tag:blogger.com,1999:blog-79400658650129527572024-03-05T04:34:11.975-08:00artfoodstyleAnonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7940065865012952757.post-44597844497191271282016-08-27T02:15:00.002-07:002016-08-27T02:20:15.269-07:00簡單又奢華的早餐:蝦蛄篇<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgY7qg_gwLAL-P2p5XM_RrhLcrLaHz4O3yNhKPwESyQPxhpTkZRNSZJyfktbJLhSQLk_fJVPkAHHOa5fz_JmM9BQoK8PsV2w6yYvusFElHGP35QWv_7yMP2kyuFbfWgPeot24sx0V-cTX/s1600/image3%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgY7qg_gwLAL-P2p5XM_RrhLcrLaHz4O3yNhKPwESyQPxhpTkZRNSZJyfktbJLhSQLk_fJVPkAHHOa5fz_JmM9BQoK8PsV2w6yYvusFElHGP35QWv_7yMP2kyuFbfWgPeot24sx0V-cTX/s320/image3%25281%2529.JPG" width="239" /><span><span style="background-color: white;"></span></span></a></div>
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這是一道過程簡單,成果奢華的早餐料理⋯⋯</div>
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事前採買:生菜、玉米荀、全麥吐司、藍莓、冷凍蝦蛄、鮭魚抹醬、凱薩醬、雙色起司。</div>
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料理器具:電鍋、小烤箱</div>
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料理過程:</div>
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1.先將蝦蛄及玉米荀放入電鍋內蒸熟。<span></span></div>
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2.再將雙色起司撒在蝦蛄上,與土司一起放入烤箱內。 </div>
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3.將土司抹上鮭魚抹醬,放上生菜及玉米荀並淋上凱薩醬,最後<b><i>輕鬆優雅地</i></b>將蝦蛄及藍莓擺盤。</div>
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Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-27353655858841940442014-08-09T04:32:00.001-07:002014-08-09T04:32:52.596-07:00書齋摘書:Jamie's 15 minute meals(傑米奧立佛15分鐘上菜)Jamie此書的宗旨為:美味,營養,快速.而為了達到這個目標,食譜的營養規畫,顯得十分重要且關鍵.因此,Jamie特別在書中提到他那位了不起的營養師蘿拉.派爾(Laura Parr).並再次強調此次15分鐘上菜的食譜,有滿滿的天然食物,穀物,蔬菜,新鮮香草,柑橘類水果,優質蛋白質等,對健康極有助益的食材.(頁9)的確,看完此書後,令人有種這些食材似乎成了廚師創作的原料,尤其是完成後的照片,搭配餐具與最後隨手拈來的幾筆裝飾,令人彷彿有置身畫廊的錯覺.<br />
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以下即針對Jamie所提出的三個訴求,略為整理:<br />
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1.<strong>美味</strong>:以Jamie的功力而言,這項訴求,很容易就能達到.而我也發現,一般人也可以透過香料,優酪乳,香草等小物,達到此目標.<br />
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2.<strong>營養</strong>:誠如上述,毎餐皆需含有穀物,蔬菜,新鮮香草,柑橘類水果,優質蛋白質等的食材,如此一來,就不用擔心營養不均的問題了.<br />
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3.<strong>快速</strong>:工欲利其事,必先善其器.這是老祖宗的智慧,Jamie也百分百實踐之.所以準備一台食物料理機在廚房裡,的確是非常重要且必要的.對於這點,我想分享一下自己的慘痛經驗.在還未使用調理機前,我常常為了趕快完成削皮,切絲,切塊等動作,而時常從廚房直接走向醫院.(正常情形應是從廚房到餐桌).而我的傷口,也常因使用的工具而呈現不同的形狀.直到我發現食物調理機可以協助手腳不靈活的我後,真有如獲至寶之感!<br />
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<br />
<br />
若要為Jamie的風格做一註腳,我想應該是<br />
<h2>
自在且隨性!</h2>
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臺北三采文化出版,2013年3月Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-47536694768328237312014-08-09T04:32:00.000-07:002014-08-09T04:32:25.186-07:00書齋摘書:喝湯<br />
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黃碧雲Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-24605411587314811852014-01-24T17:14:00.000-08:002014-08-09T04:31:30.586-07:002013Taiwan Craft Competition 臺灣工藝競賽展之二<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6_eq4kzDOQPvPDAkoIo3DjzswBfVjyovkqkzoBnWxxCjvqQBQIt_xQhWud8vKiTJLkU2JHgc1XHT8sBoiV4Z2I3IympojNrVP_6-JKyWVh_620ZzMViuOkoJKZ_EhQmbD_yjOJGav6Qt/s1600/DSC06892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6_eq4kzDOQPvPDAkoIo3DjzswBfVjyovkqkzoBnWxxCjvqQBQIt_xQhWud8vKiTJLkU2JHgc1XHT8sBoiV4Z2I3IympojNrVP_6-JKyWVh_620ZzMViuOkoJKZ_EhQmbD_yjOJGav6Qt/s1600/DSC06892.JPG" height="320" width="240" /></a></div>
