Course Information
HMGT 1102 / Section 7404
Professor John Richard Akana
jakana@citytech.cuny.edu
Namm 225BMeta
NYT > Food
- Five Weeknight Tomato Dishes
- Where to Find Vietnamese Iced Coffee in NYC
- Restaurant Review: This Outstanding Yemeni Kitchen Began With an Escape From War
- How to Cut Steak Against the Grain
- NYC Restaurants Take a Weird New Spin on Italian Classics
- Contra Returns as a Cocktail Bar With Stilton-Stuffed Chicken Wings
- After Days Lost at Sea, They Needed a Pastrami Sandwich
- This Garlic Shrimp Recipe Will Transport You to Spain
- A Super Fast Sheet-Pan Chicken Dinner
- The Ultimate Italy Experience: Making Pasta with Nonnas
- Grilled Chicken With Corn and Lime-Basil Butter, a Fantastic Taste of Summer
- How to Eat Like You’re in Paris for the 2024 Olympics
- Miso, Butter, Salmon
- Cherries for Black Forest Cake, Tomatoes for Gazpacho, Swordfish for Piccata
- How to Pick a Watermelon
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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
Archives
Categories
Author Archives: Kelly
Anna Nurse Memo By: Kelly Laurent
Date: December 10, 2013 To: Professor Akana From: Kelly Laurent Subject: Anna Nurse Workshop Memo Chef James Peterson is a cookbook author, cook and teacher. He worked at two restaurants in France and wrote 17 cookbooks about sauces, soups, fish … Continue reading
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Tin Mustard
Tin Mustard is a mustard company that makes their products in Brooklyn, New York. Tin Mustard was started by three people, Tin Dizdarevic, a Slovenian-born trained chef, his late brother Jan Dizarevic, and David Ostroff. Tin wanted to create a … Continue reading
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Where I’m From We Eat Kelly Laurent Inspired by the Poem Where I’m From by Willie Perdomo
If I said I was from Haiti, where we give French, African, Native American, and Spanish food our own West Indian flavor, would you know where I’m from? Haiti’s bakeries are filled with pastries, breads, and candy. One of our … Continue reading
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