My name is Charles Hall, and I am from the suburbs south of Los Angeles. I attended the same high school that my grandmother did, Torrance High School. I was always a very picky eater, and had to be able to identify every element of any dish that I was served. Moreover, each element had to be on my approved list, which was very short. All of that began to change during a 2001 trip to China. I travelled with friends from a Chinese martial arts school, and was subjected to several banquets held in our honor. I say subjected because I was anything but comfortable at the time. I couldn’t really identify, or relate to, anything that was on my plate. I powered through out of an abundance of respect, and my world was suddenly much larger, and very different. I was far more adventurous after that trip, and quickly discovered Japanese curry, my gateway food. It tasted amazing, and I found myself asking where it had been all my life.
I continued to expand my palate until I returned to China in 2005, this time for the long haul. I put everything in storage and moved in with my wife, who was doing field work for a graduate degree in Beijing. I taught English to private clients while I was there for pocket money, and they often offered to share a meal with me. It was during this time that I learned how personal, and sensual food can be. To reject an offer of food that someone really enjoys is callous and hurtful. Consequently, I had more than one shared meal during which I felt rather uncomfortable. Pigs feet and spicy snails come to mind. I’m still not a fan of the pigs feet; however, the snails were amazing. I also had numerous opportunities to experience street food in Beijing, which made me a huge fan of street food in general. I am now, and will remain, addicted to Uigher lamb kebebs.
Though I thoroughly enjoyed the food in Beijing, I sometimes missed a good steak or taco. Why is it so hard to find a good taco outside of California? I moved to San Diego shortly after returning to the US, and began to learn to cook for myself. I didn’t have a lot of time and made mostly simple dishes. It was during this time that I began to realize my passion for sharing good food, good drinks, and good fun with people who had similar passions. It was a slow process that culminated in me sharing food whenever, and wherever I could. I am fortunate, and grateful to have friends and people in my life who feel similarly and share my passion.
Food Project LA is about experiencing, exploring, and illuminating the great diversity of food that exists in the greater Los Angeles area. LA is a destination for immigrants from the world over, all of whom bring part of their home food culture with them. This often means that there are small, inexpensive eateries that cater to those migrant populations and that locals can visit them to experience authentic ethnic food. LA is also home to a number of fine dining restaurants, including a few recipients of the coveted Michelin star. So those seeking higher end meals have choices as well. Finally, there is a robust food truck scene in LA with trucks providing almost any cuisine imaginable. Many of the trucks, and some traditional restaurants as well, have created fusion recipes that combine ingredients and techniques from multiple traditions to create novel dishes. All of these elements are important parts of LA’a diverse food culture. And taken all together these elements create a vibrant food culture that rivals some of the best in the world.
If you have suggestions and criticisms please email them to foodprojectla@gmail.com or tweet them @foodprojectla.
