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Welcome!

We’re not all historians here, but we’re all interested in food history.

To see what we’re up to, check out our schedule below and some of our previous lectures, and maybe drop by the Los Angeles Central Library for one of our free monthly lectures.

If you decide to join, your dues go to buy historical cookbooks and manuscripts for the Central Library’s collection, one of the most important in the country.

UPCOMING EVENT

Amelia Saltsman on “This is Jewish Food? Who Knew?”

  • Saturday, June 11th, 2016 at 10:30 AM
  • Los Angeles Public Library, Mark Taper Auditorium
  • Downtown Central Library, 630 W. 5th St.
  • Free and open to the public

jewish-foodAmelia Saltsman traces the delicious thread of Jewish food from its biblical roots to today’s focus on seasonality and sustainability and explores the deep connection of Jewish traditions to the year’s natural cycles. Traveling the foodways of this global cuisine, she takes us beyond corned beef and kugel to a world of diverse flavors ideal for today. Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this culinary journey will have you saying, “This is Jewish food? Who knew?”

NEW VIDEO

Deborah Prinz, “On the Chocolate Trail: Faith Diffused Chocolate Around the World”

On the Chocolate TrailThe next time you pick up a piece of chocolate consider that you are partaking in religious history as well as culinary history. Prinz’s talk explores chocolate’s religious narratives and rituals spanning several cultures, centuries, continents, and convictions. Faith traditions share chocolate consumption and business interests. Today’s commercial chocolate endeavors track back to a continuum of life-style and holiday use as faith groups diffused chocolate around the world.

Wanted – Angelology Experts ASAP!

chsc-uncle-sam​The unwitting Hospitality Committee chair is now in a smug soap bubble due to a near consistent appearance of Angel Volunteers who make him look very very good. Now, apparently he is looking for angelologists to understand how this happens at the Central Library events.

“Most of these angels, even though some of them are brand new Volunteers,” he says, “seem to have years of experience around here and perhaps they may even have run the Hospitality Committee in the past.” About an hour before each event, they peek in the kitchenette or the reception courtyard…, “and before I know it, it’s all done while my back was turned.” Sometimes he doesn’t even know if they had read his email. Well, even if they have read and responded, their initiative is always a pleasant surprise.

Any time their numbers swell, he is elated that the constant star angels of the committee, e.g., Edie & Jay, Lanna, Doris, Jill, Jeannie, Toni, do not have to be doing everything every time every moment of every event in addition to the prep work they do at home and shopping – “as much as they say with a smile that they enjoy it, it’s just not fair they pull through the whole thing by themselves every time due to acute conscientiousness” he says.

It seems clear that he has a different agenda than research in seeking Angelology Experts. “Any culinary skills enthusiast who appreciates angels that deeply is probably one and therefore conscientious,” he says, “and just unaware that these silent angels are being taxed, a little more than what I suspect was their collaborative intent.” Given how nice and happy the Culinary Historians are, it must just be a matter of getting the word out. Even if, saying pessimistically, only 90% of the entire membership at the events responds even few times a year, it should be a piece of angel food cake to make these events enjoyable for everyone.

Well, you all know you are one yourself. Would you come help them, this year? Find your way in by email, or via any Executive Committee member you already know, or just walk in and look for the Hospitality Committee on your social Saturday.

“Is it carbon-neutral eco-friendly and sustainable to take Angels for granted?”

– for reasons clearly not profound, this was written in third person by Sandeep Gupta the chair of the Hospitality Comm.