TITLE

Fun on a bun

PUB. DATE
September 1999
SOURCE
Scholastic News -- Edition 4;09/06/99, Vol. 62 Issue 1, p2
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Presents the results of a survey in the United States on the preferred toppings of children on their hotdogs.
ACCESSION #
2463666

 

Related Articles

  • Sabotaged by little morsels.  // Joe Weider's Muscle & Fitness;Oct94, Vol. 55 Issue 10, p34 

    Discusses how a diet program may be sabotaged by certain health foods. Side effects of salad dressings and condiments; Study of food habits of college students.

  • Celebrating the Taste of Oz. Moran, Michelle // Gourmet Retailer;Jul2006, Vol. 27 Issue 7, p116 

    This article presents information on the Australian cuisine. The history of Australia is detailed in its cuisine. The flavors of Australia range from combinations of the familiar, such as mint, peas and feta, to a combination of herbs and spices. The spices of Australia are perhaps some of the...

  • Versatile Ingredient. Angus-Lee, Heather // Canadian Meat Business;Jul/Aug2013, Vol. 12 Issue 4, p8 

    The article presents information related to the health benefits of mustard. It is noted that the functional benefit of replacing sodium phosphate, or soy protein isolate, with mustard has been investigated in a recent study by the Food Development Corp. (FDC). It is mentioned that mustard acts...

  • Dig In Anywhere. Maroukian, Francine // O, The Oprah Magazine;Aug2005, Vol. 6 Issue 8, p230 

    Presents information on food and eating manners. Background on the nuoc cham condiment in Vietnam; Gesture of fellowship when eating in Ethiopia; Way of eating soup in Korea.

  • Don't sabotage your diet! Savacool, Julia // All You;5/25/2012, Vol. 9 Issue 5, p50 

    The article discusses how to maintain a healthy diet. Among the recommendations are monitoring the calorie contents of the consumed food, limiting the use of condiments, and eating fish, shrimp or tuna instead of chicken or beef. The other slimming strategies include avoiding sweet foods, eating...

  • A touch of powder. PALLAVI, APARNA // Down to Earth;10/16/2013, Vol. 22 Issue 11, p56 

    The article looks at the use of dry powder chutneys in Maharashtra cuisine. While dry powder chutneys are primarily known simply for taste, the author claims that those made with oilseeds offer significant health benefits. It highlights the decline of the use of oilseeds in cooking due to...

  • Exploring Indian spices.  // Restaurant Business;Feb2007, Vol. 106 Issue 2, p48 

    The article presents information on Indian cookery. Indian cookery has perfected not only a variety of spice mixtures, but cooking techniques that evoke a spectrum of flavors of any given spice. In Bengal the choice of spices is panch phoron, the Indian five-spice mixture. Southern India, with...

  • FLAVOR HARMONIES.  // Restaurant Business;Feb2007, Vol. 106 Issue 2, p48 

    The article presents information on Indian cookery. In Indian cooking, each spice has its own unique function and the ways in which they are manipulated and blended create unique tastes and harmonious flavors. Spice blends are called masalas. A masala in Northern India is composed of dry spices...

  • How do you dress your salad? Your choice can make or break a healthy diet Weinberg, Linda // Environmental Nutrition;Sep92, Vol. 15 Issue 9, p5 

    Discusses that Americans are choosing leafy green, vitamin-packed salads for lunch and dinner in the name of health, but they are dousing them with high-fat, high-sodium dressings. A calorie-dense diet buster; Recommendations; Recipe; Nutritional information; Rating the salad dressings.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

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

Try another library?
Sign out of this library

Other Topics