3000 Years of Spanish Food in One Hour

Culinary Historians of San Diego will present “Three Thousand Years of Spanish Food in One Hour,” featuring Richard Foss, at 10:30 a.m. on Saturday, June 17, 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.

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.