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Home Events “The Strangest Cooking Methods in the World” by Richard Foss
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 PST 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 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.

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 charitable organization that provides free lectures at the San Diego Public Library. Topics about food and how it relates to history and culture are presented by speakers from around the nation.

 

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To bring these speakers to San Diego, CHSD relies on funds from donations and membership dues from people like you! Your contribution helps to continue providing these free educational programs. Please visit chsandiego.org to join, renew your membership, or donate. Foodservice industry and corporate sponsorships are available. Contact us for details. Thank you!

Join or Renew at:
https://chsandiego.org/join

Donate at:
https://chsandiego.org/donate

For Sponsorships, Contact:
https://chsandiego.org/contact

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.

The event is finished.

Date

Nov 21, 2020
Expired!

Time

10:30 am - 12:00 pm

Cost

Free

Location

VirtualLocation
Culinary Historians of San Diego

Organizer

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

Culinary Historians of San Diego

Speaker

  • Richard Foss
    Richard Foss
    Author, 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.