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  <channel>
    <title>colourful zone</title>
    <link>http://blog.china.com/u/071031/89437/</link>
    <description>MBA DNA</description>
    <dc:creator>flyingbird1951</dc:creator>
    <item>
      <title>A BREADTH OF OPPORTUNITY</title>
      <link>http://blog.china.com/u/071031/89437/200711/1303872.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
&lt;TABLE cellSpacing=0 cellPadding=0 width=390 border=0&gt;&#xD;
&lt;TBODY&gt;&#xD;
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&lt;TD class=textGray id=byLine&gt;By Linda Anderson&lt;/TD&gt;&lt;/TR&gt;&#xD;
&lt;TR&gt;&#xD;
&lt;TD class=textGray id=dateLine&gt;Monday, February 05, 2007&lt;/TD&gt;&lt;/TR&gt;&lt;/TBODY&gt;&lt;/TABLE&gt;&#xD;
&lt;P class=stroyContentHighlight id=contentBodyFirst&gt;Investment&lt;/P&gt;&#xD;
&lt;DIV class=storyContent id=ContentBody&gt;&#xD;
&lt;P&gt;banking has always been considered one of the traditional homes of an MBA.&lt;/P&gt;&#xD;
&lt;P&gt;The sector offers “a breadth of opportunity and the capacity to progress your career rapidly,” says Graham Hastie, director of career services at London Business School. &lt;/P&gt;&#xD;
&lt;P&gt;The appeal has not been lost on the LBS MBA class of 2006, with 42 per cent of MBAs opting for careers in the financial services sector. However, although investment banking retains its grip on the majority of LBS students – 23 per cent, Mr Hastie says other areas are attracting interest.&lt;/P&gt;&#xD;
&lt;P&gt;Of the class of 2006, 6 per cent of students went into private equity or venture capital, 4 per cent into retail or private banking. A further 4 per cent went into asset management, corporate or commercial banking drew 4 per cent and the remaining 1 per cent moved into other financial areas.&lt;/P&gt;&#xD;
&lt;P&gt;However, Mr Hastie adds that, in spite of “huge demand” from students for positions in private equity, it remains a very small industry, in that openings are few and far between. While investment banking offers a structured career path, this is not the case with private equity, he says. Opportunities occur through networking and personal connections.&lt;/P&gt;&#xD;
&lt;P&gt;Private equity, he says, allows more room for creativity because it is a very varied sector – fund raising for investment purposes or looking for opportunities in which to invest, for example. But only a few students each year secure a placement.&lt;/P&gt;&#xD;
&lt;P&gt;The hedge fund, investment management, private equity and wealth management sectors are also turning the heads of MBA students at the Judge Business School, Cambridge. “Competition in this area of the job market is often fierce,” says Cathy Butler, director of MBA careers at the school – although tenacious MBAs can be successful, she adds.&lt;/P&gt;&#xD;
&lt;P&gt;There is a similar trend at Wharton in the US, where 5.5 per cent of the class of 2007 have accepted summer internships with hedge funds or other investments. This compares with 3.1 per cent of the class of 2006 who accepted full-time jobs in that sector. &lt;/P&gt;&#xD;
&lt;P&gt;The private equity/venture capital/buy-outs sector also shows more interest from this year's Wharton interns – 7.8 per cent compared with 6.8 per cent of the class of 2006 who accepted job offers. &lt;/P&gt;&#xD;
&lt;P&gt;At Kenan-Flagler, Susan Amey, director of the MBA career management sector, says student demand for private equity placements outstrips job offers, with only one or two students from the school securing a job each year. To try to satisfy this demand, the school runs the Carolina Venture Fellows programme, which each year places a select few students in an apprenticeship with a venture capital firm.&lt;/P&gt;&#xD;
&lt;P&gt;“The days when traders were the poor relations of their investment banker cousins are now behind us,” says Lindsay McQuade, head of postgraduate employment at Cass Business School in London. “With the explosion of derivatives and record profits being made on trading floors across the city, front office professionals are spreading their influence at the most senior levels.”&lt;/P&gt;&#xD;
&lt;P&gt;One consequence of this, she adds, has been a rise in demand for in-depth quantitative skills, supplied by highly numerate students with MScs.&lt;/P&gt;&#xD;
&lt;P&gt;Ellen Miller, head of European graduate recruitment and development for Lehman Brothers, has also noted this trend. She recruits about 50 MBAs each year in Europe as summer interns, with roughly half placed in investment banking and the rest in capital markets or, in small numbers, investment management. Between 60 to 75 per cent of interns subsequently receive job offers.&lt;/P&gt;&#xD;
&lt;P&gt;However, while MBA recruitment into investment banking has remained fairly static, the investment bank is taking on more and more analysts. Many of these have masters in management degrees – “a fantastic degree,” she says.&lt;/P&gt;&#xD;
&lt;P&gt;In many ways, Ms Miller adds, students with masters degrees are easier to place since they come from a larger pool and enter at a lower level.&lt;/P&gt;&#xD;
&lt;P&gt;In Europe, she notes, the gap between MBAs and masters students is diminishing since many of the latter are aged 24/25 and have intern experience embedded in their degree. “So hiring MBAs to place in a generalist pool is more difficult now and the role of the MBA is even more in question.”&lt;/P&gt;&#xD;
&lt;P&gt;The growing demand for students with quantitative skills is certain to continue, fuelled by the US Sarbanes-Oxley Act and the Markets in Financial Instruments Directive (MiFid) which have increased regulation and sparked demand for experts in related fields. &lt;/P&gt;&#xD;
&lt;P&gt;MBAs are looking beyond investment banking into these sectors. But whether they can fight off their rivals with masters degrees to enter fields that are small and competitive remains to be seen.&lt;/P&gt;&lt;/DIV&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Mon, 12 Nov 2007 00:28:22 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1303872.html</guid>
