Russ Parsons
Russ Parsons
Russ Parsons was the food editor and columnist of the Los Angeles Times for more than 25 years. He has been writing about food for more than 30 years, including his career at The Times, where he has also been managing editor, and deputy editor. He is the author of the cookbooks "How to Read a French Fry" and "How to Pick a Peach", which were published by Houghton-Mifflin...
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The real story of Los Angeles food is in the waves of immigrants who came through. So talking about the food really depends on when you're talking about, how recent, and how specific you want to get.
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Fifteen years ago, people were making jokes about sushi being bait, and now, in parts of L.A. -- not in Japanese neighborhoods at all, especially on the West side -- it seems like there's a little sushi bar in almost every mini-mall.
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They're really popular. Thai food in Southern California is like Chinese food in New York -- everybody gets it take-out.
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L.A. is a great, great city with lots of character. But it reveals itself very slowly. To give up the best of itself ... you have to be here for awhile, and settle into it. You have to earn it.
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If I moved away, I would definitely miss the Mexican food. Every region has its own Mexican food, and they're very chauvinistic -- they believe their food is the real Mexican food.
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In New York, it's all about restaurants -- prepared food. Nobody cooks because nobody has a kitchen, or if they do, they've converted it into a shoe closet,