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Our catering bags boast high-quality magnetic stripe closures for swift and effortless opening and closing, offering superior durability compared to zippers and Velcro. Crafted with commercial-grade materials, including robust 500d tarpaulin, encrypted pe foam insulation, and a reflective aluminum foil inner lining, these insulated food delivery bags provide exceptional durability and thermal insulation. The bags feature a frame and base plate that offer internal support, preventing collapse and protecting your items from being crushed. They also come with 6 elastic cup holders, 2 drink hooks, and adjustable dividers that can be placed anywhere on the interior Velcro track, allowing for convenient item separation and prevention of sliding. A large, transparent advertisement pocket on the front of the bag can be used to display store advertisements or logos, while a zipper at the bottom keeps rain out. The bag features a locking hole for added security. It comes with carry handles, shoulder straps, and adjustable rear rack webbing, making it suitable for various modes of transportation. With a spacious interior that can hold up to 7 boxes of 14 in. pizzas, it's perfect for food delivery, outdoors, BBQS, parties, sports events, and more. Whether you're an uber eats, door dash delivery driver, or a caterer, this versatile and durable bag is an ideal choice.

BIBIBOP is all about Well-Being. We serve healthy & afforable Asian food because we really care.

The 2-piece Asian set features 2 workhorses in the Asian knife arsenal: the 5.5 in. santoku and the 7 in. santoku. Both knives are impressive choppers featuring hollow edges to prevent food from sticking. The smaller knife is designed for precision cutting jobs, while the larger santoku is ideal for large chopping tasks. Since 1895, Henckels has been making high quality knives at an exceptional value. Dynamic knives can tackle every kitchen task. Fabricated from high-quality stainless steel, single-piece, precision-stamped Dynamic knives are light-weight without sacrificing strength and durability. The professional, satin-polished, fine-edge blades boast superior sharpness-they are finely honed for long-lasting precision. The ergonomic, traditional triple-rivet handles are comfortable to grip for fatigue-free cutting. Easy to use, the dishwasher-safe Dynamic knives are also easy to maintain.

Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans―both monastic and lay―have made meat a regular part of their diet. In this study of the place of vegetarianism within Tibetan religiosity, Geoffrey Barstow explores the tension between Buddhist ethics and Tibetan cultural norms to offer a novel perspective on the spiritual and social dimensions of meat eating.Food of Sinful Demons shows the centrality of vegetarianism to the cultural history of Tibet through specific ways in which nonreligious norms and ideals shaped religious beliefs and practices. Barstow offers a detailed analysis of the debates over meat eating and vegetarianism, from the first references to such a diet in the tenth century through the Chinese invasion in the 1950s. He discusses elements of Tibetan Buddhist thought―including monastic vows, the Buddhist call to compassion, and tantric antinomianism―that see meat eating as morally problematic. He then looks beyond religious attitudes to examine the cultural, economic, and environmental factors that oppose the Buddhist critique of meat, including Tibetan concepts of medicine and health, food scarcity, the display of wealth, and idealized male gender roles. Barstow argues that the issue of meat eating was influenced by a complex interplay of factors, with religious perspectives largely supporting vegetarianism while practical concerns and secular ideals pulled in the other direction. He concludes by addressing the surge in vegetarianism in contemporary Tibet in light of evolving notions of Tibetan identity and resistance against the central Chinese state. The first book to discuss this complex issue, Food of Sinful Demons is essential reading for scholars interested in Tibetan religion, history, and culture as well as global food history.

This revised, expanded and updated edition contains a vast range of dishes, both classic and modern, from Thailand, Indonesia, Malaysia, Singapore, Laos, Cambodia and Vietnam.

Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture.· Describes Chinese American, Japanese American, Korean American, Filipino American, and Vietnamese American food cultures· Introduces many of the major contributions Asian Americans have made to the American culinary landscape through a historical overview of Asian immigration to the United States and an examination of the rise of Asian-owned restaurants, markets, groceries, and packaged food companies· Details the cooking techniques, ingredients, dishes, and styles of dining that Asian Americans have introduced to the United States· Supplies a chronology, resource guide, selected bibliography, and illustrations to complement the text

From the 1930s through the 1970s, Chinese American owned supermarkets located outside of Chinatown, catering to a non-Chinese clientele, and featuring mainstream American foods and other products and services rose to prominence and phenomenal success in Northern California, only to decline as union regulations and competition from national chains made their operation unprofitable. Alfred Yee’s study of this trajectory is an insider’s view of a fascinating era in Asian American immigration and entrepreneurship. Drawing on oral interviews with individuals who worked in the business during its peak and decline, he presents an accessible history that illustrates how this once-thriving business fostered the social and economic integration of Chinese Americans into life in the United States.Yee demonstrates how Chinese American supermarkets were able to sell American groceries at reduced prices by using the cheap labor of family members and Chinese immigrants whose entry to the United States had been sponsored by their employers. This type of symbiotic relationship was eventually undermined by labor unions’ demands that employees be covered by labor laws and fully compensated for all hours worked. Also contributing to the ultimate demise of Chinese American supermarkets were increasing costs of capitalization and operation, the dominance of national chain stores, and difficulties arising from traditional Chinese methods of business management.

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Chapters include: "Hawaii - Where Polynesia Begins * The Bountiful Feasts of Tahiti * Coconuts, Friend to Half the World * Indonesian Tour: From Hot to Sweet * Treasures of the Spice Islands * Crossroads of Asia: Sumatra and Malaysia * and much more.

Introduces the cuisines of Burma, Cambodia, China, Japan, Korea, Laos, Nepal, Vietnam, India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, and the Philippines

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In Balance and Harmony, Neil Perry revels in his love for Asian cooking: the great flavours, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool masterchef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance and Harmony - the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable.

A collection of illustrated cookbooks for the busy home cook utilizes a straightforward approach to preparing tasty, healthful, and time-saving dishes for every night of the week, with easy-to-follow recipes and tips on keeping a well-stocked pantry, planning ahead, and using fresh ingredients.

Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. Elizabeth David listed it among the books every serious cook should possess. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. The selection of recipes in South East Asian Food will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear instructions and knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen. As Rosemary says, 'With the world full of same-tasting instant approaches to South East Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy.'

Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. Elizabeth David listed it among the books every serious cook should possess. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. The selection of recipes in South East Asian Food will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear instructions and knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen. As Rosemary says, 'With the world full of same-tasting instant approaches to South East Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy.'

Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture.· Describes Chinese American, Japanese American, Korean American, Filipino American, and Vietnamese American food cultures· Introduces many of the major contributions Asian Americans have made to the American culinary landscape through a historical overview of Asian immigration to the United States and an examination of the rise of Asian-owned restaurants, markets, groceries, and packaged food companies· Details the cooking techniques, ingredients, dishes, and styles of dining that Asian Americans have introduced to the United States· Supplies a chronology, resource guide, selected bibliography, and illustrations to complement the text

Food, Anita Mannur writes, is a central part of the cultural imagination of diasporic populations. 'Culinary Fictions' maps how food figures in various expressive forms by examining cultural production from the Anglo-American reaches of the South Asia diaspora.

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California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM―all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic―as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food―and, by extension, Asian people―than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious.Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating―and reading and thinking about―food.