      <dc:date>2007-11-12T00:28:22Z</dc:date>
    </item>
    <item>
      <title>POTENT IN A GLOBAL MARKET</title>
      <link>http://blog.china.com/u/071031/89437/200711/1303864.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
&lt;TABLE cellSpacing=0 cellPadding=0 width=390 border=0&gt;&#xD;
&lt;TBODY&gt;&#xD;
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&lt;TD class=textGray id=byLine&gt;By Anthony Hopwood&lt;/TD&gt;&lt;/TR&gt;&#xD;
&lt;TR&gt;&#xD;
&lt;TD class=textGray id=dateLine&gt;Monday, February 05, 2007&lt;/TD&gt;&lt;/TR&gt;&lt;/TBODY&gt;&lt;/TABLE&gt;&#xD;
&lt;P class=stroyContentHighlight id=contentBodyFirst&gt;Despite&lt;/P&gt;&#xD;
&lt;DIV class=storyContent id=ContentBody&gt;&#xD;
&lt;P&gt;repeated criticisms, the MBA remains a popular qualification for a career in business. Even though some well known gurus have joined the critical chorus, the supply of talented people wanting the qualification continues to grow. Does the international cadre of MBA students know something the mighty critics do not? I think they do.&lt;/P&gt;&#xD;
&lt;P&gt;An MBA offers three distinct advantages. First, it provides access to new knowledge. A good programme gives insight into the knowledge that has transformed many parts of the business world and provides an awareness of the shifting context of modern business. It also provides a basis for appreciating and developing the arts of management, very practice of the craft.&lt;/P&gt;&#xD;
&lt;P&gt;Second, an MBA from a good institution can provide access to a powerful network of contacts: its alumni, friends and supporters.&lt;/P&gt;&#xD;
&lt;P&gt;Third, an MBA from a respected and well-known school provides an entry point for the national and international managerial labour markets.&lt;/P&gt;&#xD;
&lt;P&gt;All three advantages are important in their own right. But access to knowledge about management itself is only a part of the significance of the MBA, although it almost monopolises the attention of some critics, particularly Henry Mintzberg, who says conventional MBA programmes ignore the art and practice of the managerial craft.*&lt;/P&gt;&#xD;
&lt;P&gt;However, the vast majority of MBAs will be entering careers where managing per se will not be an overwhelming part of their work for many years. This is so in consultancy, in many newer economic sectors where enterprises operate with flat hierarchies, and for the majority of those going into the financial sector.&lt;/P&gt;&#xD;
&lt;P&gt;While many critics minimise the advantages to be gained from an insight into newer managerial knowledge, they are wrong to do so. Modern managers need to understand the advances in finance theory, organisational design and information processing that have transformed businesses. In many sectors of the economy, such knowledge is no longer optional.&lt;/P&gt;&#xD;
&lt;P&gt;Not too long ago, much of this cutting edge learning was only available at a few institutions, almost all in the US. For modern finance it was necessary to go to Chicago, Wharton, Rochester, MIT or Stanford, places where the knowledge itself had been created. But the world of knowledge is a democratic one and the new teachings are now available at even the most humble of MBA schools.&lt;/P&gt;&#xD;
&lt;P&gt;But some of the other advantages of the MBA are not so evenly distributed. Only a few schools offer access to really significant multinational business networks, although a few more provide entry to powerful regional ones. Perhaps Harvard and Stanford reign supreme in the former, but Bocconi has no equal for opening doors in Italy, just as the top Spanish schools provide access to the Spanish speaking world.&lt;/P&gt;&#xD;
&lt;P&gt;The same applies to providing access to the top national and international managerial labour markets. This is a benefit that provided the impetus for the post-war expansion of business schools in the US. As business itself became a national rather than a regional phenomenon, so did the market for managerial talent. MBAs undoubtedly promote meritocratic advance and, in the process, change the social composition of business.&lt;/P&gt;&#xD;
&lt;P&gt;This has now become an international phenomenon. MBA programmes are powerful instruments in promoting geographic mobility that would be difficult to achieve by other means.&lt;/P&gt;&#xD;
&lt;P&gt;More than that, the degree has become associated with enabling other forms of mobility. Production managers can move into finance or consultancy to the enrichment of the both. Nowadays, it is the software engineer in the late 20s, seeking a way out of a career with limited opportunities and bringing the latest technical understanding, that can benefit business.&lt;/P&gt;&#xD;
&lt;P&gt;Equally, those who have already worked in consulting or investment banking can prepare to set up their own entrepreneurial ventures.&lt;/P&gt;&#xD;
&lt;P&gt;Not only are these transformations personally enabling, they also enrich the wider economic and business environment, shifting talent to new areas and creating people who can operate in diverse and interdisciplinary contexts.&lt;/P&gt;&#xD;
&lt;P&gt;Yet the critics of the MBA have largely ignored these important labour market roles. For instance, Stanford's Jeffrey Pfeffer, professor of organisational behaviour, makes a great deal of the finding that MBAs seemingly command no salary premium in the consultancy sector over non-MBAs. But he provides no information on the contrasting backgrounds of the two groups.&lt;/P&gt;&#xD;
&lt;P&gt;A top Ivy League or Oxbridge undergraduate degree can still get you into a leading consultancy firms, as does a record of distinguished service in a functional managerial role. But the consultant with the MBA who has worked her way up from humble origins at Nebraska State (or the University of Northumbria) would never be working in the New York office of McKinsey – or Goldman Sachs – without that additional qualification.&lt;/P&gt;&#xD;
