Eight Flavors: The Untold Story of American Cuisine

Publicity and Media Highlights


Dishing It Out: Why Americans Eat the Way We Do
by Corby Kummer
New York Times, Jan. 6, 2017
“[Lohman’s] enthusiastic charm and what you sense is genuine Midwestern niceness shine through. She’s also impressively plucky, traveling, for example, to a remote Mexican vanilla plantation. … Lohman is assiduous in tracking down early recipes and describing cooking techniques. She also gets to show off her scientific fluency (she comes from a family of scientists).”

How American Cuisine Became a Melting Pot
The Atlantic, Nov. 23, 2016
Eight Flavors: The Untold Story of American Cuisine, a new book by Sarah Lohman that unpacks the diverse history of a nation’s palate via eight distinct ingredients. … But almost more fascinating than the countless odd facts Lohman reveals … are the people whose work had a profound impact on the way Americans eat, but whose biographies have been almost completely forgotten.”


‘Eight Flavors’ is Part Travelogue, Part History, and Part Recipe Book
Christian Science Monitor, Dec. 5, 2016
“Lohman’s attention to detail is meticulous, and she presents more than a few intriguing facts about the history and culture of food.”

Eight Flavors by Sarah Lohman
Bustle, Dec.1, 2016
“Warning: this book may make you hungry.”

Eight Flavors, the Untold Story of American Cuisine
Publisher’s Weekly, starred review, Oct. 31, 2016
“Lohman’s thoughtful, conversational style and infectious curiosity make the book wholly delightful.”


What’s eating New York? The secrets of a culinary powerhouse
Financial Times, Dec. 9, 2016
“It is a nifty idea, cleverly executed and well written – the kind of book that makes the reader annoy her family by constantly exclaiming, “Gosh! Did you know…?”

Eight Flavors: The Untold Story of American Cuisine
Washington Independent Review of Books, Jan. 24, 2017
“A playful, erudite guide to our culinary evolution.”

Eight Flavors: The Untold Story of American Cuisine
Kirkus Book Review, December 2016
“A tasty historical study of flavorful mainstays of American cuisine.”

Interviews and Multi-Media:

Eight Flavors: The Untold Story of American Cuisine
with Audie Cornish

Radio Interview
NPR, All Things Considered, Dec. 15, 2016

‘Eight Flavors’ is a Tasty History of American Cuisine
USA Today, Dec. 12, 2016


Kebabs are the next hamburgers: how war and immigration predict what we eat
Washington Post, Dec. 7, 2016

Devouring (and Drinking) American History
by Corey Kilgannon

New York Times, Nov. 16, 2016


Extra Crispy
July 18, 2017

The Chili Powder Cheat: A Tex-Mex Story
Gravy Podcast
March 23, 2017

Demystifying MSG
Live Video
March 21, 2017

Uncovering the ‘Eight Flavors’ Of Modern American Culture
Radio Interview
Dec. 27, 2016

The Spice Curve: From Pepper to Sriracha with Sarah Lohman
Gastropod Podcast
Nov. 29, 2016

Other Press

What Today’s Cooks on a Budget Can Learn From Tenement Life
By Barbara Hoffman
New York Post, March 14, 2017
“Lohman tried living on what she calls “a poverty diet” eight years ago, when she found an 1877 pamphlet titled “Fifteen Cent Dinners,” outlining meals that could feed a family of six for $3 a week.”

Devouring (and Drinking) American History
by Corey Kilgannon
New York Times November 16, 2016

Ms. Lohman calls herself a “historic gastronomist,” explaining that she searches old cookbooks and other records to recreate forgotten recipes as a way of studying history and the effects of earlier cooking on modern eating habits. Part of her work involves putting herself through eating experiments, which she calls “an elaborate form of performance art.”

How a Historian Experienced Post-Election Grief and Used Food to Find New Purpose
by Chase Purdy
Quartz November 18, 2016

Everyone eats, and Lohman has found that people of all creeds and colors enjoy asking questions about food—that it’s a medium people are comfortable using to investigate other cultural issues. Employing food and her immersion-style research as a conversation starter, Lohman hopes to focus more of her attention on telling the stories of American immigrant communities.

Museums Offer Food for Thought
by Sophia Hollander
Wall Street Journal May 24, 2016

There is a tendency to look back and think, “they were all Jewish—they all wanted the same thing, they came from the same background and for the same reasons and that is not true,” said Sarah Lohman, who studies the history of food and who developed the program for the museum. “I wanted to use food to break apart that nostalgia.”

Back Of The House: The Fascinating Work of a Historic Gastronomist
By Jaya Saxena
Serious Eats, February 26th, 2014

‘”Historic Gastronomist’ is a title Lohman came up with to describe her mission of discovering American history through food, and using those findings to illuminate our current eating habits. ‘Molecular gastronomists, or modernists, use modern technology to advance cuisine and our knowledge of food,’ she explains. ‘I use history.”‘

Sarah Lohman, Foodie Historian: OLD RECIPES, RETRIED
By Jessica Weisberg
The New Yorker blog, Sept. 28, 2012

“Lohman is serious, but lighthearted, about her work; she’s a skilled cook, but she seems to most enjoy the treasure hunts that certain recipes require. For an early-twentieth-century bread recipe that called for “cheese tang,” which Lohman deduced to be an extinct powdered-cheese product, she substituted an instant-mac-and-cheese flavor packet. (It turned out quite well.)”

The Culinate Interview: Sarah Lohman, The Historic Gastronomist
On Culinate, October 4th 2010
By Leah Koenig

“What does history taste like? For Sarah Lohman, a New York City resident and self-described ‘historic gastronomist,’ that question is key to understanding the past.

With Culinate, Lohman talked about the importance of making history personal, her weeklong adventures with Jell-O, and which contemporary cookbooks she thinks will stand the test of time.” Read more.