Business Commons^™

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功之道

The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities

國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院，積極為學員提供各種學習機會，讓學員透過校內課程增長知識之餘， 更可與專家交流及參加特別活動和比賽，開拓視野

Day In The Life 餐飲人生, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Angela Ling 凌頴芬

Graduate of ICI's Bakery Course and Pastry Chef at Supreme-Pacific Confectionery Limited

國際廚藝學院西式包餅課程畢業生，現為卓越太平洋糖果有限公司的餅廚

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Signature showcase

示範作

Finnish chef Jaakko Sorsa imbues his creations with a sense of his culinary culture

芬蘭大廚Jaakko Sorsa喜歡在菜式裡融入自己的烹調文化

Is Fine Dining Dying? 高級餐飲輓歌高唱？, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Starched linens, portentous waiters and three-month waiting lists are no longer the automatic hallmarks of haute cuisine. With restaurants offering bar seating, no reservations and sharing plates, and removing airs and graces from the high-end eating experience, can the old guard survive the casual fine dining revolution?

高級餐廳不再等同於平滑無縐的枱布、高傲的侍者和長達三個月的訂座名單。吧枱座位、無需訂座、共用餐桌的休閒高級餐廳的興起，會否令氣氛拘謹的傳統高級餐廳奏起輓歌？

Less Is More 化腐朽為佳餚, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Through creative cooking, pioneering chefs are using food waste and overlooked ingredients to change our relationship with produce and the way we eat, thereby creating a more sustainable food culture.

廚師們發揮創意，將廚餘和備受忽視的食材變成可口美食，改變我們跟農產品的關係和飲食習慣，從而創造可持續發展的飲食文化。

Shaking It Up 搖出不一樣的精采, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet the beverage professionals who are mixing things up behind the bar and bringing creative contemporary cocktails - and mocktails - to the table

才華橫溢的調酒大師分享他們的創作之道。

Natural Selection 天擇之糧, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three basic raw ingredients. The magic and mystery of microorganisms. Time-honoured techniques. It's no wonder that the world is going wild for authentic, artisanal bread.

三種基本原料、奇妙而神秘的微生物、歷史悠久的方法…… 無怪乎大家都對傳統手工麵包趨之若鶩。

Journey To The West 西遊記, Kate Farr, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

French haute cuisine is often considered the foundation of Western European dining, but nowadays, countries are developing distinct culinary identities of their own.

備受法國高級料理影響的西歐菜已紛紛邁開新的步伐，發展自己獨有的烹飪風格。

Portrait Of An Artist 廚藝家, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Notorious for eschewing meat and fish at his Paris restaurant Arpège, visionary chef Alain Passard is equally renowned for his inspirational role as a mentor.

因突然宣布其巴黎餐廳Arpège停止供應魚類和肉類菜式而名噪一時的Alain Passard，不僅自己擁有遠大的目光，在培育人才方面也成績斐然，麾下人才輩出。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Lexicon 專業詞彙, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Look sharp

吃醋

Acid can brighten and enliven a dish. With the wide range of vinegars available, each with its own personality, there are many ways to perk up your plates

以醋入饌，其酸味可令菜式味道清爽提神。市面上有林林總總的醋，酸味濃淡不一，各有特色，可為菜餚增添不同風味

1 Ingredient 10 Ways 一種食材 十種味道, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Spilling the soybeans

豆香四溢

A versatile, protein-rich legume, native to East Asia, the uses of soybeans range from cooking oil, soy milk and tofu to fermented foodstuffs such as soy sauce, tempeh, natto and miso.

