Open Access. Powered by Scholars. Published by Universities.®
Hospitality Administration and Management Commons™
Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Cookbook (7)
- New publication (7)
- Argentina (2)
- Attitude (2)
- Cuisine (2)
-
- Dish (2)
- Food culture (2)
- André Chiang (1)
- Art (1)
- Asian cuisine (1)
- Brazil (1)
- Chef (1)
- Collection (1)
- Cooking (1)
- Craft (1)
- Culinary art (1)
- Experience (1)
- Food business (1)
- Food tourism (1)
- Food truck (1)
- Globalization (1)
- Healthy (1)
- History (1)
- Hong Kong (1)
- Hélène Darroze (1)
- Ingredient (1)
- Jeannie Cho Lee (1)
- Local (1)
- Mariana Sebess (1)
- Museum (1)
Articles 1 - 21 of 21
Full-Text Articles in Hospitality Administration and Management
Interview: Chef Per Henrik Jonsson, Carla Thomas
Interview: Chef Per Henrik Jonsson, Carla Thomas
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Meet The New Programme Director Of ICI:
專訪國際廚藝學院 新任課程總監兼名廚
Chef Per Henrik Jonsson
The new head shares his vision of what students and stakeholders can anticipate in the upcoming years.
這位新上任的總監，分享學院與學生及持份者共同創造的未來願景。
Bookshelf 新書上架
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Reading room
閱讀室
A world of taste, culture and masterful techniques awaits in these new releases
翻開下列新書，探索世界各地的美食、文化和廚藝技巧
Bookshelf 新書上架
AMBROSIA 客道 : The Magazine of The International Culinary Institute
A new page
新的一頁
Don't miss these new releases by the world's leading chefs and culinary experts
別錯過以下由知名大廚和烹飪專家撰寫的新書
Bookshelf 新書上架, Rachel Duffell
Bookshelf 新書上架, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Read all about it
讀萬卷書
Culinary companions, drinking guides and baking bibles you won't want to miss
不可錯過的烹飪良伴、飲品指南和糕餅聖典
Bookshelf 新書上架, Rachel Duffell
Bookshelf 新書上架, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Top tomes
關於吃的聖典
The creative and captivating culinary explorations put down on paper that deserve a place on your bookshelf
充滿創意、記載動人廚藝篇章的烹飪書籍絕對值得買回家細閱
Bookshelf 新書上架, Rachel Duffell
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
Bookshelf 新書上架, Rachel Duffell
Bookshelf 新書上架, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
A new chapter
翻開新一頁
We leaf through the latest tomes and tales by culinary professionals hailing from all corners of the globe
搜羅來自世界各地名廚的最新烹飪著作
Food For Thought讀好書 吃美食, Rachel Duffell
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
Read ’Em And Eat讀好書 吃美食, Hetty Cunningham
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
One For The Team 美酒佳餚, Kate Whitehead
One For The Team 美酒佳餚, Kate Whitehead
AMBROSIA 客道 : The Magazine of The International Culinary Institute
When it comes to pairing fine wines with Asian cuisine, Jeannie Cho Lee is the undisputed authority, and she offers up some East-meets-West advice.
談到亞洲菜如何配搭葡萄酒，李志延堪稱箇中權威。且聽這位葡萄酒大師細說東西匯聚的飲食心得。
Northern Exposure 尋味北歐, Rachel Duffell
Northern Exposure 尋味北歐, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Emphasising purity and simplicity, as well as history and tradition, New Nordic cuisine is sweeping the globe, serving up health, wellbeing and sustainability benefits along the way.
新北歐菜奉行簡單純淨的飲食、尊重歷史傳統的原則，在推動可持續概念的同時，亦帶來健康美食，難怪這個菜系近年在世界各地掀起一股飲食新浪潮。
Fine-Dining Print 精緻美食圖鑑, Kate Whitehead
Fine-Dining Print 精緻美食圖鑑, Kate Whitehead
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Chefs' favourite recipes for your bookshelf
收藏名廚食譜
Moveable Feasts 舌尖上的地圖, Rachel Duffell
Moveable Feasts 舌尖上的地圖, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
International travellers are increasingly keen to understand the places they visit, and with the need to eat being universal -- and delicious food relished by people everywhere -- gastronomic tourism is taking the world by storm. It's a boom that the hospitality industry must embrace.
國際旅客愈來愈渴望了解自己造訪的旅遊地點，由於每個人都需要食物，而且任何人都喜歡可口美食，因此美食旅遊的潮流正席捲全球。這是餐飲及酒店業必須掌握的趨勢。
Cooked To Perfection 品味殿堂美饌, Thane Tierney
Cooked To Perfection 品味殿堂美饌, Thane Tierney
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Corey Lee and a dream team of imaginative chefs from 22 countries join forces to create an intriguing new dining concept at San Francisco's Museum of Modern Art.
知名大廚Corey Lee與來自22個國家、擁有豐富想像力的名廚攜手合作，為三藩市現代藝術博物館帶來迷人的美食新概念。
Acquired Tastes 洋味香港, Carol Chow
Acquired Tastes 洋味香港, Carol Chow
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Hong Kong's restaurant landscape hasn't always been as cosmopolitan as it is today. Co-founder of the city's earliest Chinese-owned French restaurant, as well as Maxim's Group, Dr James Wu traces the evolution of the local F&B industry and explains why professional training has been crucial to success.
今日香港餐飲界多彩繽紛，各國料理薈萃，但並非一直如此國際化。身為美心集團及香港首間華人開辦的法國餐廳聯合創辦人，伍沾德博士與我們回顧本地餐飲界的發展，闡釋專業廚藝訓練是成功關鍵。
The Philosopher 廚房裡的哲學家, Tama Lung
The Philosopher 廚房裡的哲學家, Tama Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.
憑著獨具巧思的高級法式料理，使江振誠登上新加坡第一名廚竇座，在全球最佳餐廳的排名更迅速攀升。
World Tour: South America 世界之旅：南美洲, Rachel Read
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
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。
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。
Meals On Wheels
SIGNED: The Magazine of The Hong Kong Design Institute
All around the world, food trucks are revolutionising the dining industry as well as becoming design attractions in their own right. We explore the phenomenon, as well as the entrepreneurs and designers who are redefining the term "moveable feast'.