Topic: Ethnic and Regional Cuisines

Warning: This Could Ruin Your Appetite for Sushi

Maybe I've still got food on the brain following our first Food Issue, but I'm fascinated by a recent story in the Chicago Tribune about Sun Myung Moon's sushi empire. Yes, that Sun Myung Moon. Founder of the controversial ...READ»

A Fishy Expedition

How sushi became a signature dish on the global menu.READ»

The King Of Curry

Sir Gulam Kaderbhoy Noon has built one of the world's largest ethnic-food factories, cooking and shipping close to 1 million packaged meals a week. Starting at 6 a.m. every day, 1,000 workers cook from a menu of more than 800 dishes. Just don't call it fast food.READ»

Innovation: Why Tokyo Executives Never Eat Alone

In its Saturday "Power Tables" column, the Wall Street Journal recently highlighted the sushi bar at Kyubey in Tokyo's Ginza downtown. I can say from experience that the sushi there is exceptional: I recall fondly a lunch whose ...READ»

Innovation: The Great Haul of China

It wasn't long after I arrived in Tokyo that I heard about the tuna flying to China. My book The Sushi Economy ends in China, sushi's last frontier, where an expanding middle class is developing fresh appetites for the food and an ...READ»

As the Conveyor Belt Turns

As I write in The Sushi Economy, the invention of conveyor-belt sushi in the 1950s -- where it is known as kaiten-zushi -- radically changed not only the economics of sushi but its place in Japanese culture, reintroducing the ...READ»

Innovation: Trust Never Sleeps

These days, just about everywhere I go people want to introduce me to their favorite sushi place, but in Los Angeles it's a special treat. Not only is the quality of L.A. sushi exceptional, but Angeleno sushi aficionados follow the ...READ»

Innovation: Role call

I reported here recently about the rise of sushi culture in China, and New York Times had a front-page story last week about fears of a tuna shortage in Japan. Prices there for high-quality fish, especially bluefin, are rising due ...READ»

Cafeteria 2.0

Winning high-tech hearts through their stomachs.READ»

Customers First Local Hero: The Party Source

The Party Source Whatever you do, don't call the Party Source a liquor store. Its well-lit, inviting grocery-store feel in suburban Cincinnati removes that unseemly liquor store quotient, even though it boasts more than 200 ...READ»

Higher Power, Higher Profits

Once upon a time, there was a farm in a town called Plainville. The farmer produced natural chickens and turkeys, free from antibiotics and fed with good, plain vegetable feed, avoiding the various “additives” that consumers ...READ»

Israel's Beef with McDonald's

McDonald's has changed its logo at certain locations in Israel. The redesign, described as "the most radical departure yet from McDonald's standard logo," comes as the result of rabbinical concerns that customers might confuse ...READ»

Top 10 Best Restaurants at and around Cornell University

The best restaurants in Ithaca, NY:READ»

Bangalore, Georgia

Offshoring has come home to Georgia, where lots of Indian firms have set up shop.READ»

Milan 2009: Vistosi Keeps A Tight Lid On Gelato At Euroluce Light Fair

No photos! No gelato for you! In these tight times, staff at venerable Vistosi only cater to true buyers at the biannual Euroluce light fair.READ»

Milan 2009: No Gelato for You!

No photos! No gelato for you! In these tight times, staff at venerable Vistosi only cater to true buyers at the biannual Euroluce light fair. - Janet Eastman See more pictures from Milan 2009.READ»

Is 22 the new 40?

Ad Age has a fascinating piece about Sapporo's efforts to reposition its beer out of the sushi bar and into a nightclub luxury brand. Cristal and Courvoisier have made this shift before, from niche beverage to hip-hop status symbol, ...READ»

Half Price Food Before Close: Chasing the Charitable Choux

GOODONYA!That's Aussie for "good for you" to Joe and Chris Miller of Platteville, CO, for letting people help themselves to the leftovers on their harvested field.In a 'bring your doggy bag' of epic proportions, the invitation ...READ»

Blog Jam, Blog Jelly, Blog Confiture

Wow, I'm super excited to be part of the Blog Jam team here which I am now dubbing the Blog Jelly for those who prefer less fruit, more gel and of course, for our French friends we must call this the Blog Confiture. I'm at the town ...READ»

A Shout Out

My husband (Mr. Bartender) jokes that I eat at only two restaurants near our home because of their great service.  And he's right.  We just had dinner at one of them and I thought it was time to shout out to my favorite server, ...READ»

Congee for the Competitive Soul

Here's a great job title of the future: Vice President of Cultural Competence, the position Virginia Tong holds at the Lutheran Medical Center in Sunset Park, Brooklyn. In her New York Times column yesterday, Anemona Hartocollis ...READ»

L.A. Confidential

Detour: Los AngelesREAD»

Communicate for Success

The life of a business traveler, especially one like me who travels to New York City regularly, appears glamorous at first glance. People always ask me if I’ve eaten at famous restaurants like 21 or the latest hot spot they’ve ...READ»

Koh Samui Not Only For Backpackers

Koh Samui Not Only For BackpackersThe 3rd biggest island in Thailand, Koh Samui is a tropical haven, and is located in the Gulf of Thailand in the South China Sea, around 85 km to the east of Surat Thani and 700 km to the ...READ»

Made to Stick: Why Companies Should Pave the Way to Praise

Why do companies make it so hard to say thank you to the right people?READ»

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