Thai-Topaz-2-Dinner-Menu-2015.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Thai-Topaz-2-Dinner-Menu-2015.Pdf Starters Mussels (GF) Mussels, Thai chili paste, white wine, garlic, lemongrass, lime juice / 9 Miang Kai Minced chicken, lettuce leaves, fresh ginger, peanuts, lime wedges, Sriracha sauce / 8 Summer Roll (GF, V) Vegetables, herbs, vermicelli noodles, wrapped in rice paper, light peanut sauce / 5 Fried Spring Rolls Vegetable or Chicken, clear noodles, homemade dipping sauce / 5 Shrimp Parcel Seasoned shrimp, wonton wrapping, homemade dipping sauce / 6 Pot Stickers Steamed dumplings, pork and vegetable combination / 5 Crab Supreme (Fried Crab Rangoon) Cream cheese, imitation crabmeat, wonton wrapping, homemade dipping sauce / 5 Soups Tom Yum (Lowest spice level = 2 - GF) Spicy clear soup, lemongrass, lime leaves, lime juice, mushrooms, tomatoes in hot pot: Tofu/Chicken - 7, Shrimp - 9 Tom Kha (Lowest spice level = 2 – GF, V) Coconut milk, lemongrass, galangal, lime leaves, mushrooms, lime juice in hot pot: Tofu/Chicken – 7, Shrimp - 9 Egg Drop (GF) Egg, vegetables, black mushroom, fried garlic, cilantro, ground pepper / 4 Vegetable Soup (GF) Clear broth, carrots, cabbage, onions, celery / 3.5 GF = Gluten Friendly; V = Vegan Salads Thai Topaz House Salad (GF, V) Iceberg lettuce, cucumbers, tomatoes, basil in light, peanut dressing / 5 Spice Levels: 1 thru 5+ Thai Beef Salad (Yum Nua – GF) Mixed vegetables, fresh herbs in spicy, lime dressing / 10 Larb Pork (GF) Minced pork, crushed rice, ground chili, fish sauce, lime juice / 12 Spice Levels: 1 thru 5+ Thai Topaz Signature Dishes (Served with steamed Jasmine rice) Spicy Mango Delight Fresh cut mango, ginger, carrots, onions, bell peppers, fresh basil 12 / 14 / 17 Thai Topaz Broccoli Steamed broccoli, spicy peanut sauce 12 / 14 / 17 Thai Topaz Asparagus Fresh asparagus, Thai chili paste, bell peppers, fresh basil 12 / 14 / 17 Emerald Salmon Atlantic salmon, asparagus, avocado, green curry, tamarind sauce, coconut milk 16 (6 oz fillet) / 19 (8 oz fillet) Steamed Fish in Lime Sauce (GF) Swai fillet, garlic, ginger, cilantro, spicy lime sauce / 15 GF = Gluten Friendly; V = Vegan Spice Levels: 1 thru 5+ Noodles Tofu / Chicken – 11 Pork / Beef – 13 Shrimp - 16 Pad Thai Rice noodles, egg, bean sprouts, peanuts, tamarind sauce Spicy Crazy Noodles Rice noodles, fresh basil, bell peppers, bean sprouts Pad Woon Sen Glass noodles, mixed vegetables, egg, onions, bean sprouts Broccoli Noodles (Pad See Ewe) Rice noodles, broccoli, egg Rice Noodle Soup Aromatic broth, rice noodles, bean sprout Thai Curry (Lowest spice level for ALL curries = 3) Tofu / Chicken – 11 Pork / Beef – 13 Shrimp - 16 (Served with steamed Jasmine rice) Red (GF) Red curry, bamboo shoots, green beans, bell peppers, fresh basil, coconut milk Green (GF) Green curry, bamboo shoots, green beans, bell peppers, fresh basil, coconut milk Golden Yellow curry, potatoes, onions, coconut milk Panang (GF) Panang curry, peanuts, lime leaves, bell peppers, fresh basil, coconut milk GF = Gluten Friendly; V = Vegan Spice Levels: 1 thru 5+ Fried Rice Tofu / Chicken – 10 Pork / Beef – 12 Shrimp - 15 Spicy Basil Jasmine rice, corn, carrots, peas, fresh basil, onions, spicy sauce Thai Topaz Jasmine rice, eggs, onions Pineapple Jasmine rice, pineapple, raisins, onions Stir-Fry Tofu / Chicken – 11 Pork / Beef – 13 Shrimp - 16 (Served with steamed Jasmine rice) Basil (Pad Ka Prao) Fresh basil, onions, bell peppers Cashew Roasted cashew nuts, carrots, onions, roasted chili Mixed Vegetables Napa cabbage, broccoli, zucchini, carrots, celery, onions, bean sprouts Garlic Meat (Kra Tiam Prik Thai) Garlic, ground black pepper with sliced tomato, cucumber on side Broccoli Garlic Fresh broccoli, garlic Ginger Fresh ginger, garlic, onions, bell peppers Sweet & Sour Pineapple, tomato, cucumber, garlic, onions Pad Prik Sod Jalapeño, garlic, onion GF = Gluten Friendly; V = Vegan .
