Culinary Historians of San Diego will present “The History of Rum,” featuring Richard Foss, at 10:30 am November 20, at the San Diego Central Library’s Shiley Suite, 330 Park Blvd. Myths, mysteries and misconceptions about rum — What you know about rum is probably wrong: it wasn’t invented where or when most books claim, and the famous sea chantey about it was composed by an author, not a pirate. The truth is more interesting: rum helped spark the American Revolution, was currency in Australia, a health tonic for Victorians, and is still a sacramental offering among voodoo worshippers. Rum made sea voyages bearable in the 1850s and Tiki hip in the 1950s. It once fueled half the world’s economy. This is the history of a beverage that was reviled by temperance groups and celebrated by the rich and powerful. 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 The History of Rum, 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.