Sarah Lohman
Sarah Lohman is originally from Hinckley, Ohio (near Cleveland), where she began working in a museum at the age of 16, cooking historical food over a wood-burning stove. She graduated with a BFA from the Cleveland Institute of Art in 2005. For her undergraduate thesis, she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.
Food Historian who has probably tried that already.
Lohman moved to New York City in 2006 and worked Video Producer for New York magazine’s food blog, Grub Street. She chronicled her personal explorations in culinary history on her blog, Four Pounds Flour, from 2008-2018. Lohman’s first book, Eight Flavors: The Untold Story of American Cuisine, was released by Simon & Schuster in December 2016.
Over her career, Lohman’s work has been featured in The New York Times, The Wall Street Journal, The Washington Post, as well as onAll Things Considered, CNN, Gimlet Media, and NHK Japan. She also appeared in two seasons of The Cooking Channel’s Food: Fact or Fiction. Formerly the Curator of Food Programming at the Lower East Side Tenement Museum, she currently works with institutions around the country to create public programs focused on food. She has presented at The New York Public Library, the Museum of Science (Boston) and the Smithsonian Museum of American History.
“[Lohman’s] enthusiastic charm and what you sense is genuine Midwestern niceness shine through. She’s also impressively plucky, traveling, for example, to a remote Mexican vanilla plantation. … Lohman is assiduous in tracking down early recipes and describing cooking techniques. She also gets to show off her scientific fluency (she comes from a family of scientists).”
“Eight Flavors: The Untold Story of American Cuisine, a new book by Sarah Lohman that unpacks the diverse history of a nation’s palate via eight distinct ingredients. … But almost more fascinating than the countless odd facts Lohman reveals … are the people whose work had a profound impact on the way Americans eat, but whose biographies have been almost completely forgotten.”