&lt;P&gt;Of course, some of the concerns with MBAs are right. Even I was critical when a 20-something Stanford MBA working for McKinsey on a pro bono project at the University of Oxford asked how I would measure quantitatively the performance of the Sa?d Business School. Here was a person with an answer that was looking for a problem.&lt;/P&gt;&#xD;
&lt;P&gt;So there is room for improvement, but the MBA is nevertheless a powerful qualification in today's global business world. However, the prospective student needs to reflect carefully on the advantages it offers. For if the interest is largely posited on the networking and labour market benefits, it needs to be recognised that these are only available at a limited number of institutions.&lt;/P&gt;&#xD;
&lt;P&gt;While the knowledge offered by the MBA is much more widely available, the major recruiters only focus on a small number of schools thinly scattered around the world and perhaps even fewer schools offer really worthwhile networks of contacts. This is why MBA rankings have proved so influential. The Financial Times does a reasonably good job in identifying those schools that have clout in the non-knowledge arenas, which is why the London Business School can compete in the rankings with the Nobel Prize winning Chicago Business School. London is perhaps now more firmly established in the recruitment stakes even though it has never been a knowledge creator in the Chicago sense.&lt;/P&gt;&#xD;
&lt;P&gt;Even the guru critics may not really be convinced of their own arguments as most are established publishers of MBA textbooks, providing some of the knowledge on which the MBA enterprise continues to operate. If my reasoning is correct, it will continue to do so, to the advantage of the business community as a whole.&lt;BR&gt;&lt;I&gt;&lt;BR&gt;*Henry Mintzberg, Managers Not MBAs, 2004 &lt;BR&gt;&lt;BR&gt;Professor Anthony Hopwood stepped down as the dean of the Sa?d Business School, University of Oxford, in September 2006 to return to research and writing. He is also the Chairman of The Prince's Foundation for the Built Environment&lt;/P&gt;&lt;/I&gt;&lt;/DIV&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Mon, 12 Nov 2007 00:26:50 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1303864.html</guid>
      <dc:date>2007-11-12T00:26:50Z</dc:date>
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    <item>
      <title>ASIAS IMPRESSIVE AIRPORTS</title>
      <link>http://blog.china.com/u/071031/89437/200711/1303850.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
&lt;TABLE cellSpacing=0 cellPadding=0 width=390 border=0&gt;&#xD;
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&lt;TD class=textGray id=byLine&gt;By Raphael Minder &lt;/TD&gt;&lt;/TR&gt;&#xD;
&lt;TR&gt;&#xD;
&lt;TD class=textGray id=dateLine&gt;Tuesday, November 06, 2007&lt;/TD&gt;&lt;/TR&gt;&lt;/TBODY&gt;&lt;/TABLE&gt;&#xD;
&lt;P class=stroyContentHighlight id=contentBodyFirst&gt;On Thursday, there could be a scramble to reach gate F31 at Changi airport in Singapore, where passengers will board the first commercial flight of the new Airbus A380.&lt;/P&gt;&#xD;
&lt;DIV class=storyContent id=ContentBody&gt;&#xD;
&lt;P&gt;But for those who can contain their excitement and choose instead to kick off this historic day for world aviation with a gentle stroll around Changi, there are reasons to be impressed by the airport itself.&lt;/P&gt;&#xD;
&lt;P&gt;Almost 26 years since its opening, Changi continues to collect almost every prize bestowed on airports by the tourism and travel industries (last year alone it grabbed another 25 of these eclectic awards). More silverware should soon be on the way, as Changi prepares to open in January a third, state-of-the-art terminal, as well as to upgrade the original terminal.&lt;/P&gt;&#xD;
&lt;P&gt;Changi, however, is not the only Asian airport to excel. In fact, recently it was beaten to the top spot by Hong Kong in the closely watched survey of passenger satisfaction conducted by Skytrax, the aviation research organisation. Overall, Asian airports took four of the top five positions in the Skytrax survey, with Seoul Incheon and Kuala Lumpur completing the Asian triumph. Munich, at number four, was their leading challenger while Vancouver, which ranked ninth, was the only North American airport in the top 10.&lt;/P&gt;&#xD;
&lt;P&gt;The 7.8m passengers surveyed by Skytrax put ease of airport usage and waiting times at the top of their list of priorities, with a focus on the efficiency of security checks at a time of heightened concern about terrorism. On that level, it is very hard to fault Changi, which operates a decentralised screening system, with all the checking done at individual gates, thereby avoiding the long queues and bottlenecking that has become one of the most irksome aspects of travelling through many of the world's largest airports.&lt;/P&gt;&#xD;
&lt;P&gt;As with almost every aspect of the airport, the Singaporean authorities did not wait for the aftermath of 9/11 to adopt a decentralised screening approach, which requires more staff but makes the process smoother for passengers. “It's really always been our philosophy to do things well ahead of the demand,” says Esther Ee from the Civil Aviation Authority of Singapore.&lt;/P&gt;&#xD;
&lt;P&gt;While that might sound like a tired marketing cliché, it is a view endorsed by most pundits and is consistent with the history of Changi's development since 1975, when the Singaporean government agreed to build a new airport. In fact, even the decision to have a third terminal was part of the original master plan for Changi, at a time when Singapore Airlines – a product of the political divorce between Malaysia and Singapore – was still in its infancy and Singapore's traffic was just a fraction of what it is today.&lt;/P&gt;&#xD;
