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.
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.
Toasted Coconut Cake
A Hot Coleslaw
Wraps Sans Pita
Naked and Skinny
The Carrot Question
Spice Ice
A Way With Orange Curd
What to Do With Squash