
《台味餐桌 T/ABLE TALK》是一檔一百集聲音計畫,由台灣頂尖飲食文化研究者、主廚、及職人,與T/ABLE 台灣風味學 發起人徐仲、主持人連袖竹一同深度探索台灣味。 從時間的角度,跟著一日三餐,品味台灣的節慶與日常,走進台灣庶民的生活節奏。透過人文五感,描繪台灣味的飲食輪廓。並藉由解構與創新,探討台灣菜系的多元脈絡與族群融合,最後由土地與空間的角度踏上縣市巡禮,用美食故事繪製台灣風土地圖 。 我們將系統性地拆解你熟悉的味道,從食材的風土、烹飪的製程到感官的科學,重新解讀那些深藏在飲食中的文化密碼、挖掘它背後的人文故事。 這趟聲音旅程我們不尋找標準答案,我們期待藉由每一集的內容,提供聽眾對於台灣味更多元的思考方向,驚艷台灣之於世界的飲食定位,進而建立對自身飲食文化的自信度。 無論你是旅居海外、想念家鄉味的遊子、對台灣充滿好奇的外國朋友,或是想重新認識這片土地的在地人,都邀請你加入我們,... more
| Publishes | Weekly | Episodes | 4 | Founded | a month ago |
|---|---|---|---|---|---|
| Language | Categories | Society & CultureEducation | |||

前三集我們梳理了台灣味「為何談」、「在哪談」與「由誰定義」後,第四集將直探飲食文化的核心命題:「台灣味,如何傳遞與傳承?」
當盤中飧不再只是求生的本能,我們該如何將「味道」昇華為一門得以傳承的文化學問?
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《台味餐桌 T/ABLE TALK》第四集,我們邀請到 EMBERS 主廚暨創辦人,同時也是推動T/ABLE台灣風味學的重要夥伴郭庭瑋(Wes),一同勾勒台灣風味的文化願景。
現今餐飲教育往往偏重烹飪技法與商業管理,鮮少引導人們向土地與歷史溯源... more
滑著滿滿的社群食記、演算法推薦與星級評分,找餐廳的你,通常相信誰的標準?
是米其林指南、500盤、還是Google地圖上的5顆星?
《台味餐桌 T/ABLE TALK》第三集,我們來聊聊有點刺激的靈魂拷問:「到底誰有權力定義台灣飲食的美好?」
在這個網紅打卡與AI推薦當道的碎片化時代,人人都可以是美食家。
但當評價的話語權從少數專業權威轉向大眾社群,究竟是帶來了更多元的視角,
還是讓餐飲圈陷入被流量綁架的焦慮?
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這集節目,我們邀... more
在探討「台灣味」的過程中,定義並非終點,
而是培養感受與選擇能力的起點。
《台味餐桌 T/ABLE TALK 》第二集,我們把問題拉回日常。
一碗滷肉飯該偏甜還是偏鹹?一杯茶該熱飲還是冷泡?如何品嚐一盤白斬雞?
我們每天都在吃,也都有自己熟悉與偏愛的味道。
但那些讓人感到喜歡、親切,甚至被觸動的瞬間,究竟是怎麼發生的?
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這一集,我們邀請飲食文學作家葉怡蘭,和飲食文化研究者徐仲一起聊聊:
如何從「原味」開始理解台灣味。
葉怡蘭... more
如果把一支湯匙交到你手上,邀你舀起「一勺台灣味」,你會舀到什麼呢?
《台味餐桌 T/ABLE TALK》第一集,從這個看似簡單、卻難以輕易回答的問題出發。
台灣味複雜而多元,當每個人心中都有自己的答案,我們要如何在差異之中,找到能夠彼此理解、持續對話的共同語言呢?
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來賓:詹偉雄
這集節目我們與文化觀察者詹偉雄及飲食文化研究者徐仲,從「人、時間、空間」三個角度出發,聊聊族群流動、歷史變遷與島嶼風土,如何一步步形塑我們今日熟悉的飲食經驗,... more
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