Azerb aij an D inners The Winter 2 0 1 7 Nancy Z aslavsky : Program Notes By Richard Foss, CHC peakers Bureau Commiee Chair Vol.15 No. 2 Continued from Page 1 Hi In September and October the Culinary ry sto a r i To sponsor one of these itemsor part of one, or Historians had two members-only in a l n something elseplease contact Madeleine Beaumont u dinners of the cuisine of Azerbaijan s who helps with tax-deductible sponsorship questions, C Food made by Feride Buyuran, author of as we are a 501 c(3) organization. Contact Madeleine Pomegranates And Saron: A Culinary C H S C o Since 1995 for payment with a credit card or mail your check to f ia Journey to Azerbaijan. The venue was S n o r u o Donna Chaney, CHSC Treasurer. th if Feride’s home, and she and her daugh- ern Cal a special We gratefully announce your ter Meltem greeted visitors wearing JOurnal sponsorship in a newsletter traditional Azerbaijani costumes and such as Charles Perry’s $ 50 0 Dedicated to pursuing food history and supporting culinary collections at the Los Angeles Public Library escorting us to the beautifully lit rear sp onsorship of any expense, THANK F eride and h er daugh ter Meltem show o traditional patio. The menu was different each and Arthur Everett’s 0 dress of Azerbaijan C old B urgers of the D epression time, but included over a dozen items sp onsorship towards a program When the sandwich was invented in the late 18th century, it was such as chilled yogurt soup with herbs and chickpeas, multiple videotaping, and a generous just a utilitarian way of eating meat without the need for plates pons ors salads, rice pilaf topped with lamb stewed with dried fruit and member’s $ 3 0 0 anonymous to our s and forks. But the idea was an irresistible blank slate, and within a sp onsorship . chestnuts, and four kinds of homemade breads. Feride came out century a Glasgow caterer boasted that he made 100 kinds of YOU between courses to explain not only the individual dishes, but sandwiches. The first edition of Fannie Farmer’s T h e B oston U p coming Programs at the Central Have you read Marie ondo’s bestseller, T h e also food traditions and politeness at the table. She and her Lib rary’s Mark T ap er Auditorium: C ooking- Sch ool C ookbook (1896) described 16 sandwiches, most LifeChanging Magic of Tidying p? Spring-cleaning helpers also demonstrated traditional dances and encouraged of them forgotten (lettuce-mayonnaise, Swiss cheese-walnut, season is around the corner, time to discard unloved CHSC members to join in. F eb ruary 1 1 , 2 0 1 7 C harles Perry sliced ginger, fig paste with peanuts, quince jelly with walnuts). As C HSC President cookbooks and tidy bookshelves. Please donate volumes The evening finished with Andy Coe we know, the invention of novel sandwiches has never ceased. to CHSC for our used cookbook sales during some homemade Baku-style “ F eeding Hungry Americans: D iets of the G reat D ep ression” Two inventions were particularly important. In the late 1890s, the club sandwich program receptions and yearly at the Hollywood Farmers baklava, an array of dried emerged from the Saratoga Clubhouse in upstate New York. It introduced the Market. Contact Librarian Ani Boyadjian, aboyadlapl.org fruits and nuts, and tea March 1 1 , 2 0 1 7 double-decker concept of three pieces of bread (preferably toast) with two fillings. or 213-228-7223 for drop-off information. with homemade rose George Geary For a long time, the recipe was the one we still know: chicken or turkey and bacon on petal and sour cherry jam. on Corbe passes a plate of saron rice “ F amous E ateries of Hollywood’s G olden Age” the first level, lettuce and mayonnaise (and after a while sometimes tomato) on the Ap ril 8 , 2 0 1 7 second. Inevitably, cooks elaborated the possibilities, most of which have fallen by Neela Paniz and Nandita Godbole the wayside. theautry.orgeventsspecialeventsavorshistoriccalifornia “Ancient Cuisine, Modern Interpretations” , 1915. , in the the in The other was the idea of pung the hamburger patty -- previously served on a plate PanPacic Cook Book Cook PanPacic greets with chefs, farmers, and food historians. Experience a unique taste that will take you back in time. in back you take will that taste unique a Experience historians. food and farmers, chefs, with greets The California Bear-Chef first appeared first Bear-Chef California The plates from farm-to-table food stations access to the California Continued galleries and meet-and- and galleries Continued California the to access stations food farm-to-table from plates May 1 3 , 2 0 1 7 like Salisbury steak -- between two pieces of bread. I’m not going to venture into the beans and mesquite flour to further the conversation on the future of farming. Tickets