Eight Flavors: The Untold Story of American Cuisine

Eight Flavors: The Untold Story of American Cuisine

by Sarah Lohman


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Eight Flavors: The Untold Story of American Cuisine by Sarah Lohman

“Very cool...a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.

The United States boasts a culturally and ethnically diverse population that 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 “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. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. 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. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-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, 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).

Product Details

ISBN-13: 9781476753966
Publisher: Simon & Schuster
Publication date: 11/14/2017
Edition description: Reprint
Pages: 304
Sales rank: 245,592
Product dimensions: 5.50(w) x 8.30(h) x 0.90(d)

About the Author

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 appeared in the Cooking Channel’s Food: Fact or Fiction. The author of the blog Four Pounds Flavor, Eight Flavors is her first book.

Read an Excerpt

Eight Flavors

  • Black pepper

  • Table of Contents

    Introduction: History Has a Flavor ix

    1 Black Pepper 1

    2 Vanilla 27

    3 Chili Powder 55

    4 Curry Powder 87

    5 Soy Sauce 119

    6 Garlic 149

    7 Monosodium Glutamate (MSG) 177

    8 Sriracha 201

    Epilogue: The Ninth Flavor 221

    Acknowledgments 231

    Notes 233

    Bibliography 257

    Index 261

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    Eight Flavors: The Untold Story of American Cuisine 2 out of 5 based on 0 ratings. 1 reviews.
    MikeCrossTexas 9 months ago
    Very shallowly written, and not deeply researched. Basically the store of eight roadtrips of the author's liking. Most would even argue with the eight flavors selected as actually all being the influential. Not recommended for serious readers.