向大地點餐

原住民生態知識在當代飲食的應用

展覽頁面呈現形式

縱式

策展者

國立臺灣史前文化博物館

展覽封面

f3a05d1fd3fb707c40ffc69ac2456249

展覽資料

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"用一層鹽巴與糯米（或白米）一層生豬肉交疊，放在常溫醃漬一定時間後即可直接食用。滋味偏鹹、豬肉的腥味也較明顯，帶有嚼勁、且會愈咀嚼愈甜，常常較難為當今大眾所接納，卻是許多族群記憶中的滋味。每個區域或家庭都有自己特製的醃漬配方，有人會加入刺蔥、也有人會加入黑胡椒，發展出各種記憶中的美味。", "musicName": "無", "weight": 5, "musicText": "", "musicURL": "" }, "quote-23ysovd01a": { "id": "quote-23ysovd01a", "type": "quote", "sortable": true, "musicName": "無", "weight": 6, "desc": "當今市場生活的便利性讓我們更容易享受到過往常使用的各種食材，在現代社會資訊與物質快速流通之下，我們也得以品嘗到食材更多元的色香味。仔細發覺，或許食物中就暗示了當今多元族群的交流唷！", "musicText": "", "musicURL": "" }, "theme-mj8ehr145e": { "id": "theme-mj8ehr145e", "type": "theme", "sortable": true, "primaryObj": { "level": "primary", "oid": "68afaf02733010a45ed15fd609c76037", "title": "白石池的台灣水鹿", "desc": "能高安東軍的台灣水鹿", "thumbURI": "https://openmuseum.tw/files/muse_portal/muse_styles/square_thumbnail_100/mcode/8c6a6f835b9d58ec88e0da97eae5de9b.jpg?itok=1PVCvKTu", "thumbMediumURI": "https://openmuseum.tw/files/muse_portal/muse_styles/thumbnail_medium/mcode/8c6a6f835b9d58ec88e0da97eae5de9b.jpg?itok=S89nrubx", "thumbBigURI": 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