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Eight Flavors
- The Untold Story of American Cuisine
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
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Resumen del Editor
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future.
We meet John Crowninshield, a New England merchant who traveled to Sumatra in the 1790s in search of black pepper, and Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat - ready to be devoured.
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Historia
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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Disappointed
- De TS en 08-17-21
De: Adrian Miller
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Lunch in Paris
- A Love Story, with Recipes
- De: Elizabeth Bard
- Narrado por: Ann Marie Lee
- Duración: 7 h y 43 m
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- De Robin en 03-25-13
De: Elizabeth Bard
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
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Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- De: Dan Buettner
- Narrado por: Joe Barrett
- Duración: 7 h y 5 m
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Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
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Good Info, Well Presented
- De Soozzone en 06-29-15
De: Dan Buettner
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Consider the Fork
- A History of How We Cook and Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 11 h y 30 m
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Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
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For the foodie/science geek/history buff in you
- De Nothing really matters en 08-30-14
De: Bee Wilson
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- De: David Sax
- Narrado por: David Sax
- Duración: 10 h y 52 m
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- De Rena en 09-01-14
De: David Sax
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
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When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
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Chop Suey
- A Cultural History of Chinese Food in the United States
- De: Andrew Coe
- Narrado por: Eric Martin
- Duración: 8 h y 16 m
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Wanted to like this
- De Irene en 02-13-21
De: Andrew Coe
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- De: Colman Andrews
- Narrado por: Don Hagen
- Duración: 10 h y 33 m
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In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- De Marco I en 09-09-18
De: Colman Andrews
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- De: Jonathan Kauffman
- Narrado por: George Newbern
- Duración: 9 h y 13 m
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Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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If you grew up eating health food you'll love it
- De Susie Wyshak en 05-09-18
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- De: Megan Kimble
- Narrado por: Sarah Mollo-Christensen
- Duración: 12 h y 22 m
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- De Anonymous User en 01-10-21
De: Megan Kimble
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Healthy at Last
- A Plant-Based Approach to Preventing and Reversing Diabetes and Other Chronic Illnesses
- De: Eric Adams
- Narrado por: Kevin R. Free
- Duración: 4 h y 49 m
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Brooklyn Borough President Eric Adams is on a mission to tackle one of the most stubborn health problems in the country: chronic disease in the African American community.
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Inspirational book for a great health
- De Fiore Roman en 04-28-21
De: Eric Adams
Lo que los oyentes dicen sobre Eight Flavors
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- W. Brian Hall
- 07-09-18
History and recipes make for a tasty book
Part cookbook, part history, and part travelogue, this is an interesting look at how different flavors have influence American food from before the founding of the country to the present. As the title states, Lohman examines how eight different items (black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and sriracha) came to be used and influence the foods that Americans love. She uses historical and modern recipes, from Martha Washington's Black Pepper Cookies to Thai omelets with sriracha, to demonstrate how the flavors have been used and so the reader can try them out themselves, if so inclined. She describes her visits to places where the spices are grown, describes the ebbs and flows of the public's taste for these items and delves into the science behind questions like "does MSG cause headaches?"
The only hesitation about the book is that it works better as a print book than an audio book. If you want to try the recipes, you'd rather have them printed out, I'm sure, and if you don't, then it isn't terribly interesting listening to someone read a recipe (and there are a good many recipes in the book).
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- StephanieP
- 06-13-17
Yummy
I came away with more respect for American cuisine after listening to this book. Our food is not merely an imitation of other cuisines; it is a complex reflection of history, immigration, and the creation of new foods. The only thing I was sad about was that the audio version didn't come with a print out of the recipes included in the book.
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- Hilda
- 01-14-18
Excellent read!
Excellent read even if you don't like to cook. Really enjoyed the author's outlook in life.
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- S. Macklin
- 12-14-18
Great read... Terrible accents
Please, no more stereotypical accents but great history. Could be better formatted but like I said, good rest
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- XfildChild
- 07-14-17
super interesting with lots of yummy recipes!
I really appreciate it how well-researched and interesting this book was. Plus, the recipes make it worth the read alone! Can't wait to try some of them out!
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- Amazon Customer
- 12-10-17
Interesting and light
Good story, well researched, challenging recipes. I enjoyed the cooking and cultural review. Bon apetite.
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- Scott S.
- 02-18-24
Great listen and informative!
Wonderful way of learning about the history of different ingredients that flavor a history of American cooking.
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