Recipe evolution movement 食譜演化運動

2017-now

Photography and Documents, Mobile Installation

dimension variable

攝影與文件、行動裝置

尺寸依空間尺寸而定

 

 

 

 

 

One who has a cross-cultural marriage not only interacts with his/her spouse at the individual level, but also engages in broader cultural exchange in various aspects such as politics, economy, and international trends. Exercising her fertile imagination, the artist created innovative recipes that highlight the dimension of humanistic evolution by reorganizing existing ingredients. Treating "the interviewees' personal experiences" and "daily diets" as the essential elements of the food photographs in this series, the artist sensed the gradually changing habits and tastes in the dietary fusion of different cultures, according to which she redefined the role of food in culture clashes.

“Recipe Evolution Movement” photography series. Through each of the interviews, the artist will select suitable materials and convert them into photographs. Your answers and stories will also serve as a reference as a material for Taiwan’s contemporary era when it gradually enters a multi-ethnic time, also as a valuable sample of folk oral history.

 

 

跨國婚姻中的人們,從個人之間的交換互動,擴及至文化間的互換關係,其範圍廣至政治、經濟、國際趨勢等層面,藝術家透過想像製作創新的食譜組合,經由食譜重組來強調人文演化,在食物攝影畫面中以「受訪者個人經驗」與「日用飲食」構成這件創作裡重要元素,察覺多元民族在飲食合併中漸變的程序,重新定義文化碰撞中食物組合的新姿態。

 

「食譜演化運動」攝影系列中成為故事素材,藝術家透過每一則採訪內容,將會選取適合的素材轉換成攝影作品。受訪者的回答與故事,亦將作為台灣當代漸漸走入多元民族時代的考察資料,作為民間口述歷史上寶貴的採樣。

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[ Mirage mountain ]  Recipe evolution movement  , one of the series works

 

The environment here is very similar to that of Xining County, Vietnam, where it grew up. It is a lot of rice, all in the mountains.
My mother often sent spices and seasonings from Vietnam to me. When I missed duck eggs, I rode to the only grocery store that I sold.

The telephone tube was the soul of people who were in different places when they first arrived in Taiwan, and the voice became a picture of missing. In the current home, mother-in-law and mother-in-law are always able to find some local recipes that make me forget the feeling of homesickness for a while. Even later, Taiwanese cuisine is a hometown taste that is very missed every time I return to Vietnam.

Hakka salted pork is massaged with black pepper, salt and rice wine on the pork belly. After the sauté, put it in the oven and treat the skin to crispy. The grilled pork is served on the side of the pork to make the pork taste and Vietnamese braised pork is closer, it is a kind of pork dish that uses fish sauce and spices to boil and thicken the sauce.
The raw spring rolls at the bottom are sent to the inlet, which softens after the wetness of the saliva. It is covered with a whole piece of pork, and the tip of the tongue touches the red yeast to produce alcohol and mellow fermented taste.
Many pickled foods in the hometown, the taste is very salty, the spherical bean curd on the top of the pork can be the flavor of the milk beans in the fleshy, the last entrance of the lemongrass, shallots and shrimp salt, the first citronella chews in the teeth The lemon is fruity, and the green onion and shrimp salt are chewed in the mouth and filled with salty aroma.

 

[ 鏡山境 食譜演化運動作品系列

 

這裡的環境跟小時候長大的地方越南西寧縣很像,一樣種很多水稻,都在山區。
媽媽時常從越南寄香料與調味料給我,想念鴨仔蛋時我就騎車去唯一一家有賣的雜貨店。

電話筒是剛到台灣時身在異地人們的心靈依靠,聲音成為思念的畫面。而現在的家中,像母親一樣和藹的婆婆總是能找出一些當地食譜讓我暫時忘卻思鄉的滋味,甚至到後來台灣料理是每次短暫回到越南時非常想念的家鄉味。

客家鹹豬肉以黑胡椒粒、鹽巴與米酒在五花肉上一塊搓揉按摩,香煎後放入烤箱把表皮處理到酥脆即可,烤好的豬肉塊選擇一面敷上紅糟,使這塊豬肉滋味和越南紅燒豬肉能更接近,那是一種用魚露加上香料熬煮收汁到醬汁濃稠的一種豬肉料理。
底部的生春捲皮送進口中,在唾液的濕潤後隨之軟化,裹覆著整塊豬肉,舌尖碰在紅糟上散發酒氣與醇厚發酵味。
家鄉許多醃製食品,口味上十分重鹹,豬肉塊上頭的球狀豆腐乳能為肉質中夾帶乳豆香味,最後入口的香茅、青蔥與蝦鹽,先將香茅在齒間嚼散出檸檬果香,再將青蔥與蝦鹽咀嚼在口腔中充滿鹹香。

 

 

 

 


 

 

 

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[ Golden flower wave ]  Recipe evolution movement , one of the series works

 

The father's family fled from Gansu to Xinjiang during the famine in northwestern China. The mother's family fought and fought in the civil war between the Kuomintang and the Communist Party. From Fujian to Xinjiang, from the far-reaching town of Akzi to Taiwan, surrounded by the sea, the grandmother personally sewed it. The baby costume represents the inheritance of the family.