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<span style="color: #990000;">這是翁仁彬的作品,他利用了櫻桃木/白山毛欅/胡桃木等材料,將平面的拼圖,立體化為現實生活的場景.十分有趣!</span>Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-74798470324630676832013-12-03T17:23:00.000-08:002014-08-09T04:31:41.521-07:002013Taiwan Craft Competition<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nGAONMDJ3eRIo3JTeIMuKt2Gq3y6VRqdkG8C8vYw3_pnaFq7UGEH6m9fxf-64MfoHOzlsP8IfvGSyZFS44jpxIUD0q-sobJLg5F3FlUYA2TNCWghL511T86clhLoKfxMCZJIP7po9VjS/s1600/DSC06895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nGAONMDJ3eRIo3JTeIMuKt2Gq3y6VRqdkG8C8vYw3_pnaFq7UGEH6m9fxf-64MfoHOzlsP8IfvGSyZFS44jpxIUD0q-sobJLg5F3FlUYA2TNCWghL511T86clhLoKfxMCZJIP7po9VjS/s1600/DSC06895.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4kFydEtbGoDxOOBfZcg86zcCmfTUO0ZizZP1workQBEAEura1IZa-uMkUOP54dEPtA0k_vSxYVt8vTxndHKvWKE6apQMRMMKYxCZnaBSGOU0uEJQIDoEVQZBUWu-O6y9QyYtlnG6WJgc/s1600/%E5%9C%96%E7%89%871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4kFydEtbGoDxOOBfZcg86zcCmfTUO0ZizZP1workQBEAEura1IZa-uMkUOP54dEPtA0k_vSxYVt8vTxndHKvWKE6apQMRMMKYxCZnaBSGOU0uEJQIDoEVQZBUWu-O6y9QyYtlnG6WJgc/s1600/%E5%9C%96%E7%89%871.jpg" height="289" width="320" /></a></div>
這件是蔡以信的作品,名稱為<現代與過去>,據聞創作者以三支腳的形象,表現出跳舞時雙腿的疊影.但我卻聯想到商代的青銅酒器--爵.Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-67256629351191926092013-11-11T01:38:00.002-08:002014-08-09T04:31:53.933-07:00ART TAIPEI 2013<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOx_IPvjIxfeGFX5iX64axa8aCcZO2QOwLACbK4CndyJwUJYkLe3UU9sWZn8LQUaA0Mc_gGlT-CQZm8V3sN12x3TNsLmToTQf3rJlE7Rs9tVSC-rmfpVHna8on4h2rTkwtpaPat-4IXLVp/s1600/BLK7IPlBuJ1jDAf7aXIkidsVifuT6zwA4ymp7a4rpKc.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOx_IPvjIxfeGFX5iX64axa8aCcZO2QOwLACbK4CndyJwUJYkLe3UU9sWZn8LQUaA0Mc_gGlT-CQZm8V3sN12x3TNsLmToTQf3rJlE7Rs9tVSC-rmfpVHna8on4h2rTkwtpaPat-4IXLVp/s1600/BLK7IPlBuJ1jDAf7aXIkidsVifuT6zwA4ymp7a4rpKc.jpeg" height="240" width="320" /></a></div>
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Mr. Lee / Tsunami.Shark</div>
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<span class="Apple-style-span">The title “</span>Tsunami” <span class="Apple-style-span">is shock but the work soft likes a flower.</span></div>
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<span class="Apple-style-span">The material "s</span>tainless steel" is so hard but the image on it is so broken.</div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-66709698522826898852013-11-08T22:06:00.000-08:002014-08-09T04:32:12.322-07:00精品策略(Luxury Brand)<!--[if gte mso 9]><xml>
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<span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span class="Apple-style-span" style="color: red;">關於精品策略的思索</span></span></h2>
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<span lang="EN-US"><span style="mso-spacerun: yes;"> </span></span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">文森.白斯汀(</span><span lang="EN-US">Vincent Bastien</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)認為精品應具備幾個條件,一為夢想(而非慾望);一為正面社會的象徵,且可為使用者創造地位;還有精品應有深厚的文化基礎,因為如果無法使人認識你的文化,就很難有機會成為精品(</span><span lang="EN-US">Luxury Brand</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)。此外,他也提到令他印象深刻的兩個臺灣品牌,</span> <span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">一為琉璃工房,一為較為漂亮複雜的法蘭瓷。他認為,若要國際化,應以精簡為之。因為簡單更容易與人們分享你所創造出來的品味。再者,產品也必需有令人崇尚的特色。</span><span lang="EN-US"><o:p></o:p></span></div>
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<span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">最後,他也提到自己對臺灣的印象,是融合了日本(乾淨)、中國、與法國(美景、美食,</span><span lang="EN-US">L’art de vivre</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)等的特色。他在訪談中提到的一句話,即「臺灣人的問題就是:如果不知道自己是誰,那就不可能有夢。」這句話,頗為中肯,也值得深思。</span><span lang="EN-US"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;"><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">文森.白斯汀(</span><span lang="EN-US">Vincent Bastien</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;"><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">學歷:巴黎理工大學學士、巴黎高等商學院企管碩士、史丹佛商學院</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;"><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">經歷:法國玻璃集團聖戈班(</span><span lang="EN-US">Saint-Gobain</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)旗下香水包裝工廠執行長、聖羅蘭香水(</span><span lang="EN-US">Yves Saint Laurent
