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Upcoming Events

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June 23, 2024 5:00PM PDT

We are pleased to announce another Bay Area Culinary Historians potluck dinner. Please join us Sunday, June 23, 2024, for an evening of early Roman cookery, presented by BACH member Shannon Wells.

Over two thousand years ago, ancient Roman writers on food were having some of the same debates as today. There were snooty foodies who wanted the most exotic ingredients and fanciest preparations for their meal, versus the snooty pastoralists who idealized the simplicity of country life and its food, criticizing the excesses and poor taste of the nove divites (that's nouveau riche for you plebians). This meal will focus mostly on the latter types of dishes. We'll be creating our own interpretations of dishes described by Cato the Elder, Apicius, Pliny the Elder, and others, with help from modern historians. 

The dinner will take place at a private home in Oakland, CA. The exact location will be provided to registered attendees. We invite you to come at 6:00 p.m., with the meal beginning at 6:30 p.m. If you need to complete your preparations on site, you are welcome to arrive early, but let us know ahead of time and tell us what you might need to finish your dish so that we can coordinate appropriately.

Attendees will be directed to a listing of helpful resources for Roman recipes and techniques, as well as a spreadsheet for you to choose which dish(es) you intend to bring. We ask that each attendee bring at least one item.

Shannon Wells will host an optional, short Zoom meeting prior to the event to discuss primary and secondary sources as well as to facilitate sharing tips on ingredient sourcing and preparation.

Shannon Wells is an amateur culinary historian with a long time interest in the history of daily life, including costume history and early Western music.  She has previously hosted several historical dinner events.

Tickets (free) are required for this event. Please sign up on Eventbrite. Please note that we expect the potluck to fill up, however, there will be a waiting list. In the past we have been able to accommodate people from the waiting list, so, if it is sold out before you are able to register, please do sign up anyway.

As always, it is super-helpful if you indicate your interest on the BACH Events page on Facebook *in addition to registering on Eventbrite*

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July 28, 2024 5:00PM PDT

Unfortunately the planned presentation by Diana Willis Bottomley had to be postponed. We look forward to her talk during BACH's calendar 2025 season.

Watch this space for information about the substitute event.

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August 25, 2024 5:00PM PDT

Online presentation: Sara Evenson - Culinary Material Culture at Fort Ticonderoga

 

What was the culinary world of an eighteenth century military installation like? Fort Ticonderoga, originally built as Fort Carillon, is uniquely situated to inform us on the ways that culinary practices were carried out within an eighteenth century military setting during the French and Indian War, American Revolutionary War, and even the interwar period while garrisoned by a small contingent. Drawing on archaeological records, this talk will explore cooking methods and how we can use material culture to better understand the culinary past.

Sara Evenson (she/her) is a public historian and doctoral candidate at the University at Albany. Her current research explores kitchens and food labor in eighteenth and early nineteenth century New York, and how modern historic sites utilize kitchens as interpretive spaces. In her free time, Sara can be found teaching open hearth cooking classes, and experimenting with historic receipts in her kitchen.

Stay tuned for the registration link to sign up.

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September, 22 2024 5:00PM PDT

Online presentation: Richard Foss - The First California Cuisine

None of the cooking techniques or popular items of either the first people of California or the Mission period are common today. Why? How did the native people survive, and how did the introduction of agriculture change their lives? What delicacies did the pleasure-loving Californian Dons enjoy in their haciendas, and why did their cuisine die out so quickly after the USA annexed the territory?

Richard Foss has been writing professionally since 1986. 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 on the board of the Culinary Historians of Southern California. 

 

Stay tuned for the registration link to sign up.

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October 23, 2024 7:00pm

Screening of the movie GATHER plus a presentation.

GATHER is an intimate portrait tracing the intentional destruction of Native American foodways and the renaissance and resilience, the inherit right, to reclaim it.

 

The result of a three-year collaboration between First Nations and award-winning director Sanjay Rawal, and executive produced by Jason Momoa, production partner Brian Mendoza, and Sterlin Harjo, GATHER builds international awareness, understanding, and appreciation of the Native American food movement, which will ultimately bolster support in improving policy and the regulatory environment for long-term sustainability.

 

The film features the work of First Nations’ grantees and partners, and supports tribes and Native communities as they build sustainable foodways that improve health, strengthen food security and increase control over Native agriculture and food systems.

 

The film will be shown at the Hillside Club in Berkeley, CA.

Stay tuned for more details.

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December 7, 2024 5:00PM PDT

BACH Holiday Party

 

As in prior years, we will have one event for November/December, which will be our annual holiday party. This year we will be hosting Anthony Buccini, culinary linguist, who will be speaking on Christmas in the Italian culinary calendar.

Details are being finalized, but it will be a potluck dinner held either in Montara, CA or Oakland, CA.

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