Tuesday, August 11, 2020

Richard Foss

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http://richardfoss.com/
Richard Foss is a culinary historian, author and museum consultant who has lectured around the United States, Canada, Australia and New Zealand. He wrote the section on Croatian cuisine in the Encyclopedia of World Food Cultures and also contributed to the Oxford Companion to Sweets. He is working on his third book, which is about food in Spanish and Mexican colonial California from 1790 to 1846.

Dine By The Harbor: Looking Forward, Looking Back

By Richard Foss, Culture and Cuisine Writer News about the closing of Ports O’Call Village has hogged the headlines when it comes to the local...

Would a Refinery, by Any Other Name, Taste as Sweet?

By Richard Foss, Cuisine and Culture Writer When selecting an evocative name for a business, most restaurateurs are inclined to go for something that hints...

San Pedro Fish Market to Cast a Wider Net

By Richard Foss, Cuisine and Culture Writer The San Pedro Fish Market and Restaurant recently announced plans to open three new outlets, a remarkable burst...

Pappy’s Brings ‘Pride to the Pacific’

By Richard Foss, Cuisine and Culture Writer There’s a strange story – no wait, two stories – about the new seafood house in downtown San...

Old San Pedro Lives on a Restaurant Wall

By Richard Foss, Cuisine and Culture Writer If you visited J. Trani’s lately you might have noticed an unusual change in the decor: a remodel...

Winemaking in San Pedro:

An Ancient Tradition for The Modern Age By Richard Foss, Cuisine and Culture Writer In a faded industrial building on the edge of the San Pedro...

The Chowder Barge: A See-Worthy Meal

By Richard Foss, Cuisine and Culture Writer “I’m not sure you’re going to love the food, but I know you’re going to love the place,”...

Lessons and Questions from the Sustainable Seafood Expo

There was a curious mix of enthusiasm and concern among participants in the Sustainable Seafood Expo, Oct. 1, at the Cabrillo Marine Aquarium. The enthusiasm was...

Fourth and Olive: Where Those Who Served, Serve

By Richard Foss, Culture & Cuisine Writer “Hi, I’m Don, and I’ll be your Navy veteran server.” That’s not a greeting you’re likely to get at...

Explore the Culinary Traces of a Vanquished Empire

By Richard Foss, Culture and Cuisine Writer I make a living with words, but like anyone else I’m sometimes careless with them. I was reminded of...

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