Parfums</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)執行長、生技集團賽諾菲(</span><span lang="EN-US">Sanofi</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)美妝總裁、</span><span lang="EN-US">Lancel</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">總裁、</span><span lang="EN-US">Cartier</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">等;經常應邀赴中國講授品牌課程。</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #b45f06; font-size: x-small;"><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">現職:巴黎高等商學院客座教授</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span class="Apple-style-span" style="color: #b45f06; font-size: x-small;">著作:《精品策略》、《法國國家品牌白皮書》(應法總統薩克奇之邀所撰)</span></span><span lang="EN-US"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #783f04; font-size: xx-small;"><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">(參考資料:楊瑪琍、王一芝採訪,王一芝、林芳宇整理,<專訪</span><span lang="EN-US">LV</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">前總裁文森.白斯汀﹣臺灣想打造精品,要先催生國家品牌>《遠見雜誌》,</span><span lang="EN-US">2013.10</span><span style="font-family: 新細明體; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">)</span></span><span lang="EN-US"><o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-2413473537524743172013-05-12T07:14:00.001-07:002014-08-09T04:33:09.352-07:00書齋摘書:江振誠/初心注意到江振誠的料理,並非是起於味覺,而是源自對其作品的視覺印象!<br />
因此,對我而言,與其將他視為主廚,不如說他是藝術家來的適切 .<br />
今天是母親節,意外地在書店翻閱到他的新作<<初心>>.原來,他的媽媽尚扮演其料理啟蒙老師的角色.在這個特殊的日子,有了如此的發現,令我好奇地開始閱讀此書.我認為,這本書,可以讓我們思考家庭教育對於個人特質形塑的重要性.如書中提到受日本教育影響的祖父母對於規矩的要求,以及與媽媽的美食猜謎等,皆對江振誠日後的料理之路,產生了相當的作用.以下節錄一些該書中發人省思的段落:<br />
<strong>餐桌</strong>是可以被滿足的地方,直到二十歲離家獨自到法國學藝,我慢慢體會媽媽的用心,更深刻了解到餐桌上的美味時光,也是人生中最美妙的分享時光.(頁31)<br />
<strong>食物</strong>不僅是食的物,還充滿深奧且迷人的學問.<br />
<strong>料理</strong>不是把食材煮熟或用花稍高超的技巧,最重要的是在其中投注的感性,唯有用心做菜才可以讓吃飯的人感受到你的心意.(頁37)<br />
法國人說這種鴨肉一定要搭配哪種酒,那麼肯定没錯,一定要這麼搭配.我就是透過這種<strong>強制的改造</strong>來重建我對食物的品味.從<一個到法國習藝的台灣人>逐漸變成<一個法國人>.(頁135)<br />
就好像千里馬遇到伯樂,我不知道自己的極限在哪裡,但背後總有一股驅動力,不斷推動我往前邁進,鞭策我突破極限.(頁147)<br />
不要忘記以前所學,而是進一步以過往所學為基礎,透過觀念的扭轉,發展出屬於自己風格的料理.(頁183)<br />
我始終覺得,料理是一件很私密的事,一個人做菜給另一個人吃,就好比廚師與食材的接觸一樣,是非常親密的一種了解與信任.(頁194)<br />
唯有用心去感受泥料或食材本身的紋理與質感,才能透過自己的技藝,給予它們最合適的面貌.將一塊軟泥捏製成最適合它特性的杯皿,將一種蔬果烹調出它與生俱來的滋味,這就是一種順應自然的哲學.(頁196)<br />
我想廚師的終極目標,就是要用料理來說故事,讓品嘗這道料理的人有所感動,Enhance food.enhance experience(提升食物.提升體驗)!(頁206)<br />
極具辨識度的創作風格:八角哲學<br />
獨特殊Unique-獨特的組合,獨特的食材,獨特的料理方式.<br />
質感到Texture-食物並非只有單一面向,而是可以表現多重面向.<br />
記憶及Memory-食材或調味,使人回想起某一段記憶.<br />
純淨Pure-食材原始的本味.<br />
風土Terroir-地方的特殊風味.<br />
鹽埔Salt-海洋的味道,不僅是醎味,更是一種深度.<br />
南方South-南法風格.<br />
技藝Artisan-以合宜的料理發揮食材的特長.<br />
八角哲學深度表現了我的料理精髓,做菜對我來說,早就不只局限在技藝的表現,而是一種生活的態度,以及重新認識自我的方式.(頁212-217)<br />
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*人們願意出高價購得名畫,往往是因為這幅畫優美的意境,而非它作畫的材料;但大多數人花高價享受美食,卻是因為要追求高檔的食材,而非料理的內容和故事.我非常清楚,廚藝的真正價值不在於食材的價值,而是要做出料理的深度.(頁220)<br />
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<b>初心</b>就成了一種温柔的提醒,使我能享受的不只是那份成果,而是享受自己全心投入其中的過程,從甘苦交織的每一分鐘,挖掘無可取代的意義。(頁268)<br />
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江振誠畢業自淡水商工餐飲科,曾服務於台北多家五星級飯店,後來師承法國南部(Montpellier)感官花園(Le Jardin des Sens)的雙胞胎主廚雙子星兄弟(Jacques, Laurent).該餐廳多次獲得米其林三星.江並曾協助雙子星兄弟開拓與管理感官花園的亞洲分店.他目前在新加坡經營以其名字命名的餐廳Restaurant Andre<br />
