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。
[ 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。
[ 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。
[ 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。
[ Sweet frost ] Recipe evolution movement , one of the series works
From Tokyo to Daxi Township in Taiwan, the pace of the big city is still brought to the countryside. Gifts brought back by parents from Japan, red wine glasses and pearl necklace gifts have become the most precious and commemorative items in Taiwan.
Japan and Taiwan, the choice of ingredients is very similar on both sides, but the home cooking, the pickled products are replaced by many sauces, and the sauce has more sugar, not like in Japan. There are many side dishes in the meal, but each dish has a single taste.
The white sugar tablets are added with a small amount of kumbu in the process, and the refreshing sugar tablets are chewed to sandwich the marine savory taste. The perilla leaves are sour after the sour plum and lemon for a few hours, and the leaves are covered with chopped diced. The tofu, sandwiched with a green edamame, has three different rich layers on the palate.
Morning green tea wakes up daily emotions about family memories. On the day of homesickness, I prepared some edamame and beer and chewed memories.
Sprinkle a bit of bitter Japanese green tea powder into the nutty-flavored white sesame oil and mix well. Slowly pour into the flavoring soup represented by the most home-like flavor. In a slippery mouth, it can stimulate a mature creamy grass and squat. Before the flavor of the fermented bean curd grows into the inlet cavity, it is the first to bring a sense of taste to wake up.
It combines the past and present life.
Miso and white vinegar are marinated into a spiral ginger piece hanging on the mouth of the cup to finish the whole soup.
[ 甘露霜 ] 食譜演化運動作品系列
從東京來到台灣大溪鄉鎮，大城市的步調還是帶到了鄉間。父母親從日本帶回來的禮物，紅酒杯組與珍珠項鍊禮物，成為在台灣最珍貴且具有紀念價值的物品。
日本與台灣，食材的選擇兩邊很雷同，只是在家鄉料理中的釀造品、醃製品換成了許多調味醬汁，而醬汁的層次多了糖的味道，不像在日本的時候，一頓餐點中有許多配菜，但是每一種配菜的味道比較單一。
白糖片在製程中加入少量昆布出汁熬成，爽口的糖片中咀嚼起來夾著海洋鮮味，紫蘇葉以酸梅及檸檬淨泡數小時後已吸附果酸，葉面盛著切碎小丁的豆腐，夾著一顆綠毛豆，口感上三種不同豐富層次。
早晨的綠茶甦醒每日對家族記憶的情感。特別想家的那天，就準備些許毛豆和啤酒，咀嚼回憶。
將帶著些許苦味的日本綠茶粉，灑進具有堅果味的白芝麻油攪勻，緩緩倒入最家鄉味代表的味增湯，一口滑嘴裡，能激發一股成熟的乳脂草香，趁著發酵豆香的味增滑進口腔前，搶先帶來一絲味覺的喚醒。
融合著過去與現在的人生滋味。
味醂及白醋醃製成掛在杯口的螺旋薑片，為整到湯品作收尾。
[ Fresh sprout ] Recipe evolution movement , one of the series works
Warsaw, Poland, to Taiwan, the difference in food culture, from the days of eating potatoes and bread, to eating rice and pasta. The meal time is also very different. The time for lunch in Poland is equivalent to the time for Taiwan afternoon tea.
In Taiwan, most of the time, vegetarian food was the main dietary choice. The Taiwanese family cooked a lot of vegetables, fruits and rice for me.
After frying the eggs with olive oil, add the ingredients such as onions, ham, corn and peas cut into the same size and stir fry them quickly. Finally, add the rice that has been cooked to a degree of maturity and heat the ingredients. They are rapidly stimulating, and the speed is the most important factor in this dish.
I miss the autumn and winter in Warsaw, as well as the nearby fields and forests. My sister personally sews Polish motanka traditional cloth dolls. Those belonging to the family, the food try is still in the same options as the home food, making single-sided sandwiches in Poland. The salty black bread contains white cheese and honey and sour cucumbers and many other local ingredients. However, my hometown has a food that looks almost the same as Taiwan, and that is dumplings, although the choice of bread fillings is different.
The dough of the dumplings is partially made from beetroot and spinach juice, and flour, and a spoonful of sour white cheese and a small piece of pickled cucumber are used to make a honey crystal ball made of molecular dishes. Then use the dumpling noodles to cover the top of the dip together to eat.
