Bøger af Sarah Lohman

Apples, a common New England crop, have been called the United States' "most endangered food". Texas Longhorn cattle are categorised at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California's Coachella Valley-but the family farms that caretake them are shutting down. Apples, cattle, dates-these are foods that carry significant cultural weight. But they're disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America's oldest peanut-long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them.Animated by stories, yet grounded in historical research, Endangered Eating gives readers the tools to support community food organisations and producers that work to preserve local culinary traditions and rare, cherished foods-before it's too late.

We may think of American cuisine as ever-expanding, but Slow Food USA curates a growing online catalog of ingredients in danger of extinction. Featuring heirloom cider apples, wild rice and more, this list provides the impetus for food historian Sarah Lohman to travel across America seeking these rare foods. With vibrant prose and a hands-on approach, Lohman illuminates why we need to preserve these largely Indigenous culinary customs that were nearly eradicated due to colonisation. She travels into the heart the Navajo Nation, where butchering a Navajo-Churro lamb is the first step in the creation of flavourful blood sausages; and to Lummi Island in northwest Washington, where we meet those who are working hard to keep up a traditional, sustainable method of salmon fishing. Those drawn into this world of highly localised foods will learn how to support the farmers, shepherds, fishers and other producers by seeking out their products, supporting community organisations and sharing the stories of these cherished foods.

“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. “A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).