In a clever combination of history and contemporary technology, Sarah Lohman has sussed out what really American flavors are. And you can blame it on the rosewater used to flavor cookies at the Ohio living history museum she worked at as a teenager. Why not vanilla? Run that question through data-mining software and it leads to all kinds of revelations–in this case, eight.
This review appeared in CHoWline, the monthly newsletter of the Culinary Historians of Washington DC. We meet monthly, check us out online.