Sarah Lohman

Lohman can offer a perspective and many topics related to global food history. Lohman is a culinary historian and the author of the bestselling books "Endangered Eating: America’s Vanishing Foods, Eight Flavors: The Untold Story of American Cuisine," and the upcoming book "Ice Cream Land". She focuses on the history of food as a way to access diverse histories.

Activism through Cookbooks: Food has often been a way for activist communities to fundraise, connect, and spread the word about their cause. We'll look at the origins of the link between food and activism with the abolitionist food writers of the Civil War. We'll unpack suffrage cookbooks from the turn of the 20th century and the earliest LGBTQ cooking pamphlets from the 1960s. Finally, we'll analyze the People's Cookbook of Philadelphia, a community of organizers depicted through recipes, and cookbooks from the incarcerated.

A History of Cookbooks and Recipes: We’ll trace the evolution of cookbooks over 1,000 years from the first written recipes on cuneiform tablets, to visceral delights of eating in the ancient Muslim world, to the legacy of Black cookbook writers in America.

Eating Our Emotions: A Culinary History of Funeral Food: Although mourning traditions have changed over time, and vary from place to place, what they have in common is food and drink. We’ll look at the culinary traditions surrounding funerals throughout American history, from Midas’s tomb to funeral cakes, and Mormon funeral potatoes.

From vanilla to chocolate, curry to chili powder, Lohman uncovers the origins of humanity’s favorite flavorings. Illustrated talks can focus on one global flavor or highlight a few localized ingredients.

Lohman also offers talks based on her book, "Eight Flavors: The Untold Story of American Cuisine," on the history, botany, and uses of: Black Pepper, Vanilla, Chili Powder, Curry, Soy Sauce, Garlic, MSG, and/or Sriracha.

Chocolate: A History: Together we'll uncover the history of chocolate, from its roots as an ancient Meso-American beverage to a contemporary melt-in-your-mouth chocolate bar. You’ll learn how a yellow, football-shaped tropical fruit transforms into high-end dark chocolate and what “Mexican Hot Chocolate” actually has in common with what Montezuma drank. We'll cover botany, "Chocolate Wars," and what makes Hershey's distinctive flavor.

In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogs important regional foods. Lohman traveled the country learning about the distinct ingredients at risk of being lost.

This talk will give an overview of the book with a focus on one chapter geographically connected to the region where your venue is located. Lohman will also do a reading and Q&A.

Endangered Eating: Behind the Scenes: This talk is recommended for groups that have already read Endangered Eating. Lohman gives the audience a peek into the in-depth and occasionally dangerous reporting it takes to produce a book like Endangered Eating. The event includes a reading from unpublished materials. Can end in an extended Q&A or led discussion.

The Hunt for Endangered Apples: Apples have been called the country’s “most endangered food.” Currently, 86% of apple varieties grown in the US have vanished, and four out of five are on the brink of extinction. But thanks to the hard cider revival, rare apples are being saved. In this class, we'll cover the history of apples and hard cider in America, and trace the stories of three revived rare apples

We’ll unearth the stories behind our favorite ice cream treats and share some of history’s wildest bygone flavors – flavors that may be due for a revival. By the end of the night, you’ll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen?

It’s a journey across the world to explore the technology, culinary competence, and cultures that came together to create ice cream.

Food Writing: This class will be based in discussion and practice to get you thinking about the particular skills required for a food writer. We'll study narrative arcs and techniques for non-fiction writing that are important for food writers. Then we’ll expand your vocabulary and tighten your writing to make your pieces come alive. And we’ll also focus on practical aspects: how to find ideas, where to pitch them, and what rates you should expect.

How to Research: In this class, you'll learn all the skills you need to research non-fiction, look up information for your next novel, and even how to find the truth behind a suspicious social media post.

Non-Fiction Book Proposals and the Publishing Process: Wherever you are on your path to publishing, join Sarah for an in-depth class about the non-fiction publishing world. Sarah will provide guidance on developing your ideas, writing a proposal, finding an agent and much more.

Recipe Writing: We'll briefly look at the evolution of the written recipe before diving into recipe composition, including the introduction, formatting, weights and measurements, common writing mistakes, the importance of descriptive language, and the process of recipe testing.