The Great Gelatin Revival

Culinary Historians of San Diego will present “The Great Gelatin Revival” with Ken Albala, at 10:30 a.m. on March 18 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.

Ken Albala is Tully Knowles Endowed Professor of History at the University of the Pacific in Stockton, CA. He has published 27 books including academic monographs, food histories, cookbooks, encyclopedias and translations. He also made several series for The Great Courses/Woodrium. The Great Gelatin Revival is his latest book. Next is Opulent Nosh. He is currently working on another about food, clay and wood.