What most people know about rum is wrong: It wasn’t invented where or when popular histories claim, and the most famous sea chantey about it was invented by an author who never set foot on a ship. The association with piracy is true but misunderstood, and it played a surprising part in the American revolution and the history of Australia. There are wonderful stories to be told about the evolution of rum from a despised beverage “fit only for slaves and donkeys” to a sophisticated drink, and you’ll hear them when The Museum of the American Cocktail presents "Raising Cane: Myths, Mysteries, and Misconceptions from the World of Rum" at Westbound, one of the new stars of LA's Arts District.
Culinary historian and food and drink author Richard Foss, , author of "Rum: A Global History," will deliver a singularly entertaining talk while guests enjoy rum drinks rendered by Drinkmaster Dee Ann Quiñones and small plates courtesy Chef Gary Van Nguyen.
Tickets are $35 for NatFAB-MOTAC and USBG members, $40 General Admission in advance, and $50 at the door (if available). NatFAB-MOTAC membership is available to all at natfab.org/membership.
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends.Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.
About the Presenters
Richard Foss has been writing about food and drink professionally since 1986, when he started reviewing restaurants for the Los Angeles Reader newspaper. Since then he has contributed to over twenty different publications, including articles in the Encyclopedia of World Food Cultures (Greenwood 2011) and the Oxford Companion to Sweets (2015). He has taught "500 Years of American Food" “American Fermented,” and "What Shakespeare Left Out" at Osher Institute/UCLA Extension, is on the board of the Culinary Historians of Southern California, and is the California Curator for the SoFAB Institute and Museum of the American Cocktail. His book on the history of rum was released by Reaktion Books in April of 2012. “Food in the Air and Space; the surprising history of food and drink in the skies,” was released in December 2014. A history of the Farm-To-Table movement will follow in 2015.