Video & Audio

Bourbon Now Made in Brooklyn
CNN
March 3, 2013

“For the first time since the Prohibition era, bourbon is produced — legally — in New York City. Richard Roth explains.”  I give my expert opinion at :55.

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Appetite City
NYC Media
First aired August 11th, 2011.
Eight episodes over eight weeks.

Appetite City tells the history of New York through its food. Noted author and former restaurant critic of the New York Times William Grimes takes viewers back in time to explore the origins of some of New York’s most loved and iconic foods with visits to Brooklyn delis, historical taverns and local food markets

In each of these episodes, I am featured cooking a historic recipe on the show’s theme.  My segment begins at approximately 12min and 30sec.

Click the links below to view each episode:

Fine Dining

Diners

Street Food

Green Markets

Oysters

Chinatown

Delis

Soul Food

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Edible: Historical Gastronomist Takes On Classic Recipes In Her Long Island City Kitchen
By Rachel Wharton
Aired on New York 1 on January 14th

“Rachel Wharton of Edible Manhattan traveled to Long Island City, Queens to the kitchen of Sarah Lohman, a historical gastronomist who took on the task of making ice cream from 1890. “‘This is the first time I’ve made it, so it could be a disaster; we’ll find out,’ Lohman says. ‘But, to me, I’m more of a student of history and not an expert. I’m always learning, and finding out what’s going to happen is part of the thrill.”’ Watch the video here.

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Heritage Radio Network

We Dig Plants
With Carmen DeVito & Alice Marcus Krieg

Tomatoes – First Aired - 07/31/2011

“Carmen DeVito and Alice Marcus Krieg are joined by gastronomic historian Sarah Lohman who adds some great history while serving up a delicious and unique Bloody Mary on-air.” Listen to the Episode.

Spices - First Aired – 12/19/2010 03:30PM

“The girls are joined by historical gastronomic Sarah Lohman of Four Pounds Flour who gives food related context to the interesting and often misunderstood story of these two precious spices. Tune in and learn how Cinnamon once masked the flavor of bad meat and why cloves are so directly related to alcohol.” Listen to the Episode.

The Pear Show – First Aired – 11/14/2010 03:30PM
Listen to the Episode

A Taste of the Past
With Linda Pelaccio
Thanksgiving and Historic Recipes – First Aired – 11/11/2010 12:00PM

“Linda tackles Thanksgiving, and journeys back to discover some of the original recipes used when the Plymouth Crew and the locals got together to celebrate the harvest. Joining Linda on this trip through the past is Sarah Lohman, an artist, author, and “historic gastronomist”: one who re-creates recipes from days of yore exactly as they were, essentially engaging in taste-time-travel.” Listen to the Episode.

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New York Wave: Sarah Lohman
Aired on NHK Japan

“This time on New York Wave, guided by Sarah, we’ll set out a food time traveling trip.” I was recently featured in a Japanese TV show about New York culture called “New York Wave.”

We shot for five days: we ate some bear and we ate some turtle; we cooked 19th century pancakes on an open hearth; we had so many adventures. All in Japanese. It was one of the most intense experiences of my life. Enjoy.

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History Tastes Like Bear Meat in Brooklyn
By Van Tieu

History Tastes Like Bear Meat In Brooklyn from Brooklyn Ink on Vimeo.

“Culinary Historian, Sarah Lohman, discovers bear meat in historical American cuisine, and flips pancakes from 1842 at the Old Stone House in Park Slope, Brooklyn.”

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The Historic Gastronomist: Giving Recipes an Afterlife
By Liza de Guia
Nov 10, 2009


The Historic Gastronomist: Giving Recipes an Afterlife from SkeeterNYC on Vimeo.

“Sarah is a rare breed of hobbyist. A ‘historic gastronomist’. She rediscovers and recreates American recipes that went out of style hundreds of years ago. For her, it is the closest thing to time travel…reawakening her senses and opening doors to old flavors and ideas that had once been pop culture. food. curated. spent an afternoon with Sarah in her ‘kitchen lab’ and at Brooklyn’s Old Stonehouse to see what a typical day of recipe testing is like…”

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