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摘引自江振誠著,<<初心>>,台北:平安文化出版,2013.5Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-36187493779968456382013-04-26T00:07:00.001-07:002014-08-09T04:33:31.663-07:00書齋摘書:法國餐飲Restaurants et restauration en France*<span class="Apple-style-span" style="color: orange;">序:法國將餐飲視為文化儀式,並將它轉化為生活的一種基本「技能」(savoir-faire)甚至是做為一位美食者(le bon vivant)應具有的基本「教養」(savoir-faire)。</span><span class="Apple-style-span" style="color: #f1c232;">(吳錫德,頁5)</span><br />
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<span class="Apple-style-span" style="color: #660000;">*歴史中的餐飲:</span></h3>
<span class="Apple-style-span" style="color: #660000;">中古世紀﹣保衛社稷的中世紀貴賓們是打獵的能手:稀有及魔術般的香料、蜂蜜、與生俱來的長才,都是屬於富有人家的。某些失了威權的諸侯,則經營著農業及乾燥魚的產品。孔雀、野雉、天鵝及稀有鳥類的羽毛裝飾,只有在城堡主人或諸侯大公們的宴會中才能見到。(頁21)</span><br />
<span class="Apple-style-span" style="color: #660000;">文藝復興﹣新大陸的發現,玉米、四季豆、番茄、火雞及稍晚進口的洋芋,加劇了拉伯雷(Rabelais)學派對美食的研究發展。(頁22)</span><br />
<span class="Apple-style-span" style="color: #660000;">1467年,飲食界分成兩個系統:一個是燒烤肉商;一個是鍋煮肉商。人們在這兩種飲食店買了食品,再到調味料專賣店購買調好的調味醬,然後再到第三地點進食。善於製作餡餅的糕餅店老闆,也將糕點的烘培藝術化。(頁23)</span><br />
<span class="Apple-style-span" style="color: #660000;">1599年,亨利四世設立了名為「穿披風的廚師」同業團體。1708年,外賣菜館商也加入了此一組織。(頁24)</span><br />
<span class="Apple-style-span" style="color: #660000;">1582年開張的銀塔餐廳(Tours d'Argent),菜色已享譽全歐洲。(頁24)</span><br />
<span class="Apple-style-span" style="color: #660000;">十五世紀,好幾家餐館都掛著這個招牌:松果屋飯店(La pomme de pin),其中最有名的是位於巴黎西堤島上的朱貝里街,該店的遺跡在聖母院前空地的石穴中。許多作家皆曾光臨過。(頁24﹣25)</span><br />
<span class="Apple-style-span" style="color: #660000;">1765年,麵包商人在普利街(今羅浮街)開設了名為「鳥園」的店面,成為首家行號;這家店接待吃晚宴的客人,供應食客湯類食品,而且也給了熱的食品一個名字「雷氏都好」(Restaurant)。另一個字「雷氏都哈」(Restaurat)的意義是美味的食物。從此「雷氏都好」「雷氏都哈」兩字便混合使用了。(頁26﹣27)</span><br />
<span class="Apple-style-span" style="color: #660000;">1792年,昔日普羅旺斯公爵的美食大臣布庇里(Beauvilliers)創設了第一家高級餐廳「倫敦大酒館」,許多皇家派人物皆是座上賓。(頁27﹣28)</span><br />
<span class="Apple-style-span" style="color: #660000;">1840年起,巴黎開始用菜單來代替一盤盤標上價錢的菜。(頁28)</span><br />
<h3>
<span class="Apple-style-span" style="color: #660000;">*有名望的餐館與它們的顧客群(頁31﹣37)</span></h3>
<span class="Apple-style-span" style="color: #660000;">如1675年開業樂普寇咖啡館(Le Procope),其常客有伏爾泰、盧梭等人。1893年的美心酒店(Maxim's),則吸引了畫家、朝臣、貴婦等。</span><br />
<span class="Apple-style-span" style="color: #660000;">十九世紀,拉雷尼耶巿的格里默(Alexandre Grimod)出版《美食年鑑》及《滋養年代》;布里亞﹣沙巴琳(Brillat-Savarin)著有《美味生理學》(1826),開啟了餐飲文學。</span><br />
<span class="Apple-style-span" style="color: #660000;"><br /></span>
<span class="Apple-style-span" style="color: #660000;">摘引自波萊特.吉侯丹(Paulette Girodin)著,曾明譯,《法國餐飲》<i>Restaurants et restauration en France</i>,臺北:麥田出版,2002</span>Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-40071284753139167662013-01-11T03:54:00.003-08:002013-01-11T03:54:46.346-08:00自調果汁<div class="separator" style="clear: both; text-align: center;">
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石榴/蘋果/百香果</div>
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pomegranate/apple/granadilla</div>
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grenade/pomme/granadilla</div>
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ザクロ/リンゴ/パッションフルーツ</div>
<br />Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-78577933731657985492012-12-01T22:06:00.000-08:002012-12-02T01:09:00.568-08:00<span class="idx1" id="article" name="article"></span><br />
<strong>第一名的滋味</strong> (邱琳婷撰,轉引自<<講義雜誌>>2007.8) 即使事隔多年,小學四年級那次的學期考試,始終鮮明地烙印在腦海裏,原因不是因為拿了全科滿分,而獲得全校第一名。老實說,上台從校長手中接過獎狀時的風光,已隨著時間的流逝,漸行漸遠,終至模糊不清;然而,卻有七種滋味,一直縈繞在記憶之中,使我回味無窮,難以忘懷。我想,正是這些滋味,勾起我對第一名的記憶,也正是這些滋味,讓我始終記得父親興奮的笑容。 <br />
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小時候,我喜歡上學,也滿心期待考試的到來。但對於開學必須繳交的「學生家庭狀況調查表」,卻充滿莫名的恐懼及不解的困惑。尤其是父親職位一欄,總是我認為最難勾選的一項。因為,以身為廚師自豪的父親,由於身體狀況不佳,其實並沒有穩定的工作。所以,我常在「商」與「無業」之間徘徊游走。例如,填寫調查表時,父親剛好有工作,我就會如釋重負地在「商」的空格中,用力打勾。可是,這樣的情況不常出現,更多時候,父親都是在家休養待業,而我又不想在「無業」一欄打勾,以免讓父親變成無業遊民。最後,我的困惑終於在無意間瞥見的「自由業」中得到安頓。 <br />
