer or a latte or matcha depending upon where and when you are conversing. Sarah Lohman's interests are infectious - the reader suddenly needs to know why vanilla pushed rose water out of the kitchen; or when garlic became enjoyable rather than medicinal; or why soy sauce entered America twice, failing eventual. Fascinating and entertaining history for food enthusiasts Kindle Customer I'm not a huge foodie, but enough of one (and an active home cook) that the book's premise intrigued me. I wasn't disappointed. Lohman explores the provenance and history of each flavor as well as its culinary use and how that's evolved (some in quite surprising ways). The selected flavors range in time from pre-Colonial to twentieth-century, giving a long overview. Recipes are included for each flavor, a. Katie Bouchillon said Excellent. Read it for yourself.. Love this book. I picked it up b/c I heard the author on a podcast. This book is great. As a person who can't smell, I love learning about spices, their history, and how people use them. It helps me understand more about something I can only understand from the flavor. The writing style makes you think she is in the room, telling you great stories about the history of the spices. The recipes add to the ov
Eight Flavors is a flavorful delight, start to finish.”“In this affectionate and insightful history of America cookery, Sarah Lohman tells a story filled with surprising characters, unexpected history - and the occasional irresistible recipe. You'll find yourself saying "wait, really?" at every turn of the page, ultimately coming out the other end with a deeper understanding of why our food tastes the way it does (not to mention helping you win the Food category at trivia night)." (J. Kenji-Alt, Managing Culinary
. Lohman moved to New York in 2006 to work for New York magazine’s food blog, Grub Street, and now works with museums and galleries around the city to create public programs focused on food. Her work has been featured in TheNew York Times, TheWall Street Journal, and NPR, and appeared in the Cooking Channel’s Food: Fact or Fiction.
In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table.She begins in the archives, searching through economic, scientific, political, religious, and culinary records. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why.“A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. “Very cool…a breezy American culinary history that you didn’t know you wan