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Charles Perry is a former rock and roll journalist (staff writer at Rolling Stonein the 1970s) who suavely transitioned into food writing in the 1980s. During his 18 years at the Los Angeles Times’ award-winning Food section he was twice a finalist for a James Beard award. He is a world-renowned food historian who has been cited in books in seven languages, and he is a major contributor to the “Oxford Companion to Food,” a two-term trustee of the Oxford Symposium on Food and Cookery and president and co-founder of the Culinary Historians of Southern California.

auld lang syne scotch

Two traditional things for New Year's Eve: 1) drink eggnog and 2) sing "Auld Lang Syne." Eggnog is an English drink, the name coming from

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dried cranberries

Here's a little treat that combines two favorite flavors of this season, cranberries and oranges. I suppose by nature it's a party snack, but

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Mallomar pie

When I found out how easy it is to make marshmallows, I went a little crazy for a while. Fresh marshmallow in everything. Finally

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marshmallows

When you hand people homemade marshmallows, they're always dazzled. These are actual marshmallows, but with a lush, moist texture you never find in store-bought

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Punched-up burgers with sour cream and dijon sauce

This is the prime season of the year for throwing burgers on the barbecue, and there's nothing I like better. Except maybe these exotic

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eggplants

You can get eggplant year round these days, but it's still a summer vegetable to me. One spring, my family planted eggplant in our

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Qarni Yaruq

Face it, you don't always have frozen filo on hand, and how many people make their own? But sometimes you just want something crisply

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Sometimes you want something fresh and spring-like and also ultra-exotic. I've got one for you, and it's even within the scope of that recent

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