ATELIER MIMOSA 拾椛舍 - 客倉 unLock3－客家保存食展

《客倉 unLock3》
浪漫台三線藝術季 Romantic Route 3｜飲食實驗計畫

以挪威斯瓦爾巴全球種子庫（ Svalbard Global Seed Vault）為體驗設計發想起點，希望能喚起返鄉的動力或被文化研究者重視。

Inspired by Norway's Svalbard Global Seed Vault, our experiential exhibition design aims to evoke a desire for cultural roots and attract the attention of researchers. This physical showcase of food culture serves as a metaphorical 'seed vault' for Taiwanese culinary heritage.

探索保存食的由來

以文本設計的形式記錄客家族群的飲食文化，並將其整理歸類，可作為未來料理記載研究發展的依據與教育資料，包含了一整年的田野調查對象與保存食的製作方式圖表。並以設計的觀點讓展覽互動方式有趣好懂，用不同的角度體驗，觀展者都能在其中獲得自己的收穫。

This project documents the Hakka community's culinary culture through textual design, categorizing and organizing the information. It serves as a basis for future research and development in culinary documentation and as educational material. The project includes a comprehensive year-long field survey and diagrams of preserved food preparation methods. From a design perspective, the exhibition employs interactive and engaging methods, providing visitors with various perspectives and personal insights.

主視覺設計概念 Visual Concept
畫面以置物櫃中的客家保存食，呈現封存智慧的空間意象。影像使用微鏡面的銀鉑紙反射其物件，傳達觀展者與被觀看者的關係。看似失焦到聚焦、模糊到清楚，如同鐵櫃打開時的觀展理解過程，並以方格狀的空間意象構築標準字體。

從種苗店購買了已經不再栽種的台灣原生種子（肉甲芥菜、紅頭金交蘿蔔、豇豆），並嘗試進行復育。將這些種子分發給農民與小學生進行栽培，將小學生種植的蘿蔔製成醃菜，並於合作的餐廳菜餚中使用。此外，本展覽邀請了產地農民和保存食製造商成為展覽團隊的一員，將他們的聲音保留在每一格置物櫃中，讓他們親自講述製作過程透過這種方式，觀展者可以看到並聽到保存食製作的源頭，環環相扣著每一個產業關係者。最後引導至的置物櫃可以帶走原生種種子，讓觀展者帶走對保種（保留種子品種繼續繁衍）的責任感。

By purchasing indigenous Taiwanese seeds (Brassica juncea, red-headed Golden King radish, cowpea) that are no longer cultivated due to their lack of commercial value from seed stores, we attempted to revive them. These seeds were distributed to farmers and elementary school students for cultivation. The radishes grown by the students were made into pickles and used in dishes at collaborating restaurants. Additionally, the exhibition invited local farmers and preserved food manufacturers to be part of the exhibition team, allowing their voices to be preserved in each locker, where they personally narrate the production process. Through this method, visitors can see and hear the origins of preserved food production, connecting each industry stakeholder. Finally, the lockers guide visitors to take home indigenous seeds, nstilling a sense of responsibility for seed preservation.

A｜觀賞代表性的客家料理 Display of Iconic Hakka Cuisine

B｜觸摸保存食的「恐怖箱」 Touch the "Mystery Box" of Preserved Foods

C｜保存食的製作器具Tools for Preserved Food Production

D｜封存種子與果苗嫁接Seed Preservation and Grafting of Fruit Seedlings

E｜客家保存食的品種與製作方式 Varieties and Methods of Hakka Preserved Foods

語音：

「歡迎各位來到飲食實驗計畫《保存食展覽—客倉》，您面前的三道料理，是日常在餐廳所吃過經典的客家菜餚，包含菜圃蛋、桔醬白斬雞與梅干扣肉。在製作這些菜餚當中，又有什麼飲食文化，隨著生活的改變，而值得被我們更關注呢？接著邀請您進入後方的展區，開啟保存置物櫃，在手機上先輸入「0」、「置物櫃編號」，打開櫃子，聽著聲音線索，跟著引導前往下一區，猜猜看拼湊起來的線索究竟會是什麼？隨著線索提示，打開您對保存食從模糊到清晰的想像，一起認識台三線所保存下來的客家智慧。」