Recommended publications
  • Derogatory Discourses of Veganism and the Reproduction of Speciesism in UK 1 National Newspapers Bjos 1348 134..152
    The British Journal of Sociology 2011 Volume 62 Issue 1 Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK 1 national newspapers bjos_1348 134..152 Matthew Cole and Karen Morgan Abstract This paper critically examines discourses of veganism in UK national newspapers in 2007. In setting parameters for what can and cannot easily be discussed, domi- nant discourses also help frame understanding. Discourses relating to veganism are therefore presented as contravening commonsense, because they fall outside readily understood meat-eating discourses. Newspapers tend to discredit veganism through ridicule, or as being difficult or impossible to maintain in practice. Vegans are variously stereotyped as ascetics, faddists, sentimentalists, or in some cases, hostile extremists. The overall effect is of a derogatory portrayal of vegans and veganism that we interpret as ‘vegaphobia’. We interpret derogatory discourses of veganism in UK national newspapers as evidence of the cultural reproduction of speciesism, through which veganism is dissociated from its connection with debates concerning nonhuman animals’ rights or liberation. This is problematic in three, interrelated, respects. First, it empirically misrepresents the experience of veganism, and thereby marginalizes vegans. Second, it perpetuates a moral injury to omnivorous readers who are not presented with the opportunity to understand veganism and the challenge to speciesism that it contains. Third, and most seri- ously, it obscures and thereby reproduces
    [Show full text]
  • Coopers-Hawk-Main.Pdf
    We passionately believe that food and wine hold the power to forge lasting connections, setting the table for a life well lived. We invite you to join us for an experience filled with memorable moments built upon food, wine, and friendship. Cheers! TIM MCENERY, FOUNDER & CEO COOPER’S HAWK WINERY & RESTAURANTS wine No Risk Policy: Ask for a taste before ordering a glass to challenge yourself to try something new! bin sparkling glass bottle bin rosé glass bottle 30 Cooper’s Hawk Lux Sparkling 10.00 37.99 39 Rosé 9.00 30.99 31 Sparkling Rosé 8.25 27.99 bin 32 Prosecco 8.25 27.99 red glass bottle 37 Blanc de Blanc 7.25 23.99 85 Pinot Noir 9.00 30.99 36 Moscato 7.25 23.99 87 Cooper’s Hawk Lux Pinot Noir 13.50 47.99 35 Almond 7.25 23.99 90 Barbera 9.00 30.99 33 Raspberry 7.25 23.99 97 Merlot 8.00 26.99 50 Scarletto Brachetto-Style Sparkling Red 7.50 24.99 96 Malbec 9.00 30.99 91 Cooper’s Hawk Red 7.25 23.99 bin white glass bottle A blend of Cabernet Sauvignon, Merlot, and Syrah 95 Old Vine Zin 8.25 27.99 78 Sauvignon Blanc 8.25 27.99 94 Cab Zin 71 Pinot Gris 7.75 25.99 9.00 30.99 92 Petite Sirah 70 Unoaked Chardonnay 7.75 25.99 8.00 26.99 99 Cabernet Sauvignon 79 Chardonnay 7.75 25.99 9.00 30.99 74 Cooper’s Hawk Lux 89 Cooper’s Hawk Lux Cabernet Sauvignon Chardonnay 12.00 37.99 12.50 43.99 84 Cooper’s Hawk Lux Meritage 76 Viognier 7.75 25.99 13.50 47.99 75 Cooper’s Hawk White 7.00 22.99 A blend of Pinot Gris and Riesling bin international 77 Riesling 8.00 26.99 41 Tempranillo Rioja, Spain 10.00 33.99 73 Gewürztraminer 7.75 25.99 40 Super Tuscan IGT Italy 9.75 32.99 72 Moscato 8.00 26.99 42 Shiraz Barossa Valley, Australia 11.25 38.99 WINEMAKER’S camille b r av e barrel reserve BY MASTER SOMMELIER, EMILY WINES Handcrafted Bordeaux-style blend from a collection Inspired by the fierce and fearless, this California blend of barrels selected by the winemaker, Rob Warren.
