美食已屬顯學，在滿足基本生理需求之後，
開始探索食物在飽足及味覺之外更多元的體驗價值。

在物質生活充裕的現代生活中，單純的「吃」已經不能滿足人們對食物的期待，從食物上桌先拍照的日常習慣、精挑細選飲食器物的質感觸感、分子料理帶來的視味覺衝擊，以及旅行中透過食物來感受地方風情等，食物乘載了更豐富的感官體驗及文化議題，看似簡單的一口飯一杯茶之間，也可以帶來超越味覺的情緒經驗及故事。

展覽以食物創作為題，從最基本的五感感知切入，在視覺、嗅覺及聽覺體驗中重新認知食物，接著看見創作者以食物為媒介端上對於生活記憶及風土文化的美好詮釋，最後一口一口咀嚼食物與人、食物與社會、食物與環境的關係與連結，消化過後再回頭品味尋常三餐的盤中飧時，也許能嚐出不同往日的酸甜苦辣及喜怒哀樂。


Gourmet study is already prominent as a practice. After one’s basic biological needs are satisfied, one will start exploring more diverse experiential value of food beyond its function of fulfilling one’s appetites and palates.

In the modern life of materialistic abundance, “to eat” per se no longer fulfills our expectation of food. More than ever, food contains a richer sensory experience and cultural agendas as seen in our daily habit of taking pictures of the dishes as soon as they are served on the table; in the careful selection of dinnerware based on its texture and quality; or in the visual and palatal impact brought by the Molecular Cuisine. What appears to be simple dishes of simple ingredients are embedded with emotional experiences and stories that transcend palates.

The exhibition is themed on food creation, starting with the most fundamental five sensory sensations for us to re-learn about food, followed by seeing the creators present their pleasant interpretation on life memories, cultures and customs with food being the medium, and last, savoring the relationship and connection between food and mankind, food and the society, and food and the environment. After digesting all of the above, perhaps we will then pick up different flavors and emotions, when we return to sample our regular three meals.


參展單位：odor funder氣味製造所、卡固高食品模型、早起設計、何芊澐、宋政傑、社團法人台灣重新思考環境教育協會、洪亦辰、郭怡慧、莊佳華、梁崇栢、詹慧珍、種籽設計、鄭琬蒨、鄭毓迪、蔡佩玲、雜草稍慢 (依筆劃排列)

藝文支持：佳映娛樂想映電影院
主視覺設計：早起設計
展場設計：一起設計
展場執行：樂誠創意

#食物設計 #五感體驗 #社會議題