糕點與他們的產地

臺中糕餅 : 百年的愛與愁

展覽頁面呈現形式

橫式

故事地圖

山線糕餅地圖

海線糕餅地圖

市區糕餅地圖

策展者

陳采翎

林詠真

展覽封面

c0732fbb88f3d9233067d85a202717a1

展覽資料

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隨著日本人到來，茶道及其延伸的糕點特徵也隨即影響了臺灣的飲食產業。日本的茶道是一種注重和諧、禮儀和審美的傳統茶禮，強調茶席的布置、茶器的使用和茶的品嚐過程。在茶道中，佐茶（Sakana）是指配以和菓子的茶點，以平衡茶的苦味和提升整體的口感。佐茶可以增加味覺的層次，使品味者更好地體驗和享受茶的風味，佐茶的類型多樣，根據不同的茶種和季節進行選擇。 其中，最常見的是濃茶（Koicha）和薄茶（Usucha）的佐茶。濃茶通常搭配甜味較濃的和菓子，如梅子糕、紅豆糕等，以平衡茶的苦澀味道。薄茶則搭配口感輕盈的和菓子，如桃形糕、蓮蓉糕等，以增添茶道的雅致氛圍。", "musicName": "無", "weight": 6, "musicText": "", "musicURL": "" }, "quote-fw6m3hpxm9": { "id": "quote-fw6m3hpxm9", "type": "quote", "sortable": true, "musicName": "無", "weight": 7, "desc": "和菓子與佐茶文化不僅在味覺上提供了一種絕佳的搭配體驗，還展現了日本人的美學追求和禮儀觀念。茶道注重靜心、尊重和平衡，而和菓子與佐茶的結合則體現了對於自然和季節變化的敬重。品味茶和甜品的過程被視為一種審美體驗，人們通過品味佐茶與甜品，追求內在的平靜和和諧。 ", "musicText": "", "musicURL": "" }, "theme-da1gypj60x": { "id": "theme-da1gypj60x", "type": "theme", "sortable": true, "primaryObj": { "oid": "afee95ef84e3ccd21cc82b3984bd9180", "fileType": "image", "fileURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/w1024/mcode/d04f196a9083b8a6f0517c919eb433b6.jpg?itok=f4wFCveD", "level": "primary", "title": "糕點製作", "desc": "", "thumbURI": 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"musicName": "無", "weight": 8, "musicText": "", "musicURL": "" }, "text-f0iueprq5y": { "id": "text-f0iueprq5y", "type": "text", "sortable": true, "musicName": "無", "weight": 9, "title": "山線、海線與市區的糕餅店家分布", "desc": "山線、海線與市區受到不同的文化脈絡影響，糕餅的種類、口味與分布皆不盡相同，接下來，我們將透過分別展現山線、海線與市區三個區域的糕餅店家分布與招牌商品，表現山線、海線與市區的不同糕餅文化。 山線的糕餅店主要集中於神岡、豐原兩個區域，而豐原的糕餅店又主要集中在豐原餅街附近。山線糕餅店的主打商品大多為綠豆椪、鹹蛋糕與和菓子三類，展現山線的糕餅業除了原本的漢人文化外，也展現了受到日本文化影響的面向。", "musicText": "", "musicURL": "" }, "storymap-z96f8y": { "id": "storymap-z96f8y", "type": "storymap", "sortable": true, "sourceID": "115990", "title": "山縣糕餅地圖", "weight": 10 }, "text-dq8n4z5sfd": { "id": "text-dq8n4z5sfd", "type": "text", "sortable": true, "musicName": "無", "weight": 11, "title": "海線的糕餅店家分布", "desc": "相對而言，海線糕餅業展現受到日本文化的影響較小，主要是受到漢人文化與當地特色的影響，如大甲的鎮瀾宮與名產芋頭，使大甲的糕餅業以方便祭祀用途與伴手禮的奶油酥餅與芋頭酥為主。 ", "musicText": "", "musicURL": "" }, "storymap-4p13ho8": { "id": "storymap-4p13ho8", "type": "storymap", "sortable": true, "sourceID": "115991", "title": "海線糕餅地圖", "weight": 12 }, 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"線上銷售和網路平台（2000年代至今）：隨著網際網路和電子商務的快速發展，一些糕餅店舖開始利用線上銷售和網路平台擴大其銷售渠道。