$26.99
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Eight Flavors

Ingram

$26.99
Regular price $26.99
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.

Your Print Options:

Poster Print

While this is our lowest priced print, it's still an excellent paper. Inkpress Matte 60 is a acid and lignin free paper. Bright white, and 10 mil. Available in three sizes, all come with a 1" white border around the image for easier matting.

 

Rag Print

Inkpress Cool Rag 200 is a 100% cotton rag paper. This is an acid-free, 200gsm, 15 mil, with a smooth and bright matte finish. Excellent print quality at an excellent price. Available in three sizes, all come with a 1" white border around the image for easier matting. This rag paper is better at dark, rich colors than the poster print.


Hahnemuehle Torchon Print

When you need something extra-special, we recommend Hahnemuehle's Torchon. This is a 100% alpha cellulose, 285gsm, textured watercolor paper that is acid-free. This offers superb image quality and is our favorite Hahnemuehle paper. Available in three sizes, all come with a 1" white border around the image for easier matting.

Canvas Print

Our maps are also available as cotton-poly blend canvas prints, ready to be gallery stretched. For the best presentation the edges on our canvasses are mirrored or have the paper color extended around the sides. Canvas prints receive a UV and surface protective coating. Additional canvas is left around the image to facilitate gallery stretching at your local frame shop. Available in two sizes.


Wall Tapestry Print

Especially well suited for long horizontal maps, the image is printed to the edge of the paper. Aluminum tension bars are placed on the top and bottom of the print for easy hanging with a clean, modern design. Bars are easily removable. This format comes in an 18", 24", and 36" wide version.


Fabric Wall Cling

Great for kids rooms or for versatile displays - these Terylene fabric clings are easily repositionable without causing wear or staining to the paint underneath even after long periods of time. Wall Cling images are printed to the edge and are available in three sizes.


We produce all of our on images in shop, and we are happy to offer custom work to our customers. Please inquire for pricing and options.

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.