include Tickets farming. of future the on conversation the further to flour mesquite and beans Continued on page News! as Churro sheep and Longhorn cattle, with indigenous California plants like cactus buds, tepary buds, cactus like plants California indigenous with cattle, Longhorn and sheep Churro as To be announced Breaking Breaking a culinary series of thematic pop-up dinners combining ingredients of heritage livestock, such livestock, heritage of ingredients combining dinners pop-up thematic of series culinary a The Autry Museum of the American West is currently presenting “Flavors: Historic California,” Historic “Flavors: presenting currently is West American the of Museum Autry The June 1 0 , 2 0 1 7 Late Late Program Notes Andy Smith “A History of Food, Health and Nutrition The fall season opened with Feride Buyuran in September’s in America” “Food of Azerbaijan: From the Silk Road to Today” where she masterfully guided us through the cuisine’s evolution. October’s program, “L.A. Craft Brew,” was moderated by John Verive and starred a panel of local experts on the evolution of Los Angeles’ rapidly growing field of local, small-scale breweries. Thank you to Joan Nielsen who chaired the program and the following day’s Are you Nancy Z aslavsky C HSC V ice President, annual members party, a craft beer fest at Three Weavers Brewing an Amazon shopper? Programs in Inglewood. Patric uh spoke in November on, “Tracing Flavor Through Charitable Cookbooks” as a fine introduction to his new book, F inding th e CHS C is now a lavors e Lost: rom Bread to Bourbon, How Artisans Reclaimed American ood. I Address Correction Requested Correction Address smile.amazon charity! moderated December’s program, “A Journey Through Vietnamese Cuisine” with Los Angeles, CA 90071-2002 CA Angeles, Los If you would lik e Amazon to donate to author im Fay and Chef immy Tangit was a perfect opportunity to ask every 630 West Fifth Street Fifth West 630 Culinary Historians of S outhern California, question I had about the country’s flavorful dishes, both ancient and contemporary p lease start each shop p ing session at the fusion. All of these wonderful programs were videotaped and can be viewed on the web site, smile. amazon. com, rather than CHSC website, chscsite.org. the usual amazon.com and they’ll donate Please let me remind you that CHSC now solicits sponsorships for costs we accrue 0 .5% of the p rice of your eligib le p urchases. at the at each year as our new fundraising tool. Members, please consider helping with ongo- Amazon donates and there is zero cost to you. ing expenses besides your annual membership, such as: Newsletter printing: 500 (2 T he Culinary Historians of S outhern California S outhern of Historians Culinary T he V isit Y our A mazonSmile I mpact to see times per year) Program videotape for website: 350 (8 times per year) Hospitality donation information and learn more. reception expenses: 200 (8 times per year) and Directory (yearly) printing: 800 (1 time per year). Continued on page Events Ar m the Editor ound A Le er fro Los An Gourmet Ghosts geles by James T. Bartlett Gluten Free and Allergen Friendly Expo Reflecting upon the headlines of 2016, we saw a lot of focus I was sitting in Jones on Santa Monica Boulevard when the bartender (you can even reserve his old table, though he apparently often preferred February 11-12, 2017 upon technology and food. told me about the history of the place. Back when it was called Ports, to sit at the bar). Del Mar Fairgrounds, San Diego Some innovations were expensive and interesting, like robot Michelangelo Antonioni, Warren Beatty, Julie Christie, Robert Redford gfafexpo.com I wanted to discover some lesser-known tales too, and wasn’t surprised waiters in restaurants in Asia, delivery drones that corporations and Francis Ford Coppola all came in – though probably not at the when I learned in interviews that many business owners – and veteran The largest exposition of its kind in the United States, are implementing into their businesses, portable gluten testers same time. featuring specialty food product vendors, classes for staff – apparently find it hard to hand over the reins, even if they’ve gone for those with special dietary concerns and the continuing to that great eaterie in the sky. nutritional cooking and educational demonstrations to evolution of smart kitchens. Then he mentioned they had a resident ghost. meet the dietary needs of the celiac community, those There’s Consuela Castillo de Bonzo, still reigning over Olvera Street from with food sensitivities, autoimmune/inflammatory But other developments were more dubious and haven’t yet There was even a particular table where he, she, or it seemed to cause diseases, and autism.