Rewriting Recipes

image courtesy Sarah Lohman
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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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Did you inherit grandma's recipe book, but can't understand her notes? Are you interested in cooking with historic cookbooks, but the recipes make no sense? In this class, you'll learn techniques for interpreting these tricky vintage and historic recipes.

We'll unveil tricks to modernize these recipes for today's kitchen: how to translate proportions, flesh out directions, find comparable ingredients and most importantly, how to pull inspiration from these historic and family recipes to create unique contemporary dishes. We'll also cover modern recipe formatting and tips.

Students are invited to bring in their own vintage cookbooks and their family's handwritten recipe cards for a personal consultation.

 

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