Spicing up the menu
- Woks, Stir-Fries Set the Pace: Why Asian Is `Hot'. Lydecker, Toni // FoodService Director;04/15/99, Vol. 12 Issue 4, p130
Features the Asian dishes served at the Wood City Hospital cafeteria in the United States. Characteristics of Asian dishes; Basic cooking methods for Asian dishes; Student participation in cooking Asian stir-fries at Hamilton College New York, New York; Standard procedures for stir-fry cooking.
- Asian Marketplace. Holaday, Susan // FoodService Director;5/15/2010, Vol. 23 Issue 5, p42
The article deals with the offering of Asian dishes at non-commercial food service operations in the U.S. Parkhurst Dining Services prepares Asian dishes at its client campuses including Washington & Jefferson College in Washington, Pennsylvania where it offers Korean tacos, sushi and Thai...
- Asian Persuasion. Weisberg, Karen // FoodService Director;7/15/2004, Vol. 17 Issue 7, p46
Focuses on the incorporation of authentic Asian cuisine by food service operators in the U.S. Non-commercial sectors in the country that adopted Asian dishes; Benefits provided by the Asian meals to the revenue and employee and customer satisfaction at the Samaritan Hospital in Troy, New York;...
- Asian Goes Fusion. Lang, Joan // FoodService Director;10/15/2007, Vol. 20 Issue 10, p40
This article focuses on the Asian menus being offered at several universities and hospitals in the U.S. According to Brenan Connolly, general manager of resident dining at the University of California at Davis (UC Davis), with people becoming educated about different kinds of Asian food, there...
- Hospitals getting bowled over. // FoodService Director;10/15/2004, Vol. 17 Issue 10, p16
Reports on an Asian program for healthcare accounts launched by Aramark in the U.S. Benefits of a noodle bowl for patient feeding; Background on the retail side of the program; Information on the Asian noodle bar concept at Duke University Hospital in Durham, North Carolina.
- Asian Cuisine in America. // FoodService Director;7/15/2006, Vol. 19 Issue 7, p39
The article focuses on the Asian cuisine that non-commercial foodservice operators offer to their customers. In the University of Notre Dame's South Dining Hall, a Mongolian barbecue range runs seven days a week. At Memorial Sloan Kettering Cancer Center in New York, food and beverage manager...
- What's so great about oriental foods?. Rumpf, Eva // Current Health 2;Jan1993, Vol. 19 Issue 5, p22
Reports that Oriental food establishments are becoming popular with people from all walks of life and ethnic backgrounds. Foods from countries in the Far East; Chinese food; Japanese food; Korean cuisine; Regional differences; Health benefits; Recipe; Contact point.
- Letters to the editor; R.S.V.P. // Bon Appetit;Aug88, Vol. 33 Issue 8, p14
Recipe given for won ton salad, which was enjoyed by a reader at the Cafe Carmon in Jacksonville, Florida.
- Asian light. Olney, Judith; Yeykal, Teresa // Prevention;Aug94, Vol. 46 Issue 8, p98
Discusses the Asian diet. Though Asians eat more calories than Western people, their cholesterol levels are lower, they weigh less, and they have a significantly lower rate of breast cancer than the general female population in the United States. Their eating habits; Stir frying; Oriental...