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- Newsgroups: ne.food
- Path: sparky!uunet!snorkelwacker.mit.edu!ai-lab!news.cs.umb.edu!betsys
- From: betsys@cs.umb.edu (Elizabeth Schwartz)
- Subject: Re: Deceptive menu practices
- In-Reply-To: rhs@world.std.com's message of 18 Nov 92 00: 58:56 GMT
- Message-ID: <BETSYS.92Nov18123637@ra.cs.umb.edu>
- Sender: news@cs.umb.edu (USENET News System)
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- Organization: University of Massachusetts at Boston
- References: <BxtHKM.6Ao@world.std.com> <1992Nov17.162328.8960@spdcc.com>
- <Bxw029.C7E@world.std.com>
- Distribution: ne
- Date: Wed, 18 Nov 1992 17:36:37 GMT
- Lines: 25
-
- I think the other posters are right. In Chinese cooking, pork often
- seems to be used as a seasoning. I had a similar problem in New
- Orleans, where *crayfish* are used as decoration!
- If you have a special dietary requirement, and you know the
- restaurant isn't particularly attuned to dietary requirements, you
- should ALWAYS ask. Chinese people in particular come from a culture
- with little or no idea of taboo foods, so your expectation that they
- will provide labelling for people who are trying to avoid certain
- foods is not really understandable (witness all the Chinese
- restaurants who list green beans with pork under "vegetarian."
-
- There was a tragic case when I was in college when a member of a
- college crew team died after eating chili in a health food restaurant;
- she was deathly allergic to peanuts. In vegetarian cooking, peanuts
- are often added as a protein source in main courses, but she didn't
- know that.
- After this incident, there was some discussion of requiring
- restaurants to provice detailed listings, but this seemed to be
- impractical for a number of reasons.
- Ask, ask, ask!
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