Eight Flavors The Untold Story of American Cuisine (Audible Audio Edition) Sarah Lohman Tantor Audio Books
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The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. 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. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future.
We meet John Crowninshield, a New England merchant who traveled to Sumatra in the 1790s in search of black pepper, and Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat - ready to be devoured.
Eight Flavors The Untold Story of American Cuisine (Audible Audio Edition) Sarah Lohman Tantor Audio Books
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, and I plan to try some. The book is well written and meticulously researched; in fact, Lohman's accounts of her on-location research are some of the book's most engaging sections. The final chapter speculates about which of several "emerging" flavors might someday become ninth on the list, leaving plenty of room for the reader's opinion. This is an enjoyable non-fiction book that moves along like fiction, keeping the reader's attention. Recommended for anyone who is interested in food and/or U.S. history.Product details
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Eight Flavors The Untold Story of American Cuisine (Audible Audio Edition) Sarah Lohman Tantor Audio Books Reviews
Checked this book out at library for a book club, thinking it would be boring. So much fun to read and to try the recipes, that I ended up buying the book and sharing it with family. Fascinating history.
SARAH LOHMAN IS MY HERO. I also purchased a copy for my parents, and they thoroughly enjoyed it. Sarah is knowledgeable and engaging in her storytelling, and this book, like her lectures, is informative, interesting, and fun. You should follow her on instagram as well (@fourpoundsflour) for pictures of her recipe recreation experiments!
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 overall 'flavor' of the book.
There are some interesting food facts and history here, but I felt that the book was a bit incohesive. The separate chapters didn't quite make the argument for these "eight flavors" being so dominant in American cuisine. Apart from that, it's entertaining and educational.
Had an editor shaped this to focus more on the stories of the flavors and how they popularized throughout America, this would've been a much more interesting read. But the author inserts herself all over this and totally unnecessarily. Half the evidence she has for how popular the flavors are come from someone unlucky enough to have taken a class at the author's side gig at an adult learning center.
This reads like it was a long blog post, dragged out into book from. For anyone with a cursory knowledge of food, this is written down well below your interest. If you only eat out of a can or at McDonald's, this could be very in formative for you.
Lohman tells well researched stories with an easy confidence that keeps me listening. If you, like me, usually avoid audio books read by the author, then make an exception for this book. Lohman does an excellent job of reading her own work.
This book is so much fun that I need to check out the library's copy because I am eager to read the bibliography and end notes. I hope Lohman gives us another book soon.
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 eventually the first time, or why we think Chinese rather than Japanese. Okay, where I live in the Pacific Northwest, soy sauce is Chinese, Shoyu is Japanese ... which only supports Lohman's observations on the ethnic, regional, and evolving sense of American flavors.
But the focus is not entirely on the food; it is also on the people behind the flavors and the circumstances under which they worked. Unfortunately, those circumstances often included prejudice and exclusion. But because marginalized people were responsible for significant contributions to our cuisine directly or indirectly, it also shows talented people succeeding beyond expectations sometimes brilliantly so as in the 12 year old slave who figured out how to pollinate vanilla flowers.
When the focus is on the food one gets both the history as seen through the history of restaurants, food conventions, food production and, of course cookbooks and recipes. Some of these recipes appear in the book, updated to meet the expectations of the contemporary reader in terms of measures and instructions. The author's enthusiasm for historical food parties is infectious - the reader wants to try the recipes or dishes mentioned.
I do not have the knowledge to verify Lohman's history but the book appears to be well researched and reliable - something important to me. So yes, this is a great read and a great gift.
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, and I plan to try some. The book is well written and meticulously researched; in fact, Lohman's accounts of her on-location research are some of the book's most engaging sections. The final chapter speculates about which of several "emerging" flavors might someday become ninth on the list, leaving plenty of room for the reader's opinion. This is an enjoyable non-fiction book that moves along like fiction, keeping the reader's attention. Recommended for anyone who is interested in food and/or U.S. history.
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