When you think "American," what comes to mind? For many of us, the term evokes archetypal images of Main Street; red, white, and blue; and amber waves of grain. But Sarah Lohman, a historic gastronomist who cooks historic recipes and chronicles her work on the blog Four Pounds Flour, has a new way of looking at what it means to be American. For her new book, Eight Flavors: The Untold Story of American Cuisine, Lohman used Google's Ngram viewer to narrow down the eight flavors that appear most frequently in American cookbooks from 1796 to 2000.
Make your guesses now, because the flavors may surprise you.
These Are the 8 Most American Flavors — Food News