I’m a journalist and author who has been involved in culinary history for a few decades, and I have lectured at venues ranging from the National Arts Club in New York and the Tryon Palace Museum in North Carolina to a historic speakeasy in Venice, California and a tiki bar in Alameda. Among the talks I present on the topic of food in flight are the following:
- When Luxury Floated Through The Skies: Travel Aboard Zeppelins
- Technology of Food in Flight, from the Hydrogen Balloon Era to the Concorde
- Selling Seats With A Knife and Fork: Food in Airline Advertising
- Great and Awful Moments in the History of Aerial Dining
- From Tubes and Cubes to Space Espresso – Fine Dining Comes to Zero Gravity
Most of these presentations are suited to a virtual environment. Some of these talks can be combined to create fund-raisers, with food made from recipes published by airlines over the years. Other lectures can be also presented on request. If you’re interested in an appearance at your air or space enthusiast event, museum, or other venue, please feel free to contact me at firstname.lastname@example.org.