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Applied Science & Technology Full Text (H.W. Wilson)

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Applied Science & Technology Full Text (H.W. Wilson)

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Applied Science & Technology Full Text (H.W. Wilson)

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From Mandarin to Szechuan.

• Authors : McEvoy, J. Hugh^1,2

Subjects: CHINESE cooking; SICHUAN cooking; ASIAN cookingCHINA

• Source: Prepared Foods. Aug2006, Vol. 175 Issue 8, p33-41. 6p.

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Eastern Influences.

• Authors : Formichella, Michael

Subjects: COOKING; ASIAN cooking; ETHNIC foodsAMERICA

• Source: Prepared Foods. May2011, Vol. 180 Issue 5, p27-33. 4p.

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International Cuisines FUEL FUTURE FOODS.

• Authors : Gallo-Torres, Julia M.

Subjects: COOKING; INGREDIENT substitutions (Cooking); SPICES

• Source: Prepared Foods. Nov2002, Vol. 171 Issue 11, p32. 4p.

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The Orient Express.

• Authors : Hu, Sandra Matsukawa

Subjects: ASIAN cooking; FLAVORING essences; COOKING

• Source: Prepared Foods. Dec2000 Sourebook, Vol. 169 Issue 12, p51. 2p. 2 Color Photographs.

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Soy Sauce: Traditional and On-trend.

• Authors : Nessinger, Barbara T.

Subjects: SOY sauce; FLAVOR; JAPANESE cookingLEE Kum Kee (USA) Inc.

• Source: Prepared Foods. Jul2010, Vol. 179 Issue 7, p116-116. 1p.

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Eating in America.

Subjects: DIET; FOOD preservatives; CONVENIENCE foodsUNITED States

• Source: Prepared Foods. Jan2006, Vol. 175 Issue 1, p55-55. 1p. 1 Color Photograph, 1 Chart.

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