&lt;P&gt;Tony Davis, chief executive of Tiger Airways, which is based in Singapore and is one of Asia's fastest growing low-cost carriers, sees a contrast between airport planning in Asia and the “piecemeal approach” in Europe. Davis, a former BMI British Midland executive, says: “European airports have tended to be built when demand arises while Asian airports seem to be built for the future. We build on the basis on what is needed and then get very surprised two years later when we find we need to build again.”&lt;/P&gt;&#xD;
&lt;P&gt;Another case in point is Kuala Lumpur's decision to add a low-cost terminal to help develop AirAsia, the region's biggest budget carrier. Derek Sadubin, chief operating officer at the Centre for Asia Pacific Aviation, a Sydney-based consultancy, says: “The Malaysians were very quick at identifying AirAsia's requirements and it shows how some of these Asian airports have been excellent in their long-term planning for the growth that is coming. You're seeing this now in the Middle East.”&lt;/P&gt;&#xD;
&lt;P&gt;To be fair to Europeans, however, the building process has also been eased in Asia by the fact that some of the airports have been built on reclaimed land – triggering less debate over planning permission – and generally from scratch. Hong Kong opened its new airport on Lantau island in 1998, but has already lost its new-kid-on-the-block status to several other important transit airports in cities such as Bangkok and Kuala Lumpur. In China, meanwhile, 73 airports are under construction and a further 134 projects are being considered.&lt;/P&gt;&#xD;
&lt;P&gt;Stephen Miller, chief executive of Oasis, one of the five airlines that is using the second terminal that opened in Hong Kong in June, says: “In much of Asia you have been able to start with a clean sheet and that's a huge difference. In places like Heathrow or Frankfurt, it's been about just adding on.”&lt;/P&gt;&#xD;
&lt;P&gt;Asian airports such as Hong Kong and Singapore, where flying occurs around the clock, have also developed their transit business, in part by working hard to promote outside activities for passengers with several hours to kill between flights. Hong Kong recently opened a golf course within walking distance of the airport, while anybody facing a five-hour wait in Changi might consider one of the free guided tours of the city-state that have long been on offer.&lt;/P&gt;&#xD;
&lt;P&gt;Sadubin from CAPA says: “Airports in this region have generally been part of a broader national economic and tourism strategy. Singapore is the model that has been replicated and used by several other governments.”&lt;/P&gt;&#xD;
&lt;P&gt;Another feature in both Singapore and Hong Kong is what could be deemed the democratisation of its more luxurious facilities, with access to premium lounges as well as activities such as swimming or fitness training open to anybody with a credit card rather than only upper-class passengers. &lt;/P&gt;&#xD;
&lt;P&gt;Fiona Song, business officer for Plaza Premium, a company that runs paying lounges across Asia, expects the concept to gain popularity in regions such as North America, where Plaza Premium now operates in Vancouver. “I also really think that it makes for better lounges,'' she argues. “People who pay for something are more demanding and expect better services, otherwise they don't come back.”&lt;/P&gt;&lt;I&gt;&#xD;
&lt;P&gt;Raphael Minder is an FT correspondent based in Hong Kong&lt;/P&gt;&lt;/I&gt;&lt;/DIV&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Mon, 12 Nov 2007 00:20:33 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1303850.html</guid>
      <dc:date>2007-11-12T00:20:33Z</dc:date>
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      <title>CREAM OF THE CROP</title>
      <link>http://blog.china.com/u/071031/89437/200711/1303844.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
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&lt;TD class=textGray id=byLine&gt;By Edwina Ings-Chambers&lt;/TD&gt;&lt;/TR&gt;&#xD;
&lt;TR&gt;&#xD;
&lt;TD class=textGray id=dateLine&gt;Friday, October 19, 2007 &#xD;
&lt;P class=stroyContentHighlight id=contentBodyFirst&gt;Thebeauty landscape has changed in recent years. Time was when a woman had her regular face creams, her tried-and-tested cosmetics, even her signature fragrance, and nothing new that appeared on the market could drive her off course. Now, in an era of countless scientific advances and new product launches, the cosmetics industry is so crowded that brands jostle for our attention by enticing us with limited editions (a solution that can frustrate as much as excite when you can no longer get hold of a favoured “for three months only!” product).&lt;/P&gt;&#xD;
&lt;P&gt;ESTEE LAUDER&lt;BR&gt;Signature Product Advanced Night Repair Protective Recovery Complex. Launched in 1982, it is celebrating its 25th anniversary this year.More than 1.3m bottles are sold globally each year and the formula has been updated over time.&lt;BR&gt;Price: &amp;pound;32.&lt;BR&gt;Bestseller Estée Lauder Double Wear Stay-in-Place Make-up SPF10. This is a long-lasting, lightweight foundation that provides up to 15 hours of coverage. Launched in 1997, more than 466,000 bottles a year are sold.&lt;BR&gt;Price: &amp;pound;22.50.&lt;/P&gt;&#xD;
&lt;P&gt;Most overlooked Youth Dew perfume, introduced in 1953 and recently relaunched by Tom Ford under a new name, Youth Dew Amber Nude . &lt;BR&gt;Price: &amp;pound;35 for 30ml. &lt;BR&gt;&lt;A href="http://www.esteelauder.com/" target=_blank&gt;www.esteelauder.com&lt;/A&gt;&lt;/P&gt;&#xD;
&lt;P&gt;ELIZABETH ARDEN&lt;BR&gt;Signature product Eight Hour Cream, which was launched in the 1930s and originally used to heal the legs of Arden's beloved racehorses. When she discovered that it also helped moisturise and smooth the hands of the horse's grooms, she went to work refining it for customers' use. Nowadays, one tube is sold every 30 seconds worldwide.&lt;BR&gt;Price: &amp;pound;20.&lt;/P&gt;&#xD;
