Global Flavors: How Curry, Soy Sauce, and Sriracha Became American

According to the organizers:

Historic gastronomist and author of Eight Flavors: The Untold Story of American Cuisine, Sarah Lohman explores the global flavors that make up American cuisine. Join us to learn how soy sauce, curry, and Sriracha became part of everyday dining. How have these three distinct flavors come to represent Asian food in the US? And what do they reveal about how we define “ethnic” cuisine? Book sales and signing to follow.