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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: LAPL

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“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

“Sushi Before Sushi, Umami Before Umami: The Hidden (Fermented) History of Japanese Food” by Eric C. Rath

By chscadminJune 9, 2021

“Yoghurt, the World’s Oldest Food Fad” by June Hersh

By chscadminJune 9, 2021

“Japanese Luxury Ingredients and Their Transmission to the West” by Ken Albala

By chscadminApril 8, 2021

“Booking the Cooks: Literature and Gastronomy” by Ronald W. Tobin

By chscadminMarch 8, 2021

“The Strangest Cooking Methods in the World” by Richard Foss

By chscadminFebruary 9, 2021

“Someone’s in the Kitchen with Dinah (Shore)” by Flo Selfman

By chscadminFebruary 8, 2021

“That Farm Town, L.A.” by Charles Perry

By chscadminDecember 9, 2020

“Our Daily Bread” with The Reverend Sharon Sheffield

By chscadminDecember 2, 2020
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