Request Granted

April 2011
FoodService Director;4/15/2011, Vol. 24 Issue 4, p73
Trade Publication
The article focuses on the success of the inclusion of Korean barbecue in the Tuesday menu at Harvard University in Massachusetts spearheaded by culinary operations director Martin Breslin.


Related Articles

  • NOODLE MANIA. Choi, Amy S. // WWD: Women's Wear Daily;9/13/2006, Vol. 192 Issue 55, Special Section p6 

    The article features Momofuku Ssam Bar located in Second Avenue, New York City. The beverage director at Nobu 57 Cory Lane helped run the Ssam bar. It serves ssam, a variation on the traditional Korean lettuce wrap, of either Bibb lettuce and flour pancake, stuffed with veggies, naturally grown...

  • WITHOUT RESERVATIONS. Orovan, Bill // Echo Magazine;9/25/2003, Vol. 15 Issue 1, p72 

    Evaluates the HoDoRi Korean Restaurant in Mesa, Arizona. Scope of the menu offering; Price ranges of the foods or dishes; Ingredients of the Sam-Gyae-Tahng or chicken-in-the-pot dish.

  • "Bland Is Gone.".  // FoodService Director;5/15/2010, Vol. 23 Issue 5, p46 

    The author shares how they incorporated Asian dishes in the food service operations of Harvard University in Cambridge, Massachusetts. A survey has revealed that undergraduate students want to see Korean dishes on the menus. The food service operations decided to put up a Korean barbecue...

  • Ethnic Comfort.  // FoodService Director;12/15/2010, Vol. 23 Issue 12, p46 

    The article discusses the inclusion of ethnic cuisine in comfort food menus offered at the foodservice facilities of Harvard University in Cambridge, Massachusetts. Traditional Korean and Indian dishes have become very popular with students, according to the university's Hospitality and Dining...

  • DESK LUNCH: GLOBAL TAKEOUT.  // Saveur;May2014, Issue 165, p42 

    The article offers information on several lunch menus worldwide. A brief description is provided for each menu including kimbap from Seoul, Korea, sukuma wiki, a Japanese dish, and Leon's Moroccan Meatballs from London, England. Also mentioned are Israel-based Falafel sandwich, Lemonade's...

  • Crazy for Korean. Minasian, Sarah // Nation's Restaurant News;10/13/2008, Vol. 42 Issue 40, p43 

    The article focuses on success of kimche and other Korean food in the U.S. food and restaurant industry. Richard Hong notices that Korean food is growing fast along with other Asian food while Esther Han reveals the rage of Korean foods among college students and children. On the other hand,...

  • 15 Miles From Baltimore. Thompson, Annette // Southern Living;May2010, Vol. 45 Issue 5, pMAL20 

    The article discusses Korean restaurants, including Shin Chon, Kim Bob Na Ra, Bethany Seafood and Lotte Plaza, that are located in Ellicott City, Maryland.

  • Korean cuisine.  // Travel Agent;3/14/94, Vol. 270 Issue 6, Korea p18 

    Features different native Korean dishes. Kimch'i, spicy marinated cabbage dish; Pulgogi, barbecues marinated slices of beef; Kalbi, broiled beef ribs; More.

  • Seoul on fire. Duffy, Gillian // New York;06/29/98-07/06/98, Vol. 31 Issue 25, p54 

    Focuses on the Korean style of barbecue. A selection of Korean restaurants in New York City; Descriptions of a typical Korean barbecue; Recipes for marinades. INSET: Getting the goods.


Read the Article


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

Try another library?
Sign out of this library

Other Topics