Transportation has always been a factor affecting the distribution of resources in Xinjiang. Especially in the winter, there are almost no fresh fruits and vegetables. Most of them are served with high-quality spirits such as meat and noodles. The use of spicy spices and strong flavor makes the ingredients change without monotony.
Marinate for 2 hours with cumin, chili, soy sauce and sorghum, simmer the beef, and roll it back and forth on a charcoal iron rack that burns red at high temperatures. From time to time, the skin is kissed by the fire, and the beef and sauce pass. After caramelization and Mena reaction, the smooth and creamy flavor and the three-dimensional scent of fresh meat are taken out.

The hometown milk tea was sprinkled with salt and salty. After coming here, I began to learn to eat sweets and fruits. The peppercorns arranged on the Jinhuang mango are accompanied by a hint of provocation in the taste and taste. They are combined and sent to the entrance. The sweet and sour peppers are soft, tender and crisp. On the side, the tea bricks and water are boiled to add the soft gelatin. The sliced milk tea is made, and the salty taste of the meat is balanced with the sweetness of the fruit. The dragon fruit produced in Taiwan is used to neutralize the taste of the dish, and the various flavors are diluted. Finally, the fresh butterfly bean is entrained at the tip of the tongue. Natural fragrance.

 

金花浪 ]  食譜演化運動作品系列

 

父親家族在中國西北鬧飢荒時從甘肅逃荒到新疆,母親家族在國共內戰時期抓壯丁打仗,從福建打仗到新疆,從靠海最遠的阿克齊鎮來到四周環海的台灣,當時奶奶親手縫製的嬰孩服飾代表著家族的傳承。

交通運輸一直是影響著新疆資源分配的因素,尤其在冬季,幾乎沒有新鮮蔬果,大多以肉食和麵食配上高度的烈酒,善用辛香料和濃烈味道使得食材得以變化不單調。
以孜然、辣椒、醬油和高粱酒,搓揉醃漬2小時,將牛肉切塊,並使其在高溫燒紅的木炭鐵架上來回滾動,不時被火吻的表皮,牛肉與醬汁經過焦糖化與梅納反應後,順勢地竄出滑順奶油香與立體感香鮮肉味。

家鄉奶茶撒入鹽巴帶著鹹味,來到這裡之後才開始學習吃甜食及水果。安排在金煌芒果上的花椒粒,在口感和味覺上都帶著一絲挑釁,合併著一起送入口中,酸甜椒麻,軟嫩及脆口;一旁以茶磚加水煮沸加入泡軟的吉利丁片,製成的奶茶凍,順勢把肉香的鹹味與水果的甜味平衡下來,台灣盛產的火龍果,為道料理中和滋味,將各個味道沖淡,最後在舌尖保存下新鮮蝶豆花夾帶大自然的清香。


 

 

 

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[ Fragrant poetry ]  Recipe evolution movement  , one of the series works

 

After leaving Ukraine, he lived in South Korea, China and Taiwan, and currently lives in Hong Kong. There are always a lot of dishes on the table in the Ukrainian hometown, because of the geographical proximity and beliefs, mixing the food characteristics of Moldova and Bulgaria.
Every meal starts with a thick soup, followed by salads, staple foods and desserts. Every meal that mothers make in their memories will use potatoes. Any dish with potatoes will remind me of the taste of home.

Wash the potatoes and boil them in salt water for about 10 minutes. After the flames are extinguished, the inside of the water is simmered inside. The skin is peeled and cut into organic shapes to cool off. The sweet and savory flavor of the potatoes is preserved in the shallow salty taste, and there is a hint of coolness. The latter potato has a slightly sticky texture.

Dumplings and meat jelly can get back to the feeling of homesickness. Although the fillings are different from the practice, this is a way to find the taste of returning home.
The biscuits made of wheat flour and oatmeal are matched with the pork and the cheese and spices. The pork skin is blanched to remove the fat. After adding carrots and dill, boil for about 2 hours to make the meat.

Ukrainian books, no matter where you are, can give you a pure land of free movement, so that your body and mind can be connected to your home at any time.

 

 

[ 卷多情 ]  食譜演化運動作品系列

 

離開烏克蘭後住過韓國,中國和台灣,目前定居在香港。在烏克蘭家鄉桌上總是很多菜色因為地理位置鄰近以及信仰的關係,混合了摩爾多瓦和保加利亞的飲食特色。每一餐都是先從濃湯開始的,隨後沙拉,主食和甜點,回憶裡媽媽作的每一道湯品都會用上馬鈴薯,任何有馬鈴薯的料理,都令我想起家的味道。

馬鈴薯洗淨煮放至鹽水中滾約10分鐘,熄火後以水的餘溫悶熟內部後,去皮切成有機形狀放涼,在淺薄鹽味中保留馬鈴薯清甜香味,還有一絲放涼後馬鈴薯稍顯黏稠的彈牙口感。水餃和肉凍能找回一點想家的感受,雖然餡料與作法有差異,但這是一些找回家鄉滋味的路徑。以小麥粉與麥片製成的餅乾,分別搭配著豬內和著起司和香料肉泥,將豬皮汆燙去掉脂肪後,加入胡蘿蔔及蒔蘿熬煮約2小時放涼製成肉凍。

烏克蘭的書籍,無論身在何處都能給予一片自由暢遊的思想淨土,讓身心隨時與家連結。

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