Environmental advocates push Chinese chefs to embrace traditional vegetarian dishes


As meat eating becomes more common in China, advocates for preserving traditional cuisine and for safeguarding the environment are working to protect those classic vegetarian recipes with cooking classes in Beijing. In some business and social circumstances, serving or ordering meat is a status symbol, which is driving some upwardly mobile Chinese diners to embrace a new, more meat-laden diet. But advocates concerned with the effects of meat production on the global environment hope to persuade Chinese cooks to embrace dishes such as crispy Chinese yam, eggplant sticks or fish rolls by offering cooking classes. Read more.

View Full Article in:


Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA