WILTON \u2014 Just as American society has changed over the centuries, so has its cuisine and its favored flavors. Wilton Historical Society\u2019s Booked for Lunch group, which focuses on history-related titles, will explore that with author Sarah Lohman who has written \u201cEight Flavors: The Untold Story of American Cuisine.\u201d Lohman is a culinary historian who writes that American food is united by eight flavors \u2014 black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and sriracha \u2014 and how these ingredients made their way to American tables. She began her journey searching through economic, scientific, political, religious, and culinary records. Studying cookbooks and manuscripts, from the 18th century to today, she discovered when each of these eight flavors first appear in American kitchens. More than a mere recounting of events, Lohman introduces readers to characters who helped advance a young nation\u2019s culinary culture. Readers meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, discovered how to pollinate vanilla orchids today. Lohman\u2019s work has been featured in The Wall Street Journal and The New York Times, as well as on All Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, D.C., to The Culinary Historians of Southern California. Her current project, \u201cEndangered Eating: Exploring America\u2019s Vanishing Cuisine,\u201d will be released with W.W. Norton & Co. in 2021. There is a suggested contribution for the Zoom meeting of $10. Registration is essential by emailing firstname.lastname@example.org or calling 203- 762-7257.