Eight Flavors: The Untold Story of American Cuisine by Sarah LohmanMy rating: 5 of 5 stars
The easiest and often most enjoyable way to get to know a culture is through its food, and the makeup of American flavor covers not just the taste spectrum of spicy, sweet, and umami but also the history of immigration waves and economics.
Sarah Lohman of the Four Pounds Flour blog noticed in old cookbooks there were certain flavor profiles popping up, such as rose water as a baked goods sweetener rather than vanilla because vanilla was prohibitively expensive. She made a timeline of recipes through history and plotted them with Google Ngrams to see word frequency use between 1796 and 2000. These eight flavors were the noticeable peaks (chocolate and coffee were also popular, but they're extensively covered elsewhere), and are organized chronologically by when they appeared in American kitchens.
I was unsurprised to find that some flavors, such as black pepper and vanilla, became common after entrepreneurs and botanists figured out ways to make them more widely available and to actually cultivate respectively. Others, like chili and curry powders, come from the desire for a premixed pack, easy to reach without putting in the effort of roasting and mixing spices anew for each use.
Soy sauce and garlic were both interesting to me because they became widely available due to immigrant groups (Chinese and Italians) but were deemed too "ethnic" until a more "respectable" culture's food became #goals (Japanese and French cuisine). This bias is still around- think about how much people are willing to spend at an upscale sushi place, then try to remember how much you paid at your last dim sum visit.
My absolute favorite parts (which I also noted on Twitter) were when Lohman pointed out that compounds are compounds- regardless of source, vanillin will have the same structure and its atoms won't remember if they were derived from a vanilla vine or processed from leftover lignin from wood. Monosodium glutamate is its own flavor profile and yes, if you intake too much salt you will feel terrible, but the amounts of MSG in food are not the horrifically high concentrations used in early misleading studies of "Chinese Restaurant Syndrome". As someone with a genetics background who lives in the PNW, I am wary whenever some group touts their "natural" foods, as if natural can be quantified and measured somehow when really it's just emotion.
If a heftier read is desired, there's a very comprehensive notes for all sources and a selected bibliography for specific works in the back.
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