Curry: A History

image courtesy sweetbeetandgreenbean
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Taught by Sarah Lohman

Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016. 


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New York City is the only place in the world where all you need to trace the international progression of curry is a Metro Card. We'll travel via taste with traditional Indian, British, Japanese and Caribbean curries from restaurants all around the city. Along the way, we'll trace the history of this pungent spice blend from the British Raj to American anglophiles, and we'll cook up an early 18th century recipe.

Whether you love curry or know nothing about it, this class will bring you pure joy.

(class size: 15, demo and samples) 

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