Eight Flavors: The Untold Story of American Cuisine by Sarah Lohman
Food historian Sarah Lohman teaches, recreates historical meals, and researches American food. She covers eight flavors that highlight the history of American cuisine, omitting the too-popular coffee and chocolate. While I would have been more enthusiastic about a chapter on chocolate than one on MSG, the chapters on each flavor are interesting reading. Foodies and American history buffs are sure to enjoy reading about black pepper, vanilla, chili powder, curry powder, soy sauce, monosodium glutamate, sriracha and current food trends. Each chapter has a personal anecdote, most cover a historical figure, a few recipes and descriptions of her travels to restaurants, food trucks, festivals, museums, archives, plantations, farms, or factories to learn more about the flavor. Immigrants played significant roles in the introduction and widespread use of various ingredients, such as soy sauce, garlic, and sriracha sauce. This book was published in December, 2016, so I was interested to read the chapter on current food trends. The predictions that pumpkin spice and matcha or green tea flavoring would be popular are pretty accurate, although other recent trends might have surprised her, such as chocolate hummus.
Happy reading, and let me know if you try any of the recipes, such as black pepper-chocolate ganache or carrot cake with garlic.