Date: Wednesday, Dec. 9th, 2020
Time: 12 noon (Pacific)
Topic: "How We Made Pasta Noodles: Kneading 200 Years of Recipes"
Speaker: Rena Goff
Speaker Bio: Rena Goff is a member of CHoNC and the author of three fascinating food history books: Pot Luck Pie: Pudding Parodies Enjoyed by Everyone (2020); Celery: 222 Years on the Best Celery List (2018); and Homemade Pasta: Noodle Recipes from 1700s to Early 1900s (2013).
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Unless otherwise noted, all CHoNC events are free and open to the public.
7 November 2020
Jennifer Pagano on "Creating Sunset Magazine's Cooking Department: A Study of Men, Women, and Cooking in the 1930s."
16 October 2020
Membership survey for the incoming Leadership Team
17 September 2020
Carole Bumpus, author of Searching for Family and Traditions at the French Table, vol. 1 (2019) and vol. 2 (2020).
20 August 2020
Rafia Zafar (Washington Univ.), author of Recipes for Respect: African American Meals and Meaning (2019).
22 July 2020
Richard Foss, food historian and board member of the Culinary Historians of Southern California, spoke about "The Strangest Cooking Methods in the World." You can find his upcoming lectures listed at: https://richardfoss.com/lectures-signings-and-classes/.
25 June 2020
John Ota, author of The Kitchen (2020) and member of the Culinary Historians of Canada.
14 May 2020
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
Host: Jewish Community Library & Jewish LearningWorks
Speaker: Rachel B. Gross (SFSU) speaking on "Jews, Schmaltz, and Crisco"
March 2020 - Pandemic disruption
29 February 2020
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
Speaker: Peter Hertzmann, author of 50 Ways to Cook a Carrot (2020) and Knife Skills Illustrated: A User's Manual (2007).
15 December 2019
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
Speaker: Derek Sandhaus, author of Drunk in China: Baijiu and the World's Oldest Drinking Culture (2019).
15 October 2019
Speaker: Lenore Newman, author of Lost Feast: Culinary Extinction and the Future of Food (2019).
28 September 2019
Speaker: Carole Bumpus, author of Searching for Family and Traditions at the French Table (2019).
29 August 2019
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
Speakers: Gillian Ewing & Clare Gupta, editors of Nourish: The Revitalization of Foodways in Hawaii (2019).
23 May 2019
Speaker: Nandita Godbole, author of Roti: 40 Classic Indian Breads & Sides (2019).
20 April 2019
Speaker: Marlena Spieler, author of A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking (2018).
28 March 2019
Speaker: Katie Parla, author of Food of the Italian South; Recipes for Classic, Disappearing, and Lost Dishes (2019).
2 February 2019
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.