疫情三級警戒進入第八週，在7月6日的錄音時間，指揮中心還沒宣布7月12日是否降級。新聞報導透露指揮中心正在研擬各種指引，針對餐廳會有什麼樣的規範？希望本週狀況能明朗化。本週週報內容如後：1) 該如何讓餐廳變得更安全？2) 美國最新數據顯示餐廳內用與外帶外送並未互相侵蝕、3) Noma 開始賣商品，秋冬將有發酵魚醬問世、4) Alain Ducasse 將開設蔬食為主的輕鬆小館 Sapid 如果喜歡美食關鍵詞，歡迎訂閱、追蹤並分享給親朋好友，也歡迎留言給我們，更歡迎給我們五顆星喔！ 本集內容：https://taster.life/podcast-20210707/ 臉書粉專 https://www.facebook.com/tasterlovesfood IG https://www.instagram.com/taster_taiwan/
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