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味嚼喃喃|跟著包周以食為引,咀嚼人間滋味

包周 Bow.Chou

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

PublishesTwice monthlyEpisodes30Foundeda year ago
Language
Chinese (Traditional)
Number of ListenersCategories
FoodArtsSociety & Culture

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Latest Episodes

味嚼喃喃.包周|EP29 藕斷絲連的蓮藕:入菜或入湯選哪種?各地蓮藕湯水

延伸閱讀圖文:各地的蓮藕湯水 www.nam-nam-nam.com/food-note/lotus-root-soups

【本集談什麼?】

秋天一到,市場裡開始出現帶土的蓮藕,蓮藕湯的季節又來了。從台灣出發、經過香港、到日本,看看各地的蓮藕湯水。可鹹,也可以甜甜的喔。

【本集大綱】

• 🪷 原來不是用幾孔分蓮藕脆或粉?用外型判斷到了其他地方也可能不準確嗎?各地產季有和分別?

• 🥗 ... more

味嚼喃喃.包周|EP28 借刀殺魚:清蒸龍虎斑(珍珠龍躉)及香港吃魚時對熟度的刁鑽

【本集談什麼?】

難得準時下班,以最高速度直奔街市,在魚販收攤前買到一條現殺的魚。

提著紅色膠袋走回家路程上,魚仍持續跳動,魚嚇到我,我嚇到路人。

貪吃者的內疚與矯情,在紅色膠袋的跳動裡無所遁形。

本集節目,從這條「一路跳回家」的魚聊起,談談食材與烹調技巧,飲食喜好及台港差異。

/🧠為什麼現殺的魚還會跳?

魚類在腦部死亡後,肌肉細胞內的能量(ATP)與神經傳導物質不會立刻停止,魚類死亡後... more

YouTube

味嚼喃喃.包周|EP27 人生越難越要好好吃飯:清酒味噌蛋花湯|關心與傾聽都不簡單呢!

【本集談什麼?】從最近收到的回饋與近期的心情閒聊開始。一邊煮著暖胃的清酒味噌蛋花湯,一邊聊聊成熟人際關係裡的情緒邊界與傾聽哲學:

📌 本集大綱

• 🤝 面對傾訴,要給情緒共鳴?還是解決方案?每個人要的不同。

• 🤝 深刻擔憂的擔憂與擔心 vs. 守護神式不造成負擔的關心,不同的關心差異。

• 🤝 一定要情緒濃烈才是關心嗎?有些關心反而會有界線上的克制呢!

• 🤝 朋友變了?希望對... more

YouTube

味嚼喃喃.包周|EP26 吃銀杏長記性,吃茗荷會健忘?今期片尾曲《何日Pi再來 Return of PI》

.本集圖文: Facebook /Instagram

\ 節目滿一週年了! 感謝大家的陪伴與收聽。//

【本集談什麼?】人家說吃銀杏能補腦長記性,有聽過吃了會「健忘」的植物嗎?

本集節目從台灣常見的忘憂菜「金針花」聊起,和大家聊聊傳說中的日本忘憂菜「茗荷」(蘘荷)。

**📌 本集重點 **

• 週年特別感言: 節目開播滿一年了!感謝一路陪伴的你們

• 銀杏長記性?那... more

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#80
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