Blending with caution
- 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 CafÃ© 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...
- Â¿QuÃ© 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.