Description
美食家焦桐在《慢食天下》「論麵包」形容可頌是既經發酵又能表現糕點的層次，並援引法國麵包大師里歐奈•普瓦蘭說「麵包師傅的技藝種在發酵，就像葡萄酒農或製乳酪的人，三者都是天然發酵食品。天然發酵食品帶來另一種層次的美味。焦桐將酵母形容為愛情故事，並認為「發酵」是迷人的動詞。致力於食物發酵技藝的發酵迷創辦人黃靖雅也透過「米麴紅豆糕」等發酵美味濃縮時間更迭注入對土地與食材、人情世事的關愛。 -- Hosting provided by SoundOn
Audio
Featured in this Episode
No persons identified in this episode.
Transcription
This episode hasn't been transcribed yet
Help us prioritize this episode for transcription by upvoting it.
0
upvotes
Popular episodes get transcribed faster
Other recent transcribed episodes
Transcribed and ready to explore now
Trump $82 Million Bond Spree, Brazil Tariffs 'Too High,' More
16 Nov 2025
Bloomberg News Now
Ex-Fed Gov Resigned After Rules Violations, Trump Buys $82 Mil of Bonds, More
16 Nov 2025
Bloomberg News Now
THIS TRUMP INTERVIEW WAS INSANE!
16 Nov 2025
HasanAbi
Epstein Emails and Trump's Alleged Involvement
15 Nov 2025
Conspiracy Theories Exploring The Unseen
New Epstein Emails Directly Implicate Trump - H3 Show #211
15 Nov 2025
H3 Podcast
Trump Humiliates Himself on FOX as They Call Him Out
15 Nov 2025
IHIP News