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Eight Flavors: The Untold Story of American Cuisine
(OverDrive MP3 Audiobook, OverDrive Listen)

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Published:
Tantor Media, Inc. 2017
Status:
Available from OverDrive
Description
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 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, and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat-ready to be devoured.
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Format:
OverDrive MP3 Audiobook, OverDrive Listen
Edition:
Unabridged
Street Date:
03/21/2017
Language:
English
ISBN:
9781515997283
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Citations
APA Citation (style guide)

Sarah Lohman. (2017). Eight Flavors: The Untold Story of American Cuisine. Unabridged Tantor Media, Inc.

Chicago / Turabian - Author Date Citation (style guide)

Sarah Lohman. 2017. Eight Flavors: The Untold Story of American Cuisine. Tantor Media, Inc.

Chicago / Turabian - Humanities Citation (style guide)

Sarah Lohman, Eight Flavors: The Untold Story of American Cuisine. Tantor Media, Inc, 2017.

MLA Citation (style guide)

Sarah Lohman. Eight Flavors: The Untold Story of American Cuisine. Unabridged Tantor Media, Inc, 2017.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
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Grouped Work ID:
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Needs Update?:
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Date Added:
Jun 12, 2018 19:12:24
Date Updated:
Dec 06, 2020 02:48:49
Last Metadata Check:
May 19, 2024 10:56:40
Last Metadata Change:
Feb 08, 2024 17:43:33
Last Availability Check:
May 19, 2024 10:56:44
Last Availability Change:
May 18, 2024 21:00:15
Last Grouped Work Modification Time:
May 22, 2024 02:09:58

OverDrive Product Record

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Eight Flavors
fullDescription
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 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, and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat-ready to be devoured.
reviews
      • premium: True
      • source: AudioFile Magazine
      • content: Historical gastronomist Sarah Lohman narrates her well-researched examination of how eight flavors made their way from the far-flung corners of the world to the cupboards of almost every American kitchen. Lohman's clear diction is easy to understand, and her pronunciation of non-English names and terms has an authentic sound as she reveals the influence that politics, exploration, immigration, and socioeconomics have had on the transition of particular spices, such as black pepper, from the exotic to mainstream acceptance. Listeners who forgive Lohman's choppy delivery, with its unexpected pauses and sometimes jarring emphasis, will meet one of the first celebrity chefs (in the curry chapter), an unlikely botanist (vanilla), and the producers of one of today's most popular hot sauces (sriracha). Historic and classic recipes are included. C.B.L. © AudioFile 2017, Portland, Maine
      • premium: True
      • source: Publisher's Weekly
      • content:

        Starred review from October 31, 2016
        Food writer Lohman uses eight key flavors to launch an entertaining tour through the tastes that have made American food the “most complex and diverse cuisine on the planet.” The story of America’s embrace of black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG (monosodium glutamate) and sriracha demonstrates how travel, immigration, science, and technology continue to influence what Americans eat. From her opening story of John Crowninshield of Massachusetts, who returned to the U.S. from Sumatra with commercial quantities of black pepper in the early 19th century, to her rousing defense of MSG, Lohman’s thoughtful, conversational style and infectious curiosity make the book wholly delightful. As a bonus for enthusiastic amateurs, Lohman includes well-researched historic recipes, such as Thomas Jefferson’s vanilla ice cream. This Founding Father was responsible for introducing the noble dairy treat to the country, via the French chef he brought home with him in the 1780s. A more modern but equally heroic tale is that of sriracha, invented in California by an immigrant, David Tran. Tran named his company, Huy Fong Foods, after the refugee ship he and his family fled Vietnam on—a Panamanian freighter called the Huey Fong. Lohman’s book gives fascinating new insight into what we eat.

popularity
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shortDescription
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 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...
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