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「自由業」的父親,常在中午為我送來親自烹煮的麵湯,及我偶爾忘記放入書包的作業到學校。每當同學疑惑地問「為什麼你爸爸不用趕著去上班,還有時間幫你送東西到校」時,我總是理直氣壯且得意地回答:「因為我爸爸上的是自由業的班。」十之八九的同學,聽完會露出羨慕的表情說:「好好哦,我也希望我爸爸上自由業的班,這樣就有好多時間可以陪我了。」 <br />
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的確,童年的回憶中,總是充滿著父親的身影…… <br />
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假日時,愛好美食的父親總喜歡帶著我們一家人,尋找隱藏在都市巷弄間的日式料理店。父親對這些藍色布幔後面的世界,似乎是情有獨鍾。每當我們坐定等待食物上桌時,父親總會專心地聞著飄在空氣中的氣味,待食物上桌後,父親便會閉上眼睛,仔細地品嘗,最後十分自信地向我們宣布廚師使用的調味材料。父親品評時的專注神情,成為我對日式料理的最初印象。 <br />
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小學二年級,某次考試數學只拿了八十九分,當天放學回家後,我懊惱地將自己關在房間內,不肯出來吃晚餐。父親看到我如此傷心,便安慰我不要太自責,下次好好努力才重要。果然,我的成績漸有進步,小學四年級時,甚至拿到六科滿分及全校第一名的「殊榮」。父親高興地將獎狀拿去裱上玻璃金框,並慎重地向全家宣告,我將得到一份超級大獎,那即是接下來的一周,每天晚上都有一頓他為我精心設計的大餐。 <br />
<br />
首先登場的是我最愛的排骨飯大餐。父親細心地選用數種中藥鋪抓來的香料,調配獨門醬汁,將肉排敲打後,放進醬汁中,醃到入味。待油鍋熱時,父親將已醃飽且沾滿白色粉末的排骨,輕輕地滑入鍋中,此時吱吱作響的聲音及撲鼻而來的香味,早已令我食指大動。 <br />
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周二登場的是蛋包飯。父親先表演單手敲蛋殼的絕技,只見一會兒功夫,兩顆蛋自父親雙手中應聲滑落到白色的瓷碗裏。打完蛋後,父親熟練地將蛋汁平鋪在圓底鍋上,幾秒後快速翻鍋,一張半熟蛋皮在空中漂亮地翻滾一圈後,又服服帖帖地躺回圓底鍋上。接著,父親再將已備好的番茄炒飯倒入鍋中,輕鬆做出一個圓鼓鼓且沒有絲毫破綻的半月形蛋包飯。那是有點焦又有點酸甜的滋味。 <br />
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周三是天丼。只見父親故做神祕狀地背對著我們埋首料理,好一會兒,原先只聞其響不見其貌的食材,終於以最完美的樣態,在我目不轉睛的驚歎聲中呈現。那種鮮美酥脆的味道,直到現在想起,還會忍不住垂涎三尺。 <br />
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周四的咖哩飯,黃稠稠的軟泥中,點綴著朵朵鮮綠的花椰菜及紅通通的胡蘿蔔花瓣,白色微酸的蘋果丁搭配入口即化的牛肉塊,真是一場視覺與味覺的世紀饗宴。 <br />
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周五是鱈魚飯。不同於前幾日料理的繁複程序,父親決定以呈現食材原味的方式,烹調今日的晚餐。喜愛海鮮的父親,最常講的一句口頭禪即是:「最厲害的廚師,就是要有好眼力挑到最新鮮的食材,並且用最簡單的方式,呈現出食材本身的獨特味道。」我依稀記得,那片厚實的清蒸鱈魚,伴著香Q的白米飯,被精心地擺放在白色瓷盤上。白白的視界,卻有著藍藍的海洋味道。 <br />
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周六是海鮮烏龍麵。父親特別使用日式料理店常見的小湯鍋及木湯匙,滑溜溜的烏龍麵,配上大大的草蝦、張開大口的文蛤、一圈圈的花枝及數片翠綠的青菜。我敢說,這是我有生以來所嘗過最美味的麵食料理。 <br />
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周日壓軸的主角是米粉湯。一大早,父親即提著菜籃,到市場採買豬大骨及烏骨雞的骨頭等材料;回家後,只見父親一頭鑽進廚房,開始準備晚上要使用的湯頭。別小看米粉湯這道街頭巷尾小吃攤常見的菜色,在我得到第一名超級大獎的獎項之中,米粉湯可是父親最花時間料理的一道晚宴。父親說:「最簡單的菜肴,往往是最花功夫的。」而我也的確在喝過父親為我精心準備的米粉湯後,深刻地感受到他對我的期待及關愛。 <br />
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原來,食物的滋味,不僅是為了滿足我們的口腹之慾;原來,食物的滋味,還可以是情感交流的連繫。第一名的滋味,就是父親給我的人生的最好禮物。<br />
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Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-39499521733216538572012-09-07T04:18:00.000-07:002012-11-18T02:59:14.132-08:00<h2 align="center">
<span style="color: red;">食養便當39:三色彩椒雞肉咖哩飯</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7tgoft3Ym-tcdhdrFuYSmkMYju4HklQsGGFf7Yfc2rXziOkOa2Z0WGNqgXj3tW4x_E_9f6iy4bUoEhUW5ic0k1rewRJSwEWcNir-zirIgkWMZfyssoPUwU-Qc9G39lGDJ-vF1QP_WWZ0/s1600/IMG_0162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7tgoft3Ym-tcdhdrFuYSmkMYju4HklQsGGFf7Yfc2rXziOkOa2Z0WGNqgXj3tW4x_E_9f6iy4bUoEhUW5ic0k1rewRJSwEWcNir-zirIgkWMZfyssoPUwU-Qc9G39lGDJ-vF1QP_WWZ0/s320/IMG_0162.jpg" hea="true" height="213" width="320" /></a></div>
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curry, chicken, brown rice</div>
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le curry, le poulet, le riz complet</div>
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カレ,鷄,玄米 </div>
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Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-18710267876131295052012-09-07T04:17:00.001-07:002012-11-18T03:10:40.799-08:00<strong><span style="color: red; font-size: large;"></span></strong><br />
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<strong><span style="color: red; font-size: large;">
