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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: Culinary Historians of Southern California

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

By chscadminFebruary 24, 2022

“What She Ate and Why I Wrote About It: Women, Food, and Biography” by Laura Shapiro

By chscadminFebruary 24, 2022

“Capirotada, Mexico’s Lenten Bread Pudding” by Alex Peña

By chscadminFebruary 24, 2022

“Moonshine: The Eternal Spirit” By Kevin Kosar

By chscadminJanuary 7, 2022

“The Bacon Paradox: Danger and Desire in the Twentieth Century” by Mark Johnson

By chscadminJanuary 6, 2022

“I Went to Yemen for the Food. Yes, the Food” by Charles Perry

By chscadminNovember 11, 2021

“The Appalachian Tradition and Culture of Salt Rising Bread” by Genevieve Bardwell

By chscadminNovember 11, 2021

“Baking 101: My Roundabout Route to a Career” by Robert Wemischner

By chscadminSeptember 20, 2021

“Searching for Amelia: A Quest for the Author of the First American Cookbook” by Pamela Cooley

By chscadminAugust 9, 2021

“Community Cookbooks: Overlooked Gems on Library Shelves” by Barbara Haber

By chscadminAugust 9, 2021
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