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AMBROSIA 客道 : The Magazine of The International Culinary Institute
From Paris to New York, across Asia, Africa and beyond, vegetarian dining is no longer purely the preserve of hippies and hipsters. Award-winning chefs are creating plantbased dishes that are imaginative, tasty and subtly sophisticated, as well as being healthful and environmentally friendly.
"Green planet 綠色地球,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 36-41.
Available at: https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol5/iss1/16