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Culinary Historians of Southern California
Celebrating the culture and history of food
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  • Home
  • About
    • Who We Are
    • Our Officers
    • What We Do
    • Member Benefits
    • LAPL Donations
    • The Cook Bear
    • Additional Resources
  • Events
    • Upcoming Events
    • Past Events
    • Other Programs
    • Oral History Project
    • Speakers Bureau
  • News
    • Newsletters
    • Gallery
  • Eating Time
  • Become a Member
  • Join Our Email List

Tag Archives: CHSC

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“Endangered Eating: America’s Vanishing Food” by Sarah Lohman

By chscadminJanuary 11, 2023

“A Brief History of Ice Cream and Frozen Desserts from the Roman Empire to the Present Day” by Valerie Campbell

By chscadminJanuary 11, 2023

“Eat Like an Egyptian (Pharaoh)” by Charles Perry

By chscadminDecember 27, 2022

“Poutine on Mars: Culinary Tradition in Unusual Places” by Lenore Newman

By chscadminAugust 5, 2022

“Martha Ballard’s Diaries: A Kitchen and a Garden on the Maine Frontier” by Nancy Harmon Jenkins

By chscadminAugust 5, 2022

“Cuckoo for Coconuts” by Constance L. Kirker and Mary Newman

By chscadminAugust 5, 2022

“Who Was Typhoid Mary?” by Leslie Goddard

By chscadminAugust 5, 2022

“Antonin Carême: Mr. Nouvelle Cuisine of 1820” by Charles Perry

By chscadminJune 8, 2022

“Dickens’ Diet in Books and in Life” by Richard Foss

By chscadminJune 8, 2022

“The Kingdom of Rye: Russian Food and National Identity” by Darra Goldstein

By chscadminFebruary 24, 2022
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