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RESOURCE MATERIALS MAPS Reference maps of China, India, Japan, and Southeast Asia GREYSTONE CAMPUS STORE AND MARKETPLACE BOOK LIST Publications from our participating chefs, cooks, authors, and experts, available <strong>for</strong> sale throughout the conference, as well as other re<strong>com</strong>mended books on the subject GLOSSARIES Demystifying some of the ingredients found in Chinese, Indian, Japanese, and Southeast Asian cuisines 34 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
MAP OF CHINA 35 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
Page 1 and 2: The Seventh Annual Worlds of Flavor
Page 3 and 4: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 5 and 6: The Coca-Cola Company Charmaine Jac
Page 7 and 8: Sunkist Growers, Inc. Cecilia Areva
Page 9 and 10: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 11 and 12: TABLE OF CONTENTS PROGRAM SCHEDULE.
Page 13 and 14: Rice Demonstration Kitchen In Pursu
Page 15 and 16: Seminar IV B (4:15 PM - 5:30 PM) Ru
Page 17 and 18: 8:30 AM General Session VIII: FORUM
Page 19 and 20: 2:30 PM Concurrent Activities Vario
Page 21 and 22: SPEAKER AND GUEST CHEF BIOGRAPHIES
Page 23 and 24: Mediterranean region. In the 1980s,
Page 25 and 26: editor, and in public relations, wh
Page 27 and 28: Akasaka Seijyu is one of the most f
Page 29 and 30: with pork floss, cheese chocolate a
Page 31 and 32: HIRO SONE is the chef/co-owner of T
Page 33 and 34: Christina Adamson Director of Food
Page 35: Annette Tomei Client Services Manag
Page 39 and 40: MAP OF JAPAN 37 WORLDS OF FLAVOR CO
Page 41 and 42: THE CULINARY INSTITUTE OF AMERICA A
Page 43 and 44: Vietnamese Home Cooking, by Robert
Page 45 and 46: GLOSSARY OF SELECT INGREDIENTS AND
Page 47 and 48: Tofu (bean curd) Made from coagulat
Page 49 and 50: the coconut in one hand over the si
Page 51 and 52: in the refrigerator. Some people ke
Page 53 and 54: they are ripe they should be very s
Page 55 and 56: Ginnan, ginkgo (or gingko) Nuts, av
Page 57 and 58: Mitsuba (Cryptotoenia canadensis of
Page 59 and 60: Chili Pastes and Sauces Asian marke
Page 61 and 62: pho (beef noodle soup with flat ric
Page 63 and 64: THE JAPANESE TABLE The Japanese “
Page 65 and 66: THE VIETNAMESE TABLE “It’s comf
Page 67 and 68: THE SINGAPOREAN TABLE “Gastronomi
Page 69 and 70: THE THAI TABLE “At the Thai table
Page 71 and 72: THE INDIAN TABLE “Indian food is
Page 73 and 74: WESTERN INDIA Gujarat: As a state,
Page 75 and 76: THE CHINESE TABLE “No civilizatio
Page 77 and 78: the north, and farmers enjoy a year
Page 79 and 80: • Whole Foods Market has introduc
Page 81 and 82: APPENDIX: METRIC WEIGHTS AND MEASUR

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