Macaense Cuisine - Origins And Evolution

摘要

This book describes the origins of the Macaense Cuisine and the story behind many of the dishes. What is Bebinga? Why it is called Capela?
What is its history and how has the ingredients have changed and the recipes evolved outside Macau, Hong Kong and Shanghai following the diaspora of the Macaense people after World War II, as some of the basic ingredientes were not available locally in North America?
In the 21st century many of the recipes were transported in the notebooks and memories by those who emigrated to the West after the they left Macau behind.
Our youngsters, several generations now, born in the West far from the roots of their parents in Asia, can now enjoy Macaense cuisine.
A profusely illustrated and well written book with apetising dishes that pamper the tables of the "Malta".

作者：Silva, Antonio M. Jorge da

1938 年生於澳門、長於香港，現定居美國。他是英國、美國、香港及澳門的註冊建築師，亦是美國建築師學會會員。作為一位澳門土生葡人，施安東多年來不僅對澳門保持深厚的感情，而且筆耕不斷，著有多本關於土生葡人及其全球遷徙的著作，如 The Portuguese Community in Hong Kong（2007）、Diaspora Macaense to California （2009）、The Portuguese Community in Hong Kong, Volume II（2010）、The Portuguese Community in Shanghai（2012）、Macaenses, The Portuguese in China（2015）、Macaense Cuisine, History and Evolution（2016）等。
Exerceu funções de arquitecto em Macau, Hong Kong, Reino Unido e Estados Unidos, dedicou-se, após a aposentação, a escrever a gesta dos descendentes dos portugueses em Macau, incluindo as suas experiências em muitas regiões da China e integração nos países da diáspora, analisando as suas implicações sociais e culturais. Entre as suas obras contam-se “The Portuguese Community in Hong Kong (2 volumes)” “The Portuguese Community in Shanghai”, “Macaense Cuisine – Origins and Evolution”; “Macaenses – the Portuguese in China”, que está a ser vertida também para a língua chinesa.

了解更多