Influencing American Tastes


This book has actually kindled an interest in food writing for me. I'm quite sure I have not enjoyed a book about food so much previously. Lohman has a conversational style that is easy to read as she takes a historical perspective on eight flavors that have gone from no American influence to staples in an American kitchen. These are black pepper, vanilla, garlic, soy sauce, MSG, chili, curry, and sriracha. We learn about the people who championed the flavors, how they made it into our culinary culture, why we like them, and what they are used for. Scattered throughout the chapters are recipes adapted from historical uses. I tried the fish curry and we really enjoyed it. In the end, the author offers some suggestions about what might become the ninth flavor, and I guess we'll just have to wait to see.

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