大豆含豐富蛋白質，原產於東亞，用途廣泛，從食用油、豆漿和豆腐，到醬油、天貝、納豆和味噌等發酵食品，都是由大豆製成

Tool Of The Trade 創意廚具, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The daily grind

好事多「磨」

When it comes to pounding powders and pastes, nothing beats the mortar and pestle

要把食材磨成粉末和醬蓉，杵臼是不二之選

Bookshelf 新書上架, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Top tomes

大師巨著

The hottest new cookbooks, gastronomic guides and beverage bibles

最新出版的烹飪書、美食指南與葡萄酒聖典

Gastropedia 美食百科, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Global warming

熱力四射

Fiery, flavourful and variegated, the chilli is powering a culinary heatwave

色彩繽紛、味道強烈的辣椒是佳餚美食的刺激夥伴

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 放眼世界 機遇無限

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia March 2019 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Nebraska Monthly Economic Indicators: May 22, 2019, Eric Thompson

Leading Economic Indicator Reports

The Leading Economic Indicator – Nebraska (LEI-N) rose by 0.79% during April of 2019. The increase in the LEI-N, which is designed to predict economic activity six months into the future, implies moderate economic growth in Nebraska through the end of 2019. Strong business expectations were again the primary reason for the increase in the leading indicator. Respondents to the April Survey of Nebraska Business reported plans to increase both sales and employment at their businesses over the next six months. There also was growth in manufacturing hours-worked during the month.

2019-May-22-Aacp Walmart Scholars Program Awards Two Research Fellows At Etsu, Bill Gatton College Of Pharmacy, East Tennessee State University, University Marketing And Communication, East Tennessee State University

ETSU News

JOHNSON CITY (May 22, 2019)—Two research fellows at East Tennessee State University Bill Gatton College of Pharmacy received the prestigious American Association of Colleges of Pharmacy (AACP) Walmart Scholars Program award, putting the college in the top 20% of schools across the country who had multiple recipients.

The award seeks to strengthen the recipient’s skills and commitment to a career in academic pharmacy through participation in programming and activities at the 2019 AACP Annual Meeting and Seminars in July.

Of the 142 U.S-based pharmacy schools in the country, only 64 had students who received the award for a total of …

2019-May-22-Aacp Walmart Scholars Program Awards Two Research Fellows At Etsu Pharmacy School, University Marketing And Communications, East Tennessee State University

ETSU News

No abstract provided.

2019-May-21-Carter Railroad Heritage Day, University Marketing And Communications, East Tennessee State University

ETSU News

No abstract provided.

Entrepreneur-Venture Fit And Burnout: Moderating Effects Of Entrepreneurial Passion, David Witt

PhD in Business Administration Dissertations

Entrepreneurial burnout is a worrying problem because it is related to reduced performance and venture failures. Existing models do not adequately explain the causes of burnout among entrepreneurs. Exploring the antecedents and mechanisms leading to this significant issue can thus enhance our understanding and facilitate the design of interventions.

This study proposes an entrepreneur-venture fit model to explain burnout among entrepreneurs. Regulatory focus orientations of promotion and prevention are proposed as defining the characteristics of entrepreneurs and their ventures that determine fit, and passion is proposed to moderate fit effects.

The model was tested using a survey-based field study to …

Lee, J.-A. (2012). Nonprofit Organizations And The Intellectual Commons. Cheltenham, Uk; Northampton, Ma, Usa: Edward Elgar., Roger A. Lohmann

Faculty & Staff Scholarship

Professor Lee defines intellectual commons as “intellectual resources which anyone can use either without permission or with permission granted in advance.” From the vantage point of third sector studies, this is different from both the Ostrom resources approach and the commons theory of associations articulated by Lohmann. This review assesses the strengths and weaknesses of Lee's approach.

Account Books - Barren County, Kentucky (Mss 666), Manuscripts & Folklife Archives

Manuscript Collection Finding Aids

Finding aid only for Manuscripts Collection 666. Two account books for mercantile establishments in Barren County, Kentucky. One, 1832-1833, contains accounts for what is believed to be a general store. The other, 1902-1903, is believed to be an account book for the South Kentucky Oil Company which was selling items such as coal, kerosene, cement, and other oil field products.

2019-May-21-Board Of Trustees Meeting, University Marketing And Communications, East Tennessee State University

ETSU News

No abstract provided.

2019-May-21-Denton Earns National Award For Commitment To Rural Health, University Marketing And Communications, East Tennessee State University

ETSU News

No abstract provided.