000 -LEADER | |
---|---|
fixed length control field | 03063nam a22002777a 4500 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | NY |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20210909133914.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 210810s2018 cc a b 000 0 chi d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9789888445691 |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | HKP |
Transcribing agency | NY |
050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | GT2853.H6 |
Item number | L54 2018 |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | 梁桂玲, |
Relator term | author. |
245 10 - TITLE STATEMENT | |
Title | 暢談飲食與社會變遷 / |
Statement of responsibility, etc | 梁桂玲, 梁偉康, 林紹裘, 莫世民著. |
250 ## - EDITION STATEMENT | |
Edition statement | 初版. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc | 香港 : |
Name of publisher, distributor, etc | 明文出版社, |
Date of publication, distribution, etc | 二〇一八 [2018] |
300 ## - PHYSICAL DESCRIPTION | |
Extent | xiv, 111 p., 25 unnumbered pages of plates : |
Other physical details | col. ill. ; |
Dimensions | 21 cm. |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc | Includes bibliographical references (pages 107-108). |
520 ## - SUMMARY, ETC. | |
Summary, etc | 《暢談飲食與社會變遷》是另類有關飲食的書, 由「口述歷史」開始, 在首章記錄多次與葉東先生的訪談. 葉東先生出生於東莞, 一九四九年逃難至香港定居, 並跟隨前國民政府財政部長宋子文先生的御廚五姐學習廚藝, 深得五組的真傳. 東叔後與友人集資在青山灣開辦海天海鮮酒家, 該酒家在二零零八年一月二十五日曾被華爾街日報評為亞洲十大最佳食府. 第二章回顧香港在五十年代至二千年或稱千禧年代香港的社會及飲食業的情況. 由於跨越幾個年代, 資料盡量綜合和概括而不作深入的探討. 作者的寫作小組原想在書內加插歷史圖片以增加讀者的興趣, 可是早年的攝影不如現今那麼普遍, 而且尋找及轉載相關的圖片牽涉頗繁複的過程. 第三章「美食品嚐」記載寫作小組自由談論美食和尋找飲食時的發現, 旨在顯現食物和烹煮方法的魅力. 作者們很感謝東叔、梁文韜先生(食神「韜哥」)及楊繼芳女士(芳姐)百忙中抽空分享他們的豐富飲食知識和經驗. 寫作小組成員梁偉康多年研究服務機構的管理, 所以自然地由他來撰寫第四章「飲食企業管理」, 以抒發優良管理的概念與有效途徑. |
520 ## - SUMMARY, ETC. | |
Summary, etc | 本書的四位作者合力編寫《暢談飲食與社會變遷》,與飲食界前輩回顧了香港五十至千禧年代的社會改變。面對大大小小的挑戰,香港各行各業辛勤耕耘,雖有起落和重重困難,但都能適應過去,齊心推動社會的發展。 飲食方面,中式飲食和粵式酒樓曾創造很多驕人的成績,令飲食界人士感到自豪,也為中外食客津津樂道。香港能成為「美食天堂」,實在得來不易,是經過不少的考驗、變遷和改革,才有今天的成就;亦彰顯食肆經營者的勤奮、自強不息及與時並進的可貴精神。 在香港,無論外出用膳或在家中下廚,中西式美食都可以有多樣化的選擇。品嚐美食、「識飲識食」當然是樂事,多瞭解飲食文化、飲食業的發展及業務營運,亦能增廣見聞。 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food habits |
Geographic subdivision | China |
-- | Hong Kong |
General subdivision | History. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food supply |
Geographic subdivision | China |
-- | Hong Kong |
General subdivision | History. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | 梁偉康, |
Dates associated with a name | 1952- |
Relator term | author. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | 林紹裘, |
Relator term | author. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | 莫世民, |
Relator term | author. |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | |
Koha item type | Book |
Shelving location | Date acquired | Date last seen | Lost status | Source of classification or shelving scheme | Current Location | Not for loan | Barcode | Full call number | Damaged status | Koha item type | Price effective from | Permanent Location |
---|---|---|---|---|---|---|---|---|---|---|---|---|
Library Collection | 2021-08-10 | 2021-08-10 | Lee Yan Fong Library | 00029464 | GT2853.H6 L54 2018 | Book | 2021-08-10 | Lee Yan Fong Library |