Eight Flavors: The Untold Story of American Cuisine

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Product Details

Price
$17.00  $15.64
Publisher
Simon & Schuster
Publish Date
Pages
304
Dimensions
5.4 X 0.9 X 8.1 inches | 0.52 pounds
Language
English
Type
Paperback
EAN/UPC
9781476753966

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About the Author

Sarah Lohman, an Ohio native, began working in a museum at the age of sixteen, cooking historic food over a wood-burning stove. She 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.

Reviews

"Warning: This book may make you hungry."--Bustle
"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. 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. Eight Flavors is a flavorful delight, start to finish."--Deborah Blum, New York Times bestselling author of The Poisoner's Handbook
"Packed with personality and a journalistic resolve to uncover the truth, Sarah Lohman's Eight Flavors takes deep dives into the history of some of the ingredients that define our modern American cuisine--from black pepper to sriracha to the oft-vilified MSG. 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 Director of Serious Eats and New York Times bestselling author of The Food Lab
"Eight Flavors is a hunger-inducing culinary voyage through America's pantries, past and present. Our witty captain, food historian Sarah Lohman, provides us with tasty recipes and unique insight into America's food landscape, in all its umami-spicy-garlicky-sweet glory."--Novella Carpenter, bestselling author of Farm City
"A unique and surprising view of American history... richly researched, intriguing, and elegantly written."--The Atlantic
"Engaging...[Lohman] writes with passion and insight."--USA Today
"Very cool...a breezy American culinary history that you didn't know you wanted."--Bon Appetit
"It is a nifty idea, cleverly executed and well written -- the kind of book that makes the reader annoy her family by constantly exclaiming 'Gosh! Did you know . . . ?'"--The Financial Times
"Lively...Lohman will win you over with her detailed exploration of how each ingredient was introduced to the country and how it's impacted our cooking over time."--Passport Magazine
"Lohman's thoughtful, conversational style and infectious curiosity make the book wholly delightful... Lohman's book gives fascinating new insight into what we eat."--Publishers Weekly (Starred Review)
"This delicious history of these now-ubiquitous ingredients will have readers savoring each page and licking their lips for a taste for more."--Booklist
"A tasty historical study of flavorful mainstays of American cuisine... A tantalizing look at flavors of the American table that foodies will absolutely devour."--Kirkus Reviews
"Knowing more about these everyday kitchen items can help us become both better cooks and consumers, plus readers will be able to astound friends and family with newfound knowledge of soy sauce brewing... A lively compendium of facts and trivia about essential ingredients."--Library Journal
"Lohman's delectable book illustrates the deep connections between culture and food, reminding us that the flavors that enhance our foods represent the people who cook it."--BOOKPAGE
"A compulsively readable, surprising and deeply researched culinary history."--Brooklyn Based
"In this convivial book, Lohman tells the stories of eight popular flavors....Lohman makes the stories of these flavors fascinating, and by focusing on the influence of immigrants, brings a fresh, original perspective to American culinary history."--The National Book Review