《中式白酒展》
Chinese Baijiu Exhibition
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基於五感體驗的策展設計之創作研究——以中式白酒為例The creation of curatorial design based on the five senses
——the case of Chinese Baijiu
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[設計]：Lan Ying-Rong
[指導教授]：Lee Ken-tsai
[展覽時間]：2022年7月
[展覽地點]：台灣科技大學-大用工坊展覽廳
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中式白酒，古稱「燒酒」、「燒刀子」、「火酒」，最早的記載可追溯至秦漢時期。白酒的酒色清亮、酒香芬芳、回味悠長，並形成了豐富的香型與酒文化。其製作需經「製麴」、「蒸煮」、「拌麴」、「發酵」、「蒸餾」、「陳釀」、「勾調」、「包裝封存」多道工藝步驟，是世界上工藝最複雜的蒸餾酒，也是唯一主動加入黴菌（酒麴）參與發酵的蒸餾酒品種，因此帶有獨特而濃郁的糧香。不論是在追求「酒中忘慾」之境界的中國酒仙文化，還是追求「借酒縱慾」之境界的西方酒神文化裡，酒都早已深深滲透入人們的物質與精神文化之中。然食酒者眾多，知酒者則寡矣，此次《中式白酒展》在台灣科技大學舉辦，將中式白酒之內容融入整體文化語境，從白酒的歷史、香型、工序等內容帶觀者解讀白酒，再從展區構建出豐富的五感體驗，領觀者觸酒之液、聽酒之境、嗅酒之味、嘗酒之味，用五感替觀者書寫記憶。
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Chinese baijiu, known as "shaojiu", "shaodaozi" and "fire wine" in ancient times, can be traced back to the Qin and Han Dynasties. Baijiu has a clear color, a fragrant aroma and a long aftertaste, and has formed a rich aroma and wine culture. Its production requires many steps such as "making koji", "steaming", "mixing koji", "fermentation", "distillation", "aging", "blending", and "packaging and sealing". It is the most complicated process in the world. It is also the only type of distilled wine that actively adds mold (koji) to participate in the fermentation, so it has a unique and strong grain aroma. No matter in the Chinese Jiuxian culture, which pursues the realm of "forgetting desires in wine", or in the Western Dionysian culture, which pursues the realm of "indulging in lust with wine", wine has already deeply penetrated into people's material and spiritual culture. However, there are many people who eat wine, but few people who know wine. The "Chinese Baijiu Exhibition" was held at National Taiwan University of Science and Technology, integrating the content of Chinese Baijiu into the overall cultural context. Visitors interpret liquor, and then build a rich five-sense experience from the exhibition area, leading the viewers to touch the liquor, listen to the liquor, smell the taste of the liquor, taste the taste of the liquor, and use the five senses to write memories for the viewers.
～thank you～
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～thank you～
