Hakka Dialogue EP.21-達美樂 行銷長-李嘉惠 Charlotte 談 客家風味Pizza

Hakka Dialogue EP.24-藝術家 楊登棋（登曼波）Manbo Key

藝術作品百百種，有繪畫、版畫、壁畫、雕塑、裝置藝術、數位藝術、攝影等形式，這些作品能夠反映出藝術家的生活經驗、思想、傳達的訊息。今天的來賓 楊登棋，同時也以登曼波這個名字進行藝術創作，他擅長以影像與裝置進行創作，他將在這一集中分享關於自己身以及藝術品的故事。 (本集是最後一集囉！謝謝大家長期以來的收聽~ ) There are countless forms of artistic expression, including painting, printmaking, murals, sculpture, installation art, digital art, photography, and more. These artworks have the ability to reflect the artist's life experiences, thoughts, and convey messages. Today's guest is Yang Deng-qi, also known as Manbo Key in the art world. He specializes in creative works through images and installations. In this episode, he will share stories about his life and the art he creates. (This episode is the last one! Thank you all for your long-term listening~)

Hakka Dialogue EP.23- 作曲家 馬定一 談傳統藝術金曲獎 入圍作品

說到歌曲、樂曲，大家會想到什麼？歌手？演奏樂器的演奏家？你曾經想過樂曲本身究竟是如何完成的嗎？除了編曲師、混音師，最原始的還是來自於作曲家，作曲家在音樂製作過程中的扮演關鍵角色，他們要先了解樂理、和聲與旋律編排、樂章結構、樂器特性，進而作曲為樂譜，最後讓演奏家演出成悅耳的樂曲。這是多麼amazing的職業啊！ 今天我們將訪問這個神聖的職業─作曲家 馬定一 先生 (Mr. Ting-Yi Ma)，他的作品有《謐》長笛組曲 ("Still" for Solo Flute)、《笙響》為箏與絃樂四重奏(Sound of Sheng for Zheng and String Quartet)、《客家山歌輯》(Hakka Folk Songs)等，今年更以《幻想曲 – 新作白衫白雪雪》(Fantasie for Flute with Piano Accompaniment based on Hakka)一曲入圍第34屆傳藝金曲最佳作曲獎項目。

Hakka Dialogue EP.22- 徐仲 談 慢食文化 (Slow Food)

生活中總離不了飲食，在臺灣你除了可以吃到臺菜、原住民菜之外，還可以品嘗到來自各國的餐點，例如：義大利式、法式、日式等。在品嘗美食之前，你想過餐盤上的食材是源自於哪個產地？產地的風(溫度)土(土質)又是如何？甚至，你所品嘗的餐點其背後有著什麼樣的文化、故事？ 今天的嘉賓是 徐仲，現職為臺灣美食技術交流協會的理事長的他是位飲食文化研究者。他曾是營養師，後來取得義大利慢食大學碩士學位，回臺之後積極推廣慢食文化，也就是「從產地到餐桌」的飲食文化。 Life is always about food. In Taiwan, you can savor Taiwanese cuisine, Indigenous cuisine, or even cuisine from all over the world, such as Italy, France, and Japan. However, have you ever thought about the origin of ingredients before tasting the dish? What were the temperature and soil conditions like in the place of origin? What is the meaning and the story behind the dish? Let's welcome today's guest, Hsu-Chung! He is the Director of the Taiwan Culinary Arts Association and a researcher for food culture. He was a dietitian and earned a master's degree in Gastronomic Science from the University of Gastronomic Sciences in Italy. Upon returning to Taiwan, he dedicated himself to promoting the slow food culture, which emphasizes the “Farm-to-table” concept.

Hakka Dialogue EP.21-達美樂 行銷長-李嘉惠 Charlotte 談 客家風味Pizza

你對於客家傳統美食有什麼想像？桔醬奶茶？或者酸菜筍乾熱壓吐司？ 現在，達美樂打破傳統美食與西方美食的疆界，推出三款客家風味披薩，分別是「客家小炒Pizza」、「梅干扣肉Pizza」、「雙喜Pizza」！這一集，邀請達美樂 行銷長-李嘉惠 Charlotte跟我們分享這三款客家風味披薩喔！ What is your imagination of traditional Hakka food? Ice cream with hakka kumquat marmalade? Hakka pickled radish with scrambled egg sandwich? In this episode, Domino's Pizza breaks the boundaries between Hakka traditional cuisine and Western cuisine by introducing three Hakka-flavored pizzas: "Hakka Stir Fry Pizza", "Stewed Pork Belly with Preserved Vegetables Pizza" and "Half 'n' Half Pizza"! We have invited Charlotte Lee, the Chief Marketing Officer of Domino's Pizza Taiwan, to introduce these unique pizzas!

Hakka Dialogue EP.20-王詩鈺 & Alyssa 聊客家美食 in「第2屆 浪漫台三線藝術季 Romantic Route 3 Art Festival」

還記得我在第18集中介紹了「 浪漫台三線藝術季」嗎？這是一個有趣且充滿客家文化的活動，當時邀請了客家公共傳播基金會董事長-陳邦軫分享此藝術季。藝術節主要分為3大計畫：飲食實驗計畫、藝術策展、設計導入。在這一集中，很高興邀請到「浪漫台三線藝術季」飲食實驗計畫的策展人王詩鈺以及專案經理Alyssa，分享在藝術節期間可以品嚐到的美味客家菜餚。您可以透過味蕾來探索客家文化！不論是傳統的客家風味還是創新的菜餚，都可以在這裡找到您喜愛的客家料理。 Do you remember that I introduced the 'Romantic Route 3 Art Festival,' an interesting and culturally rich Hakka event, in the 18th episode with Chén Bāng Zhěn, the chairman of the Hakka Public Communication Foundation? The festival is comprised of three main projects: the Food and Beverage Experiment Project, Art Curation, and Design Integration. In this episode, we are pleased to have Wang-Shih-Yu, the curator of the 'Food and Beverage Experiment Project' of the 'Romantic Route 3 Art Festival,' along with project manager Alyssa, to share some delicious Hakka dishes that will be available during the art festival. You can explore Hakka culture at here with your taste buds! Whether it's traditional Hakka flavors or innovative ones, you can find the Hakka taste you love here.