There was a delightful article in the New Yorker about Sarah Lohman that was forwarded to me by my friend ‘dicea. I love what she has to say about what she does, ““I’m not a reënactor, I’m not a trained historian, and I’m not a trained cook,” Lohman said. “I see it as an elaborate form of performance art.”
Performance art – it is so damn near what re-creationists end up doing that it kind of stings to admit the truth of that statement. Her focus is on the cuisine of America from the Colonial Era through the 1950’s, which I find very interesting, especially when viewed alongside Peter G. Rose’s work following Dutch Cuisine to the States during the 17th and 18th centuries.
I also appreciate her honesty about our relationship with food. In a recent entry in her blog (Four Pounds Flour), a lecture that she is giving on our relationship with preservatives is given and it’s explicitly stated that we tend to be okay with some preservatives and not okay with others and talking about why is important.
There are some articles that would be very appropriate for those of us who focus on an earlier time during history, such as her experiment with the reed/twig whisk, her day drinking like a Colonial American, and an experiment making seven hour eggs based on information from Sephardic cooking and Harold McGee that may have origins during the middle ages or before.
I recommend her blog for anyone interested in historic cooking.
Four Pounds Flour