Culinary Historians
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.
In This Edition Badmouthing Your Grub Program Notes LA Events A Letter from the Editor…
It would be interesting to read Alison Pearlman’s May We Suggest: Restaurant Menus and the…
There’s great big news in Middle Eastern food history. Persian cuisine — the most influential…
