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Dear List Mates,

Last week I attended a 5-day conference in Las Vegas in connection with my
job. I was careful, and I got a lot of help from waiters and chefs. The tool
that was most useful was the make-it-yourself card from
http://www.foodallergybuddy.com/. I substituted the word "Patron" for my
name and selected the following to be printed on the card from my photo
printer: Flour, Pasta, Bread, Bread Crumbs, Soy Sauce, Wheat, Breaded Foods,
Used oil or pans. The reason that I think this worked well in Las Vegas is
that I was eating "American Style." In my view cultural context is very
important: You don't want to laden the list with things that a particular
cuisine or nationality doesn't use, and you want to call it what they call
it. Too long a list, and the ingredients are missed.

Here is a context example: Indian restaurants use a lot of different kinds
of flour. The one I go to explains that samosas are made from "all purpose
flour" while another of their foods is breaded with "lentile flour." Neither
is OK because they are deep fried in the same oil. (There is also the issue
of aesofetida.)

By the way, the conference was excellent, the hotel was fabulous - The Wynn
- and I didn't get sick.

Good luck in your travels,

Vic - Sunnyvale, CA

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