Upcoming Events

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UMAMI: A Yummy Tour of Little Tokyo SOLD OUT
Brooklyn Brainery, Brooklyn, NY (class will meet in Manhattan; front of 101 Astor Place by the Keith Haring sculpture)
Saturday, May 27th, 12pm – 1:30pm OR 2:30pm – 4pm
$35. Purchase tickets here.
From Ramen to Squid, Bubble Tea to Curry, we’ll explore all the internationally influenced food Little Tokyo has to offer. Includes four tastings of sweet and savory snacks (vegetarian options available).

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The History of Garlic: From Medicine to Marinara
The New York Academy of Medicine, 1216 Fifth Avenue New York, NY
Monday, June 5th, 6pm-7:30pm
$15 Buy tickets here!

Working with the archives at The New York Academy of Medicine, Lohman will explore how Americans shifted from using garlic as a medicine to treat maladies as varied as tuberculosis and hemorrhoids, to consuming two pounds of garlic per capita per year in the 21st century.

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So You Want to Write a Food Blog? SOLD OUT
Brooklyn Brainery, Brooklyn, NY
Saturday, June 3rd, 1pm – 5pm
$60. Purchase tickets here.
This in-depth, four-hour workshop will include brainstorming, writing, and workshopping, whether you are starting your blog from scratch or interested in improving a current one. (Bring a laptop + digital camera–phones are great!)

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Society for the Advancement of Social Studies: Gross History
The Bedford, 110 Bedford Ave, Brooklyn, NY
Tuesday, June 13rd, 7pm – 9pm
FREE
I’ll be talking about ambergris. And it’s FREE.

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Ancient Brews: Rediscovered and Re-created
Brooklyn Historical Society, 128 Pierrepont St, Brooklyn, NY
Wednesday, June 14th, 7pm – 8:30pm
$10. Purchase tickets here.

Like a modern day Indiana Jones, Patrick E. McGovern journeys into ancient history, except he searches to uncover and understand alcoholic recipes, which he uses to help develop the Ancient Ales and Spirits for brewer/distiller Dogfish Head. McGovern sits down with historic gastronomist Sarah Lohman, mixologist Eamon Rockey, and Chris Cuzme of Fuhmentaboudit!to discuss his brand new book and the exploding interest in resurrecting methods and tastes from a bygone era.

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Tenement Kitchens: New Exhibit First-look Part II SOLD OUT
Lower East Side Tenement Museum, 103 Orchard Street, New York, NY
Wednesday, June 21st, 6:30pm – 7:45pm

New Exhibit First-Look Part I is the third in a four part Tenement Kitchen Series! Regina and Kalman Epstein came to New York in 1947 as one of the first refugees of World War II. Along with their two daughters, they would make 103 Orchard home. Preview their story and taste their food. Tickets include a 15% discount on the purchase of Eight Flavors, by Sarah Lohman.

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Ice Cream: How to Make Your Own & History
Brooklyn Brainery, Brooklyn, NY
Saturday, June 24, 12:00-1:30pm OR 2:30-4:00pm
$27. Purchase tickets here.
Join me to learn the simple steps of making homemade ice cream, from heating the custard to freezing the final product. We’ll also address how to make sorbets and other frozen delights as well as chat about the history of ice cream in America and popular flavors from the past.

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Eight Flavors: The Untold Story of Mixology
Seminar at Tales of the Cocktail, Royal Sonesta New Orleans, 300 Bourbon St, New Orleans, LA
Wednesday, July 19, 10:30am – 12:00pm
$65 Buy Tickets Here!

Inspired by her popular book, Eight Flavors: The Untold Story of American Cuisine, culinary historian Sarah Lohman uses eight different ingredients as a path to explore the history of American mixology, from the 18th century to the present day. This talk will explore the histories of juniper, citrus, nutmeg, ice, anise, grenadine, cola, and flavored vodka; with brief digressions into tea, bitters, eggs, hay, “no flavor” and Red Bull. Each flavor speaks to a different era in the evolution of cocktail history, and focuses on a different cultural influence, from international trade to scientific innovations. But each of these flavors is also tied to the stories of the eclectic individuals from a New England ice salesmen to a French witch. Through these flavors, attendees will get an overview of over 200 years of American cocktail history, along with recipes, smells and tastes to complete the story. We’ll analyze why ingredients became trends and unleash a treasure trove of inspiration from the past. Then finally, we’ll play soothsayer and guess at the next big flavor trend for cocktails.

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Old School Fermentation SOLD OUT
Seminar at Tales of the Cocktail, Hotel Monteleone, 214 Royal St, New Orleans, LA
Thursday, July 20, 12:30am – 2:00pm

We’re looking beyond wine, beer and cider to find fermented ingredients that offer new possibilities behind the bar. Historical fermented beverages can be created on a small scale and add flavor, depth and interest to cocktails. Culinary Historian Sarah Lohman will cover the histories of Root Beer (made from fresh botanicals), Kvass (a beer-like drink made from rye bread), Mead (honey wine), Kombucha (tea and other flavors plus a host of microbes), Tepache (fermented from pineapples), Kefir (fermented milk) and Amazake (sweet, low-alcohol, rice drink). Mixologist Eamon Rockey (Betony, Aska) will share his personal experience creating these unique drinks, sharing techniques and recipes, and offering inspiration for their use in a cocktail program.

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Author Talk: Longue Vue House and Gardens
Longue Vue House and Gardens, 7 Bamboo Rd, New Orleans, LA
Sunday, July 23rd, 12pm – 1pm

Historical Gastronomist Sarah Lohman will speak about her new book. Eight Flavors: The Untold Story of American Cuisine. In her book, Lohman uses eight different popular ingredients in American cooking to talk about American history, as well as Americans themselves. In this talk, Lohman focuses on three flavors with a connection to Southern cuisine: Curry Powder, Chili Powder, and Garlic. Signing and reception to follow.

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To Book a Speaking Engagement with Sarah Lohman, please contact:

Hadley Walker Black | Director
Simon and Schuster Speakers Bureau
hadleyb@simonspeakers.com
212-647-6330

Or reach out to Sarah directly at: sarah@fourpoundsflour.com

 

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