American Taste: Black Pepper

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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California

 

 

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American Taste is a series of eight classes deconstructing the most popular flavors of American food. In this class, we'll tackle black pepper. 

We'll look at the history of this spice, and discover how it went from being as precious as gold to the ubiquitous plastic shaker on a diner table. 

Then, we'll track its production, from life on a vine in Sumatra to tri-color pepper in the spice aisle of Whole Foods.

And lastly, we'll taste five varieties of pepper from different regions, discuss pepper recipes past and present, and analyze the flavor qualities of America's favorite savory spice. 

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