Culinary Historians of San Diego

We’re going to start sharing some interesting culinary history, like this — Olive oil and bread. Simole staples for millennia in history…

Two staple foods of ancient Rome are depicted on a Pompeii wall painting and are actually 2,000 years old. Bottle containing solidified olive oil was also found in Pompeii, as was charred bread.

This Saturday! Culinary Historians of San Diego presents “Three Thousand Years of Spanish Food in One Hour,” featuring Richard Foss, at 10:30 am on Saturday, June 17, 2023, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd. The event is free and open to the public and a tasting will follow the presentation.

About Richard Foss
Richard Foss has been writing professionally since 1986, when he started reviewing restaurants for a Los Angeles newspaper. He has contributed to over forty different publications, including the Encyclopedia of World Food Cultures and Oxford Companion to Sweets. Richard has taught culinary history in extension programs, done lecture tours in the US, Australia and New Zealand, been a culinary consultant for museums, and is the board of the Culinary Historians of Southern California. His book on the history of rum was published in 2012. “Food in the Air and Space” was released in 2014. He is the Executive Director of Collage: A Place for Art and Culture, a nonprofit arts center located in San Pedro, California.

This Saturday! Culinary Historians of San Diego presents “Three Thousand Years of Spanish Food in One Hour,” featuring Richard Foss, at 10:30 am on Saturday, June 17, 2023, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd. The event is free and open to the public and a tasting will follow the presentation.

Spanish cuisine has become one of the most popular in the world, but the roots of this cuisine are little understood. This fast-paced lecture explains how the Greeks, Phoenicians, Arabs and other cultures contributed to the diversity of Spanish food.

JOIN | RENEW | DONATE
Culinary Historians of San Diego (CHSD) is a nonprofit charitable organization that provides free lectures at the San Diego Public Library. Topics about food and drink and how they relate to history and culture are presented by speakers from around the nation. To bring these speakers to San Diego, CHSD relies on funds from donations and membership dues from people like you! Please visit chsandiego.org to join, renew your membership, or donate. Your contribution helps to continue providing these free educational programs. Thank you!

Thanks to all who came out for Carolyn Tillie’s talk on British Silversmithing at the San Diego Public Library.

TODAY! “How British Silversmiths Changed America’s Dinner Tables,” by Carolyn Tillie, at 10:30 am May 20, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd.

Did you inherit a family silver chest containing pieces you can’t identify? In this engaging presentation, culinary historian and food artist Carolyn Tillie will introduce you to the history and advances of the British metalworking trades and techniques which shaped silversmiths worldwide. Walking us through the invention of Old Sheffield Plate in 1743 through the use of electroplate, she will share examples from her expansive collection, bringing us into the Victorian and Edwardian eras where America took the lead with its novelty and specialty cutlery from asparagus, anchovy, lemon and oyster forks to bonbon, jelly, and olive spoons.

Carolyn Tillie is a culinary historian, artist and curator.  With an Master in Fine Arts in jewelry and metal smithing from California State Long Beach, she also obtained a Certified Master Chef certificate from Epicurean School in Los Angeles and a Level Two certification from the Wine Spirit Education Trust. Combining gastronomic and artistic passions, she has specialized in food-themed jewelry and artwork, and is co-founder of the Bay Area Culinary Historians. After completing Oyster, A Global History for Reaction Press, she curated several exhibitions in conjunction with the release of her 2019 book, A Feast for the Eyes — Edible Art from Apple to Zucchini. Tillie’s latest work is her reaction to the global COVID-19 pandemic entitled Mixed Emotions recently exhibited in Berkeley, CA. She is now working on biographies of two famous culinary figures.

Audience members are welcome to bring along any silver pieces for an Antiques Roadshow-like Q & A after the talk. A tasting will follow.

The event is free and open to the public.

Bring that silver item you can’t quite identify for a roadshow type of session after Carrie’s presentation!

