Join historical gastronomist Sarah Lohman to explore how eight influential ingredients — black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG and Sriracha — made their way onto our dinner tables.
The United States boasts a culturally and ethnically diverse population which makes for a wide-ranging, and continually changing, culinary landscape. Historical gastronomist and author of Eight Flavors: The Untold Story of American Cuisine, Sarah Lohman takes us on an expedition through archived cookbooks, historical recipes and the extraordinary tales of merchants, farmers and chefs, to unveil how eight influential ingredients made their way to the American table.
Sarah Lohman is originally from Cleveland, Ohio, where she began working in a museum at the age of sixteen, cooking historic food over a wood-burning stove. 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 The New York Times, The Wall Street Journal and NPR, and she has appeared in NYC-TV’s mini-series Appetite City cooking culinary treats from New York’s past. The author of a twice-monthly food feature for Etsy called “Kitchen Histories,” Eight Flavors is her first book.
Jonathan Soma is a co-founder of the recreational education outpost Brooklyn Brainery, and has taught on everything from data science to the mysteries of the Loch Ness Monster. As the scientific half of Masters of Social Gastronomy, he tackles the chemistry hiding inside of everyday foods. Unusual, exotic fare is his specialty, but his favorite food is grilled cheese from Waffle House.
This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.