eight flavors

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Eight Flavors

Author : Sarah Lohman
ISBN : 9781476753959
Genre : Cooking
File Size : 77. 14 MB
Format : PDF, ePub, Docs
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This unique culinary history of America offers 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 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. 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. 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, gorgeous illustrations 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

Author : Sarah Lohman
ISBN : 9781476753980
Genre : Cooking
File Size : 77. 43 MB
Format : PDF
Download : 746
Read : 1150

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This unique culinary history of America offers 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 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. 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. 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, gorgeous illustrations 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

Author : Sarah Lohman
ISBN : 1476753962
Genre : Cooking
File Size : 22. 75 MB
Format : PDF, Kindle
Download : 173
Read : 303

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“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).

Eight Immortal Flavors

Author : Johnny Kan
ISBN : 0960890009
Genre : Cooking, Chinese
File Size : 78. 82 MB
Format : PDF, Docs
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Ducasse Flavors Of France

Author : Alain Ducasse
ISBN : 1579653197
Genre : Cooking
File Size : 44. 21 MB
Format : PDF, ePub
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One hundred inventive recipes demonstrate the principles of the changing face of French cookery, a cuisine that incorporates the best in traditional French dishes, along with Mediterranean and Provenc+a2al influences. 25,000 first printing. BOMC Good Cook Alt.

Flavor The Science Of Our Most Neglected Sense

Author : Bob Holmes
ISBN : 9780393244434
Genre : Science
File Size : 67. 95 MB
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A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.

Flavours Of Byzantium

Author : Andrew Dalby
ISBN : UOM:39015057573753
Genre : History
File Size : 85. 1 MB
Format : PDF
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This is a study of the food that was eaten at the court of the Eastern Roman Empire at Constantinople in the Middle Ages. For centuries it has tempted and fascinated the West, yet very little has been written in English about the foods they ate or the recipes they cooked from. Dalby gives an entertaining account of the dining customs of the Emperors as witnessed by the Greeks and by foreign visitors. He tells of the medical theories that underlay their diet; of their opinions of the raw materials available; and stretches in a calendar of the seasons and how they affected the food on the table. This is underpinned by new translations from the Greek of important medieval treatises on diet, flavors, raw materials and cookery. Andrew Dalby is a classical scholar, food historian and student of languages.

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