
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 | 97 | Founded | 3 years ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Categories | FoodArts |

美食網紅通常「只出一張嘴」,一旦自己開餐廳,有比較厲害嗎?「食界奇觀:在踩雷與摘星之間」是臉書上有超過5萬追蹤的美食粉絲專頁,以點評餐廳犀利不留情面著稱。版主劉至軒(Jason)近期代理成都「馮校長老火鍋」品牌來台。美食網紅為什麼想經營餐飲?又為什麼會選擇麻辣鍋生意?
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📣本集重點
(00:05:00) 看不慣美食言論市場「胡說八道」,憂心「劣幣驅逐良幣」。
(00:11:22) 台式麻辣鍋與四川麻辣鍋的差別?
(00:15:09) 四川麻辣鍋「油碟」的學問。
(00... more
近年,全球都出現年輕人喝酒較上一代節制很多的趨勢討論。應該不是酒變不好喝了,而是喝酒這件事對年輕人來說已經不有趣了。
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業界如何讓喝酒這件事重新變有趣?「本事選酒」創辦人徐子育(Dino)有一套想法。
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※ 提醒您:禁止酒駕 飲酒過量有礙健康
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📣本集重點
(00:03:53) 以茶、青梅、酒連結台日飲品文化,什麼最難克服?
(00:17:43) 清酒包桶客製化,從米、酵母到酒標,做出專屬於你的味道。
(00:27:36) 日本清酒之旅,還能看「世界拉... more
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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✔ 「火頭工做麵包:與酵母共舞,設計專屬配方【擴充升級版】」課程連結
👉https://linkingthink.com/WU2026AR
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✔ 250元課程折扣碼
👉250TIME
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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?
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #245 | |
Apple Podcasts | #26 | |
Apple Podcasts | #196 |
Listeners, social reach, demographics and more for this podcast.
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讀饗時光 launched 3 years ago and published 97 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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