Sarah Lohman to explore Las Vegas food roots at free public talk
The author discusses how Indigenous ingredients and railroad-era luxury shaped the city's culinary identity.
By Lucia Herrera ·
Sarah Lohman, a culinary historian and resident of Las Vegas for five years, will present a public conversation on the city's food history on November 12. The event will be held at 6 p.m. in the Kasner Academic Building at Nevada State University. Admission is free.
Lohman, who wrote the books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine, selected Las Vegas for its deep culinary past. She argues that the city's food story predates its modern dining scene. According to Lohman, Indigenous staples are still present in the local environment. She has collected mesquite to process into flour and gathered prickly pear from highway medians.
The author points to historical records to support her claim that luxury goods were accessible early in the city's development. She cites signs from the Las Vegas land auction in 1905. The background of these signs shows a store advertising ice cream. Lohman notes that residents living in tents near the railroad depot could purchase caviar if they desired. She describes this as a link to a distinct and wild local history.
Lohman will discuss these topics with fellow writer Kim Foster. The conversation will cover Southern Nevada's culinary development and Lohman's work on endangered foods. She may also mention her upcoming book, which focuses on ice cream.
Originally from Ohio, Lohman lived in New York for more than a dozen years. She worked for New York Magazine and its food blog, Grub Street. She sees similarities between the two cities, noting that both are immigrant cities with strong cultural scenes. She finds it easy to access nature in Las Vegas, which she views as a good balance.
Lohman credits Las Vegas with creating the buffet concept. She states that cruise ships later copied the format. She also highlights the role of Thai cuisine in the local food scene. She specifically references the restaurant Lotus of Siam and its founder. The chef served authentic food from her region rather than the pan-American pad Thai style. Lohman believes this approach allowed other Thai entrepreneurs to operate in ways that might not work in other cities.
The event is part of a series at Nevada State University. The Kasner Academic Building is located at 1300 Nevada State Drive. Details are available through nevadahumanities.org.
