Hospitality Administration and Management Commons^™

World Tour: South America 世界之旅：南美洲, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Stretching from the Amazonian rainforests to the Argentinian pampas, the sprawling continent offers up some of the world's most diverse ingredients and culinary traditions.

從亞馬遜雨林，一直延伸到阿根廷大草原，蜿蜒崎嶇的南美洲擁有世上最多元化食材與烹飪傳統。

Haute Plates 美味新境界, Chris Dwyer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From ancient Rome to modern-day San Sebastián, the presentation and plating of food have been an integral part of the dining experience.

從古羅馬到今日的聖塞巴斯蒂安，菜式的呈現方式及擺盤藝術成為體驗美食不可或缺的一部分。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

What's In A Name? 必也正名乎, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Decoding the many shades of vegetarianism

說明不同素食者的定義

Go With The Grain 百搭主食, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Domesticated in Mexico some 10,000 years ago, maise, or corn, is one of the world's most versatile grains. The most common variety is yellow, but you can also find black, purple, blue, pink and red corn. Whichever you choose, there are myriad ways to prepare this humble ingredient.

玉蜀黍或粟米為一萬年前原生於墨西哥，堪稱世上種類最多元化的穀物，除了最常見的黃色，粟米還有黑色、紫色、藍色、粉紅色和紅色等品種。然而，不管什麼顏色，這種價廉物美的食材有很多不同的烹調方式。

Give It A Whirl 扭轉乾坤, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The spiraliser puts a new spin on the traditional noodle

螺旋切片器徹底改變傳統麵條

Cooking The Books 書中自有美滋味, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest releases from top chefs and food writers

頂級廚師及美食評論家的最新著作

All About Truffles 一切盡在松露, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get to know the facts about the famous fungus

帶你認識松露這種舉世聞名的高級食材

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您！, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

World of opportunities 匯聚良機

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia September 2016 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Eau De Vie 生命之水

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A healthy diet works best when a person is spiritually and physically well-balanced. Food is fuel and its effects will vary, depending on the degree of harmony in a person’s body. Spa treatments are an excellent way of ensuring that a person’s digestive system is in tune and can make the best use of the nutrition it receives. Jeremy Payne explored the spa path to good eating at the T Hotel.

為達致最佳的健康飲食效果，平衡身心靈是不二法門。食物猶如燃料，其功效取決於身體的內在平衡。水療能夠確保腸道暢通，讓身體充分吸收食物的營養。我將在此介紹 T 酒店的出色水療服務與健康美食，為你帶來一趟精彩的美食與健康之旅。

Fresh Inspiration 「心」鮮有道

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hélène Darroze was recently named as Veuve Cliquot's World's Best Female Chef for 2015. She comes from four generations of chefs and despite a brief attempt to work outside the kitchen she is now a global culinary star. From her Michelin-starred restaurant in London she told Daniel Jeffreys how she manages two world-class kitchens, a family of two young girls and still finds time to mentor young culinary professionals.

Hélène Darroze最近被法國凱歌香檳(Veuve Cliquot)評選為2015世界最佳女廚師。Darroze來自烹飪世家，祖上三代均為廚師，雖然她曾短暫離開廚房以外環境工作，但回歸廚房後已搖身成為全球頂尖的廚藝明星。在她位於倫敦的米芝蓮星級餐廳，她告訴我如何管理兩間世界一流的餐廳，盡心教養一對女兒之餘，還能抽空向不少年輕廚師傳授經驗。

World Class Skills 尋味全球

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Globalization is most frequently associated with technology or banking, but it has been an equally influential force in the culinary industry. Although some chefs resist cross-cultural integration, Mariana Sebess, Academic Director of the Prestigious Mausi Sebess Culinary Arts Institute, believes that chefs should embrace the concept of world food and draw upon regional cuisines in the dishes they make.

提起全球化，人們往往會聯想到科技或金融發展，事實上，餐飲業的全球化亦備受關注，並在人們的生活中擁有舉足輕重的地位。一些廚師對於跨文化的廚藝融合頗為反感，不過其支持者也不在少數。Mausi Sebess烹飪藝術學院的學術總監Mariana Sebess就是其中一位，她深信廚師應該順應美食全球化的趨勢，集各地美食之所長，從而創造出獨特的美味佳餚。

A Matter Of Taste 味關重要

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Along with Ferran Adria, British chef Heston Blumenthal is the foremost proponent of a scientific approach to cooking that has won him global acclaim for signature dishes like triple cooked chips and white chocolate with caviar, he recently visited Hong Kong where he discovered that the city's local cuisine has much to be admired.

英國大廚Heston Blumenthal是分子廚藝巨匠，與名廚Ferran Adria齊名。他擅於在烹調手法中融入創新的科技元素，其拿手好菜包括三重薯菜(triple cooked chips)和白朱古力配魚子醬(white chocolate with caviar)等。近期，這位創意非凡的廚藝天才造訪香港，並對這座城市的地道美食讚口不絕。

Food Nation 美食天堂

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong derives its name from a Cantonese expression 香港, which means "fragrant harbour". Scholars attribute the name to incense factories that stored merchandise in Aberdeen warehouses in the 19th century, but these days it's the scent of cooking that fills the air with sweet aromas as a wave of new restaurants open their doors. As Daniel Jeffreys reports, the city's vibrant culinary scene has made its appetite for skilled labour almost insatiable.

英文"Hong Kong"得自於「香港」的粵語諧音，「香港」意指「芳香之港」。根據學者研究，在19世紀之時，石排灣港口﹝今香港仔一帶﹞因運銷香樹製品馳名遠近，享有「香港」之美譽，其後整座島嶼亦因此得名。時至今日，隨著眾多新餐廳的次第開張，令香港飄香四溢、享譽全球的已不再是香料，而是各種美味佳餚。而這座城市蓬勃發展的飲食業，亦對訓練有素的專業人員求才若渴。

Pair Game 天作之合

AMBROSIA 客道 : The Magazine of The International Culinary Institute

To combine wine and food with finesse is a skill that can take decades to acquire. Master of wine Debra Meiburg teaches some of Hong Kong's most popular oenophile workshops and knows a few helpful shortcuts. But as Daniel Jeffreys discovered, even she finds it challenging to choose a good dining partner for Sauternes, one of the most complex and perplexing creations of viticulture.

將美食與美酒完美結合，達至和諧相容，是門高深的技巧，即使花上數十年來鑽研，亦不為過。葡萄酒大師Debra Meiburg深諳此道，她在香港舉辦了一系列品酒工作坊，深受愛酒人士的青睞。不過，即便是對她而言，要為秉性奇特、口感複雜的梭甸甜酒(Sauternes)找到相襯的菜餚也絕非易事。