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  6. 料理．台灣 3~4月號/2020 第50期

料理．台灣 3~4月號/2020 第50期

Publisher 料理台灣雜誌 /財團法人中華飲食文化基金會
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Released
2020/03/01
Language
Traditional Chinese
File format
PDF (89MB), fit in large screen and Pubook
Pages
116
ID
190209
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「料理‧台灣」出刊以來，採訪了無數大廚，但幾乎全
部都在廚房或點心房裡；換到廚藝教室，這群大廚面對的不再是唯命是從的徒弟，而是拿著相機猛拍、嘴裡不斷發問，卻可能連蔥蒜都分不清楚的學員。過去，廚房裡的大廚耐心用在火候上，現在，教室裡的大廚耐心更多花在學員身上。
不少文獻探討過廚藝教室的興起，所象徵的社會變
遷、家庭功能轉變，我們更好奇的是從廚房走進教室，大廚心境的轉變，以及其在「薪火不再於廚房裡相傳」的現代化現象裡，所扮演與時俱進的傳承發揚角色。

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Released
2020/03/01
Language
Traditional Chinese
File format
PDF: Fit in large screen
Provide Adobe DRM
Provide PDF
Offer DRM free license
No
ID
190209

Buy products firstAnd download app to watch

Details
　　

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