&lt;P&gt;&lt;BR&gt;Bestseller Ceramide Plump Perfect Moisturiser with SPF15. Price: &amp;pound;42.&lt;BR&gt;Most overlooked Ceramide Ultra Restorative Capsules, an anti-wrinkle cream with “plumping benefits”. First sold in 1991, these capsules are meant to promote a firmer appearance of the skin.&lt;BR&gt;Price: &amp;pound;25.&lt;BR&gt;&lt;A href="http://www.elizabetharden.com/" target=_blank&gt;www.elizabetharden.com&lt;/A&gt; &lt;/P&gt;&#xD;
&lt;P&gt;AVEDA&lt;BR&gt;Signature product The first product to be launched by Aveda was Clove Shampoo (&amp;pound;21). Nowadays, its Damage Remedy Intensive Treatment – which contains natural, plant-based ingredients that strengthen hair – has become equally synonymous with the brand. &lt;BR&gt;Price: &amp;pound;19.&lt;/P&gt;&#xD;
&lt;P&gt;&lt;BR&gt;Bestseller Shampure shampoo and conditioner. These complementary products were launched in 1989 . &lt;BR&gt;Price: &amp;pound;9.50 and &amp;pound;10.50.&lt;BR&gt;Most overlooked Pure Abundance Hair Potion, relaunched and reformulated in June 2006, a dry shampoo.&lt;BR&gt;Price: &amp;pound;16.50.&lt;BR&gt;&lt;A href="http://www.aveda.com/" target=_blank&gt;www.aveda.com&lt;/A&gt;&lt;/P&gt;&#xD;
&lt;P&gt;BOBBI BROWN&lt;BR&gt;Signature product Her Eye Brightener, for under-eye coverage, &amp;pound;21, and Creamy Concealer, &amp;pound;15, which is packed full of vitamins,helps counteract dark circles under the eyes&lt;BR&gt;Bestseller Shimmer Brick compact in bronze – a brush-on powder that gives a sun-kissed glow. So popular, it is rarely in stock.&lt;BR&gt;Price: &amp;pound;27.&lt;BR&gt;Most overlooked Long-wear eyeliner – a gel with the precision of a liquid. &lt;BR&gt;Price: &amp;pound;13.50.&lt;BR&gt;&lt;A href="http://www.bobbibrown.com/" target=_blank&gt;www.bobbibrown.com&lt;/A&gt;&lt;/P&gt;&#xD;
&lt;P&gt;BENEFIT&lt;BR&gt;Signature product Lip Plump is one of the company's original products. It produces32 tubes a minute.&lt;BR&gt;Price: &amp;pound;14.50.&lt;BR&gt;Bestseller A lash-lengthening, eye-widening weapon for eyes, Badgal mascara sells 500,000 units a year worldwide . &lt;BR&gt;Price: &amp;pound;14.50.&lt;BR&gt;Most overlooked The new California Kissin' lipgloss has an aqua-blue sheen to make teeth appear whiter, while freshening breath.&lt;BR&gt;Price: &amp;pound;12.50. &lt;BR&gt;&lt;A href="http://www.benefitcosmetics.co.uk/" target=_blank&gt;www.benefitcosmetics.co.uk&lt;/A&gt;. Stockists: tel: +44 0808-238 0230&lt;/P&gt;&#xD;
&lt;P&gt;CLINIQUE&lt;BR&gt;Signature product Dramatically Different Moisturiser is the final step in the brand's renowned Three-Step skincare regimen and is set to celebrate its 40th birthday next year.&lt;BR&gt;Price: &amp;pound;15&lt;BR&gt;Bestseller Dramatically Different Moisturiser, and the new Anti-blemish Solutions Clearing Moisturiser, &amp;pound;15.&lt;BR&gt;Most overlooked Launched 30 years ago, the Aromatics Elixir remains a bestselling fragrance.&lt;BR&gt;Price: &amp;pound;17 for 10ml&lt;BR&gt;&lt;A href="http://www.clinique.com/" target=_blank&gt;www.clinique.com&lt;/A&gt;&lt;/P&gt;&#xD;
&lt;P&gt;DIOR&lt;BR&gt;Signature product Rouge Dior Replenishing Lip Colour.The original Rouge Dior was launched in 1955 and relaunched in August 2006.&lt;BR&gt;Price: &amp;pound;16.50.&lt;BR&gt;Bestsellers Rouge Dior sells 3m units worldwide a year, as does Diorshow Mascara.&lt;BR&gt;Price: &amp;pound;18.50.&lt;BR&gt;Most overlooked L'Or de Vie skincare. After the first days of using L'Or de Vie, wrinkles and fine lines are apparently reduced. &lt;BR&gt;Price: L'Or de Vie Extrait, &amp;pound;250; L'Or de Vie Crème, &amp;pound;230.&lt;BR&gt;&lt;A href="http://www.dior.com/" target=_blank&gt;www.dior.com&lt;/A&gt;&lt;/P&gt;&#xD;
&lt;P&gt;LANCOME&lt;BR&gt;Singature product Mascaras – all of them. Hypnose, launched in July 2004, is the bestselling one&lt;BR&gt;Price: &amp;pound;18.50.&lt;BR&gt;Bestseller Bi-Facil Non Oily Cleanser for face and lashes. About 20 an hour are sold in the UK. &lt;BR&gt;Price: &amp;pound;17.50.&lt;BR&gt;Most overlooked The other bestseller, Teint Idole Ultra, is a long-lasting liquid foundation that is still successful two years after its launch.&lt;BR&gt;Price: &amp;pound;25.50.&lt;BR&gt;&lt;A href="http://www.lancome.com/" target=_blank&gt;www.lancome.com&lt;/A&gt;&lt;/P&gt;&#xD;
&lt;P&gt;MAC&lt;BR&gt;Signature product Strobe Cream. Launched in 2000, this mix-in cream can be added to moisturiser or foundation to give a subtle glow. It is much favoured by make-up artists. &lt;BR&gt;Price: &amp;pound;19.50.&lt;BR&gt;Bestseller The Spice Lip Line Pencil. Created in 1998, this quickly became a supermodel staple; it sells more than 25,000 per year. &lt;BR&gt;Price: &amp;pound;9&lt;BR&gt;Most overlooked Other top sellers are the Eye Kohl, in Smoulder..&lt;BR&gt;Price: &amp;pound;11.&lt;BR&gt;&lt;A href="http://www.maccosmetics.com/" target=_blank&gt;www.maccosmetics.com&lt;/A&gt;]&lt;/P&gt;&#xD;
&lt;P&gt;NARS&lt;BR&gt;Signature product Nars The Multiple. The cream-to-powder formulation, launched in 1995, is a cream stick used as a blusher or highlighter, as well as on eyes and lips.&lt;BR&gt;Price: &amp;pound;27.&lt;BR&gt;Bestseller Since its introduction in 1999, Nars Orgasm Blush has reached cult status for its subtle, shimmering colour that complements every skin tone.&lt;BR&gt;Price: &amp;pound;18.50&lt;BR&gt;Most overlooked Nars Body Glow has a rich, chocolate shimmer and vanilla essence that gives the skin a natural glow and sultry scent.&lt;BR&gt;Price: &amp;pound;43.&lt;/P&gt;&#xD;
&lt;P&gt;YSL&lt;BR&gt;Signature product Touche Eclat. Launched in 1992, this under-eye concealer was quickly hailed as a make-up essential. One is sold every 20 seconds worldwide. &lt;BR&gt;Price: &amp;pound;22.50.&lt;BR&gt;Bestseller Touche Eclat.&lt;BR&gt;Most overlooked Perfect Touch brush foundation, launched this year.&lt;BR&gt;Price: &amp;pound;28. &lt;/P&gt;&#xD;
