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Concertos (aka presentations) given at meetings of BACH

Each Concerto is © copyright the speaker, to whom all rights are reserved.

Special thanks to Peter Hertzmann for editing the video of the presentations!

 

 
#1 04/14/2022  Peter Hertzmann Escoffier and a Spoonful of Umami   Peter Hertzmann, culinary historian and BACH member presents the first ever talk for BACH. He presents here his paper that was previously published in Petits Propos Culinaires #104.

#2 05/12/2022  Carolyn Tillie Travelling Silver for Those Not to the Manor Born   Carrie Tillie presents a dress rehersal of her upcoming presentation for the Oxford Food Symposium 2022, entitled "Travelling "Silver" for Those Not to the Manor Born: Old Sheffield Plate and Electroplated Silver in Travel Equipage and Cutlery from 1730 to the Belle Epoque."

#3 07/14/2022  Oliver Pollak Rebbetzins, faith and food - Simulcast virtual event on Zoom and in-person potluck   Oliver Pollak presents on the cookbook, The Jewish Home Beautiful and its relationship to the Conservative movement in America.

#4 08/11/2022  William Rubel Smoked Milk of Samburu tribe of Kenya   William Rubel describes the unique milk handling tradition of "smoked milk." He also presents the almost total collapse of the culture of the Samburu people as ecological devastation is wiping out their way of life.

#5 09/08/2022  Maryellen Burns A Taste for Comedy   Long before the first creamy custard pie was thrown in the face of Ben Turpin in the 1909 silent film Mr. Flip, food and comedy has been a staple of western literature and remains a mainstay of popular media. Maryellen Burns, writes about food in an often-humorous vein, and will guide us through some of history's most iconic comedic bits in which food takes center stage.

#6 10/13/2022  Shelley Handler The early days at Chez Panisse   TBA - Stay tuned for details.

#7 11/10/2022  TBA     TBA - Stay tuned for details.

#8 12/8/2022  There may be no December event due to the holiday season.     TBA - Stay tuned for details.



This page is copyright © the Bay Area Culinary Historians; the contents of the presentations are © the speaker