Monday, April 05, 2010

Ladies of the L.A. Times food section speak at Culinary Historians

Remember when the L.A. Times food section was a bulky read, with lots of recipes and lengthy features? Here's a chance to hear from four of the women who made it happen each week. Betsy Balsley, Donna Deane, Rose Dosti and the awesome Barbara Hansen will talk about the Heyday of the Food Section at the Los Angeles Times. From the late 1960s into the '80s, the food section had 40 to 50 pages every week, with popular columns such as Culinary SOS and Borderlines and dozens of original recipes. Recipes were prepared for publication in a magnificent test kitchen. The LA Times Food Gals will reminisce about this extraordinary era of food journalism and the resources they had to produce a great food section.
When: Saturday, April 10th, 10:30 am 
Where: Los Angeles Public Library, Mark Taper Auditorium, Downtown Central Branch
630 W. 5th St.
What else: It's free, and there's a reception with themed refreshments after the talk.

4 comments:

Dommy! said...

Very cool! I was planning to be at the library anyway and now I just need to get there a bit earlier! :)

David said...

Remember when the L.A. Times food section was a bulky read, with lots of recipes and lengthy features?

The LA Times was truly a great newspaper. It's merely a shell of what it once was.

Anyway, this event sounds great and I'll be attending as it sounds great--and free.

David said...

Remember when the L.A. Times food section was a bulky read, with lots of recipes and lengthy features?"

Yes, the Los Angeles Times used to be a great paper. Now it's only a shell of what it once was.

Be that as it may, this event sounds very interesting.

I'll definitely be attending.

Hungry Passport said...

This event was a blast! It was great hearing about the food section's metamorphosis from a "women's" department into something everyone wanted to read. There were remembrances of what it was like to work at the Times during the Chandler era (with a seemingly unlimited budget) and the truth behind a particular imported ingredient that stunk up the department when it was brought in--when it was cooked, the odor spread to the rest of the Times building!