這碗粥的重點其實不是海鮮、米或湯頭，它的精髓是豬油渣，因為那是我過世的外婆煮粥時會摻入的食材。
豬油渣是豬肉經油炸逼出豬油後剩餘的肉塊，吃起來會脆脆的非常好吃，是我和妹妹的最愛。
被視為「渣」的小脆肉，卻被我和妹妹視為珍物，我們真的很喜歡吃，外婆幾年前生病，後來去世後，我們很少有機會吃到了。因為外面的餐廳都會把豬油渣拿掉，擔心客人不喜歡。
我會和我媽媽和妹妹去買食材，因為媽媽平常有下廚比較了解食材，妹妹則是開早午餐店，選菜和議價能力也比我厲害，而且過程應該也會很開心。
我會買米、蔥、豬油、青菜、蚵仔和調味料，因為我不太會下廚，所以我應該就是上網看YOUTUBE教學主這碗海鮮粥，但我想像中的應該就是把海鮮、豬肉和豬油放進煮熟的米飯裡，最後再加上調味料、青菜和粥。
擺盤的話我會分裝到不同碗裡給我的家人，媽媽、姊姊、妹妹、妹夫和外甥，作為想念外婆的一道食物，或許海鮮湯不怎麼特別，但重要的是裡面的「豬油渣」
I would like to cook a bowl of seafood porridge with shrimp, squid, oysters, minced meat, vegetables, and lard residue.
The highlight of this porridge is not the seafood, rice, or broth; its essence lies in the lard residue, which was an ingredient my late grandmother used to add to her porridge.
Lard residue is the meat residue left after rendering pork fat, resulting in crunchy and delicious bits that my sister and I loved.
These little crispy bits, considered "scraps" by others, were treasured by my sister and me. We really enjoyed eating them, but after my grandmother fell ill and passed away a few years ago, we seldom had the chance to enjoy them. Most restaurants remove the pork lard, fearing customers won't like it.
I would go grocery shopping with my mom and sister because my mom, who cooks regularly, is more familiar with the ingredients, and my sister, who runs a brunch restaurant, has better skills in selecting and negotiating the ingredients. Plus, it would be a fun experience.
I would buy rice, green onions, pork lard, vegetables, oysters, and seasonings. Since I'm not very good at cooking, I would probably watch a YouTube tutorial to make this seafood porridge. But in my imagination, it involves cooking the rice and then adding the seafood, pork, and pork lard, followed by seasoning and vegetables.
For serving, I would portion the porridge into different bowls for my family—my mom, sister, brother-in-law, and nephew. This dish would be a way to remember my grandmother. While seafood porridge might not be particularly special, the "lard residue" inside is what makes it meaningful.
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《島嶼未來料理教室》Future Formosa Culinary Lab Profile Nr.063
“愛上印尼”
時空旅行者 / 男性 / 國籍臺灣 / 生活於印尼
印象中品嚐過的第一道料理是脆脆的肉，是烤鴨，有甜甜的醬，可以蘸辣椒醬和蔥吃。
這一道料理讓他喜歡上印尼。
“Falling in Love with Indonesia”
Time Traveler / Male / Taiwanese / Living in Indonesia
His first memorable dish was crispy roasted duck with a sweet sauce, which can be dipped in chili sauce and eaten with scallions. This dish made him fall in love with Indonesia.
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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.
