Food History

Just as wine pairs with food so Wine History pairs with Food History.

The Food History Project is a study group sponsored by the Wine History Project that researches and discusses the food and agricultural history of the Central Coast. The Food History Project meets the second Monday of the month from 5:30 to 7:00 at SLO Provisions and holds lectures and special events including Food History Weeks throughout the year.

Please check the calendar for an updated schedule.

Our thanks to Dwyne Willis and Steve Bland
for making SLO Provisions available.


Upcoming Events

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Upcoming Events › Food

November 2018

Harvest On The Coast 2018

November 2 to November 4
Avila Beach Resort, 6464 Ana Bay Drive
Avilla Beach, CA 93424 United States

With its wineries located just five miles from the ocean on average, it’s fitting that SLO Coast Wine Country holds its signature Harvest on the Coast event right next to the Pacific. Indeed, on November 3 local wineries and chefs alike will converge at Avila Beach Resort for the Grand Tasting & Wine Auction as part of the larger Harvest on the Coast weekend celebration. Along with food and wine from more than 60 establishments comes live music by the Damon Castillo Band and an exciting winemaker-led wine and lifestyle auction that features rare wines, themed destination getaways, culinary treats and more. Meanwhile, those interested in kicking off the weekend the night before are invited to the “Crafted on the Coast” collaborative winemaker dinner on Friday, November 2, hosted at the Casitas Estate in Arroyo Grande featuring catering duo Flora & Fauna. Delights continue on Sunday, November 4 with “Surf’s Up Sunday,” where wineries throughout the region host a day of open house offerings such as hors d’oeuvres, live entertainment and wine discounts. This event is complimentary to all who attend Saturday’s Grand Tasting event.

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December 2018

Winter Chumash Kitchen

December 1 |9:00 am to 1:30 pm PST
San Luis Obispo Botanical Garden, 3450 Dairy Creek Road
San Luis Obispo, CA 93405 United States
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Warm Winter Flavors and Gift Making with Chumash chef and herbalist, Violet Cavanaugh Taste the wild flavors of the season. Join us this December as we reconnect with the local environment, the season, and your health during the winter Chumash Kitchen offering with Chumash chef and herbalist, Violet Cavanaugh. This offering will leave you nourished, connected, and grateful for the gifts of nature. Join Violet as we learn the practices of collecting, processing and transforming seasonal, local foods into several…

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Sarah Lohman, Food Historian

Sarah Lohman is a culinary historian the author of Eight Flavors: The Untold Story of American Cuisine. Sarah is a Food History Project advisor. She visits the Central Coast multiple times a year to conduct Food History Week lectures and events.

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Eating our Emotions: A Brief History of Funeral Food

The history of food and mourning begins with the actual consumption of the deceased – cannibalism. Over time, it changes to the concept of providing food for the departed. Then, by the Middle Ages, funeral food focuses on feeding the living mourners.

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By Sarah Lohman I started baking as soon as I could stand. I’d pull up my helper stool next to my mom, and we’d add a teaspoon of vanilla to cookies, cakes, and fluffy whipped creams. But it took me until my 30s to wonder -- “Wait, what even IS vanilla?”...

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A Brief History of Ice Cream

The crank ice cream maker was invented in Philadelphia in 1843, which was easier and more efficient than previous methods, and delivered a more consistently smooth and creamy  ice cream. An ice cream vendor from “City Cries” 1850. He’s using an old-style...

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Past Events

Harvesting Seaweed

February 2018: Phil Tillman gave two talks – one on the Chinese families who settled along the Estero Bluffs on up into Cambria where they harvested and dried a specific light green seaweed and another on the environmental destruction caused by Navy Bean in Arroyo Grande.

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