Praise for Perry

I want to let you know how much I always enjoy the columns of Charles Perry and Russ Parsons. I don’t remember to whom I should give the credit, but I especially remember the thoroughness of the “scientific method” used in the pursuit of the perfect soft-boiled egg and the cooking of risotto in long past articles. Please continue printing stories that deal with the history, origin and derivation of foods. It’s very rare that readers get to see that in other publications. Thanks for a wonderful food section.

MALCOLM FIELD

Palos Verdes Estates

I am not a cook. I am an armchair historian and word lover, and I thoroughly enjoy Charles Perry’s column “Forklore.” Recently, the column hasn’t been in the Food Section every Thursday. I hope you’re not thinking of deleting the column, because I look forward to reading it each week.

DOROTHY D. RYPKA

Los Angeles