在冥想過程中，我感受到了臺灣天氣的炎熱，散步途中、流著汗的我，決定要做一道「夏天的料理 - 竹筍粥+涼拌竹筍」
家裡的竹筍大部分都是從山上自摘來的，外婆的過世也沒有阻斷媽媽自摘的過程，但畢竟是自己要煮，若要挑到最好的品質，肯定是要去舊菜市場、和那些在太陽還未起來就採摘竹筍的婆婆們買！若要煮成粥，還可以選比較大隻、成熟的筍子，若要弄成涼拌竹筍，就要請婆婆挑給我最新鮮、買是塵土剛被挖出來的！再去其他攤販購買蒜頭、蝦米、蔥做配料。
在料理的過程中，我是以第三者的角度在觀看，回憶起小時候當跟屁蟲看媽媽剝掉筍殼、細切竹筍、將料理全部加在一起、炒的畫面。炒完之後在一一分裝成不同份量，冰在冷凍，供日後想吃的人，可以直接加水滾成粥。
簡易的涼拌竹筍，將從冷藏拿出來的竹筍切塊、淋上美乃滋。
由竹筍製作的兩道料理，不僅能體驗在炎熱的夏天吃上一碗熱騰騰、讓人滿身大汗的竹筍粥，還可以在結束之後吃上冰涼的竹筍！享受臺灣夏天帶來的冰火兩感！
Due to my mom's habit of growing her own vegetables, our household meals always follow the "Taiwanese seasons," and we try to keep the food in its original form and flavor as much as possible.
During the meditation process, I felt the heat of Taiwan's weather. While sweating during a walk, I decided to make a "summer dish - bamboo shoot porridge and cold bamboo shoot salad."
Most of the bamboo shoots at home are picked from the mountains. Even after my grandmother passed away, my mom continued the tradition of picking them herself. However, to get the best quality, we still go to the old market to buy from the grandmas who pick bamboo shoots before sunrise. For porridge, we can choose larger, more mature shoots, while for cold bamboo shoot salad, we ask the grandmas to pick the freshest ones, just dug up with dirt still on them. We then buy garlic, dried shrimp, and green onions from other vendors for seasoning.
During the cooking process, I watched from a third-person perspective, recalling my childhood memories of following my mom around. I remembered watching her peel the bamboo shoots, finely chop them, and stir-fry all the ingredients together. After stir-frying, she would portion the mixture into different containers, and freeze them, so that anyone craving bamboo shoot porridge could just add water and boil it later.
For the simple cold bamboo shoot salad, we would take the bamboo shoots out of the refrigerator, cut them into pieces, and drizzle mayonnaise on top.
These two bamboo shoot dishes not only let us experience the sweltering heat of eating a steaming bowl of bamboo shoot porridge in the summer but also the refreshing coolness of the cold bamboo shoot salad afterward. It’s a perfect way to enjoy the contrasting sensations of Taiwan's summer!
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《島嶼未來料理教室》Future Formosa Culinary Lab Profile Nr.046
“地瓜粥”
時空旅行者 / 女性 / 國籍臺灣 / 生活於臺北
印象中品嚐過的第一道料理是地瓜粥。到想對應的季節時，家裡常常出現媽媽、外婆種的蔬食，因堅持不灑農藥、將植物種到最美的堅持，每一個蔬果都能吃出原本的美味。
外面重鹹的食物或許俘虜了許多人的胃，但對她來說我更注重食物原本的味道。
“Sweet Potato Congee”
Time Traveler / Female / Taiwanese / Living in Taipei
Her first memorable dish was sweet potato congee. During the corresponding season, her home was filled with vegetables grown by her mother and grandmother. Their dedication to organic farming allowed each vegetable to retain its natural flavor. While heavily seasoned food may appeal to many, she values the original taste of food more.
