The History of Garlic: From Medicine to Marinara

In Sarah Lohman's new book, Eight Flavors: The Untold Story of American Cuisine, Lohman traces the origins of the eight most popular flavors in American cooking, looks at the people that brought them to this country, and explores how they shaped American cuisine. Working with the archives at The New York Academy of Medicine, Lohman will explore how Americans shifted from using garlic as a medicine to treat maladies as varied as tuberculosis and hemorrhoids, to consuming two pounds of garlic per capita per year in the 21st century. We'll even explore modern day medical trials to see if garlic's healing properties are fact or fiction.