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‘Dining In Zero Gravity’

Culinary Historians Of San Diego will present "Dining in Zero Gravity," featuring Richard Foss, at 10:30 a.m. on Jan. 16, in the Neil Morgan Auditorium of the San Diego Central Libary. Foss will describe and illustrate how the human longing for familiar foods can be satisfied in the most alien of environments, Outer Space, now that that environment is better understood.

Food writer and educator Richard Foss has contributed to over 20 publications, including the Encyclopedia of World Food Cultures and the Oxford Companion to Sweets. He has taught "500 Years of American Food," "American Fermented," and "What Shakespeare Left Out" at the Osher Institute/UCLA Extension; is on the board of Culinary Historians of Southern California; and is the California curator for the Museum of the American Cocktail. His book on the history of rum was published in 2012, and "Food in Air and Space: The Surprising History of Food and Drink in the Skies" was released last year.

The event is free and open to the public.

Dates and times of events are subject to change without notice. Always check the event organizer's website for the most updated schedule before attending.

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