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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.

How was medieval Middle Eastern cuisine like Chinese? It used soy sauce. Or something that was practically the same. The Middle Eastern version didn't use

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Syria, which has been in the news so much recently, is kind of a blind spot for American foodies. We're a little familiar with

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There are a lot of Middle Eastern pastries you're better off not trying at home. Here is one exception. It's a crunchy little packet

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This is eggnog season, and we all know eggnog is flavored with rum, or maybe whiskey. But not necessarily. Mediterranean sweet wines work beautifully, and

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Everybody loves apple pie, and everybody at the very least has warm feelings about pumpkin pie, which is practically a symbol of the holidays. Apple

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We're hurtling straight toward the cookie season

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Here's a surefire bar bet: What pasta is shaped like a coin? Salma. Pay up, sucka. There you have it, a guaranteed win. Nobody will ever

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It's a whimsical summer picnic treat that turned into a classic English dessert, and it has the silliest dessert name ever: syllabub. It was

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