
從閱讀與飲食出發,探索生活的知性與感性,一段屬於你的輕鬆時光。 -- Hosting provided by SoundOn
| Publishes | Twice monthly | Episodes | 95 | Founded | 3 years ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Categories | FoodArts |

火頭工吳家麟在台北木柵「阿段烘焙」做麵包近20年,與聯經出版合作線上課程「火頭工做麵包:與酵母共舞,設計專屬配方」。理工背景的火頭工結合科學原理與經驗,從認識酵母與麵團開始,一步步教你設計出具有個人特色的麵包。
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📣本集重點
● 如何發揮理工人特質,讓做麵包事半功倍... more
典華這個品牌在台灣,大家直覺會聯想到婚宴;典華創辦人的第二代卻開了一間越南菜餐廳。這背後是一段你可能不知道的移民故事。
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📣本集重點
(00:01:14) 從難民到典華的故事。
(00:07:02) 全球越南菜的口味比較。
(00:14:57) 南洋菜都用魚露,越南用法與泰國用法有何不同?
(00:18:50) 台灣越南菜的利基市場是什麼?
(00:33:27) 念工科的二代,為何主動加入婚宴家族事業?
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主持人:李承宇
來賓:越越.新越南料理創辦人林... more
這幾年,「蟹宴」是台灣餐飲市場秋冬季的儀式感。米其林一星餐廳Circum-標榜「以法菜手法做華人味道」。30歲的主廚羅偉誠(Leo)如何處理七大蟹類食材?又如何詮釋「華人味道」?
📣本集重點
(00:05:35) 華人味道有哪幾個共通元素?
(00:10:03) 如何以法菜手法重新詮釋麻婆豆腐?
(00:23:45) 蟹宴起手式,鮟鱇魚肝、大閘蟹黃、松葉蟹肉,鮮度拉滿。
(00:27:07) 避風塘蟹粥、澳門水蟹粥如何做到精緻?
(00:34:22) 招牌小菜「七巧版」,集... more
2025年是台灣,甚至全球餐飲業艱困的一年。旅法飲食作家謝忠道觀察台灣、法國這一年來的餐飲現象,從艱困的氛圍中看到了什麼契機?
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📣本集重點
(00:12:10) 台灣小吃面臨的最大問題?
(00:15:46) 台灣餐飲能傲視全球,卻很少人談論的項目。
(00:22:32) 台灣哪間餐廳讓謝忠道大讚:「幾乎挑不到缺點。」
(00:38:09) 珍奶、鹽酥雞代表台灣飲食,謝忠道為什麼立場大逆轉?
(00:48:04) 飲食工業產品是餐廳的毒藥還是解藥?
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主... more
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這種競賽節目如果要在說明欄直接爆雷冠軍結果,介紹前先給(還沒有追完的觀眾)警語不是比較好嗎?
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讀饗時光 launched 3 years ago and published 95 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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