TITLE

Blending with caution

AUTHOR(S)
Weisberg, Karen
PUB. DATE
August 2001
SOURCE
FoodService Director;8/15/2001, Vol. 14 Issue 8, p98
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Offers advice on how to blend multi-cultural dishes with comfort foods. Hesitation of seniors to try fusion foods; Suggestions for blending American and Japanese ingredients; How infusion cooking works.
ACCESSION #
5083221

 

Related Articles

  • EATING WELL Around the World.  // Body Bulletin;Oct2003, Vol. 4 Issue 10, p6 

    The article presents the essence of diversity yet some similarity of various cuisines around the world. Peoples are often asked about their favorite cuisine. It's hard to answer as communities around the globe grow closer and share cultural ways, the taste in food has become international....

  • Kalustyans Cafey New York. Duecy, Erica // Nation's Restaurant News;9/6/2004, Vol. 38 Issue 36, p63 

    Features the Kalustyan's Café in Manhattan, New York City. Popularity of the sister store of the restaurant, Kalustyan's, as the shopping destination for international cooking ingredients; Creation of the restaurant by owners Aziz Osmani and Alam Syedul as a multiethnic showcase for the...

  • Grill Time.  // Great Kosher Restaurants Magazine;2005, Vol. 1, p68 

    Provides information on Grill Time, a kosher restaurant in North Miami Beach, Florida that serves Middle Eastern and international fusion dishes. Restaurant's design that creates a French Italian ambiance; Vision of restaurant owner Neil Karni for his business; Grilled dishes.

  • International foods growing. Friedman, Michael // Frozen Food Age;Feb97, Vol. 45 Issue 7, p1 

    Reports that most American manufacturers of frozen international foods are projecting double-digit dollar gains in 1997. What factors have led to growth of the international frozen food market; Claims that retailers are devoting more space to frozen international foods; Statistics for the sale...

  • HIS CITY OF ANGELS. Martínez, Rubén // Gourmet;Sep2007, Vol. 67 Issue 9, p160 

    The article investigates the restaurants in Los Angeles, California that specializes in El Salvadoran food. The author traces the history of the emergence of pupuserias, restaurants that serve the Salvadoran national dish called pupusa, in the area. The author also profiles some of the popular...

  • ¿Qué hay de Comer Hoy? R., Emilio Betech // Entrepreneur Mexico;Jul2008, Vol. 16 Issue 7, p46 

    No abstract available.

  • Sensitive reactions. Watkins, Silke // Wellness Foods Europe;Jul2010, Issue 2, p1 

    The author reflects on her experiences of eating different cuisines. In China, she avoided exotic dishes and she mostly ate rice, noodles, and vegetables. Her stomach got upset after every meal she took in Germany. The author believes that most Asians have the same experience when they eat in...

  • Broken kernels: An international saga. Sokolov, Raymond // Natural History;Sep91, Vol. 100 Issue 9, p88 

    Describes how cooks from Bucharest to Bejing have adapted corn to their own culinary idioms. How corn has established itself in many cultures; Details of several international cuisine options which use corn as a primary ingredient; Recipes and additional comments. INSET: Ecuadorean-Lithuanian...

  • 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.

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