The Culinary Historians of Southern California (CHSC) is an organization dedicated to pursuing food history and supporting culinary collections at the Los Angeles Public Library. They sponsor numerous activities including monthly free Saturday morning lectures at the Downtown Los Angeles Central Library covering a wide variety of food related topics and usually a tasting of the discussed cuisine.
Today’s lecture was given by Linda Civitella and Nan Kohler called Main Grains:Local and Heirloom. Previous lectures on subjects titilating to foodies have covered, Food Obsessionals: New Orleans and the French Connection, Bali: Food of the Gods, Flavors of Burma: Land of a Million Pagodas and Beating the Nazis With Truffles and Tripe.
Upcoming free lectures start Saturday, April 18, at 2:00pm with a talk by Susan Fox on “Medieval Food: You’re Eating It Now” at the Pacific Palisades Library, 861 Alma Real Dr, Pacific Palisades, CA 90272. The next Downtown Central Library lecture in the Mark Taper Auditorium is being given by Andy Smith and is called “A True History of Sugar”, Saturday, May 9, 10:30am – 12:00pm, 630 W. 5th St., Los Angeles CA.
Goodies baked with Grist & Toll flour, the first local flour mill to be established in Los Angeles in almost 100 year, were served following the talk.
The stunning details, architecture, services and sheer size of our Central Library make it a revered venue and resource for Los Angeles. Library cards are free for California residents and will get you $1 all day parking in their underground lot for either a Saturday or Sunday visit. Which is perfect when you to attend the CHSC free Saturday morning lecture or one of the libraries free docent-led tours held on weekends. Weekday parking is considerably more expensive and tops out at $35 a day.
These are two institutions that offer so much that a visit is really the best way to see what they are gifting Los Angeles. Enjoy.
Central Library, 630 W. 5th Street, Los Angeles, CA 90071, (213) 228-7000 Mon: 10-8, Tue: 10-8, Wed: 10-8, Thu: 10-8, Fri: 9:30-5:30 Sat: 9:30-5:30, Sun: 1-5