Word: menus
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...main restaurant was declined. A Kitcho meal is a limited edition not to be squandered on walk-ins. We were politely directed instead to one of Kitcho's licensed branches. These Kitcho-brand outposts, located in posh hotels in major cities, are practical for novices, down to the English menus and the tables and chairs. However, they are the culinary equivalent of ready-to-wear when we had set our hearts on haute couture. I've heard that people in Kyoto will ruin themselves for clothes, while in Osaka it's food. Since the original Kitcho is the bastion...
...enforcers never made the war against counterfeiting much of a priority until the government realized that a bad reputation for protecting intellectual property would sink hopes of attracting critical investment. Piracy cuts into the profits of the big, predominately U.S. companies that produce so much of the global-entertainment menus. But Malaysia's legitimate CD producers feel the squeeze too. The government has encouraged legitimate digital production (which has expanded from one optical-disc plant in 1996 to around 50 today) as part of the country's effort to move up the technology ladder. Malaysian factories churn out an estimated...
According to Martin, the kiosks—when fully operational—will allow students to order bagged meals and check menus from the dining hall, services that are already available on the HUDS Web site...
...celebrity chef/author Anthony Bourdain has argued, how can any meat product be cruelty-free if you are killing an animal? To some chefs the anti-foie gras movement feels like the first step towards demands for completely meat-free menus. Chef Parind Vora, whose Austin, Tex., restaurant Jezebel has been subjected to twice weekly protests by a group called Central Texas Animal Defense, believes that animal rights activists are targeting foie gras because it's a small industry with little resources to fight back. It's also food often associated with the upper crust, allowing the class issues to color...
...Basque country and the ubiquitous Ferran Adrià of El Bulli in Spain have already confirmed. Carlo Cracco of Cracco-Peck is one of several daring Milanese chefs showcased at the fair, which will also offer workshops on bread, pizza and Italian patisserie. Top local restaurants offer special degustazione menus of both ultramodern and traditional Milanese dishes. www.identitagolose.it...