Summer Infusions for Cooking
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
This time of year, the Greenmarket is bursting with ingredients-- but how do you best use that summer flavor? In this class, you'll learn to experiment with fresh herbs and more to make infusions that will add layers of flavor in your cooking.
I'll demonstrate how to make:
- Flavored oils, which are great for grilling or salads. We'll talk about what herbs and spices make great infused oil while munching on an olive oil snack I make in class.
- Infused vinegars, which we'll use to concoct a refreshing summer drink called a shrub.
