Historic Gastronomist & Author
Session: Chinese Restaurant Syndrome:
Why Americans Fear MSG but Love Umami
Lohman graduated with a BFA from the Cleveland Institute of Art in 2005 and for her undergraduate thesis, she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience. Lohman works with institutions around the country to create public programs focused on food, including The American Museum of Natural History, The New York Public Library, The Brooklyn Historical Society and the Brooklyn Botanic Garden. Dubbed a “historic gastronomist,” Lohman works with culinary history to make a connection with the past.
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