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My way to Plant-based and Gluten-free

BY SQUARE JAO
@ VOL 38 ON SEP 29, 2018

Squre在美國就讀研究所的期間,享受到植物性飲食在北美的普遍性,也探訪了很多令人驚豔的餐廳。

從事電影幕後的她,在工作告一段落時,決定和她的Partner“Lily”,回台灣開一間全食物、植物性、無麩質的餐廳,讓在台灣和她們有一樣需求的朋友有個安心用餐的地方,同時也希望能讓更多人了解全食物及植物性飲食的重要性。

 

Square was born and raised in Taipei, Taiwan. She gradually started her plant-based journey after seeing some influential documentaries on animal agriculture industries.

 

She had the chance to indulge in some of the greatest plant-based foods whilst her time abroad studying for her masters degree in Film. This wonderful experience inspired her to open up a whole food, plants-based & gluten-free eatery in Taipei with her partner, Lily. They aspire to spread the importance of a plant-based whole food diet, as well as creating a safe eating environment for those with special dietary needs.

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My Story of Food Photography

BY SHERIFF SHEN
@ VOL 38 ON SEP 29, 2018

本身從事平面設計方面類型的工作,因自覺對於設計沒有太多天份而開始接觸攝影,食物是興趣也是最容易取得的題材,透過身邊的人事物以及自身生活投射到食物照片裡面,相機食先即是創作也是部分生活寫照。

 

To Sheriff Shen, food is a hobby, but also one of the most accessible themes. Shen's food photography reflects his life, the things he's experiencing, and the people around him. 

Shen's camera gets to taste the food before he does. It is how Shen express himself and his life creatively.

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The Wisdom of 24 Solar Term

BY KO- PING KAN
@ VOL 38 ON SEP 29, 2018

淦克萍,種籽設計總監、文字出發者、喜歡寫字畫畫及手作的力量。

作品曾獲iF包裝設計獎、金鼎獎、亞洲最具影響力設計獎、金點設計獎。有感於華文節氣飲食生活文化浩瀚,2012年成立節氣飲食研究室。

已出版《二十四分之一挑食》《你好土我好菜》《台灣漬》《因愛料理》《台灣好野菜》《跟著節氣學吃酸》《台灣釀醬》《米丸子俱樂部》《好大的門牌》《這樣的速度,環島剛剛好》十本書。

 

The works have won iF Packaging Design Award, Golden Tripod Award, Design For Asia Awards (DFA), and Golden Pin Design Award.

Established Solar Terms and Diet Lab in 2012 devoted to the boundless culture of Chinese solar terms, diet, and life.

Published eight books including Seasonal Food for 24 Solar Terms, Lead a Life on 24 Solar Terms, Taiwanese Pickles, Cook for Love, Taiwanese Good Wild Vegetables, Eat Sour with the Wisdom of 24 Solar Terms, Taiwanese Fermented Sauce, and Rice Ball Club, Big house number, This speed, surround island is just right.

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Seeing the World Through Art

BY 楊凱婷 ADA KAI TING YANG
@ VOL 37 ON JUN 30, 2018

從2009年第一次到日本福岡駐村開始,楊凱婷的藝術行旅遍及柏林、紐約、巴黎,更多次親臨世界級藝術現場-瑞士巴賽爾藝術展、威尼斯雙年展。一趟又一趟藝術紀行,幫助她發掘自己對光線和嗅覺的喜好,更在東方家具的異地展演裡,凝聚對文化轉譯的深沉思考。

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Learning from the unexpected travel moment

BY HALLY CHEN
@ VOL 37 ON JUN 30, 2018

Hally Chen的美食之旅,除了驚奇滋味,還添加了人生的五味雜陳。在他的分享中,我們意外發現義大利人糖度破表的espresso、咖啡是地雷選項的梵谷星空咖啡館。而Hally也許在泰國學會烹調那犒賞味蕾的酸辣味,卻是在京都咖啡店的一期一會裡,嘗到人生最深奧的無常。

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botanical, art, architecture and ultramarathon

BY 李霽 LEE CHI
@ VOL 37 ON JUN 30, 2018

擅長用植物作品留住時光和質地,李霽卻出人意表地,是透過「極地馬拉松」來體驗世界、獲得創作靈感。他分享道,在身體的痛苦中,單一感官放大,感應自然的能力也隨之變得敏銳。於是我們很難忘懷,內蒙古沙漠、黑暗森林中跑者的頭燈、還有李霽腳上的水泡。

