Richard Foss

0 Articles

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 a

The Whale & Ale: One Pub, Hold The Gastro

By Richard Foss, Cuisine and Restaurant Writer There’s something attractive about a classic English pub even if there isn’t a single British chromosome in your DNA. It’s the po

Caribbean Comfort Food Lives at Punto Cubano

By Richard Foss, Cuisine and Restaurant Writer One of the great ironies of history is that when Christopher Columbus first crossed the Atlantic, he did so in search of a route to India to obtain spices. He dis

Exploring Valentine’s Day Dining Traditions

By Richard Foss, Cuisine and Restaurant Writer   It’s that time of year when you look at the calendar and suddenly realize you don’t have a restaurant reservation for Valentine’

Juice Bars Take on the Harbor Area

A few years ago, my friend and I passed a juice bar and he asked, “What’s the deal with juice bars? I can get juice at the grocery store, or make it at home. Why do people go to these places?” It was a valid question. You can buy “f

Tony's Barbecue: Carson's Unexpected Bibingkinitan Discovery

As a culinary adventurer, I am drawn to the unknown. When I see a restaurant advertising a specialty I’ve never tasted —or  heard of —  that is where I go. This may demand making an abrupt U-turn or cancelling an appointment to avoid the cha

1 4 5