The Asian Occasion
- Wok stars. Corbett, Holly C. // Self;Aug2005, Vol. 27 Issue 8, p80
Introduces healthy Asian dishes created by five of the most renowned chefs in the U.S. Nutritional analysis per serving; Ingredients; Cooking techniques.
- FOOD FROM AFAR. Graham, Jane // Foodservice & Hospitality;Feb2007, Vol. 39 Issue 12, p17
The article discusses the transition of Canadian diets to Asian dietary patterns. There has been a shift in the Canadian mainstream diets because of immigrants coming from Asian countries as a result of which Canadian palate is getting used to spices and herbs in their food preparations....
- ASIAN WRAPPERS. J. D. L. // Gourmet;Jan2006, Vol. 66 Issue 1, p136
The article compares an egg roll wrapper from a spring roll wrapper. Spring roll wrapper is parchment-thin whereas egg roll wrapper is thick. Egg roll wrappers are heavier and more doughy while spring roll wrappers fry up crisp and brittle.
- Real Creole. Jackson, Annabel // Business Traveller (Asia-Pacific Edition);Jul/Aug2015, p84
The article discusses the rising popularity of creole cuisine in Asia. Topics discussed include the association of creole cuisine with the cooking of the Mississippi Delta especially in New Orleans, Louisiana, the spread of creole cuisine due to mass migration, and restaurants in Asia that serve...
- Dear Dad: Check Out These Squid Tentacles! Mowbray, Scott // Cooking Light;Aug2011, Vol. 25 Issue 7, p6
This article discusses the excitement that the author's daughter has about food as she travels and studies in foreign countries, and how this creates nostalgia for the author to travel through Asia and eat interesting food. It is suggested that Americans are only just beginning to become excited...
- IS THERE SUCH A THING AS INDIAN CUISINE. Rangachari, Kasturi // Woman's Era;Feb2012, p16
The article examines Indian cuisine. It discusses the origin of cuisine in which it notes that it is developed from and around the ingredients native to the area, adding that climate plays a key role. It is said that at first glance, the cuisine of the various regions and states in the country...
- Asia's many identities. Danhi, Robert // Food Processing (00156523);Oct2003 Supplement, Vol. 64 Issue 10, p14
Focuses on the many culinary identities of Asian food. Influence of geography on food items and cuisine; Elimination of regional boundaries; Multi-ethnic foods; Culinary etiquette; Prevailing flavors; Presentation.
- Park East Grill. // Great Kosher Restaurants Magazine;2005, Vol. 1, p104
Provides information on Park East Grill, a kosher restaurant in New York that serves Asian cuisine. Appetizers prepared for customers; Variety of grilled meats offered; Dessert menu created by chef Meghan Young.
- Naturally nutritious. Katz, Francis R. // Chef Magazine;Sep2007, Vol. 51 Issue 9, p15
The article features Southeast Asian cookery. The different cuisines of Southeast Asia include foods from Burmese, Indonesian, Cambodian, Laotian, Malaysian, Filipino, Singaporean, Thai, and Vietnamese, with overtones of Chinese and Indian dishes. These foods include a lot of nutritional...