Vanilla: A History

image courtesy kendiala
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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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America's most popular ice cream flavor has only been in use for the last 200 years. Where did vanilla come from, and what came before it? Let's learn and taste our way through its history. 

In this class:

-Learn the history of vanilla and its culinary uses
-See how vanilla is farmed and processed
-Taste three different regional vanillas and one "pre-vanilla" flavor.

All in all, you'll be filled with facts you can bust out at your next dinner party and dazzle your friends, as well as make better informed choices when using vanilla in your kitchen.

(Class size: 15, lecture + discussion w/ samples)

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