|
CHECK
YOUR LOCAL NEWSPAPER FOR THE MOST RECENT COLUMN.
If
you would like to see The Food Virgin columns in your
favorite newspaper, click
here
| Ethiopian
Food |
Find
out all about eating this great cuisine from Africa.
How do you eat with Injera bread? Is everything
spicy? We talk to Zed Wandemu, of Zed's Ethiopian
Cuisine in Washington D.C. to get the inside track on
eating Ethiopian.
|
| Brazilian
Churrascaria
|
Brazilian
churrascarias are lively places, especially for people who
love to eat lots of types of charcoal-grilled meats.
There's still lots to eat for people who are still hearing
their mother's voices to "eat more vegetables"
too. Find out what to expect from these South
American-style steakhouses.
|
| Japanese
Sushi |
Got
questions about sushi? What's good to eat? Is
everything raw? Is it necessary to know the names of
everything? Is it possible to have a meal at a sushi
place that doesn't involve anything raw, or even seafood
at all? We put these questions to Yoshie Cabral, the
famous female sushi chef at The California Grill in
Orlando.
|
| Thai
Food |
Is
it spicy? Is is sweet? Sour?
Salty? The Food Virgin talks to Ian Chalermkittichai
of Kittichai Restaurant in New York City to find out what
Thai restaurants are like, what dishes people shouldn't
miss, and everything else you'll need to know to enjoy
your first Thai food experience.
|
| Greek
Food |
Discover
the many ways to enjoy Greek food: Ouzo and tapas.
Souvlaki and rice. Dips, salads, pastry
desserts. We examine it all with Heidi Vamvalis of
Mykonos Restaurant in London, Ontario, planning a great
menu for first time eaters, as well as when to shout,
"Opa!"
|
|
Indian Food |
Want to try some curry
in a hurry? Or a slow-simmered masala?
Find out what food comes from this South Asian
country, and why some Indian restaurants have
totally different food on offer than other
Indian restaurants. Also, find out what's
best to try for your first time eating Indian. |
|
French Haute Cuisine |
Does the thought of going for a
fancy French meal scare the bejeebers out of
you? You're not alone. Find out who
started this intimidating cuisine, and how you
can eat it as if you were born with a silver
cuillère in your mouth, preferably with a scoop
of lobster bisque on it. |
|
