由小而大 from micro to macro Exhibition
Client — 由小而大 from micro to macro
Curating. — 中間研究室
AD. — 郭中元
Tableware D. — 黑生起司 陳如薇 ＆ 楊志偉
Chef. — 朱捷
P. — 李宥融 Vedio Editor. — 閻青攸
Year — 2023
從小開始 日常新觀點
營養午餐是食育教育最好的現場，不同的校區擁有不同的地域文化、風土、人文、產業，適宜融入一週菜單，擬定特色食育料理，從學校開始學會吃形形色色的食物，培養孩子開放品嚐的態度。餐盤上的食育，盛裝美食的容器，若打破固有疆界，孩子可以帶著好奇心探索，從自己喜歡的食物開始到挑戰陌生料理，每一口可能都將是獨特的味蕾體驗，讓食物沒有過多的情緒包袱，好好吃飯，就先認識食物再找到它的滋味，認識滋味後，在來好好地品味。
Nutritious lunches are the best place to start for food education. Different schools have different cultures, customs, ethnicities, and surrounding industries, aspects which are often integrated into weekly menus through special and educational dishes. This helps children early on learn to eat different kinds of food and cultivate an open mind when it comes to taste. By continually changing the types of food and the way they are served, a child’s curiosity can be piqued. Starting from their favorite food, to eventually challenging themselves with unfamiliar dishes, a child’s every bite can indeed be a unique taste experience, thereby avoiding emotional baggage around food. To be able to eat well, children must first understand the food they are eating. This allows them to open up to the unique flavor or texture of a dish and, from there, to find enjoyment in such flavors and textures.
#中間研究室 #2023高雄設計節 #由小而大 from micro to macro