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In Praise Of Sake 清酒的進擊, Rachel Duffell 2018 Vocational Training Council

In Praise Of Sake 清酒的進擊, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From the tables of Hong Kong to Europe, North America and beyond, the traditional Japanese rice wine is increasingly being accepted as an enjoyable and versatile accompaniment to food, and not simply for dishes from the beverage’s Asian homeland.

在香港、歐洲、北美以至世界各地,日本傳統米酒不僅越來越受歡迎,更被視為與各地菜式配搭的佳品,不再局限於亞洲菜式。


Where's The Beef? 「肉」罷不能?, Tama Lung 2018 Vocational Training Council

Where's The Beef? 「肉」罷不能?, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chefs, scientists and food engineers look to the past and to the future in the race to find viable, sustainable and enjoyable alternatives to conventional animal products.

不少廚師、科學家和食品工程師都回顧過去、放眼未來,為尋找取代傳統動物肉類的食材絞盡腦汁。


Natural Pairing 天生一對, Robin Lynam 2018 Vocational Training Council

Natural Pairing 天生一對, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The potential for synergy between wineries and restaurants seems obvious today, but the winery-restaurant phenomenon is relatively new. Recent years, however, have seen such ventures flourish, and Michelin stars and multiple awards suggest it’s a marriage built to last.

今天,酒莊與餐廳相輔相成的潛力已顯而易見,以致近年才流行的酒莊餐廳如雨後春筍般發展,並屢獲米芝蓮星級殊榮及各種獎項肯定。酒莊與餐廳似乎能成為天長地久的結合。


Green Planet 綠色地球, Payal Uttam 2018 Vocational Training Council

Green Planet 綠色地球, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From Paris to New York, across Asia, Africa and beyond, vegetarian dining is no longer purely the preserve of hippies and hipsters. Award-winning chefs are creating plantbased dishes that are imaginative, tasty and subtly sophisticated, as well as being healthful and environmentally friendly.

從巴黎到紐約,從亞洲到非洲,席捲全球的素食潮流已不再是趕時髦的玩意,在不少屢獲殊榮的名廚努力下,各種以植物為主的菜式不但創意滿溢和精緻可口,更符合健康和環保之道。


The Cooking Lab 美食實驗, Rachel Read 2018 Vocational Training Council

The Cooking Lab 美食實驗, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Some of the world’s leading culinary innovators spill the beans on the techniques and philosophies that shape their approach to modernist cuisine.

帶領創意烹調潮流的國際頂級廚藝先鋒分享他們對現代主義烹調的看法,以及有關的技術和理念。


Land Of Diversity 中東繽紛食事, Kee Foong 2018 Vocational Training Council

Land Of Diversity 中東繽紛食事, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With the Middle East embracing an assortment of states, peoples and traditions, its vibrant and varied cuisine – perfected over millennia and drawing from European, Asian and African traditions and ingredients – encompasses everything from spiced meats, to healthy salads, creative seafood dishes, delicious breads and perfumed desserts.

中東地區覆蓋眾多國家,由各種各樣的族群和傳統結合而成,形成豐富多姿而千變萬化的美食佳餚。中東菜吸收了歐亞非三洲的飲食傳統和食材,經過千年來的演變和改良,發展出獨具一格的惹味香肉、健康沙律、創意海鮮、滋味麵包和芳香甜品等。


Homeward Bound 尋找家鄉的故事, Rachel Duffell 2018 Vocational Training Council

Homeward Bound 尋找家鄉的故事, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The fevered globetrotting of chef Virgilio Martínez Véliz eventually led him home to Peru, there to explore the South American nation’s extreme diversity of ecosystems, cultures, culinary traditions and ingredients.

走遍世界各地之後,秘魯名廚Virgilio Martínez Véliz落葉歸根,投身發掘祖國極度多元化的生態系統、文化、飲食傳統和食材。


Features, 2018 Vocational Training Council

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Making The Cut入廚基本功:刀工, Rachel Duffell 2018 Vocational Training Council

Making The Cut入廚基本功:刀工, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Skilled use of the knife is essential in cooking whatever the cuisine. Perfecting the art of slicing and dicing ensures dishes always have great texture -- and also look sharp. Here we highlight five basic cuts that every chef should have in their armoury.

不管是哪個地方的廚藝,都非常著重刀工。事實上,食材切片還是切粒會影響菜餚的口感以至賣相,刀工是炮製任何菜式都必須具備的技巧。以下特別介紹五種每位廚師都需要熟習的基本切工。


Olive Offerings 橄欖入饌, Rachel Duffell 2018 Vocational Training Council

Olive Offerings 橄欖入饌, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Alongside wheat and grapes, olives complete the triumvirate of ingredients that is the basis of Mediterranean cuisine, and have been cultivated for centuries. The oil of the olive is a chef's staple, while table olives add brininess and depth to many dishes.

如果要用三種食材來概括源遠流長的地中海飲食文化,那一定是小麥、葡萄,以及橄欖。橄欖油是廚師的必備材料自不待言,就連食用橄欖也可以為許多菜式增添獨特的鹹鮮味。


Wizened Way 風乾之道, Rachel Duffell 2018 Vocational Training Council

Wizened Way 風乾之道, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Accentuate flavours and enhance nutrition with a dehydrator

風乾機能保存食物營養,令味道更濃郁


Food For Thought讀好書 吃美食, Rachel Duffell 2018 Vocational Training Council

Food For Thought讀好書 吃美食, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Compelling new cookbooks for all -- from armchair food fans and stay-at-home cooks to professionals

題材包羅萭有的烹飪新書,無論是看到美食便滿足的食家、家中大廚,還是專業廚師,都能找到心頭好


Super Spice 超級香料, Rachel Duffell 2018 Vocational Training Council

Super Spice 超級香料, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The golden, cure-all spice with heaps of flavour

色澤金黃、味道百搭的薑黃


Test Kitchen, 2018 Vocational Training Council

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Contributors 作者簡介, 2018 Vocational Training Council

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Contents 目錄, 2018 Vocational Training Council

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Welcome Message 歡迎您!, ICI Editorial Team 2018 Vocational Training Council

Welcome Message 歡迎您!, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Worldwide experience 多元經驗 遘向國際


Cover, 2018 Vocational Training Council

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Ambrosia March 2018 Full Issue, 2018 Vocational Training Council

Ambrosia March 2018 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy 2018 Dublin Institute of Technology

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).


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