&lt;P&gt;RIMMEL LONDON&lt;BR&gt;Signature product Hide the Blemish concealer. Launched in 1967, this has become a cult product, with one being sold every 30 seconds. &lt;BR&gt;Price: &amp;pound;3.69.&lt;BR&gt;Bestseller Soft Kohl Eyeliner in black, championed by Kate Moss (and, apparently, not just because she's paid to do so as the face of Rimmel since 2001).&lt;BR&gt;Price: &amp;pound;2.99.&lt;BR&gt;Most overlooked Colour Mousse Eye Shadow. Even though these products are not advertised, their smooth texture ensures they sell well.&lt;BR&gt;Price: &amp;pound;5.49.&lt;BR&gt;&lt;A href="http://www.rimmellondon.com/" target=_blank&gt;www.rimmellondon.com&lt;/A&gt;&lt;/P&gt;&#xD;
&lt;P&gt;CREME DE LA MER&lt;BR&gt;Signature product The renowned moisturiser was launched in October 2000 exclusively to Harrods but now can be bought elsewhere. It is still the number one selling beauty brand in Harrods. &lt;BR&gt;Price: &amp;pound;160/60ml. &lt;BR&gt;Bestseller As above.&lt;BR&gt;Most overlooked The company's Cleansing Fluid, made with sea salt, pearl powders and sea algae essences to deeply cleanse and nourish the skin.&lt;BR&gt;Price: &amp;pound;50 for 200ml.&lt;/P&gt;&#xD;
&lt;P&gt;CLARINS&lt;BR&gt;Signature product Clarins Beauty Flash Balm. &lt;BR&gt;Price: &amp;pound;24. &lt;BR&gt;Bestsellers Beauty Flash Balm, and Clarins Hand and Nail Treatment Cream, &amp;pound;16.&lt;BR&gt;Most overlooked Contouring Facial Lift, &amp;pound;33, and Energising Leg Emulsion, &amp;pound;20, to encourage lymph drainage and soothe tired legs.&lt;/P&gt;&#xD;
&lt;DIV class=storyContent id=ContentBody&gt;&#xD;
&lt;P&gt;Yet many classic products survive – Estée Lauder's Advanced Night Repair Complex, for example, which is celebrating its 25th anniversary this year. Lauder is so excited about it that they have made a limited-edition bottle. There are only 550 in the world and each comes with a gold commemorative plaque. &lt;/P&gt;&#xD;
&lt;P&gt;We asked leading beauty companies, old and new, to divulge their most classic – or signature – product – their bestselling product and which of their products deserves more praise. &lt;/P&gt;&lt;/DIV&gt;&lt;/TD&gt;&lt;/TR&gt;&lt;/TBODY&gt;&lt;/TABLE&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Mon, 12 Nov 2007 00:16:56 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1303844.html</guid>
      <dc:date>2007-11-12T00:16:56Z</dc:date>
    </item>
    <item>
      <title>China allow access to shares in Hong Kong</title>
      <link>http://blog.china.com/u/071031/89437/200711/1303836.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
&lt;TABLE cellSpacing=0 cellPadding=0 width=390 border=0&gt;&#xD;
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&lt;TD class=textGray id=byLine&gt;By Richard McGregor in Beijing and Tom Mitchell in Hong Kong&lt;/TD&gt;&lt;/TR&gt;&#xD;
&lt;TR&gt;&#xD;
&lt;TD class=textGray id=dateLine&gt;Monday, November 05, 2007&lt;/TD&gt;&lt;/TR&gt;&#xD;
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&lt;P&gt;China has in effect frozen a proposal to allow mainland citizens to buy shares in Hong Kong, a decision that threatens to undercut the recent surge in the former colony's equities market to record highs.&lt;/P&gt;&#xD;
&lt;P&gt;Wen Jiabao, the premier, has attached four conditions to final approval for the scheme, all of which are so open-ended that Beijing could take months, if not longer, to permit it to go ahead.&lt;/P&gt;&#xD;
&lt;P&gt;“[We] should make scientific judgment and analysis on what impact the massive funds flooding into Hong Kong's financial market would have,” Mr Wen said in a highly unusual intervention delivered to Hong Kong reporters during a visit to Uzbekistan.&lt;/P&gt;&lt;/DIV&gt;&lt;/TD&gt;&lt;/TR&gt;&lt;/TBODY&gt;&lt;/TABLE&gt;&#xD;
&lt;P&gt;His comments cap two months of messy policy infighting over the proposal between rival agencies in Beijing with conflicting interests in management of the country's financial system and capital account.&lt;/P&gt;&#xD;
&lt;P&gt;The “through-train” to the Hong Kong stock market was announced in August by the State Administration of Foreign Exchange, a body under the central bank, and sparked an immediate spike in the territory's share prices.&lt;/P&gt;&#xD;
&lt;P&gt;Safe's loosely worded announcement appeared to enable anyone in China to open an account with the Bank of China to buy stocks in Hong Kong, as long as the trades were channelled through the bank's branch in Tianjin, the northern port city.&lt;/P&gt;&#xD;
&lt;P&gt;That came as a surprise to officials in Hong Kong, who had been lobbying for Chinese investors to be allowed to invest in a wide variety of overseas assets, making the territory as much a conduit as a destination. &lt;/P&gt;&#xD;
&lt;P&gt;A Hong Kong official said: “Our proposal was for Chinese [residents] with foreign exchange to be able to invest in all assets through Hong Kong. Instead it became one bank, one city, one market.”&lt;/P&gt;&#xD;
&lt;P&gt;Safe's proposal also amounted to a huge policy reform in Beijing – in effect a &lt;EM&gt;&lt;I&gt;de facto&lt;/I&gt;&lt;/EM&gt; opening of the closed capital account – and angered a host of other regulatory agencies.&lt;/P&gt;&#xD;
&lt;P&gt;The securities and banking regulators said they had not been properly consulted and that the implications had not been thoroughly thought through. &lt;/P&gt;&#xD;
&lt;P&gt;The stock and bank regulators fear that billions of dollars in funds would flee both the local share market and lending institutions to take advantage of a rare chance for cash-rich Chinese to invest legally offshore.&lt;/P&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Mon, 12 Nov 2007 00:13:07 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1303836.html</guid>
      <dc:date>2007-11-12T00:13:07Z</dc:date>
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      <title>Publicis sees internet bubble</title>
      <link>http://blog.china.com/u/071031/89437/200711/1303830.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
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&lt;TD class=textGray id=byLine&gt;By Andrew Edgecliffe-Johnson in Monte Carlo&lt;/TD&gt;&lt;/TR&gt;&#xD;