<span style="color: red;">食養便當38:彩色花椰菜魯肉飯</span></span></strong></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoU08O2_yE0DINhj87GwGTAAhOT_Ybb9KMNtdHYiKaA4JSXslNvgADwg275LEI2uZIoiBVMcG2gbMLpvG049OTn8ND634P-p2QuIgkk8O0xDYko8mjKcphemcHmjMP7jalBMmuYwPcC3Q/s1600/IMG_0160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPoU08O2_yE0DINhj87GwGTAAhOT_Ybb9KMNtdHYiKaA4JSXslNvgADwg275LEI2uZIoiBVMcG2gbMLpvG049OTn8ND634P-p2QuIgkk8O0xDYko8mjKcphemcHmjMP7jalBMmuYwPcC3Q/s320/IMG_0160.jpg" hea="true" height="213" width="320" /></a></div>
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cauliflower, broccoli, egg, brown rice..</div>
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le chou-fleur, le brocoli, oeuf, le riz complet..</div>
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<span class="Apple-style-span" style="font-size: small;">カリフラワー,</span><span class="Apple-style-span" style="font-size: small;">ブロッコリー,卵,玄米..</span></div>
</span>Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-28130051164673267612012-09-07T04:16:00.000-07:002012-11-18T03:19:04.517-08:00<h2 align="center">
<span style="color: red;">食養便當37:奇異果牛肉花椰菜飯</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bLqceniV_HvbBXhFFxh3yLtJTyf6pTLY4SRwmtNozyapzjZLIKNcEGzYnZUheFDNZFgf1fkXp48TToEWlTFR_uNf1wOp6qEOXIFAJlR84XAdjDlpdbrgLGNB198uYCZT-nV-GTTzRRnd/s1600/IMG_0157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bLqceniV_HvbBXhFFxh3yLtJTyf6pTLY4SRwmtNozyapzjZLIKNcEGzYnZUheFDNZFgf1fkXp48TToEWlTFR_uNf1wOp6qEOXIFAJlR84XAdjDlpdbrgLGNB198uYCZT-nV-GTTzRRnd/s320/IMG_0157.jpg" hea="true" height="213" width="320" /></a></div>
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broccoli, corn, kiwifruit, beef, brown rice</div>
<div class="separator" style="clear: both; text-align: center;">
le brocoli, le maïs, le kiwi, le bœuf, le riz complet</div>
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ブロッコリー,トウモロコシ,キウイフルーツ,牛肉,玄米</div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-5130925375580317752012-09-07T04:14:00.003-07:002012-11-18T03:29:00.292-08:00<h2 align="center">
<span style="color: red;">食養便當36:青龍椒干貝義大利麵</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAczUWWhyu675OpFROI8RvtHI0lXZCgRzQ6KoSLGwlIZlrHG-howsFLsmpGideufExYz0YjisKKSyRD7BxLL_bSiSeMpqNn_ehU0K1OvordL_KuV71cIz8JEWC4cdWBgN_Z5zi-3tPju4N/s1600/IMG_0153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAczUWWhyu675OpFROI8RvtHI0lXZCgRzQ6KoSLGwlIZlrHG-howsFLsmpGideufExYz0YjisKKSyRD7BxLL_bSiSeMpqNn_ehU0K1OvordL_KuV71cIz8JEWC4cdWBgN_Z5zi-3tPju4N/s320/IMG_0153.jpg" hea="true" height="213" width="320" /></a></div>
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pepper, scallops,pasta</div>
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<span class="short_text" id="result_box" lang="fr"><span class="hps">le poivron, les coquilles Saint-Jacques, les </span></span>pâtes</div>
<div class="separator" style="clear: both; text-align: center;">
<span class="short_text" id="result_box" lang="ja"><span class="">ピーマン,帆立貝,パスタ</span></span></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-80566435934940967162012-09-07T04:12:00.003-07:002012-11-18T03:32:34.822-08:00<br />
<h2 align="center">
<span style="color: red;">食養便當35:雞肉蛋炒飯</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zo8dE6_LNZkdA3baAcE2C83QxJOqIijvulh6-g-FSlxN_weh_uWzoyg76Wvl1c9ocaAhXiTd8eWlk9S8dLIm2w5JbFY65jlYW-znqBmYeLPcOyT0oeEkVlSv5GQdBRmoH5MV49zElQR4/s1600/IMG_0148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zo8dE6_LNZkdA3baAcE2C83QxJOqIijvulh6-g-FSlxN_weh_uWzoyg76Wvl1c9ocaAhXiTd8eWlk9S8dLIm2w5JbFY65jlYW-znqBmYeLPcOyT0oeEkVlSv5GQdBRmoH5MV49zElQR4/s320/IMG_0148.jpg" hea="true" height="213" width="320" /></a></div>
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chicken fried rice</div>
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Riz frit au poulet</div>
