Course Information
HMGT 1102 / Section 7404
Professor John Richard Akana
jakana@citytech.cuny.edu
Namm 225BMeta
NYT > Food
- When U.S. Officials Visit China, Their Food Choices Are Closely Watched
- The Best Ways to Cook Asparagus
- Three Gluten-Free Friendly Restaurants
- Greenpoint, Brooklyn, Is the Place to Go for Inventive Pastries and Fresh Bread
- Sesame Noodles, Buttered Biscuits, Charred Cabbage, Huevos Rancheros
- One in Five Milk Samples Nationwide Shows Genetic Traces of Bird Flu
- José Andrés Eulogizes 7 World Central Kitchen Workers Killed in Gaza
- With New Salt and Sugar Limits, School Cafeterias Are ‘Cringing’
- The History Behind Queso Fundido
- Now We’re (Barely) Cooking
- What’s the Best Way to Salt Scrambled Eggs
- Why Is It So Hard to Find Local Fish (Even by the Water)?
- All In on Aloo Chicken
- Keith Lee, the MMA Fighter, Who Became the King of Tidy Eating
- Beef From Dairy Cows? It Could Be a Lifeline for American Farmers.
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Recent Posts
Recent Comments
- Prof. Karen Goodlad on Where I am From We Eat… By Oscar Garcia Inspired by Willie Perdomo
- Prof. Karen Goodlad on Where I’m From We Eat.. By: Roselyn Cintron Inspired by Willie Perdomo
- Prof. Karen Goodlad on Where I’m From, We Eat… By: Hollie Foster (Inspired by Willie Perdomo)
- Prof. Karen Goodlad on Where I’m From We Eat.. By: Breyona George inspired by Willie Perdomo
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Monthly Archives: August 2013
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