Tag Archive for 'garlic'

Pre-Order My Book: Eight Flavors!

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My very first book is in presale, ready to wing its way to your hands on December 6th, 2016!

Eight Flavors: The Untold Story of American Cuisine looks at the eight most popular flavors in American cooking as a way to define American food–and the American people. Moving chronologically through our history,  I explore black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. But this book is really about people, the folks who have shaped American food over time; and these are people that don’t normally get a page in our history books: blacks, women, immigrants. There’s Edmond Albius, a twelve-year-old slave, who discovered the technique still used to pollinate vanilla orchids today. And David Tran, the Vietnamese refugee who created Sriracha to support his family.

This book has got it all! There’s gorgeous illustrations (by Peter Van Hyning):

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Fun facts:

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And tempting recipes:

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Let’s face it: I’ve just made your Holiday shopping a snap. You can buy the book here.

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Thank you in advance for reading, and thank you for being fans, followers and readers–it’s because of you that this project has come to fruition!

Events in May: Garlic and Booze!

Garlic+for+SiteThe History of Garlic: A Special Dinner at the Farm on Adderley
Tuesday, May 12th, 7:30 PM
$60 / person (+ beverages, tax & gratuity)
To sign-up, send an e-mail to thefarmonadderleyevents@gmail.com 

Americans are fanatical about garlic. Not just as food, but as an alternative-medicine cure-all. Our contemporary love of garlic is an irony considering that through much of garlic’s history its taste was considered repulsive. Not simply repulsive, but un-American. “Real” Americans a century ago, viewed Italian immigrants’ love of garlic as a manifestation of their resistance to American culture. This beloved bulb was condemned and marginalized.

Join us for a five-course dinner hosted by historic gastronomist Sarah Lohman. We will eat garlic-focussed foods from our kitchen and dive into how garlic became a flavor so desirable that it managed to transcend xenophobia and became the most widely used flavor in American cooking. Space is limited. Reservations required.

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Bottle Images_CombinedDistilling Brooklyn
Thursday, May 14th
Doors open 6:30pm. Event begins at 7pm. 
@ The Brooklyn Historical Society, 128 Pierrepont St, Brooklyn, NY
$12 General Admission / $8 for BHS and G-W Members

Three of Brooklyn’s top distilleries share their personal distilling histories and look at the vibrant (and sometimes violent) history of distilling in Brooklyn. Moderated by historic gastronomist Sarah Lohman, tastings will be offered from the esteemed participants, Kings County Distillery, New York Distilling Co., Van Brunt Stillhouse, and Brooklyn Gin.

Buy tickets here!

Presented in partnership with Brooklyn Brainery.