TITLE

WHAT YOU CAN (AND CAN'T) SERVE: VEGETARIAN--OR VEGAN?

AUTHOR(S)
Berkoff, Nancy
PUB. DATE
May 2001
SOURCE
FoodService Director;05/15/2001, Vol. 14 Issue 5, p106
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Provides information about vegetarian and vegan customers which are important to food service operators. Definition of the terms vegetarian and vegan; Acceptable foods to vegans and vegetarians; Reason for choosing the vegetarian lifestyle.
ACCESSION #
4499843

 

Related Articles

  • vegan gourmet. Oser, Marie // Vegetarian Times;May2004, Issue 321, p33 

    Presents several vegan recipes.

  • vegan gourmet. Oser, Marie // Vegetarian Times;Sep2004, Issue 324, p35 

    Presents several gourmet vegan recipes.

  • One man's meat. Gledhill, Bob // Caterer & Hotelkeeper;4/11/2002, Vol. 191 Issue 4217, p54 

    Reports on vegetarian market trends in Great Britain as of April 2002. Concerns of the Food Standards Agency on the lack of vegetarian food labeling regulations; Areas of disagreement over accreditation of vegetarian status; Sales of vegetarian foods.

  • FAQs.  // Foodservice & Hospitality;Aug2006, Vol. 39 Issue 6, p11 

    The article provides vegetarian-related information. Vegetarian is defined as someone who does not consume red meat, chicken, pork, fish and seafood. While a lacto-ovo-vegetarian is someone who does not eat meat, poultry, and fish but eat eggs, dairy products, milk, and plant foods. An...

  • VJ's 2007 Winning Student Essay.  // Vegetarian Journal;2008, Vol. 27 Issue 2, p30 

    An essay is presented on vegan baking. It offers information on significant factors that would help the baker feel proud in sharing food with friends. The author relates her experience in learning vegan baking and her determination to pursue the task. The article also mentions the difficulty...

  • Chefs tempt even carnivores with creative vegetarian options.  // Nation's Restaurant News;6/26/2006, Vol. 40 Issue 26, p172 

    The article focuses on creative vegetarian options offered by restaurants in the United States. Creating vegetarian dishes are also more labor intensive. It is important to leave food as pure and clean as possible. Chefs are also trying to add more flavor out of asparagus or mushrooms. Their...

  • Cheese-Less Sauces. Berkoff, Nancy // Vegetarian Journal;2008, Vol. 27 Issue 2, p14 

    The article discusses several uses for cheese-less sauces in the U.S. Various vegan versions of traditional cheese sauces containing varying fat contents and calories are presented. Cheese-less sauce enhances frozen vegetables, leftover potatoes and vegetable burgers. It can also be applied as a...

  • Vegan Eating in Beijing and Shanghai.  // Vegetarian Journal;2005, Vol. 24 Issue 4, p13 

    Presents the list of restaurants with a reliably vegan with long-standing traditions of having animal product-free kitchens in Beijing and Shanghai, China. Gong De Lin; Green Tianshi Vegetarian Restaurant; Jade Buddha Temple.

  • Cooking With Leaves. Berkoff, Nancy // Vegetarian Journal;2005, Vol. 24 Issue 3, p6 

    Presents recipes for vegetarian meals such as Dolmathes and Rolled Caesar Salad.

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