04.16.08
Posted in Food at 9:14 am by william_lee_intern
A series of activities will be held from April 25 to May 8 which include a fundraising dinner hosted by the California Culinary Academy for the upcoming Slow Food Nation festival in San Francisco on April 25, an evening of wine and food prepared by 15 Bay Area chefs on May 2 at Five-Star Night, a food and wine event named Oyster Fest which will take place on May 4 in Half Moon Bay as well as East West Eats, an annual food and wine benefit hosted by the Asian American Journalists Association and local Asian American chefs on May 8 at the Ferry Building Marketplace in San Francisco.
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04.14.08
Posted in Food at 9:04 am by william_lee_intern
Traditional Asian cuisine loaded with colorful vegetables is a perfect model for meal planning. However，conventional Chinese take-out choices are usually far from healthful and they create the perfect opportunity for tasty meal makeovers. With a few tweaks here and there, it’s easy to bring “Americanized” Chinese food back to its native, healthy roots.
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04.07.08
Posted in Culture, Food at 9:17 am by william_lee_intern
The Student Development-Multicultural Programs and Services hosted the fourth-annual Iron Chef competition which brought seven teams made up of between two and four people to Quigley Hall on April 5.The event was part of Asian American Heritage Month and students of every race showcased their cooking prowess, hoping to be this year’s Iron Chef. Finally,the judges chose the Vietnamese team as this year’s Iron Chef and their dish of Banh Zeo.
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03.12.08
Posted in Food at 10:53 am by william_lee
Chinese restaurants have sprung up in every corner of the country, some claiming to be authentic. However times and tastes keep changing, and, with the ordinary Indian turning more experimental, food from the Far East is slowly but surely invading our palates. For centuries India has maintained strong maritime relations with the islands that constitute the South East Asian region.
The centuries of trade and cultural exchanges between India and the islands of South East Asia have also paved the way for maintaining a strong culinary relationship between the regions. However, for many years South East Asian cuisine in India has been erroneously associated with Chinese cuisine. South East Asian cuisine, which includes Thai, Malaysian, Singaporean, Indonesian, Vietnamese and Filipino cuisine, to name a few, as well as the more popular Chinese cuisine use different ingredients and follow completely different methods of preparation.
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Posted in Food at 10:13 am by william_lee
Chicken soup’s curative powers have been traced back to ancient Egypt with modern research supporting that the mix of nutrients and vitamins in a typical bowl does slow the activity of white blood cells.
Chicken soup knows no geographic or socio-economic boundaries; it shows up everywhere, from street vendors in China and Mexico to diners in the U.S. and in fine European restaurants.
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03.10.08
Posted in Food at 11:03 am by william_lee
It’s easy to eat healthy in Chinese restaurants. Simply order steamed vegetables and grilled salmon or steamed chicken with sauce in the side. Chinese cooks really know how to steam vegetables to retain their crunch, which means they’re still loaded with beneficial enzymes, and you’ll get a heaping helping of vitamins and minerals.
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Posted in Food at 10:23 am by william_lee
Its surprising that in United States, there are more Chinese restaurants than all the McDonald’s, Burger Kings and KFCs combined.
Many Asian dishes are served family-style instead of a la carte; meals bring us together in the spirit of sharing. Eating with others nourishes our souls, as well as our sense of tradition and culture. Studies show that elements of the Japanese diet may stave off health problems like cancer, stroke, heart disease and high cholesterol, which may explain why Japan has one of the world’s highest life-expectancy rates
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01.19.08
Posted in Food at 7:52 pm by william_lee
FDA Oks meat, milk from most cloned animals
This announcement followed the agency’s December 2006 preliminary conclusion, reached after a four-year review, that milk and meat from cloned animals are safe for human consumption.
There are a wide variety of opinions, thoughts, and emotions firing back and forth over this highly controversial topic. On the one side, science is saying that there’s no problem here, because the food that would be sold would be identical to food that came from non-cloned animals. On the other side, people feel that they simply have a “right to know” that the food they’re feeding their families with came from either a cloned animal or a non-cloned animal. What do you think?
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10.30.07
Posted in Culture, Food at 6:08 pm by george_lou
According to a recent study, Chinese food ranks as the favorite choice among young Indians. And it’s a second favorite when families dine out. With India’s food and beverages business growing at 9% annually, retail chains like Yo! China are capitalizing from the situation. With 14 outlets throughout the country, they are currently the largest food chain. Mark Pi restaurant chain plans to overtake that by opening 300 across the country.
That brings to mind my friend Cheuk Kwan, who travelled all over the world to check out Chinese restaurants. Find his amazing documentary here.
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