思想*起，臺灣當代文化美食體驗

     

2019年，楊昭景教授率先完成台灣味型初步研究，為風味理論化奠定基礎。楊老師退休後創立「思想起」，全心投入台灣飲食文化的廚藝實踐。日前，特別力邀容前校長、古前校長及黃理事長賢伉儷共聚一堂，由楊老師親自掌杓款待，在滿室茶香中暢敘風土記憶。

席間菜單融會島嶼歷史與當代巧思：

• 前菜：迎賓七品 —— 薈萃台灣多元風土

• 湯品：金黃錦囊福袋清湯 —— 遙想大航海時代的島嶼滋味

• 海鮮：三杯醬香鮮鮑 —— 經典獨特的代表味型

• 鮮魚：鹽烤香魚佐庭前金英花 —— 漢和交融的在地底蘊

• 主菜：經典紅燒封肉佐古法筍絲 —— 當代台灣滷肉飯的極致體現

台灣文化美食的當代實踐，絕非複製外來奢華，而是以最純淨、精準的當代技法，將土地靈魂優雅重現：

• 真材實料：嚴選多元食材，回歸土地本味。

• 古今融會：深掘歷史底蘊，結合現代廚藝。

• 美學美味：空間舒爽洗練，料理真實動人。

坐落於高雄的「思想起」，如今已成為具指標性的文化體驗空間。前不久台積電招待國際貴賓，便由楊老師親自策劃特色菜單、漢來大飯店專業執行。當深厚的文化美食底蘊遇上世界級頂尖產業，正是台灣軟實力在國際舞台上最自信優雅的展現。

Defining the Flavor DNA of Taiwan: Where Gastronomy Meets Contemporary Craft

In 2019, our foundation partnered with Prof. Chao-Ching Yang to pioneer the foundational study of Taiwan’s flavor profiles (味型), establishing a structured theoretical framework for our culinary heritage. Since retiring, Prof. Yang has dedicated herself to culinary practice, founding "Si Xiang Qi" (思想起) in Kaohsiung to bring Taiwanese food culture to life. 

We recently had the privilege of gathering with esteemed academic and industry leaders for an intimate dinner hosted and curated personally by Prof. Yang: 

• Appetizer | Seven Welcoming Delicacies: An ode to Taiwan’s diverse terroirs and coastal bounty. 

• Soup | Golden Fortune Pouch Consommé: Evoking the island's flavors during the Age of Discovery. 

• Seafood | Sanbei Abalone: Highlighting Taiwan’s most iconic, aromatic flavor profile. 

• Fish | Salt-Grilled Ayu with Garden Blossoms: A delicate harmony bridging Han Chinese and Japanese traditions. 

• Main | Braised Pork Belly with Sun-Dried Bamboo Shoots: The refined essence of Taiwan’s signature comfort food. 

The contemporary practice of gastronomy is not about mimicking imported luxury, but using precise, modern techniques to give the soul of our land an elegant expression:

• Authenticity of Origin: Celebrating seasonal ingredients and natural terroir.

• Heritage Meets Innovation: Anchoring deep historical narratives within refined culinary execution.

• Living Aesthetics: Creating serene spaces where flavor reflects truth and dignity. 

Located in Kaohsiung, "Si Xiang Qi" has rapidly become a cultural benchmark. Recently, when TSMC hosted international guests, Prof. Yang was invited to design a curated Taiwanese cultural menu, seamlessly executed by the Grand Hi-Lai Hotel. When profound culinary culture meets world-class industry, Taiwan’s authentic soft power shines on the global stage.