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國立臺灣歷史博物館的第 1 個「公共飲食記憶 NFT 化」實驗計畫《超時空島嶼餐桌》
National Museum of Taiwan History's First NFT Experimental Project on Public Dining Memories《Time-Space Dining Tables》
「國立臺灣歷史博物館」為推動國家文化記憶庫之永續發展，融入當代議題、常民生活及在地關懷，連結博物館專業、數位創新思維與多元社群行動，以促進臺灣原生文化之活化運用，鼓勵全民共同開展記憶庫多元主題與主題素材近用。
本計畫案於112年推出《島嶼庫客 Islands Cooker》飲食記憶系列7支影片，探究臺灣飲食的歷史成因，113年延續「餐桌」的概念，加入「未來」元素，委由畸零地創造股份有限公司辦理《島嶼未來料理教室——NFT設計工作坊》，以記憶庫長期深耕之飲食記憶主題，透過非同質化代幣（Non-Fungible Token，以下簡稱 NFT）設計工作坊，增進記憶庫之內容與應用，落實臺灣原生文化之推廣。
《島嶼未來料理教室——NFT設計工作坊》以「推測設計」為核心，反思記憶料理的獨特性，其之於 NFT的當代意義及其飲食文化價值，並將工作坊延伸設計為「發掘身體飲食記憶，運用想像和推測來創造未來島嶼飲食文化」的參與式體驗活動。工作坊由編舞家與引導師，透過一連串的帶領、想像和對話，挖掘及連結蘊藏身體感知中的飲食記憶，並讓參與者書寫飲食記憶；接著由畸零地工作室與生成式AI 「ChatGPT 4o」協作製作出 「記憶食譜 NFT」及文字翻譯；最後線上場以「圍爐」的概念，讓參與者在雲端上互相分享與交流。
這些飲食記憶透過NFT不可替代、數位交換的特性，被永久保存並流傳，期望每個人都能回首屬於自己的飲食記憶和歷史，經由公共化的途徑與媒介，成為社會記憶的一部份，構築社群認同的可能。
To promote the sustainable development of the Taiwan Cultural Memory Bank, the National Museum of Taiwan History integrates contemporary issues, ordinary life, and local concerns. By combining museum expertise, digital innovation, and diverse community actions, it aims to revitalize and utilize Taiwan's indigenous culture. The museum encourages the public to collaboratively develop and access various themes and materials within the memory bank.
This project launched the "Islands Cooker" series of seven videos on culinary memories in 2023, exploring the historical origins of Taiwanese cuisine. Continuing with the concept of the "dining table" and incorporating "future" elements in 2024, the project entrusted Ground Zero Co., Ltd. to handle the "Islands Future Cuisine Classroom—NFT Design Workshop." By delving into the long-term themes of culinary memories from the Taiwan Cultural Memory Bank and utilizing the Non-Fungible Token (NFT) design workshop, the project aims to enhance the content and application of the memory bank, promoting the dissemination of Taiwan's indigenous culture.
The "Islands Future Cuisine Classroom—NFT Design Workshop" centers on "speculative design," reflecting on the uniqueness of memory cuisine and its contemporary significance and culinary cultural value in relation to NFTs. The workshop is extended into a participatory experiential activity, designed as "discovering culinary memories in body and using imagination and speculation to create future island culinary culture." The workshop, led by choreographers and facilitators, guides participants through a series of activities, including imagination and dialogue, to uncover and connect with culinary memories embedded in their bodily perceptions. Participants then write down their culinary memories. Next, Ground Zero Co., Ltd. collaborates with the generative AI "ChatGPT 4o" to create "Memory Recipe NFTs" and translate the texts. Finally, the online session, based on the concept of "reunion dinner," allows participants to share and exchange their experiences and creations in the cloud.
These culinary memories, preserved and circulated through the non-fungible and digital exchange characteristics of NFTs, are expected to be permanently stored and shared. The goal is for everyone to reflect on their own culinary memories and histories, making them part of societal memory through public pathways and media, thereby fostering a sense of community identity.
※本圖像為AI生成內容
※This image is AI-generated content.
