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Food and Beverage Management Commons

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The Fermentation Game 細說發酵, Mamie Chen 2017 Vocational Training Council

The Fermentation Game 細說發酵, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A natural but mysterious process, its secrets handed down through generations, fermentation can preserve food and boost human health while opening up a world of exciting new flavours.

發酵是天然而神秘的過程,方法代代相傳。它不但能夠保存食物,而且對身體健康大有裨益。透過發酵,更可以製作出百味紛陳的美食。


Mediterranean Medley 地中海飲食地圖, Juliana Loh 2017 Vocational Training Council

Mediterranean Medley 地中海飲食地圖, Juliana Loh

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Taking in parts of Europe, Africa and the Middle East, a culinary tour of the Mediterranean reveals dishes that – while utilising many of the same core ingredients – also embrace incredibly varied, creatively complex and palate-pleasing regional influences.

地中海沿岸國家分佈於歐洲、非洲及中東地 區,區內菜式雖然使用許多相同的主要食材,但同時又各具特色,富有地方色彩,展現非凡創意。


Ambassador Class 親善大廚, Chris Dwyer 2017 Vocational Training Council

Ambassador Class 親善大廚, Chris Dwyer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From humble Italian-family kitchen to Michelin-starred greatness as an ambassador of Italy’s cuisine in Hong Kong, chef Umberto Bombana has come a long way.

由意大利家庭 簡樸的廚房出發,到躋身米芝蓮星級大廚之列,在香港被視為意大利廚藝大使的名廚Umberto Bombana,多年來走過漫長的廚藝旅程。


Features, 2017 Vocational Training Council

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Chewing The Fat擇肥而噬, Hetty Cunningham 2017 Vocational Training Council

Chewing The Fat擇肥而噬, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Animal fats were shunned for decades, but now – thanks to a reassessment of their effect on health – they are back in favour, and integral to delicious dishes with maximum flavour

近年,動物脂肪對健康的影響獲得重新評定,過去數十年來人們一直避免使用的各種動物脂肪終於擺脫惡名,捲土重來,為食物增添風味


Rise And Shine適時冒起, Hetty Cunningham, Rachel Duffell 2017 Vocational Training Council

Rise And Shine適時冒起, Hetty Cunningham, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Coming from the fungus kingdom, yeast has been used for its transformative effect in foods and beverages since the days of ancient Egypt. Through the process of fermentation, it gives rise to bread, wine and so much more.

酵母屬於真菌界成員,早在古埃及年代,已被用來「改造」食物和飲品,製作麵包、葡萄酒和很多的食物和飲品都要經過發酵的過程


What’S The Hurry? 忙裡偷閒, Hetty Cunningham 2017 Vocational Training Council

What’S The Hurry? 忙裡偷閒, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Put time to work with a slow cooker

以慢煮鍋細熬慢燉,做出一席佳餚


Read ’Em And Eat讀好書 吃美食, Hetty Cunningham 2017 Vocational Training Council

Read ’Em And Eat讀好書 吃美食, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Top tomes to provide food for thought

啟發美食巧思的佳作


The Pleasure Pod甜美香草, Hetty Cunningham 2017 Vocational Training Council

The Pleasure Pod甜美香草, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The world has fallen under vanilla’s spell

全世界也迷倒於雲呢拿的香甜魔法中


Test Kitchen, 2017 Vocational Training Council

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Contributors 作者簡介, 2017 Vocational Training Council

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Contents 目錄, 2017 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 2017 Vocational Training Council

Welcome Message 歡迎您!, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Worldwide network 環球網絡 拓闊視野


Cover, 2017 Vocational Training Council

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Ambrosia September 2017 Full Issue, 2017 Vocational Training Council

Ambrosia September 2017 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Educators As Leaders: Perspectives On Teaching And The Ethics Associated With Culinary Sustainability, Deborah N. Smith 2017 Kennesaw State University

Educators As Leaders: Perspectives On Teaching And The Ethics Associated With Culinary Sustainability, Deborah N. Smith

Siegel Institute Ethics Research Scholars

In this qualitative pilot study, the author conducts research on chef educators and their background and interest in, preparation for, and comfort level with teaching college students about culinary sustainability. Five chef educators teaching in a culinary/hospitality program were interviewed about their personal and professional experiences with culinary sustainability. Two broad themes emerged from the data. First, initial exposure of participants to culinary sustainability was impactful and led to subsequent internalized, habitual practices. Two sub-themes under this first finding were related to the influence of early family and early career experiences. Second, continued learning about sustainable culinary practices is ...


Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng 2017 Washington State University

Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng

Eric A. Brown

This pilot study examines how beverage bloggers’ beverage experience and certified wine knowledge influences their wine destination recommendations on Twitter. Microblogging a wine destination through Twitter is explored in this study. In the context of social media, the role of Twitter as a microblog in promoting wine destinations is specifically examined. The present study examines the food and beverage experience and wine credentials of bloggers through survey and correlations of their wine destination recommendations, travel habits and geographic home. This exploratory study finds that different levels of wine credentials have an influence on blogger's recommendation of both international and ...


Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng 2017 Washington State University

Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng

International Journal of Hospitality Beverage Management

This pilot study examines how beverage bloggers’ beverage experience and certified wine knowledge influences their wine destination recommendations on Twitter. Microblogging a wine destination through Twitter is explored in this study. In the context of social media, the role of Twitter as a microblog in promoting wine destinations is specifically examined. The present study examines the food and beverage experience and wine credentials of bloggers through survey and correlations of their wine destination recommendations, travel habits and geographic home. This exploratory study finds that different levels of wine credentials have an influence on blogger's recommendation of both international and ...


Examining The Craft Brew Industry: Identifying Research Needs, Sylvia Smith, John Farrish, Matthew McCarroll, Elizabeth Huseman 2017 Southern Illinois University Carbondale

Examining The Craft Brew Industry: Identifying Research Needs, Sylvia Smith, John Farrish, Matthew Mccarroll, Elizabeth Huseman

International Journal of Hospitality Beverage Management

This article identifies gaps in current research and subsequent opportunities for further exploration into the various areas surrounding the craft brew industry. We begin with an overview of the craft brew industry and economic impacts as a result of the growing market. Next, a review of current research describing craft beer tourism activities is presented, followed by a few research articles describing sensory analysis activities. Lastly, based on the examination of the state of the industry and the extant literature, the authors suggest a number of areas for future research that would be of benefit for both craft brewers and ...


The Impact Of Supertasters On Taste Test And Marketing Outcomes: How An Innate Characteristic Shapes Taste, Preference, Experience, And Behavior, Kathryn A. LaTour, Michael S. LaTour, Brian Wansink 2017 Cornell University

The Impact Of Supertasters On Taste Test And Marketing Outcomes: How An Innate Characteristic Shapes Taste, Preference, Experience, And Behavior, Kathryn A. Latour, Michael S. Latour, Brian Wansink

Articles and Chapters

This article introduces advertisers to a new segmentation technique based on an individual’s inherited taste sensitivity—that is, the “supertaster.” Three studies demonstrate that this inherited supertaster difference can explain blind taste-test anomalies, such as the Pepsi Challenge; heightened brand loyalty; and a reduced sensitivity to peripheral product cues, such as visual variations. These findings underscore a new vein of segmentation that has great promise for explaining variance in lab, expert, and crowd-sourced evaluations involving matters of taste.


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