生活中總離不了飲食，在臺灣你除了可以吃到臺菜、原住民菜之外，還可以品嘗到來自各國的餐點，例如：義大利式、法式、日式等。在品嘗美食之前，你想過餐盤上的食材是源自於哪個產地？產地的風(溫度)土(土質)又是如何？甚至，你所品嘗的餐點其背後有著什麼樣的文化、故事？
今天的嘉賓是 徐仲，現職為臺灣美食技術交流協會的理事長的他是位飲食文化研究者。他曾是營養師，後來取得義大利慢食大學碩士學位，回臺之後積極推廣慢食文化，也就是「從產地到餐桌」的飲食文化。

Life is always about food. In Taiwan, you can savor Taiwanese cuisine, Indigenous cuisine, or even cuisine from all over the world, such as Italy, France, and Japan. However, have you ever thought about the origin of ingredients before tasting the dish? What were the temperature and soil conditions like in the place of origin? What is the meaning and the story behind the dish?
Let's welcome today's guest, Hsu-Chung! He is the Director of the Taiwan Culinary Arts Association and a researcher for food culture. He was a dietitian and earned a master's degree in Gastronomic Science from the University of Gastronomic Sciences in Italy. Upon returning to Taiwan, he dedicated himself to promoting the slow food culture, which emphasizes the “Farm-to-table” concept.

Ver todos los episodios