This is the first pocket-size guide available to be carried with you in your handbag, suit jacket pocket, briefcase, backpack -- anywhere around the corner and around the world. The passport allows you to scan the menu, quickly spot the safest choices and ask the right questions to avoid ten common allergens hidden in food preparation. The sample cuisine menus identify the name of each dish in its native language with the English equivalent. This information can help you navigate the menu and make informed choices based upon your special dietary needs. The cuisine menu item descriptions summarise each dishs ingredients and the culinary preparation techniques involved. After each description, the following are detailed: Gluten-Free Decision Factors and Food Allergen Preparation Considerations. The cuisine quick reference guides reflect where you may potentially encounter ten common food allergens by each menu item at a glance. This information has been further confirmed by culinary experts and tested by various individuals impacted by food allergies and special diets on a global basis.

Sound wilderness principles lose out to economics in the course of a romantic adventure.

This 5-time award winning book is an innovative how-to book educating individuals and businesses about safe eating around the corner or around the world while handling the top 10 common food allergens. Based on six-plus years of extensive global research, this cutting-edge book helps to enrich the quality of life for millions managing special diets. It also empowers family, friends, healthcare practitioners & restaurant professionals with key considerations about eating out gluten & allergen-free. Recognised with publishing awards such as Best Health, Wellness, Travel, First Non-Fiction and Classic Reference, "Let's Eat Out!" has been featured in 200-plus magazines, newspapers, radio & TV shows, endorsed by celiac/coeliac & food allergy associations world-wide and is available in over 25 countries. The book explores seven international cuisines which can be found in many cities and countries around the world. The book facilitates safe eating experiences through detailed knowledge about common food allergens such as corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat. With hundreds of menu item choices showcasing ingredients, hidden allergens & preparation techniques, this proven approach focuses on what can be safely eaten when ordering meals in restaurants based upon cuisine-specific choices. The easy-to-use preparation checklists & travel guidelines are further detailed for effective communication to experience the freedom of safe eating anywhere. Each cuisine describes suggested dishes, meal descriptions and potential food allergen considerations. To determine the 175-plus menu items provided in these chapters, thousands of menus and recipes from all over the world were researched to identify which items were most commonly found in each cuisine. Once established, each was then reviewed to determine which had the highest likelihood of being gluten and wheat-free. The selection was further narrowed down by which dishes had the highest likelihood of not including the eight other food allergens. Then, ingredients, food preparation techniques, hidden allergens & cross-contamination concerns were defined for each menu item. To ensure accuracy, rigorous quality assurance testing was also conducted with chefs, restaurants & culinary schools world-wide to confirm each of the descriptions, considerations and traditional/non-traditional culinary practices. Other sections of the book focus on additional eating out and travel guidelines including the proven guest and restaurant approach to safe eating experiences, the learning curve for special diets and the collaborative process. Snack, breakfast and beverage suggestions help individuals safely travel on-the-road with confidence and ease. Applicable checklists detailing considerations for airlines, snacks, hotels, cruise lines and foreign travel are also included for guests & travel providers. The book is organised in a manner that allows you to use the information in a number of different ways. As with any book, it can be read cover to cover as a reference guide or, if preferred, you can skip around by chapter depending upon what topics you are most interested in learning about. Each chapter stands on its own. It s all about your needs, preferences and areas of concern. Armed with the critical questions to ask and appropriate knowledge, guests have the opportunity and freedom to safely eat in any restaurant. At the same time, eating establishments can ensure that potentially problematic ingredients, preparation techniques and cross-contamination concerns are addressed when preparing and serving special diet guests.

Magisterarbeit aus dem Jahr 2011 im Fachbereich Anglistik - Literatur, Note: 2,7, Rheinische Friedrich-Wilhelms-Universitat Bonn (Institut fur Anglistik, Amerikanistik und Keltologie), Sprache: Deutsch, Abstract: Verkurzte Einleitung Essen und Trinken konstituieren identitatsstiftende Prozesse. Dabei dienen sie sowohl dazu, die Identitat einzelner Personen zu definieren, als auch diejenige, bestimmter Personengruppen. Solche Personengruppen konnen beispielsweise Religionsgemeinschaften sein, Nationalitaten oder einfach Familien. Durch ihre Kraft, In - und Exklusion von Personen abzubilden, stellen Essen und Trinken einen wichtigen Faktor bei der Bildung von Gemeinschaften dar. Literatur ist ein akkurates Mittel, unterschiedliche Esskulturen abzubilden und naher zu bringen. Insbesondere die postkoloniale Literatur bietet, mit ihrer Darstellung unterschiedlichster Kulturkreise und deren Interaktion miteinander, einen Quell vielfaltiger Interpretationsansatze. So gab die Literatur postkolonialer Autoren diesen schon immer die Moglichkeit, mithilfe des Themas des Essens und Trinkens Orte der Abgrenzung zu schaffen, Missstande anzuprangern und generell Kritik zu uben. Traditionelle Speisen einzelner Nationen in einem fremden Kontext eroffnen vielerlei Gelegenheiten, Interaktion zwischen verschiedenen Kulturen zu artikulieren und zu reprasentieren. Die beiden in dieser Arbeit behandelten Romane Sour Sweet und The White Tiger erscheinen auf den ersten Blick sehr unterschiedlich. Der eine spielt im London der 1960er, der andere im heutigen Indien. Beides sind postkoloniale Texte, wobei Sour Sweet die Diaspora im Blickfeld hat, derweil The White Tiger die Geschichte eines Inders erzahlt, der in Indien lebt. Eine vergleichende Analyse beider Texte scheint demnach zunachst wenig naheliegend. Doch in einem Punkt ahneln sich die Romane: beide legen starke Betonung auf Essen und Trinken und deren Einfluss auf die Identitatsbildung und - erhaltung ihrer Protagonisten. Ziel

This is the first pocket-size guide available to be carried with you in your handbag, suit jacket pocket, briefcase, backpack -- anywhere around the corner and around the world. The passport allows you to scan the menu, quickly spot the safest choices and ask the right questions to avoid ten common allergens hidden in food preparation. The sample cuisine menus identify the name of each dish in its native language with the English equivalent. This information can help you navigate the menu and make informed choices based upon your special dietary needs. The cuisine menu item descriptions summarise each dishs ingredients and the culinary preparation techniques involved. After each description, the following are detailed: Gluten-Free Decision Factors and Food Allergen Preparation Considerations. The cuisine quick reference guides reflect where you may potentially encounter ten common food allergens by each menu item at a glance. This information has been further confirmed by culinary experts and tested by various individuals impacted by food allergies and special diets on a global basis.