    [Show full text]
  • Soy Products As Healthy and Functional Foods
    Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects.
    [Show full text]
  • Let's Toast Vegetarian Dishes
    Down Cellar BY JIM BRYANT Let’s Toast Vegetarian Dishes OR THOSE WHO HAVE KNOWN this the world. Because it is fairly difficult to grow well HOMAS BALSAMO T carnivore for a long time, it really is the in the United States, it is not so well known here. same guy writing this article. As I have It grows best in France, Spain and Australia, and is PHOTO: often told my wife and others over the used chiefly in wine blends, but if the vines are old, past four decades, if I could find more vegetarian it can be wonderful on its own. Unlike Cabernet dishes that would pair as well with wine as rata- Sauvignon and Merlot, which are easy to drink on touille does with Châteauneuf-du-Pape, I would their own or blended, Grenache is best consumed eat less meat. I’ve been searching, although not with food and is best when blended with Syrah or diligently, and without much luck. In all fairness, Carignan or some of the other 10 grape varietals this search probably can’t render many results, permitted in Châteauneuf-du-Pape. Other appela- anymore than carnivores looking for better meat tions in France that go well with my favorite veg- pairings than rack of lamb or steak au poivre and etarian food include Gigondas, Vacqueyras, Ras- classified Bordeaux can find better matches. teau, as well as Côtes-du-Rhône Villages. Another Barrington resident Jim Bryant Few can exist on ratatouille and Châteauneuf- great grape for such dishes is Tempranillo, grown is pursuing his passion and love of wine du-Pape alone, so let’s explore other great food mainly in Spain.
    [Show full text]
  • Guide for Restaurants2-2 Layout 1
    How to Feed a Vegan and Why Your Restaurant Should A Helpful Guide From Your Friendly Neighborhood Vegan VEGAN This publication brought to you by Vegan America America Making America Vegan Friendly! Vegan Options Give Your Restaurant a Competitive Edge! What is a vegan? And why should you, the owner or manager of a traditional restaurant, care? After all, you’re not a “health food” restaurant, so why would you offer vegan op- tions? To gain an edge on your competition, that’s why! Here is some food for thought. The Vegan Veto A vegan is a person who does not eat food containing animal ingredients - no meat, eggs, dairy products or honey. As you might imag- ine, these restrictions often make it difficult for vegans to find something satisfying to eat at restaurants that do not cater to vegetarians. In fact, all too often, vegans who visit a traditional restaurant when dining out with fam- ily and friends are in for a dull, unsatisfying “meal” of salad or steamed vegetables and they are therefore not likely to return. Although most people imagine that vegans subsist on a steady diet of vegetables and little else, the reality is that most vegans today enjoy vegan versions of many of the most popular foods in our culture. They do this by “veganizing” them, substituting non-animal based ingredients with vegan ingredients which serve the same purpose. For example, due to the wide array of meat and dairy analogs on the market today, including vegan cheese, vegan pepperoni and vegan sausage, vegans can enjoy a “meat-lover’s” pizza which looks the same, tastes the same, and satisfies the same as one made from animal-based ingredients.
