TITLE

The flavors of Southeast Asia

AUTHOR(S)
Lydecher, Toni
PUB. DATE
March 1998
SOURCE
FoodService Director;03/15/98, Vol. 11 Issue 3, p142
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the growing popularity of Southeast Asian dishes among United States foodservice operators. Fusion cooking; Appeal of vivid colors and fresh flavors; Emphasis on vegetables and grains; Asian population's demand for their own comfort foods; Curried chicken; Basmati rice; Vietnamese noodles; Thai chicken satay; Filipino fried lumpia and pork adobo. INSET: Add extra zest to Asian recipes.
ACCESSION #
1579943

 

Related Articles

  • Re-piecing the Vietnamese scene. Price, Todd A. // New Orleans Magazine;Jun2006, Vol. 40 Issue 8, p20 

    Evaluates several Vietnamese restaurants in New Orleans, Louisiana. Pho Tau Bay; Tan Dinh; 9 Roses.

  • Accent on cuisine: Southeast Asian sensations. Hayden, Kathy // Progressive Grocer;Nov2015, Vol. 94 Issue 11, Special section p19 

    The article discusses the growing popularity of Southeast Asian cuisine in the U.S. according to chef Robert Danhi. Topics covered include the acceptance of the U.S. market for Tai cuisine and Vietnamese cuisine, the build-your-own service line concept of fast casual restaurant chain ShopHouse...

  • Asia Specific. Burum, Linda // Los Angeles Magazine;Sep2006, Vol. 51 Issue 9, p194 

    The article provides information on several restaurants in California that have Vietnam influences and serve Vietnamese cuisine. The restaurants include Pho Pasteur in Long Beach, Phong Dinh in Rosemead and Ms. Saigon Cafe in Gardena.

  • Street Eats.  // India Today;5/20/2013, p71 

    The article reviews several restaurants in Delhi, India, including Soi Thai at Basant Lok market, Rollmaal at Defence Colony Main market, and Cafe Turtle.

  • Southeast meets West. THORN, BRET // Nation's Restaurant News;11/7/2011, Vol. 45 Issue 23, p39 

    The article reports on the growing popularity of Southeast Asian dishes in ethnic and casual independent restaurants in the U.S. It states that these Southeast Asian flavor profiles have started to gain favor and position into the American mainstream with chains featuring food with Thai or...

  • CUISINE OF THE MONTH VIETNAMESE. Lenhard, Ellzabeth // Atlanta;Feb2006, Vol. 45 Issue 10, p188 

    This article presents information on Vietnamese food. As any Hot New Thing should, Vietnamese food has something for everyone. The health-conscious dig its sparing use of oil and meat, New Agers love to inhale its fragrant herbs, and comfort foodies relish its preponderance of noodles. One can...

  • New flavors in the melting pot.  // People;Spring90, Vol. 33, p86 

    Describes some of the uses of Pacific Rim cooking ingredients and how some of the nation's chefs are using the pungent, fragrant cuisines of Thailand, Vietnam, Korea and Indonesia in their own versions of East-West fusion cooking.

  • The new Asian cooking. Gunst, Kathy // Bon Appetit;Jan1998, Vol. 43 Issue 1, p78 

    Presents information on the popularity of Southeast Asian cookery in the United States (U.S.). Types of foods used in Asian cookery.

  • Seasonal South East Asia. Travers, Libby // Selector: Life Food Wine;Spring2015, Issue 36, p52 

    The article presents key flavours and ingredients that are familiar across the South East Asia including tamarind, lemongrass and galangal offer a balance of sweet and sour, with fish sauce adds the salt.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics