“The Strangest Cooking Methods in the World” by Richard Foss
Cooking started out straightforward: put food over a fire and turn it occasionally until it looks and smells ready. What have people done when fuel wasn’t available, and how did they improvise when a source of free heat presented itself? People have cooked using heat from volcanoes, hot springs, automobile engines, laundry appliances, weapons, and other ingenious methods. This is a light-hearted history of culinary innovation from prehistory to the present day.
10:30am – 12:00pm PST
Saturday, Nov 21, 2020
Online / Virtual
About Richard Foss
Richard Foss has been writing professionally since 1986 and has contributed to over thirty publications including the Encyclopedia of World Food Cultures and the Oxford Companion to Sweets. He taught culinary history at the Osher Institute/UCLA Extension, and is on the board of Culinary Historians of Southern California. He is the author of Rum: A Global History, and Food in the Air and Space. Currently, Foss is curating a project on food culture for the Los Angeles Department of Cultural Affairs, and also curating an exhibition called “Cooking Up a New West” for the Autry Museum of the American West.
About the Culinary Historians of San Diego
Culinary Historians of San Diego (CHSD) is a nonprofit organization that provides the public with a history of food and drink and their roles in society, both locally and worldwide. Membership in this non-profit organization supports both CHSD activities and the culinary collection of the San Diego Public Library.
Richard FossAuthor, Speaker
Richard Foss has been writing professionally since 1986, when he started reviewing restaurants for a Los Angeles newspaper. He has contributed to over forty different publications, including the Encyclopedia of World Food Cultures and Oxford Companion to Sweets. Richard has taught culinary history in extension programs, done lecture tours in the US, Australia and New Zealand, been a culinary consultant for museums, and is a member of the board of the Culinary Historians of Southern California. His book on the history of rum, Rum: A Global History, was published in 2012. Food in the Air and Space was released in 2014. He is the Executive Director of Collage: A Place for Art and Culture, a nonprofit arts center located in San Pedro, California.