    [Show full text]
  • Wine, Beer & Drinks
    WINE, BEER & DRINKS AUTUMN / WINTER 18-19 | THE EDIT | See ‘the long list’ for full details and descriptions. BAR SNACKS BUBBLES BY THE GLASS Cecilia Beretta Prosecco (Italy) 6.5 Olive oil, balsamic, sourdough (ve) 2 ​ Pet Nat (France) 8 Green manzanilla olives (ve) 3 ​ ​ ​ Stalisma natural rosé (Greece) 10 Salted Catalan almonds 5 ​ Gusbourne Brut Reserve (Sussex) 13 Sussex snacking salami, from Lewes 5 ​ WINE ON TAP A SIP TO START 5 a glass | 13.5 500ml White Port & Tonic 6.5 ​ Red Fino sherry 6 Rhone Cuvée des Galets (natural, vegan) ​ Manzanilla sherry 6 Les Vignerons D’ Estezargues, Grenache / Syrah / ​ Wermutlich rosé vermouth 6 Carignan, 2016, Rhone, France, 14% ​ Gin & Tonic 6.5 White ​ Aperol Spritz 6.5 Sauvignon Blanc (natural, vegan) ​ Domaine Guy Allion, Sauvignon de Touraine, 2016, Noix du pays d’oc eau de vie 6 ​ ​ ​ Loire, France, 12% Our wines can also be taken home in 500ml, 750ml or 1 litre bottles. £2 bottle deposit or bring your own. FARMY, EARTHY, VOLCANIC Wines which taste of terroir - fire, soil and soul. Red Pompois 42 (natural) (vegan) “The Terroirists” 9.5 | 36 Nicolas Réau​, Cabernet Franc, 2015, Anjou, Domaine Plageoles, Mauzac Noir, 2016, Gaillac, France, 12% ​ ​ France, 11.5% Chinon (biodynamic, vegan) 46 Saumur-Champigny (biodynamic, vegan) Catherine & Pierre Breton, Cabernet Franc, 10 | 37 2016, Loire, France, 12% Thierry Germain, Cabernet Franc, 2016, Loire, Blue Cheer (biodynamic, vegan) 61 France, 12.5% Clos Saron, Carignan/Cinsault, 2014, California, 7 Fuentes (organic) (volcanic) 38 USA, 13% Suertes Del Marqués, Listan Negro, 2015, ​ ​ Tenerife, Spain, 13.5% White La Source 40 ​ ​ “The Farm” Jambalaia Blanc (natural, Yannick Amirault, Cabernet Franc, 2017, Saint vegan) 46 Nicolas De Bourgueil, Loire, France, 13% Clarine Farm, Viognier / Marsanne / Albarino / Petit Manseng, 2015, Sierra Foothills, California, USA, 13.5% WILD, WACKY, NATURAL Wines from growers and grapes going their own way.
    [Show full text]
  • Being a Bad Vegan
    Edith Cowan University Research Online ECU Publications Post 2013 1-1-2019 Being a bad vegan Lelia Green Edith Cowan University, [email protected] Follow this and additional works at: https://ro.ecu.edu.au/ecuworkspost2013 Part of the Arts and Humanities Commons Green, L. (2019). Being a bad vegan. M/C Journal, 22(2). http://journal.media-culture.org.au/index.php/mcjournal/ issue/view/vegan This Journal Article is posted at Research Online. https://ro.ecu.edu.au/ecuworkspost2013/7577 Green http://journal.media-culture.org.au/index.php/mcjournal/rt/printerFriendl... M/C Journal, Vol 22, No 2 (2019) Being a Bad Vegan Lelia Green Abstract According to The Betoota Advocate (Parker), a CSIRO (Commonwealth Scientific and Industrial Research Organisation) paper has recently established that “it takes roughly seven minutes on average for a vegan to tell you that they’re vegan” (qtd. in Harrington et al. 135). For such a statement to have currency as a joke means that it is grounded in a shared experience of being vegan on the one hand, and of encountering vegans on the other. Why should vegans feel such a need to justify themselves? I recognise the observation as being true of me, and this article is one way to explore this perspective: writing to find out what I currently only intuit. As Richardson notes (516), writing is “a way of ‘knowing’—a method of discovery and analysis. By writing in different ways, we discover new aspects of our topic and our relationship to it. Form and content are inseparable” (qtd.
    [Show full text]
  • Gary Yourofsky Educator, Liberator
    – an EVEN exclusive interview – with Gary Yourofsky Educator, Liberator As of January 1, 2015 Gary Yourofsky has given 2,660 lectures to more than 60,000 people at 186 schools in 30 states and several Israeli cities/schools, including the U. of Alabama, U. of Florida and Georgia Tech. His lecture has been translated into more than 30 languages for over 10 million YouTube hits. Activists in Israel created the Hebrew website GARY- TV and convinced two major vegan companies to put that site's URL directly on their packages! Lecturing is a softer approach for Yourofsky, who has been arrested numerous times for random acts of kindness and compassion, and banished by five countries from entering their borders. In 1997, Gary liberated more than 1,500 soon-to-be-murdered minks from the Eberts Fur Farm in Blenheim, Ontario. He has written, produced and completed voiceovers for graphic TV ads in LA, Detroit, Corpus Christi, Chicago and others. Exclusive EVEN Interview with Gary Yourofsky, October 2015 Yourofsky's inspirational actions have been covered by newspapers, radio outlets, and TV stations around the world. Born on August 19, 1970, Yourofsky holds a B.A. in journalism from Oakland University in Rochester, Michigan, and a radio/broadcasting degree from Specs Howard School of Broadcast Arts in Southfield, Michigan. ~~~~~~~~~~~~~~~~~~~~~~ EVEN: How did veganism become part of your life? Gary: My stepfather used to be a clown in The Shrine Circus. He took me backstage when I was 23. I saw three elephants chained to the cement floor in the warehouse of the Michigan State Fairgrounds.
