The Culture of Food and Drink


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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.

For at least a decade, Americans have been rediscovering the traditional English (and Southern) product lemon curd. It combines lemon peel with the juice,

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What do we do with winter squash? Bake it or steam it, mostly; probably mash it; maybe stuff it; once in a while, make

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Everybody's pro-pomegranate these days because of the fruit's recently discovered antioxidant properties. In the ensuing po-juice craze, you could almost forget that for a

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They generally do themselves pretty well, food-wise, at the annual Oxford Symposium on Food and Cookery. The opening night dinner at this September's symposium

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A classic American jellyroll. Photo by Charles Perry Women tell me they learned to make jellyrolls in home ec and haven't made one since. The

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Fresh kamakh rijal with pita bread. Photo credit: Charles Perry When you think cheese, you think waxed wheels of Cheddar, mellowing in cool underground vaults.

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“Bricks.” That was the 1930s lunch counter slang for bagels. Personally, I used to think of bagels as more like rope, but the idea

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