Topics

Port of Los Angeles
Events: History of hot sauce, banh mi, sustainable seafood and a French chef
Events: History of hot sauce, banh mi, sustainable seafood and a French chef

Longtime Los Angeles Times food writer and historian Charles Perry will deliver a lecture to the Culinary Historians of Southern California on the history of hot sauce on Oct. 11. His story winds back through tomato ketchup and Worcestershire sauce to the 17th-century English infatuation with Asian condiments such as mango pickle and soy sauce. Their thrifty attempts to counterfeit the foreign products led to the first bottled sauces. From there, Tabasco and Sriracha were inevitable. A reception with themed refreshments will follow the talk. Free. 10:30 a.m. Downtown Central Library, Mark Taper Auditorium, 630 W. 5th St., Los Angeles, (323) 663-5407. Food writer Andrea Nguyen, author of...

Loading