Press

NOTABLE EDIBLES: The Cheese Stands Alone
In Edible Manhattan, September/October issue.
By Rachel Wharton Photographs by Michael Harlan Turkell

“That brittle bit of dairy also became the star of a recent Silver and Ash–themed supper Burson cohosted with Sarah Lohman, who blogs at fourpoundsflour.com….The night featured four courses pegged to Burson family memory and prepared by Lohman, each dish delivered with a story and a song from Burson. When her great-grandfather leaves home, you start with a schmear of that soft white cheese smuggled so long ago in his trunk. As Burson’s grandmother Mimi leaves her parents behind in 1930’s Germany, you savor her favorite meal: frankfurters, beans and German potato salad. When Burson talks about visiting Mimi as a child, you taste her always-in-the-freezer almond pound cake.” (Read More)

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Food Culture Resources
On The Education of Oronte Churm
April 7th, 2010

“I started thinking about food’s place in the academy after reading and becoming addicted to the nonacademic site Four Pounds Flour: Historic Gastronomy…Lohman brings to life that nearly-lost poetry, whether it’s researching, cooking, and tasting Thomas Jefferson’s port wine pudding (inedible, as it turns out, perhaps due to 18th-century chemical additives like isinglass), or recreating the roast bear from a menu for Charles Dickens’s visit to New York (tastes like beef). For my money, the potential interest of her topic makes books about cooking one’s way through Julia Child look like pretty weak tea.”  (Read More)

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Key Revolutionary War location serves historic era delicacies
On Examiner.com
By David Brezler on March 9, 2010

“New York City is, because of its crucial geographical location and relavence in terms of the nation’s commencement, a place flooded with historically significant sites. Brooklyn’s Old Stone House is one such place, and this past Sunday it was the scene of Sarah Lohman’s (of Four Pounds Flour) adventure in pancake mastery to present flavors and cooking styles contemporary to the beginnings of the Old Stone House.” (Read More)

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Ye Olde Radar Range
On Edible Manhattan Blog
By Rachel Wharton on December11th, 2009

“Four Pounds Flour is the handiwork of Sarah Lohman, a city cook who digs up old American recipes (as in hundreds of years old, like LES tenement cucina povera meals or funky 18th century diet fare) and then makes them. That might not seem that impressive, but recreating the recipes of olde  is actually a difficult task: Consider that instructions are incomplete, can include the use of an open fire, and deal with old-fashioned measurements like a “do.,” whatever that might be.” (Read More)

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Sunday: Learn to cook an 19th-century Thanksgiving
On Brokelyn.com
By Eric Reichbaum on November 20th, 2009

“Ever wonder what the pilgrims and Indians actually ate at that fabled first Thanksgiving? Queens-based historic gastronomist and blogger Sarah Lohman can probably tell you.”(Read More)

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Meet Brooklyn’s Historic Gastronomist, Sarah Lohman
On The Village Voice Blogs
By Chantal Martineau on November 20th, 2009

“Ever wonder what people were eating at the turn of the century? …Sarah Lohman does every day. Her blog Four Pounds Flour chronicles her “retro-innovative” exploration of what people ate back in the day, from slave staples to French Huguenot desserts. Sound like the next big food blog-turned-cookbook deal? Um, yeah…”(Read More)

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Four Pounds Flour: Historic Gastronomy
Craftzine Blog
By Becky Stern on October 21st, 2009

“I ate some of her Chocolet Puffs from the Haveymeyer Sugar Sweets Sale earlier this month, and they were delicious! If you like food and history, you might give her blog a follow.”  (Read More)

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