Louis Le Nain, “Famille de paysans dans un intérieur,” 1642.
of San Diego
WHO WE ARE
The mission of the Culinary Historians of San Diego (CHSD) is to provide the public with a history of food and drink and their roles in society, both locally and worldwide. The academic combines with the popular to have broad appeal to food enthusiasts. Join us today!
Free, monthly presentations are open to all and followed by refreshments and a meet-and-greet with the presenter. Membership in this non-profit organization helps to bring nationally known authors and speakers to San Diego. Your membership supports CHSD activities and the culinary collection of the San Diego Public Library.
Donations to the San Diego Central Library’s Culinary Collection
Betty Crocker Cookbook
Culinaria France, by André Dominé
Culinaria Germany: A celebration of Food and Tradition, by Christine Metzger
Culinaria Italy, by Claudia Piras
Culinaria Spain, by H.F. Ullmann
Everyday Italian, by Giada de Laurentiis
Giada’s Family Dinners, by Giada de Laurentiis
M.F.K. Fisher: A Life in Letters, by Nora K. Barr, Marsha Moran, and Patrick Moran
On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
Real Simple: Meals Made Easy
The Story and Recipes of Valerie’s Cat Eye Scream! by Valerie Campbell
Ford Times 1948-1965, 40+ issues of the historical periodical, in archival box
The Family Meal: Home Cooking with Ferran Adria by Ferran Adria
A History of the Food of Paris: From Roast Mammoth to Steak Frites by Jim Chevallier
To Live and Dine in L.A. by Josh Kun
Modern Kosher: Global Flavors, New Traditions by Michael Aaron Gardiner
The Origins of Cooking: Paleolithic and Neolithic Cooking by Ferran Adria
Oyster: A Global History by Carolyn Tillie
The Photography of Modernist Cuisine by Nathan Myhrvold
The Province Cookbook by Patricia Wells
Wine and the White House: A History by Frederick J. Ryan Jr.
The Aviary Cocktail Book by Hemberger, Milton, Kokonas, Achatz
The California Farm Cookbook by Kitty Morse
Chop Suey USA: The Story of Chinese Food in America by Yong Chen
Dali: Les Diners de Gala by Salvatore Dali Translated by Captain J. Peter Moore
A Feast for the Eyes by Carolyn Tillie
Food in the Air and Space by Richard Foss
The French Laundry by Thomas Keller
Ninety Years Of Classic San Diego Tiki, 1928-2018 by Martin S. Lindsay
Pomegranates and Saffron by Feride Buyuran
Rum: A Global History by Richard Foss
Modernist Bread by Nathan Myhrvold
Modernist Cuisine by Nathan Myhrvold
OUR BOARD OF DIRECTORS
Martin S. Lindsay
Chair / Website
Vice Chair / Membership
*Founder / Chair Emeritus
Culinary Historians of San Diego (CHSD) is a non-profit, 501(c)(3) tax-exempt organization. Most gifts are 100 percent deductible as a charitable contribution under Federal and State income tax laws. Please consult your individual tax advisor to determine how much of your contribution is deductible.
Your membership dues make CHSD educational presentations possible and benefit the culinary collection of the San Diego Public Library. CHSD works with but is not affiliated with, the San Diego Public Library and the San Diego Public Library Foundation.
In compliance with Federal nonprofit 501(c)(3) disclosure rules, CHSD public records are available for review on GuideStar.