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Clarissa Wei Knows All Too Well That Food Is Political

EATER

An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A In her 20s, she moved to Asia to “get to the source of it all.” That’s not my strong suit at all.

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MRM Research Roundup: End-of-February 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. percent between 2015 and 2018, compared with a 2.5

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Tasting Wine With Sergio Zingarelli

Sante

In 2015 he was confirmed for another three years. Chianti Classico Gran Selezione DOCG Riserva di Fizzano 2015 The blend for this wine is 93% Sangiovese and 7% Colorino. The best grapes are sourced from Le Terrazze Vineyard. The best grapes are sourced from Le Terrazze Vineyard. SRP: $39.99. SRP: $26.99. SRP: $99.99.

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Restaurant’s Need to Start Accepting Mobile Payments

Lavu

About 56% of modern-day customers are influenced by the ability to pay for food using mobile payments when choosing which restaurant to buy from. Android Pay: Following the success of Apple Pay, Android Pay was introduced in 2015 for Android phone users. KitKat and higher.

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WILDER RESTAURANT AND BAR TO OPEN ON 16TH OCTOBER AT BOUNDARY LONDON, SHOREDITCH

Sante

With the aim to have 100% of their produce sourced from the British Isles, everything at Wilder will be as sustainable and local as possible. Seafood will be sourced from Cornish company Fish for Thought, who avoid varieties where stocks are low.

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The Next Era of American Fine Dining Is Here, Care of West Africa

EATER

Senegal-born chef and author Pierre Thiam, one of the modern pioneers of global West African fine dining, operated celebrated restaurants in Lagos and Dakar from 2015 and 2018, respectively, before making the leap to his first U.S. It’s important.” restaurant: Teranga, a counter-service spot which debuted in NYC in 2019.

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‘Jiro’ and the Impossible Dream of Authenticity

EATER

Indeed, as pricy omakase meals picked up stateside, Gelb told Food Republic in 2015: “As sushi knowledge proliferates, people are willing to pay more for an authentic experience.” Ultimate simplicity leads to purity — that’s how food writer Masuhiro Yamamoto summarizes Ono’s sushi in the film’s first few minutes.

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