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&lt;TD class=textGray id=dateLine&gt;Monday, November 12, 2007&lt;/TD&gt;&lt;/TR&gt;&#xD;
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&lt;P&gt;Too many new media companies are chasing too little advertising revenue, one of the advertising industry's most senior executives has warned, as fresh questions were raised about the fast-rising valuations of online groups. &lt;/P&gt;&#xD;
&lt;P&gt;“Everyone is seeing advertising as the manna,” said Maurice Lévy, chairman and chief executive of Publicis, one of the world's largest marketing groups. “Far too many people are building plans based on advertising and they may well be disappointed because there is not enough money for everyone.”&lt;/P&gt;&#xD;
&lt;P&gt;Speaking at this weekend's Monaco Media Forum, Mr Lévy likened the boom in businesses whose revenue models depended on the continued growth of online advertising to the dotcom boom and bust that began a decade ago.&lt;/P&gt;&lt;/DIV&gt;&lt;/TD&gt;&lt;/TR&gt;&lt;/TBODY&gt;&lt;/TABLE&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Mon, 12 Nov 2007 00:08:48 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1303830.html</guid>
      <dc:date>2007-11-12T00:08:48Z</dc:date>
    </item>
    <item>
      <title>$100 OIL WOULD HAVE A BIG POLITICAL IMPACT</title>
      <link>http://blog.china.com/u/071031/89437/200711/1303825.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
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&lt;TD class=textGray id=byLine&gt;By Gideon Rachman&lt;/TD&gt;&lt;/TR&gt;&#xD;
&lt;TR&gt;&#xD;
&lt;TD class=textGray id=dateLine&gt;Friday, November 09, 2007&lt;/TD&gt;&lt;/TR&gt;&lt;/TBODY&gt;&lt;/TABLE&gt;People facing alarming birthdays often say things like: “Forty is just a number.” You could say the same about “$100 oil”. But such benchmarks concentrate minds. As the oil price threatens to break through $100, politicians all over the world will think hard about the strategic consequences. &lt;/P&gt;&#xD;
&lt;DIV class=storyContent id=ContentBody&gt;&#xD;
&lt;P&gt;The biggest single effect is obvious. Oil producers become richer and more powerful. The biggest oil consumers – the US, China and the European Union – become increasingly anxious. Beneath that big trend, there are smaller effects that could change the course of some of the most delicate and dangerous international issues – Iraq, Iran, China's foreign policy and the resurgence of Russia.&lt;/P&gt;&#xD;
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&lt;P&gt;The effects of a rising oil price on the economies of the producing countries are dramatic. The Organisation of the Petroleum Exporting Countries made $650bn from oil sales in 2006, compared with $110bn in 1998. Russian oil and gas revenues have quadrupled over the same period. &lt;/P&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]&gt;</description>
      <pubDate>Mon, 12 Nov 2007 00:02:03 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1303825.html</guid>
      <dc:date>2007-11-12T00:02:03Z</dc:date>
    </item>
    <item>
      <title>各国的咖啡介绍</title>
      <link>http://blog.china.com/u/071031/89437/200711/1295120.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&lt;FONT size=5&gt;意大利咖啡：一般在家中冲泡意大利咖啡，是利用意大利发明的摩卡壶冲泡成的，这种咖啡壶也是利用蒸气压力的原理来淬取咖啡（又一个瓦特的徒弟）。摩卡壶可以使受压的蒸气直接通过咖啡粉，让蒸气瞬间穿过咖啡粉的细胞壁（还是虎克的徒弟），将咖啡的内在精华淬取出来，故而冲泡出来的咖啡具有浓郁的香味及强烈的苦味，咖啡的表面并浮现一层薄薄的咖啡油，这层油正是意大利咖啡诱人香味的来源。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;卡布奇诺·拿铁咖啡：卡布奇诺咖啡是意大利咖啡的一种变化，即在偏浓的咖啡上，倒入以蒸汽发泡的牛奶，此时咖啡的颜色就像卡布奇诺教会修士深褐色外衣上覆的头巾一样，咖啡因此得名。&amp;nbsp;拿铁咖啡其实也是意大利咖啡的一种变化（意大利人确实善变），只是在咖啡、牛奶、奶泡的比例稍作变动为1：2：1即成。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;康宝蓝·马琪雅朵咖啡：意大利咖啡真是“百花齐放”，又开出康宝蓝与马琪雅朵两朵花来。只要在意大利浓缩咖啡中加入适量的鲜奶油，即轻松地完成一杯康宝蓝。嫩白的鲜奶油轻轻漂浮在深沉的咖啡上，宛若一朵出淤泥而不染的白莲花，令人不忍一口喝下。&amp;nbsp;在意大利浓缩咖啡中，不加鲜奶油、牛奶，只加上两大勺绵密细软的奶泡就是一杯马琪雅朵。不象康宝蓝，要想享受马琪雅朵的美味，就要一口喝下。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;法国牛奶咖啡：咖啡和牛奶的比例为1：1，正统的法国牛奶咖啡冲泡时，要牛奶壶和咖啡壶从两旁同时注入咖啡杯，这种冲配方法延续了几百年。今天，它仍是法国人早餐桌上不可或缺的饮品。法国baby，奶味十足！&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;土尔其咖啡：至今仍采用原始煮法，复杂的工艺带着几许异国情调的神秘色彩。从中，我们可以窥视到奥斯曼帝国盛极一时的风采。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;爱尔兰咖啡：名字里就带着一阵威士忌浓烈的熏香，爱尔兰人视威士忌如生命，也少不了在咖啡中做些手脚！以威士忌调成的爱尔兰咖啡，更能将咖啡的酸甜味道衬托出来。一丝成熟的忧郁……&amp;nbsp;小心，咖啡喝多了也会醉！&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;摩卡咖啡：喜爱巧克力的伙计们，这就是为你们准备的！还记得意大利的拿铁咖啡吗？在其中加入巧克力就可以调成香浓的摩卡咖啡。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;皇家咖啡：这一道极品可是由一位能征贯战的皇帝发明的，对了，他就是法兰西帝国的皇帝拿破仑！他可不喜欢奶味，他喜欢的是法国的骄傲——白兰地！（又一个在咖啡中掺烈酒的家伙！）蓝色的火焰舞起白兰地的芳醇与方糖的焦香，再合上浓浓的咖啡香，苦涩中略带甘甜……法国的高傲，法国的浪漫。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;绿茶咖啡：绿茶的清香将我们的视线从遥远的国度拉了回来，日本是一个善于吸收与融合的民族，这一次，他们又在西方的咖啡与东方的绿茶之间找到了平衡点，也为爱喝茶的朋友们提供了新宠。这是一道纯东洋风味的咖啡，绿茶的幽雅清香、咖啡的浓郁厚重交流激荡。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;冰拿铁咖啡：我们不得不再一次提到拿铁咖啡。（是它太诱人，还是它风花雪月太过头？）利用果糖与牛奶混合增加牛奶的比重，使它与比重较轻的咖啡不会混合，成为黑白分明的两层，形成如鸡尾酒般曼妙的视觉效果，再加上冰块，给人一种高雅而浪漫的温馨感觉。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;魔力冰淇淋咖啡：这一道充满创意与富有变化的神奇口味只属于年轻的你！在冰凉的香草冰淇淋上倒入意大利浓缩咖啡，再用巧克力酱在鲜奶油和冰淇淋上自由构图，魔力般水乳交融的冰品咖啡，只留芳香与清爽在你口中。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;摩卡霜冻咖啡：喜爱巧克力的伙计们，还有没有胃口试试“霜冻”了的巧克力摩卡咖啡？用果汁机将冰块与冰淇淋打碎调和，创造出一种绵密的视觉效果，再加入摩卡冰咖啡，就大功告成了！入口溜滑，沁爽香醇，夏日炎炎中给你一个清凉的下午。&amp;nbsp; &lt;/FONT&gt;&lt;BR&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Sat, 10 Nov 2007 09:44:27 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1295120.html</guid>
      <dc:date>2007-11-10T09:44:27Z</dc:date>
    </item>
    <item>
      <title>教你一些蒸煮咖啡的小技巧</title>
