May 24, 2026 5:00PM PDT
Online: Kelly Spring - SPAM!​ A Global History
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Today, SPAM is generally viewed with disdain by most people living in the United States. But negative impressions of the canned good stem from misinformation or lack of information about its creation, production, history, and consumption. There are five primary myths about SPAM, which relegate it to a lower status in the American food system: SPAM is made of unsavory pieces of pigs, it is full of chemicals, its name means Spiced Ham, it was created in World War II, and it is universally disliked. In this talk, Kelly Spring will set the record straight, dispelling the false perceptions that people hold about the product. She will provide audience members with a better understanding of the food, offering a complete picture of what SPAM is and what it is not, charting its 89-year history and exploring its enduring appeal around the world.
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Kelly A. Spring, PhD, is an author, entrepreneur, researcher, and lecturer on food history. Her work examines the impact of domestic crises and international conflict on food systems in British and American history. Her company, The Fork Front, offers services ranging from consulting, researching and writing about food history to creating curated food history narratives, courses, and menus. Additionally, she co-hosts the bi-weekly food history podcast, The Hungry Historians. Kelly’s latest book, SPAM: A Global History (Reaktion Press, 2025), charts how food was used by the United States to spread its culture and values in wartime, impacting foodways and lifestyles around the globe. She founded and is the lead convener of the Institute of Historical Research’s Food History Seminar in the UK.
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May 31, 2026 4:00PM PDT
In Person: Summer Potluck - “Party Like It’s 1776!” with visiting culinary historian, Richard Foss
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Join us for a Summer Potluck in the park to commemorate America’s Semiquincentennial. For our first ever outdoor potluck, we are gathering Sunday, May 31st, 4:30 p.m. till 7:30 p.m., in a public park in Berkeley (exact address to be provided to registered attendees).
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Visiting culinary historian Richard Foss and BACH's Carrie Tillie (in full period costume) will present a short talk, Seeds of a Nation: 18th Century Eats in Colonial New England & Spanish California. In that vein, the theme of the potluck are offerings from the 1770s, from both Spanish Californios and the colonies on the East Coast.
Tickets are $10, which will cover the costs of compostable service ware (plates, cups, cutlery) and the park reservation fee. Each attendee is asked to bring at least one dish to share with the group. Note that as this is being held in a public park, alcoholic beverages are forbidden. BACH will be providing beverages from the 1700s: Barley Water, Shrub, and/or Spruce “Beer.”
We will be sending registered attendees links to a selection of period cookbooks from which you can choose a dish to share. There will also be a separate spreadsheet where you’ll be asked to log your contribution, as this helps to balance the menu and prevent duplications.
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Please note that this is not our usual 4th Sunday, 5:00p.m. event date and time.
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June 28,2026 6:00PM
In-Person dinner celebrating the 140th Anniversary of America’s Oldest Italian Restaurant, San Francisco’s own Fior d’Italia with presentation by Francine Brevetti.
Please join Bay Area Culinary Historians, Sunday, June 28th at 6:00p.m., for a once-in-a-lifetime evening honoring one of America’s oldest restaurants and a treasured part of San Francisco’s history, Fior d’Italia. Experience a recreation of an 1886 menu, and enjoy a special presentation from Francine Brevetti, the granddaughter of one of Fior’s founders and author of The Fabulous Fior. Ms. Brevetti will share stories of urban history, culinary tradition, and special personal memories. As you enjoy a six-course meal drawn from the restaurant's historic archives, you’ll trace the story of how Fior d'Italia rose as a beacon of immigrant resilience and cultural continuity, all the while reflecting the ever-changing soul of North Beach and American dining.
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Please note: To stay true to the integrity of the time period and the historical recreation, the menu will be served as stated, with no substitutions. We apologize that it is not appropriate for vegetarians or those on restricted diets. Guests will enjoy:
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Assaggino del Giorno
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Calamari Milleottecentottantasei
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Salada mista
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Assaggino del Giorno
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Tortellini Bolognese
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Scaloppine di vitello con patate arrosto e verdure (di stagione)
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Zabaglione
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A welcoming glass of wine, with our compliments
Tickets are limited! The cost per person, including tax and gratuity is $140 per person, plus Eventbrite fees. If the event is sold out, we recommend putting yourself on the waitlist - we will attempt to accommodate people if possible.
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Please note that this is not our usual 5:00p.m. event date and time.
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It is helpful if you can indicate your interest for the event on the BACH Events page on Facebook in addition to registering on Eventbrite.
~~~ 2026 ~~~
We are very excited about our upcoming events for the rest of the 2026 season!
​Check back again for details which will be posted as they are ready.
​​We just need to adjust the seasonings and add some frosting.
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We will serve no event before its time.
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