Annual Membership:
Annual membership in the Culinary Historians of Southern California is
$25.00 for individuals, and $40.00 for households. Your membership dues are
completely tax deductible. Membership includes many perks like those listed
below, not to mention a network of culinary enthusiasts to connect with and
share notes with, which, as many members can tell you, is nearly priceless!
Click here to download the membership form
Membership Benefits:
• Members-only events, such as the annual December and July “banquets of tastes”
held at such eminent sites as the Barbra Streisand Center, the Malibu Hills
Vineyard, and Raleigh Studios in Hollywood.
• Dining out at ethnic restaurants, often in conjunction with the Saturday
lectures.
• Special excursions and tours, such as to the Getty Museum for “The Edible
Monument” exhibit.
• Free subscription to the CHSC Food Journal and a membership directory.
• Discounts on CHSC products/events.
• Occasional cooking demonstrations.
About Past Programs:
• Charles Perry, renowned food historian and Los Angeles Times food columnist,
gives an annual lecture.
• Cookbook authors Marcella Hazan, Paula Wolfert, Faye Levy, Judy Zeidler and
Nancy Zaslavsky talked about specific cuisines that influence how we eat.
• Programs on food icons such as Trader Joe, Chasen’s, Lawry’s, tiki food and
bygone Hollywood restaurants illustrated part of Southern California’s food
history.
• Barbara Haber of the Schlesinger Library at Radcliffe and author of Women
in America spoke on “The Harvey Girls Tame the West.”
• Marc J. Meltonville and Richard Fitch spoke numerous times on the Hampton
Court Palace Kitchens
• Jerry Baldwin spoke on "The History of Peets and Starbucks"
• Carol Selvah Rajah, delighted us with her talk on Malaysian cooking, including
Nonya cuisine
• Luigi Ballerini spoke on "The Renaissance and the Modern: The Art of Eating
Well in Italy”
• Paul Aratow, translator of 1927 French classic, La Bonne Cuisine de Madame
E. Saint-Ange: The Original Companion for French Home Cooking
• Carl Chu, Lisa See, Michael Woo and Sonia Mak moderated the "History of
Chinese Food in L.A."
