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In 1990, he became a staff writer for the food section of the Los Angeles Times, where he remained until 2008. In 1995, he co-founded the Culinary Historians of Southern California and has served as its president since that time.
Apr 30, 2008 · Charles Perry’s well-known byline appears in Food this morning on the lead story ‘Dogtown, USA,’ but the longtime staff writer retired from The Times last Friday.
Times staff writer Charles Perry can be reached at charles.perry@latimes.com. The restaurant spreads before you, six steps below ground: sawdust floors, lines of people, painted menus...
May 12, 2015 · From 1990 to 2008, he was a staff writer for the Los Angeles Times food section. He is a food historian and co-founder of the Culinary Historians of Southern California. He has made a specialty of studying the food of the Islamic world and has translated four medieval Arabic cookbooks, gathered from libraries in Cairo and Istanbul.
The Boos Bros. at 530 S. Hill, facing the Biltmore Hotel across Pershing Square, was designed in stately English Tudor style by one of L.A.’s leading architects, Charles Plummer. Others went for...
May 12, 2015 · From 1978 to 1990, he was a freelance food writer. From 1990 to 2008, he was a staff writer for the Los Angeles Times food section. He is a food historian and co-founder of the Culinary Historians of Southern California.
Aug 30, 2022 · Charles Perry is a culinary historian, food columnist, and journalist. He spent 18 years as a staff writer for the food section of the Los Angeles Times and is recognized as one of the world’s foremost experts on medieval Arabic cuisine.
