VIRTUAL PROGRAM: 

Date: Wednesday, July 22nd, 2020
Time: 4 pm

Platform: Zoom
 

Speaker: Richard Foss is a journalist, sci fi author, and theater director as well as a food historian and the author of Rum: A Global History (2012) and Food in the Air and Space: The Surprising History of Food and Drink in the Skies (2014). He is currently on the board of the Culinary Historians of Southern California.
 

Topic: "The Strangest Cooking Methods In The World." 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, natural 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.

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Unless otherwise noted, all CHoNC events are free and open to the public.

2020

25 June 2020

Zoom Platform

John Ota, author of The Kitchen (2020) and member of the Culinary Historians of Canada.

14 May 2020

Zoom Platform

Matthew Booker, professor of history at North Carolina State Univ., the author of Down by the Bay: San Francisco's History Between the Tides, and co-editor of Food Fights: How History Matters to Contemporary Food Debates.

19 April 2020

Zoom Platform

Host: Jewish Community Library & Jewish LearningWorks

Speaker: Rachel B. Gross (SFSU) speaking on "Jews, Schmaltz, and Crisco"

March 2020 - Pandemic disruption

29 February 2020

Omnivore Books

Speaker: Darra Goldstein, Professor of Russian (Emerita) at Williams College, editor-in-chief of CURED Magazine, and author of many books, including Beyond the North Wind: Russia in Recipes and Lore (2020).

16 January 2020

Omnivore Books

Speaker: Peter Hertzmann, author of 50 Ways to Cook a Carrot (2020) and Knife Skills Illustrated: A User's Manual (2007).

2019

15 December 2019

Napa

Speaker: Robert Brower, an expert on the history and traditions associated with "Sunday Gravy," and author of the Introduction to the 2005 Applewood Press reprint of Simple Italian Cookery (1912), the first English-language Italian cookbook published in America.

3 November 2019

Omnivore Books

Speaker: Derek Sandhaus, author of Drunk in China: Baijiu and the World's Oldest Drinking Culture (2019).

15 October 2019

Omnivore Books

Speaker: Lenore Newman, author of Lost Feast: Culinary Extinction and the Future of Food (2019).

28 September 2019

Omnivore Books

Speaker: Carole Bumpus, author of Searching for Family and Traditions at the French Table (2019).

29 August 2019

Omnivore Books

Speaker: Carolyn Tillie, author of A Feast for the Eyes: Edible Art from Apple to Zucchini (2019).

28 July 2019

Landmark Theaters, Albany Twin

Film Screening: Abe (2019) is about a twelve-year-old Brooklynite navigating the clash of cultures in his Jewish/Muslim family. The film was made by Brazilian director Fernando Grostein Andrade and was shown as part of the annual SF Jewish Film Festival.

22 June 2019

Omnivore Books

Speakers: Gillian Ewing & Clare Gupta, editors of Nourish: The Revitalization of Foodways in Hawaii (2019).

23 May 2019

Omnivore Books

Speaker: Nandita Godbole, author of Roti: 40 Classic Indian Breads & Sides (2019).

20 April 2019

Omnivore Books

Speaker: Marlena Spieler, author of A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking (2018).

28 March 2019

Omnivore Books

Speaker: Katie Parla, author of Food of the Italian South; Recipes for Classic, Disappearing, and Lost Dishes (2019).

2 February 2019

Omnivore Books

Speaker: Alison Pearlman, author of May We Suggest: Restaurant Menus and the Art of Persuasion (2018).

25 January 2019

Treasure Island Museum

Event: "Enjoying and Exploring Food at the Golden Gate International Exposition of 1939," with Pam Elder and Erica J. Peters of the Culinary Historians of Northern California.

The Culinary Historians of Northern California is a non-profit educational organization focused on the role of food and drink in human history. The purpose of this group is to encourage informal exchanges and conversations among people living in Northern California who work on and/or like to talk about culinary history.