他們建立網上商店，提供方便的線上訂購和宅配服務，以迎合現代消費者的需求和習慣。這使得消費者可以輕鬆地從家中訂購他們喜愛的糕餅，同時也讓糕餅店舖能夠拓展全國甚至國際市場。", "musicName": "無", "weight": 22, "musicText": "", "musicURL": "" }, "text-pcyeees8db": { "id": "text-pcyeees8db", "type": "text", "sortable": true, "musicName": "無", "weight": 23, "title": "糕餅的行業傳統：學徒制、分家共用名號", "desc": "即使是瞭解臺中各區域糕餅的種類，與糕餅業近幾年來的變化後，許多消費者可能仍然會在購買糕餅時，發現各家糕餅店都號稱自己是「創始店」，並且招牌名稱都相當相似，而無法抉擇應該購買何家的糕餅，而這其實是因為糕餅產業的學徒制度與分家共用名號，所造成的結果，接下來我們將介紹臺中糕餅業的學徒制度與分家共用名號的情形，介紹為何會產生每間餅店都聲稱自己是「創始店」的有趣情形出現。 ", "musicText": "", "musicURL": "" }, "text-83nxod9hn8": { "id": "text-83nxod9hn8", "type": "text", "sortable": true, "musicName": "無", "weight": 24, "desc": "學徒制與日本的「匠人精神」密切相關。在日本文化中，匠人指的是那些追求卓越工藝和專業技能的工匠或師傅。他們以自己的技術和熱情致力於創造出高品質的產品，並將這些技能傳承給下一代。學徒制正是體現了匠人精神，包含以下幾個方面： 1. 追求卓越和專業：學徒制要求年輕人在師傅的指導下學習和精進技術，不斷追求卓越的製作技巧和專業知識。他們要通過不斷的實踐和反思來提升自己的技能。 2. 保持傳統技術和價值觀：學徒制有助於保持世代傳承的傳統糕餅製作技術和價值觀。師傅們傳授他們的知識、經驗和美學觀念給學徒，以確保這些技術和價值觀得以保存和傳承。 3. 培養耐心和細心：學徒制要求學徒們具備耐心和細心的態度。他們需要細心觀察師傅的操作和指導，並耐心地學習和實踐製作過程中的每一個細節。這種耐心和細心的態度是成為一個優秀糕餅師傅的必要條件。", "title": "糕餅的行業傳統：學徒制", "musicText": "", "musicURL": "" }, "text-fdif1edqmh": { "id": "text-fdif1edqmh", "type": "text", "sortable": true, "musicName": "無", "weight": 25, "title": "糕餅的行業傳統：分家共用名號", "desc": "師徒制在臺中的糕餅業中，扮演了相當重要的角色，例如山線的崑派（創始人：林振芳）與犁記（創始人：張家犁）兩家相當知名的餅店，兩位創始人便是師出同門，曾合作做餅，後來張家犁分家出去，最後成立犁記餅店；臺中的太陽餅創始人阿明師也曾在崑派餅店學習傳統麥芽餅的製作方式，經過改良後，才逐漸形成現今的太陽餅，因此，臺中的糕餅產業可說是與師徒制有著千絲萬縷的關係。 正是因為糕餅業有學徒制的傳統，學徒在向師傅學習完製作糕點的技術後，若是遇到經營或製作理念不合，便可能會進行分家或其中一方另立門戶；再加上各店家的師傅們可能師出同門，店家在行銷手段上，也能夠宣稱自己是傳統老店，也就造成了整條街都是「創始店」的有趣景象（例如臺中市區的太陽餅街）。 ", "musicText": "", "musicURL": "" }, "basic-vcmw9b5z8p": { "id": "basic-vcmw9b5z8p", "type": "basic", "sortable": true, "primaryObj": { "oid": "d74c377fe0a9f023bb082453b482c9c7", "fileType": "image", "fileURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/w1024/mcode/a09e720a98129628d518a68e3fd7f9ef.jpg?itok=4vy2SqJ-", "level": "primary", "title": "太陽餅淵源", "desc": "參考http://www.suncake.com.tw/his-4.aspx製作表格", "thumbURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/square_thumbnail_100/mcode/a09e720a98129628d518a68e3fd7f9ef.jpg?itok=ai93moOR", "thumbMediumURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/thumbnail_medium/mcode/a09e720a98129628d518a68e3fd7f9ef.jpg?itok=mldQxFlB", "thumbBigURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/thumbnail_big/mcode/a09e720a98129628d518a68e3fd7f9ef.jpg?itok=oNHMZS7p", "background": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/w1920/mcode/a09e720a98129628d518a68e3fd7f9ef.jpg?itok=WczxUi3g", "mfid": "a09e720a98129628d518a68e3fd7f9ef", "musicURL": "", "musicName": "", "fileCreator": "", "rights": "阿明師太陽堂老店", "rightsLogo": "https://plaza.openmuseum.tw/files/muse_plaza/styles/square_thumbnail_100/public/default_rights/memder_non-01.png?itok=DszBk5va", "fileLicence": "著作權利所有-可用於本站提供的服務", "fileDisableLink": "0", "sourceID": "", "creator": "", "fileOversize": false }, "title": "太陽餅的起源", "desc": "「阿明師」魏清海師從社口崑派餅店，學習傳統麥芽餅的作法，後來，魏清海師傅著手改良麥芽餅，逐漸形塑出大家所熟悉的太陽餅。在經歷多家商店聘請阿明師製作太陽餅後，最終阿明師將手藝傳給自己的兒子與義子，兩人分別開立兩家太陽餅店：阿明師的義子創立了「阿明師老店太陽堂」，阿明師的兒子創立了「魏清海太陽餅老店」　（目前已改建為臺灣太陽餅博物館）。<div>雖然我們無法確認太陽餅的究竟是阿明師曾經在何時確立配方、製作方式，或是真正的「創始店」到底是哪間太陽餅老店，但最終我們能夠確認，太陽餅最初的創始人即是阿明師魏清海。</div>", "musicName": "無", "weight": 26, "musicText": "", "musicURL": "" }, "theme-4tvhf78qb6": { "id": "theme-4tvhf78qb6", "type": "theme", "sortable": true, "primaryObj": { "oid": "459d1398d0bae6adf7407c8dea342fe8", "fileType": "image", "fileURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/w1024/mcode/011cfc85c8087cd9b0e66b39a03669ed.jpg?itok=1_pWY8CR", "level": "primary", "title": "宝泉百年餅舖－御丹波小月餅", "desc": "外觀：小月餅，包裹紫色內餡\n材料：日本乳酪豆沙、蜜漬紅豆顆粒、進口生乳酪、麵粉\n口感：口中充滿紅豆與乳酪的交融香氛，口感綿密柔順\n製作過程：外皮包裹紅豆、乳酪內餡後，入爐烘烤\n單價：60 元/個\n包裝：9入/盒、12入/盒", "thumbURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/square_thumbnail_100/mcode/011cfc85c8087cd9b0e66b39a03669ed.jpg?itok=5uNaHWJ6", "thumbMediumURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/thumbnail_medium/mcode/011cfc85c8087cd9b0e66b39a03669ed.jpg?itok=-VgdERbN", "thumbBigURI": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/thumbnail_big/mcode/011cfc85c8087cd9b0e66b39a03669ed.jpg?itok=9OS4uYWg", "background": "https://plaza.openmuseum.tw/files/muse_plaza/muse_styles/w1920/mcode/011cfc85c8087cd9b0e66b39a03669ed.jpg?itok=qOtB5VEK", "mfid": "011cfc85c8087cd9b0e66b39a03669ed", "musicURL": "", "musicName": "", "fileCreator": "", "rights": "宝泉百年餅舖", "rightsLogo": "https://plaza.openmuseum.tw/files/muse_plaza/styles/square_thumbnail_100/public/default_rights/memder_non-01.png?itok=DszBk5va", "fileLicence": "著作權利所有-可用於本站提供的服務", "fileDisableLink": "0", "sourceID": "", "creator": "", "fileOversize": false }, "title": "四、未來展望", "desc": "產業轉型與跨領域推廣", "musicName": "無", "weight": 27, "musicText": "", "musicURL": "" }, "text-ldcxnoskbl": { "id": "text-ldcxnoskbl", "type": "text", "sortable": true, "musicName": "無", "weight": 28, "title": "傳統糕餅業目前的困境", "desc": "糕餅業目前所面臨的困境包含：客源侷限、市場區隔性（商品差異化）不足、師徒制無法延續等問題，因此，針對這些問題，同樣在臺中的糕餅業者：日出集團，便能夠作為其他糕餅店家的參照對象，由於相同是糕餅業者，在近幾年除了以經營宮原眼科，透過販售冰淇淋廣受好評外，日出企業亦以精緻糕點、巧克力作為其經營方向之一，其多角化經營與創新的行銷與產業轉型方式亦是一般傳統糕點業者能夠借鏡的實例之一。", "musicText": "", "musicURL": "" }, "text-keyw6meujp": { "id": "text-keyw6meujp", "type": "text", "sortable": true, "musicName": "無", "weight": 29, "title": "未來可能的發展方向", "desc": "因此，綜合一般糕餅業的資金、技術與成本需求，在不大幅更改糕點本身技術與口味的前提下，以下幾點除了能夠借鑑日出的經驗外，也能夠符合傳統餅店的特色： 1. 包裝精品化：透過增加包材與設計成本，能夠做出與其他同質糕餅店家的商品區隔，進一步增加同品項產品的銷量，也能夠增加消費者購買糕點作為禮物、伴手禮等用途的可能性。 ", "musicText": "", "musicURL": "" }, "text-zporo2vqbj": { "id": "text-zporo2vqbj", "type": "text", "sortable": true, "musicName": "無", "weight": 30, "desc": "2. 跨平台行銷：在2000年後，糕餅業開始進入網路化的行銷時代，許多店家都有架設自己的官方網站，方便消費者直接到官網下訂糕點，然而，店家也可以多透過社群網站，如Facebook、Instagram等網站開發商品的陌生客群，進一步擴展糕餅的受眾。 3. 特殊慶典行銷：糕點本身便具有作為傳統節慶慶祝食品的意涵，也常作為儀式、節日的代表禮品，因此，糕餅店家可以考慮在現下流行的情人節、萬聖節、聖誕節等原本並非糕餅店家傳統上注重的節日，推出製作方式相似，但符合該節慶主題的糕餅，透過節慶進行行銷，增加陌生客流量。", "title": "未來可能的發展方向", "musicText": "", "musicURL": "" }, "text-uoowsrnvgf": { "id": "text-uoowsrnvgf", "type": "text", "sortable": true, "musicName": "無", "weight": 31, "title": "未來可能的發展方向", "desc": "4. 臺灣特色口味： 臺灣的傳統糕餅是從福建、廣東、上海等中國各地移民，以及日本人的飲食文化中習得，並且目前可能透過西式的器具、知識加以改良，但可能欠缺在地化的元素，無法成功地以「臺灣特色」作為行銷或外銷手段，因此，糕餅店可考慮研發以臺灣特產做為材料，或具有臺灣特色的糕點，作為行銷，或進一步外銷的手段。 5. 與文史、教育單位合作：與文史、教育機構合作除了能夠保存傳統的糕餅製作技藝外，也或許能夠從教育機構中，教導學生糕餅相關的知識，告訴他們進入糕餅業的方式，降低糕餅製作的知識門檻，吸引有興趣的學生成為未來的消費者，或甚至未來的糕餅產業從業人員，使糕餅產業最終得以延續。 ", "musicText": "", "musicURL": "" }, "text-5n0yk3sdky": { "id": "text-5n0yk3sdky", "type": "text", "sortable": true, "musicName": "無", "weight": 32, "title": "誌謝", "desc": "特別感謝臺中山線松田餅店、犁記餅店、崑派餅店、阿明師老店太陽堂。 感謝陳采翎阿嬤提供的糕餅知識支援。 感謝台中文史復興組合所提供的臺中歷史背景知識與照片。 感謝文化部國家文化記憶庫典藏臺中日治時期珍貴照片。", "musicText": "", "musicURL": "" }, "thanks": { "id": "thanks", "type": "thanks", "sortable": false, 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糕點與他們的產地

糕點與他們的產地

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