      <link>http://blog.china.com/u/071031/89437/200711/1295115.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&lt;FONT size=5&gt;秘诀-1&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;BR&gt;&amp;nbsp;　　&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 有些咖啡馆和煮咖啡的人喜欢把滤布泡在水中以保持湿润千万不要这样做，因为许多咖啡馆通不过卫生单位的检验，都是因滤布泡在生水里，产生了些细菌(尤其是过量的大肠杆菌)导致的。所以过滤套、滤布和竹匙洗干净后，最好尽量保持干燥。如果是在家里使用，不用时整理好放在冰箱里．才不会有卫生上的问题。&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 秘诀-2&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;BR&gt;&amp;nbsp;　　&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 判断水质的小技七。注意不要用冷开水来煮，而要用稍微过摅过的生水来煮，比如用家里一般的滤水器过滤的水，而不是RO逆渗透过滤过的水来煮咖啡。水质基本上还是要硬水，而且要注意，生水在第一次烧开时，就要马上煮咖啡，否则在虹吸壶中沸腾久了一样有水质变差的问题，因为水中所含的空气已因为煮沸太久而散失。&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 秘诀-3&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;BR&gt;&amp;nbsp;　　&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 在已经煮沸水的虹吸壶下座中插入上座时，如果水质够好，就不会有热水沸腾得要喷出的样子。如果水质不好(像是冷开水．或是含氧量不够的水，甚至只是因水在虹吸壶下座煮沸太久)，你就要小心，因为可能尝在插入上座时有热水喷出．有烫伤的危险。当然．如果你真的想煮杯理想的咖啡在发生会喷热水的情形时，你就知道应该换壶水，重新再煮，否则可能会因为水质的问题，浪费，你经心挑选的好咖啡粉。&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 秘诀-4&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;BR&gt;&amp;nbsp;　&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 当熄火让咖啡下降时，从伸入下座中的上座玻璃管吐出来的如是大泡泡，那是证明咖啡油脂和胶状物充分，因为咖啡不是水，而是不被冰水稀释的胶凝物质，口感是圆润滑口、舒服而顺畅的；如泡沫细小甚至浮着一层泡沫的则是油水混和，．如水色强苦、强酶、辛烈刺激则是萃取及火候不足。&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;秘诀-5&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;BR&gt;&amp;nbsp;　　&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 一般来说。虹吸式咖啡会以两种方法热虹吸壶，一是煤气；一是洒精，煤气因为火力大、加热比较怏，被比较多的咖啡馆采用，其实两种加热方式的差别并大，只要温&amp;nbsp; &lt;BR&gt;度控制得宜就可以。也就是说即使用酒精加热，如把每一个步骤之间的时间拉长，也一样可以煮出很棒的虹吸式咖啡。&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 秘诀-6&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;BR&gt;&amp;nbsp;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1、搅拌棒只在水刚上升及熄火时使用，焖煮过程中不要一直搅拌，以免破坏“焖”的过程。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 2、滤布每次使用过后，一定要洗干净．如果滤布上残留有咖啡粉，会影响往后煮咖啡时下流的速度．造成萃取过度。如果觉得滤布已经没救了，就换一个吧!&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 3，全部由玻璃制成的虹吸壶相当脆弱，尤其是上壶的玻嫡管容易受伤碎裂，_清冼及收藏时要特别注意。&amp;nbsp;&amp;nbsp; &lt;/FONT&gt;&lt;BR&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Sat, 10 Nov 2007 09:42:48 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1295115.html</guid>
      <dc:date>2007-11-10T09:42:48Z</dc:date>
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      <title>世界经典咖啡配制方法</title>
      <link>http://blog.china.com/u/071031/89437/200711/1295111.html</link>
      <description>&lt;![CDATA[ &lt;DIV&gt;&#xD;
&lt;DIV id=text&gt;&lt;SPAN style="COLOR: #ff6347"&gt;&lt;SPAN style="FONT-SIZE: 14pt; COLOR: #ff6347"&gt;&lt;STRONG&gt;土耳其咖啡:&lt;/STRONG&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　充满异国情调&amp;nbsp;：土耳其咖啡&amp;nbsp;土耳其人在喝完咖啡以后，总是要看看咖啡杯底残留咖啡粉的痕迹，从它的模样了解当天运气。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在奶盆里倒入研细的深煎炒咖啡和肉桂等香料，搅拌均匀，然后倒入锅里，加些水煮沸3次，从火上拿下。&amp;nbsp;待粉末沉淀后，将清澈的液体倒入杯中，这时慢慢加入橙汁和蜂蜜即成。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;STRONG&gt;冰奶油块咖啡&lt;/STRONG&gt;:&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　冰奶油块咖啡：奶沫和肉桂装饰在上面&amp;nbsp;冰冻奶油块咖啡，是不加冰块的，而是冰镇过的。这里介绍用咖啡制成冰加入的美式饮用方法。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在玻璃杯中加入咖啡制成的冰块，倒入加糖煮沸的牛奶，从上面慢慢注入冰冻咖啡，这时牛奶和咖啡分成两层。牛奶泡沫在最上层，撒一些肉桂粉作装饰。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; 软摩加糖霜咖啡:&lt;/STRONG&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　软摩加糖霜咖啡：像冰糕味道的冰冻咖啡，看上去就很好吃。制作重点是：将充分溶解的液体再次固化而制成。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在搅拌器里倒入冰块、冰冻咖啡、巧克力糖浆20毫升、摩加冰激凌充分搅拌混合，但要注意不能混合过头。在玻璃杯边缘涂上巧克力糖浆，看出流痕时，将搅拌器中的混合物倒入，最后在上面装饰一些巧克力屑即成。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;STRONG&gt;摩加冰冻咖啡&lt;/STRONG&gt;:&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　摩加冰冻咖啡：像冰糕似的冰冻咖啡，看起来也很好吃。制作要点是：原料不能成溶化状态，而应是固态的。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在搅拌器里放入冰块、冰冻咖啡、巧克力糖浆，加以搅拌，要注意不能搅拌过头。在玻璃杯边缘涂上巧克力糖浆，做出流淌花纹，然后将搅拌器中搅拌好的材料注入，最后削一些巧克力屑作装饰。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;STRONG&gt;蜂蜜冰冻咖啡:&lt;/STRONG&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　&amp;nbsp; 蜂蜜冰冻咖啡：用蜂蜜调制的甜味，到目前为止还没有出现过的冰冻咖啡。这里使用一些肉桂粉或豆蔻，在上面装饰菠萝片。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：玻璃杯中放入小碎块冰，倒入冰冻咖啡，在上面浮上奶油，周边撒一些肉桂粉，最后加上蜂蜜。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;STRONG&gt;柠檬咖啡:&lt;/STRONG&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　柠檬咖啡：在咖啡特有香味的基础上，再加上水果的香味，非常爽口。若再稍加一点酒精，可引出良好口味。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在杯中倒入浅煎炒的咖啡，再滴上2～3滴烧酒，最后将切成薄片的柠檬浮在上面。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;STRONG&gt;波旁咖啡：&lt;/STRONG&gt;思念家乡的气氛达到顶点:&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　法国有个偏僻的乡村叫波旁，那里的咖啡具有甜酸味道，喝着喝着，使我不由想起了很久以前的夜晚。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在深煎炒的咖啡中滴几滴雪利酒。咖啡和雪利酒相配合的味道非常好。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;STRONG&gt;法利赛：&lt;/STRONG&gt;从早到晚陶醉着:&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　喝了咖啡就摇摆。实际上是喜欢喝酒的法利赛人开始叫出来的。“法利赛”是澳大利亚人的咖啡。现在从早到晚想喝酒的人，到咖啡店一定会点“法利赛”的。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：先在杯里加入砂糖10克、老姆酒20毫升，用小勺一边搅拌一边加入深煎咖啡，然后加上1匙奶油，在奶油上滴几滴老姆酒即成。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;STRONG&gt;玛莉亚·戴丽佳咖啡:&lt;/STRONG&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　18世纪中叶，澳大利亚女王玛莉亚·戴丽佳为推广咖啡而在维也纳做宣传。这款咖啡是女王特别提到的。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在杯子里先加入橙汁甜香酒（或甜酒）20毫升，再倒入深煎咖啡，上面加入奶油，装饰点糖果，即可让你度过美好的夜晚。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;STRONG&gt; 俄式热咖啡：&lt;/STRONG&gt;俄得克和橙子酱制成的纯粹大人的饮料&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　所谓俄式茶，就是咖啡、橙子酱、俄得克酒和奶油合在一起而成的饮料。具有特殊的甜味。&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：在中煎炒的热咖啡中加入俄得克酒、奶油和橙子酱制成。&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&lt;STRONG&gt;&amp;nbsp;&amp;nbsp; 激情咖啡:&lt;/STRONG&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　这是拿破仑最喜欢的咖啡，叫做“咖啡普利爱尔”或“咖啡普尔莱杜”。从烤好的柠檬皮上滴落白兰地，具有高度的表演技巧。和朋友们聚会时展示一下吧！&amp;nbsp; &lt;BR&gt;&lt;BR&gt;　　配制方法：预先在玻璃杯中加入适量砂糖和热咖啡。在深碟子里倒上白兰地，浸入削成螺旋状的柠檬皮，然后点上火蒙在玻璃杯上，柠檬的芳香味散发出来，白兰地酒味也跟着出来。&amp;nbsp; &lt;/SPAN&gt;&lt;BR&gt;&lt;/SPAN&gt;&lt;/DIV&gt;&lt;/DIV&gt;&#xD;
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      <pubDate>Sat, 10 Nov 2007 09:41:33 GMT</pubDate>
      <guid>http://blog.china.com/u/071031/89437/200711/1295111.html</guid>
      <dc:date>2007-11-10T09:41:33Z</dc:date>
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