Foss Richard

Richard Foss has been writing professionally since 1986, when he started reviewing restaurants for a Los Angeles newspaper. He has contributed to more than 40 publications, taught “500 Years of American Food” and “American Fermented” at Osher Institute/UCLA Extension, and is a Culinary Historians of Southern California board member.

His books include Rum: A Global History, and Food in the Air and Space. Foss is currently working on a history of immigrant cuisines in California in conjunction with a museum exhibition he is curating at the Autry Museum of the American West.