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Membership

Annual Membership:

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 Summer Picnic or Winter Holiday Party
  • Benefactor: $250-$499—Individual or Family membership plus 2 free admissions to either event
  • Patron: $100-$249—Individual or Family membership plus 1 free admission to either event
  • 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!

Click here to download the membership form

Membership Benefits:

  • 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.”