Charles PerryCharles 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 uisine. A native Angeleno, he has co-authored and translated many cookbooks, including Joachim Splichal’s Patina Cookbook and Scents and Flavors: A Syrian Cookbook. He is the co-founder and president of the Culinary Historians of Southern California. Read More Read Less