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</div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-77855231120045654502012-09-07T03:19:00.001-07:002012-11-18T03:42:53.885-08:00<div class="separator" style="clear: both; text-align: center;">
<strong><span style="color: red; font-size: large;"></span></strong><br /></div>
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<span style="color: orange;"><span style="color: orange;">食養</span>便當34:地中海燉飯</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IorokT7D0hw8nlVD8VXKNidWo5r-s8DTM4FlihJntNHT-Fl5gxdJmB5EpcdzIz2ECjNE5w8SN4ol-xu19WVzcrGLaMJprYNWF4F5GWrB0yUcbhfhOJrp2xv0vrrGlLAJd6aNNrpCDAeQ/s1600/IMG_0147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IorokT7D0hw8nlVD8VXKNidWo5r-s8DTM4FlihJntNHT-Fl5gxdJmB5EpcdzIz2ECjNE5w8SN4ol-xu19WVzcrGLaMJprYNWF4F5GWrB0yUcbhfhOJrp2xv0vrrGlLAJd6aNNrpCDAeQ/s320/IMG_0147.jpg" hea="true" height="213" width="320" /></a></div>
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<span class="short_text" id="result_box" lang="en"><span class="">risotto</span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class=""><span class="short_text" id="result_box" lang="fr"><span class="hps">risotto</span></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-53854483972904318682012-07-14T02:13:00.000-07:002012-11-18T03:46:02.084-08:00食養便當33:焗烤馬鈴薯<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKo__w2NVUkgE7YXcx3ZntopFWJM7mdVXk0Mts-fE4_8HrfjUgbX73zj5ZVzpbDm1Xjk_0g2wjRAJVVjXvSJufc1GRV0sY-nIkRCHmWdnJbY01QSLHE9bNQuj7kwu5QiMjxHGyAcPDtBs/s1600/628+2138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKo__w2NVUkgE7YXcx3ZntopFWJM7mdVXk0Mts-fE4_8HrfjUgbX73zj5ZVzpbDm1Xjk_0g2wjRAJVVjXvSJufc1GRV0sY-nIkRCHmWdnJbY01QSLHE9bNQuj7kwu5QiMjxHGyAcPDtBs/s320/628+2138.jpg" height="213" width="320" /></a></div>
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baked potato</div>
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<span class="short_text" id="result_box" lang="fr"><span class="hps">Pomme de terre cuite</span></span></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-90834470776464245132012-07-14T02:11:00.000-07:002012-11-18T03:52:39.884-08:00食養便當32:時蔬魚片義大利麵<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjur0WHKYJlu2G6ZitMxKz_QhP_fanrHMT0wPitWauRWwJIfwBwMOxASRQS8fhyZ3XatZNmiG2x-HJghcnBa7y-3xG3a-J0r5EYLY7wuJ-9hsuNvGPtwSHPt9wOv2JxuQN3GrbB1Y26mB/s1600/628+2946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjur0WHKYJlu2G6ZitMxKz_QhP_fanrHMT0wPitWauRWwJIfwBwMOxASRQS8fhyZ3XatZNmiG2x-HJghcnBa7y-3xG3a-J0r5EYLY7wuJ-9hsuNvGPtwSHPt9wOv2JxuQN3GrbB1Y26mB/s320/628+2946.jpg" height="213" width="320" /></a></div>
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cucumber,sea bream, pasta</div>
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<span class="short_text" id="result_box" lang="fr"><span class="hps">la concombre, la daurade, </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><span class="short_text" id="result_box" lang="fr"><span class="hps"> les </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">pâtes</span></div>
<div class="separator" style="clear: both; text-align: center;">
キュウリ,タイ,<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;">パスタ</span></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-47982131513626042632012-07-14T02:09:00.002-07:002012-11-18T18:16:19.592-08:00食養便當31:時蔬炒飯<div class="separator" style="clear: both; text-align: center;">
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Seasonal vegetables fried rice</div>
<div class="separator" style="clear: both; text-align: center;">
légumes de saison riz frit</div>
<div class="separator" style="clear: both; text-align: center;">
