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 | Weekly | Episodes | 4 | Founded | a month ago |
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Language | Categories | FoodArtsSociety & Culture |
你知道不同地方品種的高麗菜,其實風味和口感都是不同的嗎?
在海外若買不到台灣的高山尖頭高麗菜,怎麼辦?
這集分享英國與香港能買到的牛心型的美味甜心高麗菜,及簡單的烤高麗菜做法。
也分享我的生活態度:即使在不得不將就的狀態時,也要努力對細節講究。
節目相關圖片與文章,請至社群網站:
.Facebook: 烤高麗菜
.Instagram 烤高麗菜
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|合作... more
味嚼喃喃PODCAST|EP02 朋友(2) 君子之味,白粥之交
飲食各有適口,人際關係也是。
這一集,想分享我的交友風格,如白粥一樣,清中見厚,淡而滋養。
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|歡迎贊助與支持本節目|namlinks.com/DonatePodcast
|合作請來信|bowchouwork@gmail.com
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味嚼喃喃:咀嚼記憶的味道
.Instagram: www.instagram.com/bowchou... more
有些人適合快炒,有些人適合慢燉,朋友的「適口」在於彼此願意微調口味與節奏。
這一集,想和你聊聊友誼的烹調,歡迎收聽。
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|歡迎贊助與支持本節目|namlinks.com/DonatePodcast
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味嚼喃喃:咀嚼記憶的味道
.Instagram: www.instagram.com/bowchou
.Facebook: www.facebook.com/nam33
.Websi... more
認識新朋友,需要抓準分寸;聊頓飯,卻能立刻拉近距離。
雖然話題從飲食開始,但最後會聊到什麼呢?
回歸初衷,最初味嚼喃喃的命名由來,是「咀嚼記憶裡的味道」。
這一集簡單介紹這個節目,暖暖身,也歡迎訂閱與追蹤 👇
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味嚼喃喃:咀嚼記憶的味道
|歡迎贊助與支持本節目|namlinks.com/DonatePodcast
|合作請來信|bowchouwork@gmail.com
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|味嚼喃喃|
.Instag... more
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味嚼喃喃|咀嚼記憶裡的味道 launched a month ago and published 4 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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