    [Show full text]
  • Wieviele Vegetarier Gibt Es?
    Wieviele Vegetarier gibt es? EUROPA Vegetarier – Statistik(Aug 2011) - http://www.apfelmehl.com/8/statistik-vegetarier.html (nicht mehr gültig - Feb 2012) Dort wo es keine landesweiten Statistiken gibt, sind die untenstehenden Zahlen aus Umfragen und Marktforschungsresultaten hochgerechnet. Einige befragte Leute interpretieren den Begriff vegetarisch nicht richtig und füllen die Fragebogen falsch aus. Z.B. glauben sie, dass Fisch-essen vegetarisch sei. Entsprechend stellen die vorgestellten Zahlen nur einen ungefähren Richtwert dar. Anzahl Vegetarier in % der Gesamtbevölkerung und Veganer Gesamt-Bev. in Millionen Italien 5350000* 8.9 % 60 Deutschland 7350000* 8.8 % 82 Schweiz 650000* 8.4 % 7.7 Grossbritannien 3700000 6.1 % 61 Irland 250000 6 % 4.2 Niederlande 725000 4.4 % 16.5 Spanien 1800000 3.9 % 46.7 Kroatien 165000 3.7 % 4.5 Österreich 300000 3.6 % 8.4 Schweden 300000 3.2 % 9.3 Norwegen 150000 3.1 % 4.8 Belgien 225000 2.1 % 10.7 Frankreich 1250000 1.9% 65 Tschechische Rep. 175000 1.7 % 10.5 Dänemark** 95000 1.7 % 5.5 Slowakei 1.4 % 5.5 75000 75000 1.4 % 5.5 Polen 375000 1 % 38.2 Portugal 100000 0.95 % 10.6 *Befragte bezeichnen sich in den Umfragen oft als Vegetarier, da sie "meistens" vegetarisch essen **ohne zugehöriges Grönland und Färöer ÜBRIGE WELT Die grösste Anzahl der Vegetarier lebt in Indien. Doch das Land befindet sich auf dem Weg in die Moderne. Westlich orientierte Hamburger-Gaststätten erhalten Einzug und beeinflussen die Ernährungs-Gewohnheiten der Inder. Im Zwiespalt zwischen Tradition und den Nebeneffekten des starken Wirtschaftsbooms muss sich dort noch zeigen, welcher Ernährungstrend sich auf Dauer durchsetzt.
    [Show full text]
  • Eating Guidelines for Lacto-Ovo Vegetarians
    Eating Guidelines for Lacto-Ovo Vegetarians Information about a Lacto-Ovo Vegetarian Diet www.healthcanada.gc.ca/foodguide to make sure A lacto-ovo vegetarian eating pattern is based that your diet is healthy and includes all the key on grains, fruits and vegetables, legumes (dried nutrients. beans, peas and lentils), seeds, nuts, dairy products and eggs. It excludes meat, fish and Include vegetarian sources of: poultry or products containing these foods. Protein A low fat lacto-ovo vegetarian eating pattern has Protein is key in building and keeping muscles and red many potential health benefits. They include blood cells healthy. Protein supports growth throughout lower rates of obesity, heart disease, high blood the life cycle. Good sources of protein include: pressure, type 2 diabetes and certain types of • Soy and soy products like tofu and fortified soy drinks. cancer. Other benefits include lower blood • Meat alternatives like textured vegetable protein (TVP) cholesterol levels and a lower risk for gallstones and veggie burgers. and intestinal problems. • Dried beans, peas and lentils like kidney, black and white This eating pattern can take some extra beans, chickpeas and black-eyed peas and red, brown planning. Lacto-ovo vegetarians must make sure and green lentils. that enough nutrients like protein, iron, zinc and • Grains, nuts, nut butters and seeds. omega-3 fats are included. A well planned vegetarian diet can meet all of • Dairy products like low fat milk, cheese and yogurt. these needs. It is safe and healthy for pregnant • Eggs. and breastfeeding women, babies, children, Iron teens and seniors. Iron helps carry oxygen to different parts of the body.
