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雲林食通信 第六刊《糖》

雲林食通信 第六刊《糖》

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Description
雲林食通信|vol.06《糖》
 
有一列火車,在輕便鐵道上載著重實的甘蔗原料,緩緩行駛穿梭百年時間流。
有一款風味,由初榨的清新,漸次轉為凝鍊後的濃郁,在中浮動。
有一群勞動的身影,在雲嘉平原上持續種出百年農業地景。
有一管煙囪,刻著虎尾糖廠的名字,吐納著地方產業的信息。
 
台灣一年食用約55萬公噸的二砂糖,但這其中僅有4萬多公噸是本土二砂,出自虎尾和善化糖廠,採用台灣甘蔗、在地勞動力和地方糖廠共同結晶的成果。砂糖,或許是因為太日常了,以致人們漸漸淡忘。是舊時吃鹼粽必沾的那一碟金砂;是冬日紅豆湯裡不可缺的那一味;是夏日冰品不可少的那一杓。二砂糖輕巧溶入我們生活中,往往也因只是配角而被忽略。
 
台灣本土二砂有著什麼樣的生產風景?又4萬多公噸的自給得付出什麼樣的堅持?
走進虎尾小鎮去遇見、聽見、聞到或嚐到,那甘味的地方智慧。
 
指導單位:文化部
執行單位:紅氣球書屋、三小文創
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