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Profile of Norman Van Aken and his contributions to New World and fusion cuisine, detailing signature dishes, culinary innovations, awards, and career milestones in Key West and internationally.
Year: 2011
Author: Erika Macias
Course: American Regional Cuisine, CL141
Instructor: Chef Jefe Birkner
Type of document: Academic paper / culinary profile
Location: Key West, Florida, USA
Subject: New World Cuisine, fusion cuisine
Key figures: Norman Van Aken
Period covered: 1973–2011
Awards: Honorary Doctorate, Founder of New American Cuisine, Recognized by New York Times
Restaurants: Norman’s at the Ritz Carlton, Norman’s 180, Coral Gables
Publications: Feast of Sunlight, The Exotic Fruit Book, Norman’s New World Cuisine, New World Kitchen
Bibliography included: Yes
Price: 8 / 10 USD
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Hachinohe Regional Cuisine, Markets, and Cultural Sites Guide
Year: Annual
Region / City: Hachinohe, Aomori Prefecture, Japan
Topics: Local cuisine, seafood, tourism, cultural heritage, festivals
Document Type: Travel and cultural guide
Organizations: VISIT HACHINOHE, Hachinohe Maeoki Mackerel Promotion Council, Korekawa Jomon Museum
Author: Tourism and cultural information sources of Hachinohe
Target Audience: Tourists and cultural enthusiasts
Season: Year-round, with specific events from March to December
Access: Various locations within 15–60 min. by car from Hachinohe port
Contact Information: Provided for each site or attraction
PARSEE CUISINE (GUJRAT COMMUNITY)
Note: Year
Theme: Culinary traditions
Document type: Cultural cuisine analysis
Topics: Aken Floribbean Cuisine