Culinary Historians of Southern CaliforniaSociety — Non-profit organization
|About||People with a passion for food beyond the knife and fork.|
Who We Are:
• People with a passion for food beyond the knife and fork founded the Culinary Historians of Southern California as an affiliate of the Los Angeles Public Library. Typical of library patrons, they sought an intellectual as well as gastronomic approach to food, but not at the expense of taking themselves so seriously that they would forget to have fun.
• Today’s membership of about 250 men and women spans a range of ages and occupations. It comprises not only food professionals, from chefs, writers and academics to product purveyors and restaurateurs, but also people in fields such as marketing, television, theatre, and museums. And then there are those simply intrigued by the mysteries of food and pleasures of the table.
What We Do:
• We have fun learning about food history, trends and social implications of what and how we eat.
• We present monthly forums, generally the second Saturday of the month at the Los Angeles Central Library, with refreshments that illustrate the lecture. These events are free and open to the public.
• We contribute to the library’s culinary collections, one of the most extensive in the country. It includes more than 18,000 cookbooks. Of note are 1,000 cookbooks published in California and the largest collection of Mexican cookbooks in the United States.
• We dine out and create culinary celebrations.