藝術作品百百種，有繪畫、版畫、壁畫、雕塑、裝置藝術、數位藝術、攝影等形式，這些作品能夠反映出藝術家的生活經驗、思想、傳達的訊息。今天的來賓 楊登棋，同時也以登曼波這個名字進行藝術創作，他擅長以影像與裝置進行創作，他將在這一集中分享關於自己身以及藝術品的故事。
(本集是最後一集囉！謝謝大家長期以來的收聽~ )
There are countless forms of artistic expression, including painting, printmaking, murals, sculpture, installation art, digital art, photography, and more. These artworks have the ability to reflect the artist's life experiences, thoughts, and convey messages. Today's guest is Yang Deng-qi, also known as Manbo Key in the art world. He specializes in creative works through images and installations. In this episode, he will share stories about his life and the art he creates.
(This episode is the last one! Thank you all for your long-term listening~)
30 Nov 2023
Hakka Dialogue EP.23- 作曲家 馬定一 談傳統藝術金曲獎 入圍作品
說到歌曲、樂曲，大家會想到什麼？歌手？演奏樂器的演奏家？你曾經想過樂曲本身究竟是如何完成的嗎？除了編曲師、混音師，最原始的還是來自於作曲家，作曲家在音樂製作過程中的扮演關鍵角色，他們要先了解樂理、和聲與旋律編排、樂章結構、樂器特性，進而作曲為樂譜，最後讓演奏家演出成悅耳的樂曲。這是多麼amazing的職業啊！
今天我們將訪問這個神聖的職業─作曲家 馬定一 先生 (Mr. Ting-Yi Ma)，他的作品有《謐》長笛組曲 ("Still" for Solo Flute)、《笙響》為箏與絃樂四重奏(Sound of Sheng for Zheng and String Quartet)、《客家山歌輯》(Hakka Folk Songs)等，今年更以《幻想曲 – 新作白衫白雪雪》(Fantasie for Flute with Piano Accompaniment based on Hakka)一曲入圍第34屆傳藝金曲最佳作曲獎項目。
30 Oct 2023
Hakka Dialogue EP.22- 徐仲 談 慢食文化 (Slow Food)
生活中總離不了飲食，在臺灣你除了可以吃到臺菜、原住民菜之外，還可以品嘗到來自各國的餐點，例如：義大利式、法式、日式等。在品嘗美食之前，你想過餐盤上的食材是源自於哪個產地？產地的風(溫度)土(土質)又是如何？甚至，你所品嘗的餐點其背後有著什麼樣的文化、故事？
今天的嘉賓是 徐仲，現職為臺灣美食技術交流協會的理事長的他是位飲食文化研究者。他曾是營養師，後來取得義大利慢食大學碩士學位，回臺之後積極推廣慢食文化，也就是「從產地到餐桌」的飲食文化。
Life is always about food. In Taiwan, you can savor Taiwanese cuisine, Indigenous cuisine, or even cuisine from all over the world, such as Italy, France, and Japan. However, have you ever thought about the origin of ingredients before tasting the dish? What were the temperature and soil conditions like in the place of origin? What is the meaning and the story behind the dish?
Let's welcome today's guest, Hsu-Chung! He is the Director of the Taiwan Culinary Arts Association and a researcher for food culture. He was a dietitian and earned a master's degree in Gastronomic Science from the University of Gastronomic Sciences in Italy. Upon returning to Taiwan, he dedicated himself to promoting the slow food culture, which emphasizes the “Farm-to-table” concept.
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