Garlic: A History

image courtesy iSivand
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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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Americans classify themselves in two categories--the garlic eaters and the non. Some proudly accept the odor that wafts from their skin as a result of lusty garlic consumption, while many reject even the slightest hint of garlic breath.

Garlic has gone from being blamed for the hot and fiery dispositions of Italian immigrants to being celebrated in recipes like James Beard's recipe for Provençal chicken (cooked with 40 cloves of garlic!) Do taste buds adapt and become accepting of new flavors over time? Can a food scent be appealing to one culture, and revolting to another?

In this class, we'll explore the American history of this pungent bulb from the streets of Manhattan’s Little Italy to Food Network favorite. Then, we'll discover the most effective ways to slice garlic and how to get the best flavor out of garlic in your home cooking. But before you head home, we'll also test the best solutions for garlic breath.

Class includes garlic snacks!

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