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walking book

BY 鎂瑛 洪
@ VOL 36 ON MAR 17, 2018

「為一切老的事物延續其旺盛的生命力」是我們一直想做和感興趣的事情。

 在舊的建築物裡加入新的建築概念,將老舊且即將被丟棄的物件適得其所地被擺放在某個位子,讓一切事物衝撞、融合、交錯在新舊之間,我們認為這是一件美好的事,『行冊』和無有設計團隊經歷了數個月的討論、協調、溝通和努力,打破原有商業空間的概念,企圖建造一個有藝術價值的空間,所有一切都從我們的腦中想像的一個畫面開始,然後一點一滴慢慢落實。

 

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Credit Union Base, different way of living

BY CHUNG CHIAO WANG
@ VOL 36 ON MAR 17, 2018

● (2017) The Reuse of Historic Buildings for “Credit Union Base” at Henchun

● (2016)The Design Patent for “Campsule”

● (2015) The Illustration Design and Patent for ” Esb-tw”

● (2014)The Device Art Show for National Taiwan Science Education Center

● (2014) The Sculpture at 182 Art Space in Tainan

● (2005) The Design Competition for Bus Shelter in Kaohsiung

● (2004)The Design Competitions in Taipei Philharmonic Orchestra Memorial Hall

● (2003)The Design Competition for Bus Stop in Taipei

● (2003) The Design Competition for Bus Stop in Taipei

● (2002)The E-mail Background Design Competition for Yahoo

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a good design

BY 孝儒 吳
@ VOL 33 ON AUG 05, 2017

點點善,串起善的無限大。

發掘大孩子們隱藏的天賦,用設計引領出生命非凡的能量。

故事開始從一群設計師連線,
帶領大孩子們一筆一線勾勒出他們天馬行空的想像。
天真的線條圖案再經過設計巧思後,
轉化成為極富設計性的商品,成為大家生活中的一部分。

點點善2016成立半年內,
就做了超過25場共創活動,陪伴憨兒創作5000多幅畫作,
藉著這些活動中,讓社會的參與成為加值的效應,
一點一點交織成比計畫本身還要深遠的意義。

設計總監吳孝儒Pili 自學生時期開始,便以風格強烈的作品而出眾,在國內外的合作中展現出台灣獨特的設計力。2011年在台灣成立的PiliWu-Design 吳氏設計,不改初衷仍然希望以台灣出發,加強台灣在東方設計的發言權。相繼在不同單位的邀約下,參與多次米蘭國際設計展,也與國內外許多藝廊、機構等成為合作設計師。

Pili 要追求的不是放在博物館的東方文化,
而是一切所見所感受到台灣最直接的生活態度與智慧,
就如同點點善的精神,
把公益及設計融合成為 生活。

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Sculptor barber

BY SHIH HSIUNG CHOU
IN TAIPEI

雕塑家理髮廳 SCULPTOR BARBER 雕塑家理髮廳,2014 年由當代藝術家周世雄先生創立於台北市中心。作為創辦人與創意總監,周先生以當代藝術家的生活風格與經驗規劃品牌方向,帶領團隊開創了一個台灣未有的生活風尚事業形態。

「雕塑你的髮型,雕塑你的生活風格。」

期許傳承這份文化,我們以最友善和親切的態度服務顧客,也將店內規劃為替代空間,與不同的品牌合作展演與活動,延續理髮廳「人與人之間交流」的根本與價值 。

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Oddie but Goodie

BY PIPI YEH
@ VOL 36 ON MAR 17, 2018

藉由三種不同單位,置入同一空間中

每一層顯性及隱性的客群互相碰撞且激發

希望創造各種有趣的可能

With Tainan as the starting point and basking in the richness of the traditions and cultural antiques. Exploring the unique scenery conjured by the varying styles and appreciating the beauty of antiques.

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2017 Good Design Award

BY SHIKAI TSENG
@ VOL 35 ON DEC 09, 2017

Shikai Tseng is an awards winning multi-disciplinary designer based in Taiwan. His works focus on the exploration of materials, design processes and stories behind, with his sensitive sense, the results are usually poetic and various. His works range cover objects, lighting, furniture, space and food. After graduating with an MA in Design Products from the Royal College of Art in 2011, he founded the London-based, award-winning joint-studios Poetic Lab and Beyond Object and left in mid 2015, and curated two remarkable event - Eataipei for World Design Capital Taipei 2016, and Eatopia for 2016 London Design Biennale Taiwan Pavilion, both focus on how the cultures, issues and histories could be passed to audiences through food and multi-dimensions senses. Shikai now works as an independent designer and curator. 

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