Floral Flavors: Masters of Social Gastronomy at Brooklyn Botanic Garden

Taught by Sarah Lohman and Jonathan Soma

1baf7467 seeable

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. 

 

 
6ff74e82 seeable

Soma was born in the South, is what someone from the North would say. He cooks for fun, codes for hire, and has more hobbies than can dance on the head of a pin. His work has been featured everywhere from Gawker to The New York Times.

See more @dangerscarf

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

SOLD OUT! No tickets will be available at the door.

Join the Masters of Social Gastronomy for a very special after-hours lecture at the Brooklyn Botanic Garden!

The same scents that fill our gardens and perk up our perfumes have a long and storied history as part of the human palate!

We'll explore the long tradition of floral foods, including medieval custards scented with jasmine, early ice cream flavored with violet, and American apple pie perfumed with rosewater. Unravel the science behind their unique tastes and find out what exactly makes those flavors blossom.

We'll also examine the secrets of saffron, the world's most expensive spice. A tiny sliver of flower from the Middle East, saffron fetches hundreds of dollars per ounce. We'll examine the labor-intensive harvesting process that contributes to the high prices and the cheap knock-offs that pollute the market, picking apart both old wives tales and scientific claims along the way.

(21+, each ticket also includes access to the Garden and one drink (a cash bar will be available). BBG members should select the "member" ticket option for $12 on the following page. Nonmember price is $15. Please enter at the Brooklyn Botanic Garden's 990 Washington Avenue entrance.)

Cancellation policy