Book
《
黃瓜炒肉片》
Spoon Piece![]()
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《黃瓜炒肉片》 是一本以家庭食譜與量匙為核心的書本作品。作品從一道日常家常菜「黃瓜炒肉片」開始，嘗試將原本依靠經驗、感覺和口味記憶完成的調味過程，轉化成可以被測量、標註和跟隨的形式。
對新手廚師來說，中式家常菜的食譜往往充滿模糊的語言：少許、適量、憑感覺、試味後再加。這些語言來自熟練的身體記憶，但也可能讓沒有經驗的人難以進入。《黃瓜炒肉片》 以量匙作為翻譯工具，將每種調味料的份量直接標註在相應的量匙上，讓味道變成一套可以被觀看和學習的比例系統。
作品思考烹飪知識如何在家庭、書本與身體之間傳遞。當一種口味被轉化成刻度和數字，它是否變得更容易被保存？還是同時失去了那些屬於手感、習慣和家庭記憶的部分？透過一本看似實用的食譜書，《黃瓜炒肉片》 溫柔地追問：一個人如何學會煮一道菜，又如何透過測量，接近一種本來只能由身體記住的味道？
對新手廚師來說，中式家常菜的食譜往往充滿模糊的語言：少許、適量、憑感覺、試味後再加。這些語言來自熟練的身體記憶，但也可能讓沒有經驗的人難以進入。《黃瓜炒肉片》 以量匙作為翻譯工具，將每種調味料的份量直接標註在相應的量匙上，讓味道變成一套可以被觀看和學習的比例系統。
作品思考烹飪知識如何在家庭、書本與身體之間傳遞。當一種口味被轉化成刻度和數字，它是否變得更容易被保存？還是同時失去了那些屬於手感、習慣和家庭記憶的部分？透過一本看似實用的食譜書，《黃瓜炒肉片》 溫柔地追問：一個人如何學會煮一道菜，又如何透過測量，接近一種本來只能由身體記住的味道？
Spoon Piece / Stir-Fried Cucumber with Sliced Pork is a book work centred on domestic recipes and measuring spoons. Taking the everyday home dish “Stir-Fried Cucumber with Sliced Pork” as its starting point, the work attempts to translate a cooking process usually guided by experience, intuition, and taste memory into a form that can be measured, labelled, and followed.
For beginner cooks, Chinese home recipes are often filled with imprecise instructions: a little, an appropriate amount, adjust by feeling, season to taste. These phrases come from embodied knowledge, but they can also make cooking difficult to enter for someone without experience. Spoon Piece uses measuring spoons as a tool of translation, marking the quantity of each seasoning directly onto the corresponding spoon so that flavour becomes a visible and learnable system of proportion.
The work considers how culinary knowledge is passed between family, books, and the body. When a taste is converted into measurements and numbers, does it become easier to preserve? Or does it also lose something of its touch, habit, and domestic memory? Through the form of a seemingly practical recipe book, Spoon Piece asks how one learns to cook a dish, and how measurement might bring us closer to a flavour that was once held only in the body.
For beginner cooks, Chinese home recipes are often filled with imprecise instructions: a little, an appropriate amount, adjust by feeling, season to taste. These phrases come from embodied knowledge, but they can also make cooking difficult to enter for someone without experience. Spoon Piece uses measuring spoons as a tool of translation, marking the quantity of each seasoning directly onto the corresponding spoon so that flavour becomes a visible and learnable system of proportion.
The work considers how culinary knowledge is passed between family, books, and the body. When a taste is converted into measurements and numbers, does it become easier to preserve? Or does it also lose something of its touch, habit, and domestic memory? Through the form of a seemingly practical recipe book, Spoon Piece asks how one learns to cook a dish, and how measurement might bring us closer to a flavour that was once held only in the body.
