
當我們用食物打開話題...最後,會聊到什麼? 有時聊文化,有時談地方,有時只是分享吃進嘴裡的感覺,談談記憶裡的味道。 不定期也談談餐飲品牌與行銷設計、飲食文化、地方及個人觀點。 以食為引,咀嚼味道背後的人間滋味。 |歡迎贊助與支持本節目|namlinks.com/DonatePodcast |合作請來信|bowchouwork@gmail.com ┄┄┄┄┄┄┄┄┄┄ |節目主持| 包周 Bow.Chou/飲食作家、餐飲品牌設計行銷人 .個人著作:《設計師的餐盤風景 》、《設計在韓食》、《四季裡的港式湯水圖鑑》、《台灣胃看香港餐桌》 .合輯著作:《用廚房道具學做菜》、《10分鐘開飯》、《一起喝吧!啤酒好朋友 》、《原來製冰盒可以這樣用》、《裝可愛杯杯百變食譜》 ┄┄┄┄┄┄┄┄┄┄ |味嚼喃喃| .Instagram: www.instagram.com/b... more
| Publishes | Twice monthly | Episodes | 12 | Founded | 5 months ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Categories | ArtsFoodSociety & Culture |

味嚼喃喃.包周 ft. 寧可當吃貨.克寧|EP11 為何「Foodie」一詞越發負面?
最近見到《寧可當吃貨 Being a Foodie 》提到對Foodie的負面印象時的感嘆,
這次換我邀請克寧來聊聊,為何大眾及餐飲產業會開始對Foodie產生負面印象?
詞彙本是中性的,意義來由「多數人的行為」所賦予。
我相信所有foodie們,都不希望被套上負面標籤。
喜愛飲食的你我,如何要求自己?
踏入2026 年,回望「Foodie」這個詞,在四十載的定義演變:
.1981年|F... more
味嚼喃喃.包周|EP10 吃辣的快樂(1)黑豆花水煮魚:內啡肽與多巴胺
吃辣的快樂,是內啡肽與多巴胺的溫柔錯覺。
這篇曾經發表在社群網站上的文章,在這裡分享給喜歡「聽」的朋友們,
也可以在 Facebook 或 Instagram 看本篇圖文。
本集章節:
.吃辣為什麼快樂?內啡肽與多巴胺
.這回吃什麼辣?四川自貢的黑豆花水煮魚
.外地餐飲品牌進入香港餐飲市場裡的辣度細分,BB辣?
.辣紅油沾到白衣服怎麼辦?
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若想了解更多關於香港與台灣的跨... more
味嚼喃喃.包周|EP09 從港台湯水大戰談「跨文化理解」
大家好,我是煲粥(包周),生滾的喔❤️
感謝《寧可當吃貨》的克寧邀請,初次的雙人對談獻給她,但我講了太多…搥胸。.
而且錄音之前最擔心的事情果然發生了,我果真整集都把克寧叫錯!
好!請大家叫我「煲粥」一個月!
本集章節:
.從網路爭吵裡,談跨文化時的「理解」
.網民大戰:貢丸湯是洗鍋水?老火湯是痛風湯
.拿蘋果比香蕉?香港和台灣的湯水分類
.語言如何影響香港跟台灣,對「湯」的認知差異呢?
.湯渣?湯渣是... more
味嚼喃喃.包周|EP08 藉莓果談跨市場視角差異
在東亞的你我是否都覺得草莓的產季是冬天?原來在英國的產季在夏天呢!
我盡可能不用自己的尺,去量別人的餐桌。而是先思考:
在「此地很便宜」的,在「他地很珍貴」?
此地「獨有」的,是否在其他地方「也有」呢?
這一集節目裡,我會分享不同水果在不同地方的產季、名稱或市場價格。
無論是跨文化或者跨市場,經常提醒我這世界上有很多答案可能不是過於絕對的。
也希望這集可以帶給給大家不同的想法,也歡迎大家帶我一起開不同的眼界。
(點此看節... more
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味嚼喃喃|跟著包周以食為引,咀嚼人間滋味 launched 5 months ago and published 12 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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