“Booking the Cooks: Literature and Gastronomy” by Ronald W. Tobin
Adopting a multidisciplinary approach called gastro-criticism that draws upon anthropology, ...
Our
Upcoming Events
“Japanese Luxury Ingredients and Their Transmission to the West” by Ken Albala
Ken Albala describes the initial impression of Japanese Cuisine and ...
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Our
Past Events
Apr 10 2021
“The Strangest Cooking Methods in the World” by Richard Foss
Virtual Event via Zoom
Mar 13 2021
“Someone’s in the Kitchen with Dinah (Shore)” by Flo Selfman
Virtual Event via Zoom
Feb 13 2021
“Our Daily Bread” with The Reverend Sharon Sheffield
Virtual Event via Zoom
Jan 09 2021
“That Farm Town, L.A.” by Charles Perry
Virtual Event via Zoom
Dec 12 2020
“The Culinary History of Disneyland and Walt Disney” by Marcy Carriker Smothers
Virtual Event via Zoom
Nov 14 2020
“Kimjang Kimchi, a Korean Tradition” by Hae Jung Cho
Virtual Event via Zoom
Oct 10 2020
“The King’s Chocolate Kitchen at Hampton Court” by Marc Meltonville
Virtual Event via Zoom
Sep 12 2020
“Women in the Kitchen” by Anne Willan
Virtual Event via Zoom
Feb 08 2020
“Dining Out in Paris Before Restaurants” by Jim Chevallier
Downtown Los Angeles Central Library -- Mark Taper Auditorium
Jan 11 2020
“Yelping the 1880s: L.A. Restaurants from Adobe Eateries to 24-Hour Gastro-Palaces” by Charles Perry
Downtown Los Angeles Central Library -- Mark Taper Auditorium
Dec 14 2019
“The California Cheese Trail: History and Future of Cheesemaking in Our State” by Sue Conley
Downtown Los Angeles Central Library -- Mark Taper Auditorium
Nov 09 2019
“Aleppo: Culture and Cuisine” by Seta and Alec Ekmekji
Downtown Los Angeles Central Library -- Mark Taper Auditorium
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