Eight Flavors
The Untold Story of American Cuisine
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- ¥1,700
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- ¥1,700
発行者による作品情報
“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).
PUBLISHERS WEEKLY
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.