    [Show full text]
  • Special Event Catering
    Special Event Catering 35 Spring Street • Princeton, NJ 08542 tel: 609.921.0404 / fax: 609.921.6161 www.dangelomarket.com [email protected] Whether you are planning a formal event, such as a wedding, or an intimate gathering at home, D’Angelo Italian Market’s experienced catering team is here to assist. From Menu design & execution to full service staffing, our attention to detail will ensure a successful and memorable event. COCKTAIL HOUR BUTLERED HORS D’ OEUVRES (2 Dozen Minimum) ANTIPASTO STICKS (Gluten-Free) $2.75 EA . EGGPLANT , G OAT CHEESE & ARTICHOKE & B ASIL CROSTINI (Vegetarian) $2.00 EA . ARUGULA FLATBREAD (Vegetarian) $2.75 EA . ARTICHOKE HEARTS TOSCANA (Vegetarian) $2.00 EA . FRUIT & C HEESE KABOBS (Vegetarian) $2.50 EA . ASPARAGUS & P ROSCIUTTO ROLL -U P (Gluten-Free) $2.50 EA . GOAT CHEESE & S UNDRIED BEEF SKEWERS WITH SEASONELLO (Gluten-Free) $2.75 EA . TOMATO CROSTINI (Vegetarian) $2.00 EA . BEEF TENDERLOIN CROSTINI WITH PEAR & B RIE WITH ALMOND HORSERADISH SAUCE $4.75 EA . PHYLLO PURSE (Vegetarian) $2.00 EA . BOCCONCINI MOZZARELLA PICKS $2.00 EA . PROSCIUTTO & F ONTINA PHYLLO ROLL $2.50 EA . (Gluten-Free/Vegetarian) PROSCIUTTO & M ELON PICKS (Gluten-Free) $2.75 EA . BOCCONCINI MOZZARELLA , PROSCIUTTO , P ISTACHIO & L EMON CAPICOLLO PICKS (Gluten-Free) $2.25 EA . RICOTTA FLATBREAD $2.75 EA . CHICKEN SALAD ON ENDIVE SPEARS (Gluten-Free) $2.50 EA . QUINCE & M ANCHEGO PHYLLO STAR (Vegetarian) $2.00 EA . CHICKEN SKEWERS (Gluten-Free) $2.50 EA . QUICHE , M INI (Assorted or Vegetarian) $1.75 EA . CHICKEN PISTACHIO & A SPARAGUS SKEWER $2.00 EA . RICOTTA & R OASTED TOMATO FOCACCIA $2.00 EA .
    [Show full text]
  • How Cultural Entrepreneurs Mainstreamed a Movement
    Veganized: How Cultural Entrepreneurs Mainstreamed a Movement The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation Gheihman, Nina. 2020. Veganized: How Cultural Entrepreneurs Mainstreamed a Movement. Doctoral dissertation, Harvard University, Graduate School of Arts & Sciences. Citable link https://nrs.harvard.edu/URN-3:HUL.INSTREPOS:37365705 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA Veganized How Cultural Entrepreneurs Mainstreamed a Movement A dissertation presented by Nina Gheihman to The Department of Sociology in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the subject of Sociology Harvard University Cambridge, Massachusetts April 2020 © 2020 – Nina Gheihman All rights reserved. Dissertation Advisor: Michèle Lamont Author: Nina Gheihman Veganized: How Cultural Entrepreneurs Mainstreamed a Movement Abstract In the last few years, veganism transformed from a marginalized animal rights movement into a mainstream lifestyle. This shift occurred through the promotional work of change agents called cultural entrepreneurs. Drawing on over 150 interviews with these movement leaders, I describe three archetypes that emerged inductively from the analysis: Icons (image entrepreneurs), Informers (knowledge entrepreneurs), and Innovators (market entrepreneurs). Collectively, cultural entrepreneurs sacrifice ideological purity in pursuit of popularity. However, they are both enabled and constrained by the national contexts in which they are embedded. I compare the United States with two “shadow cases” that represent barriers to (France) and openings for (Israel) cultural diffusion.
    [Show full text]