
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 | 25 | Founded | a year ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Categories | FoodArtsSociety & Culture |

EP24 飲食刻板印象:厚皮小籠包或薄皮?酸辣湯分台港?藍莓粉紅藍莓又是什麼?美食何時該加地區前綴?
本集談什麼?( 本集圖文:Facebook / Instagram )
我們以為理所當然的美食,換個地方可能顛覆了原本的想像。
吃小籠包,期待的是薄皮爆漿的小籠包,還是帶有老麵香氣的厚皮小籠包?
當認知裡有「薄皮」的存在時,咬下第一口會以為買錯?
點酸辣湯,習慣的是白胡椒提味的台式酸辣湯,還是辣豆瓣配浙醋的港式酸辣湯?
當酸辣湯跨越地域,如何演化出台式與港式的在地演變,風味上有... more
味嚼喃喃.包周|EP23 茴香與普羅米修斯.茴香頭花椰菜濃湯.茴香菜盒子與茴香菜餃子
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.完整圖文: Facebook
.茴香頭花椰菜濃湯影片:Instagram
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|歡迎贊助與支持本節目|namlinks.com/DonatePodcast
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|EP23 茴香與普羅米修斯.茴香頭花椰菜濃湯.茴香菜盒子與茴香菜餃子|
茴香。
希臘羅馬神話裡有個普羅米修斯盜火的故事,那是個好長的故事了,普羅米... more
味嚼喃喃.包周|EP22 乾爽流三杯乾炒麵腸
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.完整圖文: Facebook
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|歡迎贊助與支持本節目|namlinks.com/DonatePodcast
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|(素)乾爽流・三杯乾炒麵腸|
/ **借三杯的魂,施以乾炒牛河技法 **/
麵腸是我在香港極難尋獲的台灣食材,胃的鄉愁。
麵腸是什麼?是把麵糰在水中反覆洗去澱粉,留下純粹的生麵筋(麩質),纏繞成條後煮熟定型。
它沒什麼脾氣與身段... more
味嚼喃喃.包周|EP21 標準之外:麵包、橄欖油、義大利黑醋
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.完整圖文: Facebook & Instagram
|標準之外|
食譜寫著鹽 10 克,同樣 10 克,海鹽粗獷、岩鹽厚實、精製鹽銳利、海藻鹽溫潤、竹鹽鹹度低,該用哪種?
同樣是初榨橄欖油,有的帶青草香、果香,有的苦澀辛辣,取決於品種、成熟度、加工方式與橄欖多酚濃度。
葡萄醋更有不同類型分級:
1) 義大利傳統陳醋(Traditional Balsamic Vinegar)
按D.O... more
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #24 | |
Apple Podcasts | #58 |
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味嚼喃喃|跟著包周以食為引,咀嚼人間滋味 launched a year ago and published 25 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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