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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.

Azerbaijan is in the middle of things, food-wise. It's the shatter zone between Persian and Turkic traditions because it's the route by which Central

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When you think about Middle Eastern pizzas -- and if you do, you're my kind of person -- you probably mean lahmajoun, the Armenian

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About 10 years ago foodies discovered the Middle Eastern spice sumac. It's called a spice over there because it's ground and usually sprinkled on

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I had beets. I had currants, left over from (not) making fruitcake during the holidays. And I had capers, plenty of capers. I love capers.

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We can get oranges all year around, but if you're one of the lucky few who own an orange tree, you may be wondering

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OK, there's no such thing as a frosted layer cake in traditional Persian cuisine. That may be the part of the world where cooks

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It's cold out there. You want something warming and comforting and full of flavor, and if it's also full of vegetables, that's just a

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Last year, I came across a 1905 menu from Casa Verdugo, the first upscale Mexican restaurant in the United States. Mostly it listed familiar

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