Sarah Lohman learned to bake so she could eat as much cookie dough as she wanted. Just two decades later, she’s a historic gastronomist, food blogger and educator at New York’s Tenement Museum. Her debut book, Eight Flavors: The Untold Story of American Cuisine traces the history of eight key ingredients—black pepper, vanilla, curry powder, chili, soy sauce, garlic, MSG and Sriracha—looking at how those flavors got into America’s pantry and what they mean for our modern way of eating.
Enjoying my first mouthful of wine after drinking only water for 10 days, I tasted subtle flavors I'd never noticed, from every individual grape that went into making it. As I stood in a girlfriend's kitchen, with a glass of rose, I realized my tastebuds had been completely reset.