Please consider joining at a higher membership level (with perks!) to better support CHSC:
- Angel or Corporate: $500 and up—Individual or Family membership plus 4 free admissions to Fall Party
- Benefactor: $250-$499—Individual or Family membership plus 2 free admissions to Fall Party
- Patron: $100-$249—Individual or Family membership plus 1 free admission to Fall Party
- Household/Family: $50 ($60 with snail mail only announcements)
- Individual: $30 ($40 with snail mail only announcements)
Membership Chair Susanna Erdos may be reached at (323) 663-5407
You may pay in advance for more than one year if you wish. Culinary Historians of Southern California is a 501 (c) (3) tax-exempt organization. Your membership dues are completely tax deductible. Membership includes many perks like those listed below, not to mention a network of culinary enthusiasts to connect with and share notes with, which, as many members can tell you, is nearly priceless!
- Annual Members-Only Party, such as the “banquets of tastes” held at such eminent sites as the Barbra Streisand Center, the Malibu Hills Vineyard, and Raleigh Studios in Hollywood.
- Dining out at ethnic restaurants, often in conjunction with the Saturday lectures.
- Special excursions and tours, such as to the Getty Museum for “The Edible Monument” exhibit.
- Free subscription to the CHSC Food Journal and a membership directory.
- Discounts on CHSC products/events.
- Occasional cooking demonstrations.
About Past Programs:
- Charles Perry, renowned food historian and Los Angeles Times food columnist, gives an annual lecture.
- Cookbook authors Marcella Hazan, Paula Wolfert, Faye Levy, Judy Zeidler and Nancy Zaslavsky talked about specific cuisines that influence how we eat.
- Programs on food icons such as Trader Joe, Chasen’s, Lawry’s, tiki food and bygone Hollywood restaurants illustrated part of Southern California’s food history.
- Barbara Haber of the Schlesinger Library at Radcliffe and author of Women in America spoke on “The Harvey Girls Tame the West.”
- Marc J. Meltonville and Richard Fitch spoke numerous times on the Hampton Court Palace Kitchens
- Jerry Baldwin spoke on “The History of Peets and Starbucks”
- Carol Selvah Rajah, delighted us with her talk on Malaysian cooking, including Nonya cuisine
- Luigi Ballerini spoke on “The Renaissance and the Modern: The Art of Eating Well in Italy”
- Paul Aratow, translator of 1927 French classic, La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking
- Carl Chu, Lisa See, Michael Woo and Sonia Mak moderated the “History of Chinese Food in L.A.”