Each month, the Masters of Social Gastronomy take on a curious food topic and break down the history, science, and stories behind it. This month, MSG breaks into the secret world of hot peppers to pull back the curtain on everyone's favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food.
Follow America's historical love of hot sauce to our present Sriracha obsession. We'll take a behind-the-scenes look at its California factory and see how sriracha just might be as American as apple pie.
Once you escape the potatoes-and-cream tyranny of European cuisine, a culinary dedication to heat can be found everywhere. We'll examine what makes Thai food tick and where Indian vindaloo gets its muscle. From mild jalapeños to record-holders like the Ghost Pepper and Trinidad Moruga Scorpion, find out what makes a veggie pack such a powerful punch!
Doors: 6:30pm / Show: 7:00pm
Tickets: $10 adv / $12 door
Please note this is a mixed seated and standing venue. Please arrive early for the best seats.
Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel’s Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.
Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016.
Soma was born in the South, is what someone from the North would say. He cooks for fun, codes for hire, and has more hobbies than can dance on the head of a pin. His work has been featured everywhere from Gawker to The New York Times.