The Culinary Historians of San Diego will present “How British Silversmithing Shaped our Dining Tables” by Carolyn Tillie, at 10:30am May 20, 2023, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd, San Diego, CA 92101. The event is free and open to the public. A tasting will follow the presentation.

When holidays approach, will you pull out your Grandmother’s silver for the banquet table?

In this engaging presentation, Carolyn Tillie will walk us through the history and advances in British metalworking trades and techniques and their influence on silversmiths worldwide. With an emphasis on travel equipage from the 18th and 19th centuries, she will discuss the invention of Old Sheffield Plate in 1743 through the rise of electroplate, and sharing examples from her expansive collection, will bring us into the Victorian and Edwardian eras with their novelty and specialty cutlery, from asparagus, anchovy, lemon, and oyster forks to bonbon, jelly, mote, and olive spoons.

10:30am, May 20, 2023
Neil Morgan Auditorium
San Diego Central Library
330 Park Blvd
San Diego, CA 92101

The Culinary Historians of San Diego will present “How British Silversmithing Shaped our Dining Tables” by Carolyn Tillie, at 10:30am May 20, 2023, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd, San Diego, CA 92101. The event is free and open to the public. A tasting will follow the presentation.

When holidays approach, will you pull out your Grandmother’s silver for the banquet table?

In this engaging presentation, Carolyn Tillie will walk us through the history and advances in British metalworking trades and techniques and their influence on silversmiths worldwide. With an emphasis on travel equipage from the 18th and 19th centuries, she will discuss the invention of Old Sheffield Plate in 1743 through the rise of electroplate, and sharing examples from her expansive collection, will bring us into the Victorian and Edwardian eras with their novelty and specialty cutlery, from asparagus, anchovy, lemon, and oyster forks to bonbon, jelly, mote, and olive spoons.

10:30am, May 20, 2023
Neil Morgan Auditorium
San Diego Central Library
330 Park Blvd
San Diego, CA 92101

Thank you Andrew Coe for sharing a fascinating and thoughtful history of foie gras with the Culinary Historians of San Diego.

SATURDAY! The Culinary Historians of San Diego present “Foie Gras: The Divisive Delicacy” by James Beard Award winner Andrew Coe, at 10:30am April 15, 2023, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd, San Diego, CA 92101. The event is free and open to the public. A tasting and book signing will follow the presentation.

We don’t agree about foie gras. The fattened liver of ducks or geese is either the “acme of gastronomy,” one of the most delicious and luxurious foods in the world, or it is the product of a cruel and inhumane feeding regime that must be halted immediately. Food historian Andrew Coe traces the dish from its roots in the ancient Middle East, to the shtetls of Eastern Europe and finally to today’s restaurant tables. In the 19th century, French cuisine and particularly paté de foie gras came to represent the pinnacle of elite dining — and also came to the attention of the burgeoning animal rights movement. Since then debate about this delicacy has ebbed and flowed around the world. Its production is now banned in many countries, while in France it remains “a protected cultural and gastronomical heritage,” In the United States, force-feeding is prohibited in some states, yet the dish continues to appear as a luxury item on many menus. The only certainty about the future is that the question of foie gras will remain unresolved.

10:30am, April 15, 2023
Neil Morgan Auditorium
San Diego Central Library
330 Park Blvd
San Diego, CA 92101

The Culinary Historians of San Diego present “Foie Gras: The Divisive Delicacy” by James Beard Award winner Andrew Coe, at 10:30am April 15, 2023, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd, San Diego, CA 92101. The event is free and open to the public. A tasting and book signing will follow the presentation.

We don’t agree about foie gras. The fattened liver of ducks or geese is either the “acme of gastronomy,” one of the most delicious and luxurious foods in the world, or it is the product of a cruel and inhumane feeding regime that must be halted immediately. Food historian Andrew Coe traces the dish from its roots in the ancient Middle East, to the shtetls of Eastern Europe and finally to today’s restaurant tables. In the 19th century, French cuisine and particularly paté de foie gras came to represent the pinnacle of elite dining — and also came to the attention of the burgeoning animal rights movement. Since then debate about this delicacy has ebbed and flowed around the world. Its production is now banned in many countries, while in France it remains “a protected cultural and gastronomical heritage,” In the United States, force-feeding is prohibited in some states, yet the dish continues to appear as a luxury item on many menus. The only certainty about the future is that the question of foie gras will remain unresolved.

