緩慢的釀造：工業城裡的土味實驗—王盈穎駐村成果展

駁二藝術家進駐計畫 Pier-2 Artist-in-Residence Program 緩慢的釀造：工業城裡的土味實驗—王盈穎駐村成果展 Slow Fermentation: Soil, Taste and The Industrial City —Ying-Ying Wang Residency Exhibition 在高雄這座工業城裡，走訪一群在鋼鐵縫隙間的土壤實驗家，他們的實驗以年計算，以歲月堆疊出豐饒的土地。土地的富饒是地價標籤無法反映的生命重量，究竟，我們如何定義土地的價值呢？ 土壤是食材的風味箱，當健康的土壤不復存在，當滋味變得扁平，我們對於風味的想像又剩下多少呢？走進展場，一窺這群土壤實驗家的土味實驗手札吧！ In the heart of Kaohsiung, I discovered a group of 'soil experimentalists' living within the cracks of steel and industry. Their experiments are measured in years, layering the earth with the weight of time to cultivate true fertility. The richness of this land carries a biological weight that no price tag or market value can ever reflect. I wonder how we should truly define the value of our soil? If soil is the 'treasure box' of flavor, what happens to our sensory world when that soil no longer exist? When tastes become flat and hollow, what is left of our culinary imagination? Step into the room and take a glimpse into the 'Soil Flavor Lab Journals' of these dedicated experimentalists.