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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 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

To save your spot, RSVP here:

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Tech Tips For Using Zoom

– To connect to the meeting you first need to download the free Zoom application onto your computer or smartphone. Click here to download it.

– If you don’t download it, you will be prompted to download and install it after you input your booking number and click ‘join now’.

– Times are in PST (Pacific Standard Time, for the US and Canada). We suggest you join the meeting a few minutes early so you can familiarize yourself with Zoom. Also, here is a helpful page with a video on joining Zoom meetings, and you can also make a Zoom test call here to test if your setup is working.

Tips To Get The Most Out Of Your Experience

– When you join the meeting, your video will automatically be turned off and your microphone will be on mute. This is for security, privacy, and to prevent crosstalk and background sounds which can make things a bit confusing.

– But please do ask questions in the Q&A panel located at the bottom of your screen. Questions will be addressed after the presentation by our host.

– If you have any tech issues during the experience, just message the moderator privately via the Chat function.

– Please note that this webinar will be recorded.

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.

The event is finished.

Date

Nov 21, 2020
Expired!

Time

10:30 am - 12:00 pm

Cost

Free

More Info

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Location

VirtualLocation

Organizer

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