10:30am, April 15, 2023
Neil Morgan Auditorium
San Diego Central Library
330 Park Blvd
San Diego, CA 92101

A few “jello shots” for you… Thanks to all who came out for ’s talk on Gelatin. It was great, and sometimes terrifying!

TOMORROW! Join us! Culinary Historians of San Diego will present “The Great Gelatin Revival” with Ken Albala, at 10:30am on March 18, 2023 in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd, San Diego, CA 92101. The event is free and open to the public. A tasting will follow the presentation.

This entertaining lecture traces the history of aspics, jiggly desserts and jello shots. The author predicts that given the patterns of popularity since the Middle Ages, gelatin is about to comeback into fashion. Not kitsch, nor the artificially flavored and colored monstrosities of the mid 20th century, but seriously delicious concoctions that will thrill, delight and occasionally terrify.

You are invited to join the Culinary Historians of San Diego for our presentation “The Great Gelatin Revival” with Ken Albala, at 10:30 am March 18th in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd. The entertaining lecture traces the history of aspics, jiggly desserts and jello shots. The author predicts that given the patterns of popularity since the Middle Ages, gelatin is about to come back into fashion. Not kitsch, nor the artificially flavored and colored monstrosities of the mid 20th century, but seriously delicious concoctions that will thrill, delight and occasionally terrify.

“¡Fiesta! The History of San Diego’s Mexican Restaurants”

by Martin S. Lindsay

The Culinary Historians of San Diego will present “¡Fiesta! The History of San Diego’s Mexican Restaurants” with Martin S. Lindsay, at 10:30 am February 18, 2023, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd., San Diego, CA 92102. The event is free and open to the public. A tasting will follow the presentation.

San Diego has long been called “the birthplace of California” and Mexico’s rich cultures and cuisines have influenced our food choices since the city's beginnings in 1769. Martin's fast-paced visual presentation celebrates the history of local San Diego restaurants borne from Hispanic, Mexican, and Latinx cultures. Some you may never have heard of, and others that have become classics over the years. What’s your favorite?

Bio:

Martin S. Lindsay, AIGA, is an art director, food historian, writer, speaker, and board chair of the Culinary Historians of San Diego. Martin wrote “Ninety Years of Classic San Diego Tiki, 1928-2018,” contributed to Tim Ferriss’ bestseller The 4-Hour Chef, and blogs about history & food. He was the recipient of Save Our Heritage Organisation’s People In Preservation “Culture Keeper” award in 2022.

His new culinary history with co-author Gregorio Pantoja, “Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient,” will be published in August, 2023.

Website: https://classicsandiego.com/

About CHSD:

Culinary Historians of San Diego (CHSD, https://www.culinaryhistoriansofsandiego.com/) is a nonprofit organization that provides the public with a history of food and drink and their roles in society, both locally and worldwide. The academic combines with the popular to have broad appeal to food enthusiasts.

Website: https://chsandiego.org/

CHSD has member events like today’s wine tasting at - join us!

Thank you Barbara Baxter for a wonderful presentation, “From Mesopotamia to Pompeii: A Tale of 1001 Agricultural Bites” Saturday!

The Culinary Historians of San Diego presented “From Mesopotamia to Pompeii: A Tale of 1001 Agricultural Bites” featuring Barbara Baxter, at 10:30 am on November 19, 2022, in the Neil Morgan Auditorium of the San Diego Central Library, 330 Park Blvd, San Diego, CA 92101. This event was free and open to the public. A tasting followed the presentation. To learn more about CHSD’s free lectures, visit our website. Link in bio…