季節の野菜</div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-8915901111831913042012-07-14T02:07:00.000-07:002012-11-18T18:18:04.648-08:00食養便當30:七味時蔬義大利麵<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1tXs7fBjtXV-MxrxQcxtlF8emt3WqYYXltLVF76eLBmwCJ2MF6Af4rT4gSEUrqb_rPDG477aOWDgdFbhcWOqxpbayCQtLt0w8miLqkOwqwf-cVKuWDky7D4EUPivLl_TdiFrbw9kHBF-/s1600/628+2953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1tXs7fBjtXV-MxrxQcxtlF8emt3WqYYXltLVF76eLBmwCJ2MF6Af4rT4gSEUrqb_rPDG477aOWDgdFbhcWOqxpbayCQtLt0w8miLqkOwqwf-cVKuWDky7D4EUPivLl_TdiFrbw9kHBF-/s320/628+2953.jpg" height="213" width="320" /></a></div>
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</div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
Seasonal vegetables pasta</div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
légumes de saison <span class="short_text" id="result_box" lang="fr"><span class="hps">les </span></span>pâtes</div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
季節の野,パスタ</div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-61879143799116878362012-07-14T02:05:00.002-07:002012-11-18T18:21:49.391-08:00食養便當29:烤香菇水餃<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlceaTGP082pzo5O93cmt3ea6NTSp0I4o3JH0y0AM4DvfA0baDC9MLxtemZvitWI3LsWd7Pezq-r0c1lKMZIjDJo4r-eEKf8GFyxjzpzsF3WUww3tOVWI15998Y7uuJ9f5hN0IE99tui-a/s1600/628+2954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlceaTGP082pzo5O93cmt3ea6NTSp0I4o3JH0y0AM4DvfA0baDC9MLxtemZvitWI3LsWd7Pezq-r0c1lKMZIjDJo4r-eEKf8GFyxjzpzsF3WUww3tOVWI15998Y7uuJ9f5hN0IE99tui-a/s320/628+2954.jpg" height="213" width="320" /></a></div>
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<span class="short_text" id="result_box" lang="en"><span class="">Dumplings</span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class=""><span class="short_text" id="result_box" lang="en"><span class="">Dumplings</span></span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class=""><span class="short_text" id="result_box" lang="en"><span class="">餃子</span></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-75453124266236698432012-07-14T02:04:00.002-07:002012-11-17T19:49:28.120-08:00食養便當28:烤秋刀魚飯<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVSMm6bACbyvsMKQsKETxRmOb_muqtBXmpslE6EhlE66HEXmJDewAeOSCbKUcjng_iIgL2YFF5QPfE51ZxnfTFQG8ntx9xVwt1R_DATAHxK6p9B9HkNlg_SqBB3BoqOTONJ7TD6kKx5oP/s1600/628+2956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVSMm6bACbyvsMKQsKETxRmOb_muqtBXmpslE6EhlE66HEXmJDewAeOSCbKUcjng_iIgL2YFF5QPfE51ZxnfTFQG8ntx9xVwt1R_DATAHxK6p9B9HkNlg_SqBB3BoqOTONJ7TD6kKx5oP/s320/628+2956.jpg" height="213" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-3820673269550310882012-07-14T02:03:00.002-07:002012-11-17T19:49:28.101-08:00食養便當27:南瓜竹荀雞飯<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv7AL343-TXe-d3qhPMV3rE8gMdQK3HDGdiN-1N1LT6ZxBXf1N6f-RR1SyxW4nnkImWBQlQolEePI92fy38XcOTHNg4fEcWJv6FJtS_TpXcIxcxK-8FU-2OQ2i_RYw6QpoNU4NTGwMhVc/s1600/628+2959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv7AL343-TXe-d3qhPMV3rE8gMdQK3HDGdiN-1N1LT6ZxBXf1N6f-RR1SyxW4nnkImWBQlQolEePI92fy38XcOTHNg4fEcWJv6FJtS_TpXcIxcxK-8FU-2OQ2i_RYw6QpoNU4NTGwMhVc/s320/628+2959.jpg" height="213" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0tag:blogger.com,1999:blog-7940065865012952757.post-51448534782055801902012-07-14T02:02:00.002-07:002012-11-17T19:49:28.107-08:00食養便當26:海帶水餃<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXjSH1o8gKBRblU5e9vy-2g3cSFL69HsfTjNoWxYQLKV915M0LOvlgy3IsMpcXbD3Zd1A61dl8Pc5Ux9Nj-dDYmddSzF7BHG4QWmR5Obe9hkiBDax9fAht0Bj6DCpJrzbRZARlaSXoKh8/s1600/628+2960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXjSH1o8gKBRblU5e9vy-2g3cSFL69HsfTjNoWxYQLKV915M0LOvlgy3IsMpcXbD3Zd1A61dl8Pc5Ux9Nj-dDYmddSzF7BHG4QWmR5Obe9hkiBDax9fAht0Bj6DCpJrzbRZARlaSXoKh8/s320/628+2960.jpg" height="213" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/10103983458117468251noreply@blogger.com0