UM students’ graduation works record Macao’s classic-brand restaurants 澳大學生畢業作品記錄澳門特色味道

UM students’ graduation works record Macao’s classic-brand restaurants

The University of Macau (UM) Faculty of Social Sciences (FSS) held a book launch for the magazine Communicator 2022 · Macau Flavour, which is the graduation work of the Department of Communication. Produced by fourth-year students of the department, this magazine describes the flavours of dishes that are unique to Macao based on interviews with more than 30 ‘classic brand’ restaurants in the city.

According to Emmige Zheng, editor-in-chief of the magazine, Communicator 2022 · Macau Flavour includes six chapters, namely Portugal in the West, Guangdong in the North, Southeast Asia in the South, Past, Now, and Reflection. The magazine describes the flavours of dishes that are unique to Macao as well as the stories behind these flavours. The magazine explores the relationship between local dishes (such as crab porridge, kway teow, and bacalhau) and population mobility in the Greater Bay Area, political turmoil in Southeast Asia, and the history of European colonialism. The chapter on the old restaurants tells the stories of neglected classic-brand restaurants in the city.

Zheng explains that in order to develop Macao into a culinary destination, it is important to have a strong historical and cultural heritage in addition to the colours and flavours, so that visitors will remember not only the food but also the city.

Free copies of the magazine are available in Rooftop, the library and the various residential colleges of UM, the library of the Macau University of Science and Technology, the library of the Macau Institute for Tourism Studies, Macau Central Library, Sir Robert Ho Tung Library, Patane Library, Ilha Verde Library, and Taipa Library.

Guests at the book launch include FSS Dean Richard Hu, Dean of Students Paul Pang, Department of Communication Head Tien Tsung Lee, as well as faculty members and students.

Please visit the following link for the e-version:

https://www.um.edu.mo/news-and-press-releases/press-release/detail/53181/

澳門大學社會科學學院舉辦傳播系畢業作品《傳人類2022‧澳門老味》新書發佈會。該書由澳大傳播系四年級學生編寫而成,透過訪問超過30間澳門老店,記錄屬於這座小城的特色味道。

負責《傳人類2022‧澳門老味》的學生鄭瑋璐表示,刊物以味道和老店為主軸,透過6個篇章:西探葡國北溯廣東南尋南洋回首當下反思,記述了屬於澳門的特色味道,以及這些味道背後所承載的澳門歷史。味道篇,分別透過三趟不同人前往澳門的旅程,去探索水蟹粥、金邊粿條和馬介休球等食物,與大灣區人口流動、東南亞政治動盪,以及歐洲殖民史的關係。至於老店部分,則是嘗試去尋找被忽略的傳統食店,去發掘它們歷史的同時,亦帶領讀者認識老店的今天及未來。

鄭瑋璐最後說,要推廣澳門作為美食之都,除左色香味之外,還必須加上具有濃厚度的歷史軌跡和文化脈絡,才能讓人們不僅記住美食,也記住這座城市。

有興趣人士可免費於Rooftop、澳門大學圖書館、澳門科技大學圖書館、澳門旅遊學院圖書館、澳門中央圖書館、何東圖書館、沙梨頭圖書館、青洲圖書館、氹仔圖書館取閱;另外亦可閱於澳門大學各大書院。

出席新書發佈會的嘉賓包括澳大社會科學學院院長胡偉星、學生事務長彭執中、傳播系系主任李天宗及一眾老師和學生。

請登入以下連結瀏覽網上版:
https://www.um.edu.mo/zh-hant/news-and-press-releases/presss-release/detail/53181/

UM students’ graduation works record Macao’s classic-brand restaurants

The University of Macau (UM) Faculty of Social Sciences (FSS) held a book launch for the magazine Communicator 2022 · Macau Flavour, which is the graduation work of the Department of Communication. Produced by fourth-year students of the department, this magazine describes the flavours of dishes that are unique to Macao based on interviews with more than 30 ‘classic brand’ restaurants in the city.

According to Emmige Zheng, editor-in-chief of the magazine, Communicator 2022 · Macau Flavour includes six chapters, namely Portugal in the West, Guangdong in the North, Southeast Asia in the South, Past, Now, and Reflection. The magazine describes the flavours of dishes that are unique to Macao as well as the stories behind these flavours. The magazine explores the relationship between local dishes (such as crab porridge, kway teow, and bacalhau) and population mobility in the Greater Bay Area, political turmoil in Southeast Asia, and the history of European colonialism. The chapter on the old restaurants tells the stories of neglected classic-brand restaurants in the city.

Zheng explains that in order to develop Macao into a culinary destination, it is important to have a strong historical and cultural heritage in addition to the colours and flavours, so that visitors will remember not only the food but also the city.

Free copies of the magazine are available in Rooftop, the library and the various residential colleges of UM, the library of the Macau University of Science and Technology, the library of the Macau Institute for Tourism Studies, Macau Central Library, Sir Robert Ho Tung Library, Patane Library, Ilha Verde Library, and Taipa Library.

Guests at the book launch include FSS Dean Richard Hu, Dean of Students Paul Pang, Department of Communication Head Tien Tsung Lee, as well as faculty members and students.

Please visit the following link for the e-version:

https://www.um.edu.mo/news-and-press-releases/press-release/detail/53181/

澳門大學社會科學學院舉辦傳播系畢業作品《傳人類2022‧澳門老味》新書發佈會。該書由澳大傳播系四年級學生編寫而成,透過訪問超過30間澳門老店,記錄屬於這座小城的特色味道。

負責《傳人類2022‧澳門老味》的學生鄭瑋璐表示,刊物以味道和老店為主軸,透過6個篇章:西探葡國北溯廣東南尋南洋回首當下反思,記述了屬於澳門的特色味道,以及這些味道背後所承載的澳門歷史。味道篇,分別透過三趟不同人前往澳門的旅程,去探索水蟹粥、金邊粿條和馬介休球等食物,與大灣區人口流動、東南亞政治動盪,以及歐洲殖民史的關係。至於老店部分,則是嘗試去尋找被忽略的傳統食店,去發掘它們歷史的同時,亦帶領讀者認識老店的今天及未來。

鄭瑋璐最後說,要推廣澳門作為美食之都,除左色香味之外,還必須加上具有濃厚度的歷史軌跡和文化脈絡,才能讓人們不僅記住美食,也記住這座城市。

有興趣人士可免費於Rooftop、澳門大學圖書館、澳門科技大學圖書館、澳門旅遊學院圖書館、澳門中央圖書館、何東圖書館、沙梨頭圖書館、青洲圖書館、氹仔圖書館取閱;另外亦可閱於澳門大學各大書院。

出席新書發佈會的嘉賓包括澳大社會科學學院院長胡偉星、學生事務長彭執中、傳播系系主任李天宗及一眾老師和學生。

請登入以下連結瀏覽網上版:
https://www.um.edu.mo/zh-hant/news-and-press-releases/presss-release/detail/53181/