[ 初秧芽 ] 食譜演化運動作品系列
波蘭華沙到台灣，飲食文化差異的多，從吃馬鈴薯和麵包的日子，換成吃米飯與麵食。進餐時間也相差甚遠，波蘭午餐的時間相當於台灣下午茶的時間。
在台灣的時候大部分時間以素食為主要飲食選擇，台灣家人體貼地替我下廚大量的蔬菜水果和米飯。
以橄欖油將雞蛋煸炒乾香後，加入切成一樣尺寸的洋蔥、火腿、玉米及豌豆等食材快速翻炒，最後加入七分熟度已經放涼的米飯，大火加熱下能將各樣食材都急速地引發滋味，速度在這道料理中是最需要掌握的因素。
想念華沙的秋天與冬季，以及附近田野與森林，妹妹親手縫製波蘭motanka傳統布料娃娃，那些屬於家的片段，對食物的嘗試還停留在跟家鄉食物很雷同的選項裡，波蘭家中製作單面三明治，鹹的黑麵包上放著白起司和蜂蜜以及酸黃瓜等許多當地食材。然而我的家鄉有一種食物外觀幾乎和台灣一樣，那就是水餃，雖然裡面包的餡料選擇不同。
水餃的麵皮，局部分別以甜菜根與菠菜汁液，和著麵粉揉製而成，其上頭一勺酸味十足的白起司和削下一小片酸黃瓜，以分子料理製成的蜂蜜晶球，再以水餃麵皮包覆著上頭的沾料一起食用。
[ Aromatic courtyard ] Recipe evolution movement, one of the series works
The adoptive father brought me up in Dasheng Town, Shandong Province, China. The adoptive father's lifestyle is as simple as the character of being a farmer.
The heart often appears in the old house where we lived together before, and many of the wall's concave and broken holes, it is a very solid love.
In the farmhouse, the most common ones are corn and taro, millet and potatoes, and the simple adoptive father and I eat almost all of the original food.
After the fresh corn has to be removed, inject it into the boiling water and gently soak it to remove the dust, and use a paper towel to dry the excess water for use.
The current Taiwanese people are used to heavy oil and heavy salt. They still can't please the only relatives beside them. They used to suffer in Shandong, but they missed the simple taste.
The teapot and the teacup are watered with hot water, and the hot water is poured out. The preheated tea is used. The cleaned corn must be placed in the teapot together with the jasmine flowers, and then poured into a hot water of about 80 degrees. The teapot is slightly raised by rotating the water column in a clockwise or counterclockwise direction, which will allow the corn and jasmine flowers to spread evenly in the teapot.
After a meal, a cup of jasmine tea is oily and greasy, and it is strong and healthy. When I was a child, the poor lifestyle became the most learned way to maintain my life. After the first round of the teapot is covered, wait for about 20 seconds to pour out the drink, then add 10 seconds to each round until the taste is exhausted, and then fresh corn and jasmine tea can be placed again.
[ 一院香 ] 食譜演化運動作品系列
養父在中國山東省大盛鎮將我帶大，養父的生活方式與為人和他身為農夫的性格一樣簡樸。
心中常浮現起他生前我們一起居住的老房子，許多牆面的凹損與破洞，那是一種很踏實的愛。
身在農家，最常出現的便是玉米和饅頭，小米和土豆，樸實的養父和我吃得幾乎都是食物原味。
將新鮮玉米鬚摘下後，注入開水輕柔地浸泡去除灰塵，使用紙巾將多餘水分壓乾備用。
現在的台灣家人們習慣重油重鹽，努力學習仍然討好不了身旁唯一親人，過去在山東吃苦，卻百倍思念單純的滋味。
將茶壺與茶杯以熱水澆灌跑水一趟，將熱水倒除，預溫茶具備用，清潔過的玉米鬚與茉莉花朵，一起放置茶壺內，注入溫度約80度的熱水沖洗，可將茶壺稍微提高以順時鐘或逆時鐘擇一方向旋轉注入水柱，將能使玉米鬚及茉莉花朵均勻地在茶壺中散開。
飯後一杯茉莉花茶去油解膩，身強體健，小時候窮困的生活方式成了生命中最有學問的養身之道。第一輪蓋上茶壺後，靜待約20秒即可倒出飲用，爾後每一輪累加10秒，直到味道消盡，便可再次放置新鮮玉米鬚及茉莉花茶。
