2013 Schedule
31 January - Omnilore Lecture at Palos Verdes Country Club - "Problems and Challenges in Culinary History" - 12 Noon -
01-02 February - Two daily lectures on "Dickens Favorite Punch and the Libations of His Times" at the Riverside Dickens Festival -1 PM ad 4 PM.
26 February-19 March - 500 Years of American Food classes at Osher Institute - UCLA Extension - Tuesdays at 1 PM.
16 March - "How Prohibition Changed America" lecture at the Torrance Public Library, 3301 Torrance Boulevard. No charge, begins at 2 PM.
20 April - "How Prohibition Changed America" lecture at the Pacific Palisades Public Library, 861 Alma Real Drive. No charge, begins at 2 PM.
07 June - "Los Angeles Culinary Traditions" lecture at Joslyn Center, 1601 N. Valley Drive, Manhattan Beach, as part of Osher Lifelong Learning's program. Lecture begins 10 AM, free admission.
17 June - "How Prohibition Changed America" lecture at Forbidden Island, 1304 Lincoln Avenue, Alameda, CA. Begins 7 PM, followed by a rum tasting. Free admission.
19 June - "Culinary Culture of Spain" lecture at the Yorba Linda Public Library's "Reading Is Delicious" event (also featuring flamenco dancers and guitarists). 7 PM, 18181 Imperial Highway, Yorba Linda, begins 7 PM, free admission.
22 June - "How Prohibition Changed America" lecture at the Big Bear Library, Big Bear, CA. Lecture begins 1 PM, free admission.
25 July - Lecture on Culinary History of Los Angeles's Beach Cities, Torrance Public Library, 3301 Torance Blvd. No charge, begins at 7PM
28 September - "Drinking With Jane Austen" lecture at Jane Austen Society of North America meeting, Minneapolis MN.
Fall lecture tour to North Carolina, New York, and Boston - dates TBA
Past events - 2012
03 May - Rum book debut and signing at Pages Bookstore, Manhattan Beach CA. 7 PM
10 May - Dining With Shakespeare lecture and Elizabethan tavern dinner at South Bay School of Cooking, Redondo Beach CA.
26 May - Lecture: ”American Fermented: Five Alcoholic Beverages in American History.” Torrance Public Library, 3301 Torrance Boulevard, Torrance CA. 2:00 PM.
14 June - Colonial American Cooking lecture and 18th Century American dinner at South Bay School of Cooking in Redondo Beach, CA. Guest lecturer Simon Spalding will explain cooking in period kitchens and play 18th century favorites on fiddle.
24 June - Lecture: “Reflections on Rum, Spirit of the Cane” for the Culinary Historians of Washington DC. Bethesda/Chevy Chase Services Center, Bethesda MD, 2:30 PM http://www.chowdc.org/
25 June - Edible Conversations program at the Roger Smith Hotel in New York City, 7 PM.
Title: A Drinkable Conversation: Vodka and Rum
Description: For the past four centuries, spirits have played crucial roles in American and world history. Three authors of recently published books will tell the tales of how rum and vodka have changed history and will discuss the importance of these beverages today. Speakers are Patricia Herlihy, Professor Emeritus of History, Brown University, and author of Vodka: A Global History, and Richard Foss, teaches Culinary History at Osher Institute/UCLA Extension, and author of Rum: A Global History. Moderated by Andrew F. Smith. Cost: $64.29, including a four course tasting menu inspired by the books, beverages and copies of both of the authors’ books. To register: www.vodkaginrum.eventbrite.com
26 June - Culinary history program at the New School in New York City, 6 PM.
26 June - Lecture for National Arts Club: ”Drinking With Jane Austen,” at National Arts Club, New York City, 8 PM http://www.nationalartsclub.org
11 July - Book signing at Smuggler's Cove Rum Bar, San Francisco - 650 Gough Street, 6 to 8 PM.
12 July - Lecture for the Culinary Historians of Northern California at Omnivore Books in San Francisco, 6 PM - Reflections on Rum
13 August- Lecture at Big Bear Library, CA: “What Shakespeare Left Out: The Elizabethan Mind,” 7 PM
08 September - Lecture for Culinary Historians of Southern California, Los Angeles Central Library, 10:30 AM.
27 October - Lecture at Tryon Palace, New Bern North Carolina: "Drinking With Jane Austen," 2 PM
28 October - Lecture at the Main Library, Wilmington NC: "Reflections on Rum, Spirit of the Cane" 2 PM
02 November - Lecture at The History Place, 1008 Arendell Street, Morehead City, NC. "Reflections on Rum, Spirit of the Cane" 7 PM.
03 November - Lecture at Tryon Palace, New Bern North Carolina: "American Fermented," 2 PM.
28 November - Lecture at Manhattan Beach Public Library - "Drinking With Jane Austen." 7 PM.
Classes
Richard Foss is an instructor for the Osher Institute/UCLA Extension program, where he teaches the following classes:
“American Fermented” five-session in depth class on the history of American attitudes to alcohol - next session TBA.
"What Shakespeare Left Out" - Next session TBA in 2013 - Five weekdays, midweek..
This class is not about Shakespeare's plays, it is about his audiences. What did they know that modern audiences don't, and what was daily life like in their society? We will cover the philosophy of their time, the nature of their class structure and economy, the justice system, and other topics, and how these were reflected in the plays of Shakespeare and his contemporaries.
"Culinary History - An Overview" - Next session TBA
How have people's diets changed through history, and how have their attitudes to food affected their culture and religion? This class will look at the spread of ideas about food and drink around the globe, the ways that the quest for spices and food supplies have motivated exploration and conquest, and the exotic roots of what we consider everyday dishes. Each session will have 90 minutes in a classroom setting, then we will adjourn to a restaurant for an authentic traditional meal with explanations and commentary from the chef, owner, or an expert in the cuisine.
"500 Years of American Food" - Next session winter 2013.
How has the American diet changed, and what factors led it to evolve? This class will study the cultural impacts of waves of immigration, technology of cooking and food preservation, changes in cost of transportation, food fads, and other elements that led to changes from 1600 to the present day. The final session will explore how American food is likely to change in the coming century.
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