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Full-Text Articles in Food and Beverage Management
Where The Wild Things Are 大自然的呼喚, Rachel Read
Where The Wild Things Are 大自然的呼喚, Rachel Read
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Rather than a flavour of the day to be quickly forgotten, the trend for foraging appears to be growing and chefs around the world are heading into the wild to discover Mother Nature’s finest ingredients.
全球各地的廚師紛紛深入野外，發掘大自然賦予我們的最佳食材。這股採集野生食材的風 潮方興未艾，相信短期之內都不會退潮。
The Brews Brothers 啤酒新氣象, Robin Lynam
The Brews Brothers 啤酒新氣象, Robin Lynam
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Across the globe, the growth of artisanal brewing methods – watched over by experts who demand a flavourful, well-served pint – means beer is being taken seriously, and starting to rival wine as a rewarding complement to good food.
全球各地的啤酒專家，各出奇謀，釀製各具特色而味道出眾的手工啤酒，使手工啤酒有力與葡萄酒一爭長短，成為各種佳餚的最佳配搭。
The Age Of Enlightenment 時間的啟示, Rachel Read
The Age Of Enlightenment 時間的啟示, Rachel Read
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Renowned for its intense flavour and exquisite tenderness, dry-aged beef has been more popular, or more lovingly prepared.
經過精細加工處理的乾式熟成牛肉，肉質嫩滑、味道濃郁，難怪近年大受歡迎。
Senses And Sensibilities 五感美食體驗, Juliana Loh
Senses And Sensibilities 五感美食體驗, Juliana Loh
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Good taste is just the start -- great dining can be a feast for all the senses.
享受美食首要是滿足味蕾，然而出色的餐飲，理應滿足五官的體驗。