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The Strangest Cooking Methods in the World by Richard Foss

“The Strangest Cooking Methods in the World” by Richard Foss

The Culinary Historians of San Diego announce an online presentation of “The Strangest Cooking Methods in the World” by Richard Foss via Zoom, at 10:30 am on Saturday, Nov 21, 2020. The event is free and open to the public.

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
Saturday, Nov 21, 2020
Online / Virtual

To save your spot, RSVP here:

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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.

Richard’s Books

Rum A Global History Richard Foss
Food in the Air and Space Richard Foss

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.

Maori women cooking food and boiling kettles in steam holes

Maori women cooking food and boiling kettles in steam holes, Rotorua, New Zealand, 1903. Photo, Royal Geographical Society / Alamy.

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Date

Nov 21, 2020

Time

10:30 am - 12:00 pm

Cost

Free

More Info

REGISTER

Location

VirtualLocation

Organizer

Culinary Historians of San Diego
Email
[email protected]
Website
https://chsandiego.org/
REGISTER

Speaker

  • Richard Foss
    Richard Foss
    Author, Speaker

    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.