Public Meetings
EDUCATION
Join Us For Our Tenth Season of Free Educational Seminars, 2022-2023
Our Tenth Season: 2022-2023
Sep 17, 2022 – “A Brief History of Ice Cream” by Valerie CampbellOct 15, 2022 – “From Mesopotamia to Pompeii: A Tale of 1001 Agricultural Bites” by Barbara Baxter – Re-Scheduled
Nov 19, 2022 – “From Mesopotamia to Pompeii: A Tale of 1001 Agricultural Bites” by Barbara Baxter
Jan 21, 2023 – “1001 Fritters: Food in the Arabian Nights” by Charles Perry
Feb 18, 2023 – “A History of San Diego’s Mexican Restaurants” by Martin S. Lindsay
Mar 18, 2023 – “The Great Gelatin Revival” by Ken Albala
Apr 15, 2023 – “Foie Gras: The Divisive Delicacy” by Andrew Coe
May 20, 2023 – “How British Silversmithing Shaped our Dining Tables” by Carrie Tillie
Jun 17, 2023 – “3000 Years of Spanish Food in One Hour” by Richard Foss
Announcing Our Eleventh Season, 2023-2024
Sep 16, 2023 – “Made in California” by George Geary
Oct 21, 2023 – “The Kolymbethra: The Food Basket of Ancient Agrigento, Sicily” by Mary Knight
Nov 18, 2023 – “The Whole Schmear: The History of Cream Cheese in America” by Rabbi Jeff Marx
Jan 20, 2024 – “Beef Stew for 2500: Feeding Our Navy from the Revolutionary War to the Present” by Rudy Shappee
Feb 17, 2024 – “The Remarkable Medical History of Beer, Wine, Spirits and Cocktails” by Camper English
Mar 16, 2024 – TBD
Apr 20, 2024 – TBD
May 18, 2024 – “Food in the Air and Space” by Richard Foss
Jun 15, 2024 – TBD
UPCOMING EVENTS
“Three Thousand Years of Spanish Food in One Hour” by Richard Foss
VIDEOS
PAST EVENTS
“How British Silversmithing Shaped our Dining Tables” by Carolyn Tillie
“Foie Gras: The Divisive Delicacy” by Andrew Coe
“The Great Gelatin Revival” by Ken Albala
¡Fiesta! The History of San Diego’s Mexican Restaurants, by Martin S. Lindsay
“1001 Fritters: Food in the Arabian Nights” by Charles Perry
“From Mesopotamia to Pompeii: A Tale of 1001 Agricultural Bites” by Barbara Baxter
“A Brief History of Ice Cream” by Valerie Campbell
“It’s Boba Time: Adapting to Change” by Yong Chen
“Treasures of the Past: Lost Restaurants of San Diego” by Martin S. Lindsay
“The Cafeteria: Golden Darling to Dreary Dining” by Charles Perry
“They Came Bearing Bread: The Hard Lives of the Porteuses de Pain” By Jim Chevallier
“The Lost Cuisines of California” by Richard Foss
“Indigenous Foods and Native Subsistence: Living off the Sustainable Landscape” by Richard Carrico
“The History of Rum” by Richard Foss
“Modern Kosher,” by Michael Gardiner
“Oyster: A Global History” by Carolyn Tillie
“Wining and Dining in Renaissance Europe” by Barbara Baxter
“The Glorious American Soda Fountain” by Charles Perry
“Feasting With the Franks,” by Jim Chevallier
“A Tale of Two Caesars” by Martin S. Lindsay
“Jamming Through the Ages” by Christina Sleeper
“Our Daily Bread: Food in Western Christianity,” by Rev. Sharon Sheffield
“The Strangest Cooking Methods in the World” by Richard Foss
“The Story of Salvadoran Food” by Alicia Maher
“Tagines” by Kitty Morse
“The Old and New of Korean Cuisine” by Hae Jung Cho
“Our Daily Bread: Food in Western Christianity,” by Rev. Sharon Sheffield
“Jamming Through the Ages” by Christina Sleeper
“Food on the Move in the American West” by Richard Foss
“What’s So Controversial About GMO Foods?” by John T. Lang
“Food In 20th Century Art” by Carolyn Tillie
“The History & Science of Kimchi” by Hae Jung Cho
“Bloody Food Rackets: 1930s New York City” by Andrew Coe
“From Tubes and Cubes to Space Espresso” by Richard Foss
“Sustainable Seas” by Andrew Spurgin
“The Rise, Decline and Rise of Food Preservation” by Ernest Miller
“The History of Cheesecake” by George Geary
“Sushi: Past, Present, Future” by Mineko Moreno & Judi Strada
“How Prohibition Changed America” by Richard Foss
“From Postum to Food Porn” by Betty Fussell
“Art and Chocolate” by Will Gustwiller
“Fresh from the Baja” by Chef Deb Schneider
“The Story of SoFab” by Philip Dobard
“5,000 Years of Tea” by Russ Graf
“A Taste of the Kasbah” by Kitty Morse
“Cookbooks and the Women Who Wrote Them” by Arlyn Hackett
“Cheese Through Time and Space” by Andrew Spurgin
