Sarah Lohman



Average rating: 3.92 · 1,711 ratings · 294 reviews · 1 distinct workSimilar authors
Eight Flavors: The Untold S...

3.92 avg rating — 1,711 ratings — published 2016 — 8 editions
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“Cornell researcher Sherman theorized the antimicrobial properties of these spices is one of the reasons humans like the taste of spicy food. Foods cooked with these spices were better preserved, and in a time before refrigeration, the people who ate them were at a lower risk of food-borne illness. They were healthier and lived longer than people who did not consume spicy food, so they had more children. Natural selection favored those who ate spicy food, because they survived, and the preference for spicy food became a dominant trait in humanity. A”
Sarah Lohman, Eight Flavors: The Untold Story of American Cuisine

“The great quantity of pepper used here was common in medieval meat preparations, where a protein was crusted in expensive spices—including “sweet” spices like cinnamon and cloves. As I read it, I recalled the grade-school myth that heavy spicing hid the taste of spoiled meat. But as spices were costly in the middle ages, the story can’t be true—someone who could afford to cook with these spices could also afford fresh meat. Instead, the old legend might simply be misinterpreted. The antimicrobial properties of the spices used in recipes like Washington’s—as well as the salt and lemon juice, two other powerful antimicrobials—would have helped to preserve the meat and keep it fresh longer. Lemon-Pepper”
Sarah Lohman, Eight Flavors: The Untold Story of American Cuisine

“At New York City’s spice and condiment mecca Kalustyan’s,”
Sarah Lohman, Eight Flavors: The Untold Story of American Cuisine

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