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AMBROSIA 客道 : The Magazine of The International Culinary Institute

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Article Title

Food nation 美食天堂

Authors

Keywords

Hong Kong, Diversity, Restaurant, Profession, Skills, Training

Document Type

Article

Abstract

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。

First Page

32

Last Page

37