TITLE

FAST-GROWING VEGETABLE: U.S. taste for garlic on the rise

PUB. DATE
July 2000
SOURCE
FoodService Director;07/15/2000, Vol. 13 Issue 7, p26
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports on the increase in consumption of garlic in the United States per person from 1990 to 2000. Ethnic restaurants which provide consumers a healthy dose of garlic in their cuisine.
ACCESSION #
3401693

 

Related Articles

  • Some Hot Facts About Chili, Ginger, and Garlic. Avadhani, Ramesh // World & I;May2007, Vol. 22 Issue 5, p14 

    The article offers several facts about chili peppers, garlic and ginger. Chili peppers have been grown since 4500 B.C. in the Americas, and the chili plant has been brought to Spain towards the end of the fifteenth century and from there streamed out in ships to Asian countries. Ginger, which...

  • Condiments.  // Gifts & Decorative Accessories;2013 GiftBook, p90 

    The article focuses on the new trends in the sales of condiments in the U.S. as of September 2013. It informs that according to a report by the research firm Packaged Facts, food media proliferation and social media platforms are exerting more impact. It also informs that rubs use several...

  • twitter: HOSPITALITY'S TOP TWEETS.  // Caterer & Hotelkeeper;11/25/2011, Vol. 201 Issue 4705, p18 

    Several microblogs related to the hospitality industry are discussed on topics including too many condiments to a dinner, garlic for winter, and dinner at The Lancaster.

  • TASTEFULLY SIMPLE DRIED TOMATO & GARLIC PESTO. Lempert, Phil // Gourmet Retailer;Mar2005, Vol. 26 Issue 3, p86 

    The article focuses on the dried tomato and garlic pesto. A mixture of dried tomatoes, onion, garlic, salt, basil, parsley and other herbs along with spices is added to olive oil, water, and maybe a little Parmesan cheese for a delicious pesto. The pesto is available at retail price of...

  • MDD's Fun Facts. Harris, Michael J. // Medical Device Daily;10/24/2011, Vol. 15 Issue 203, p3 

    The article offers nutrition facts about the kinds of condiments that are good and bad for the health. It notes that high blood pressure is caused by eating too much salt, while eating red pepper can help to lower it. The article advises eating garlic and avoiding butter for a healthy heart, and...

  • Burning Bright. SANTIBAÑEZ, ROBERTO // Saveur;Sep2011, Issue 140, p44 

    The article offers facts about Mexican salsas. The main ingredients of salsa roja de molcajete are tomatoes, chiles and garlic, which in theory could produce pasta sauce. Several types of salsas include soupy, raw and chunky, and those that resemble sauces. The recipes for several salsas are...

  • IDE INC.  // Gourmet Retailer;Jun2003, Vol. 24 Issue 6, p171 

    Ide Inc. has introduced the food product GarLeO which has the taste of garlic, lemon juice and olive oil. It can be added to sauces, soups, dips and family recipes.

  • Spice up health. Laurie Budgar // Natural Foods Merchandiser;Sep2005, Vol. 26 Issue 9, p66 

    This article presents information about the medical benefits of spices. In April, a German study found that garlic not only reverses but actually prevents arteriosclerosis. Before that, garlic was frequently used to boost immunity and promote heart health. Another study reported that curcumin,...

  • 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 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