[Trends / 甜點潮流] #IG至上？#社群媒體對法國甜點界的挑戰 / Instagram rules? The impact of social media on French pastry industry (for English, please click "continue reading")
今天剛剛熱騰騰出刊的 #好吃雜誌第36期「日常裡的青草學」中收錄了我的最新文章〈IG至上？社群媒體對法國甜點界的挑戰〉。這是我一直以來非常關注的議題之一，也是當代每個甜點人或甜點愛好者的日常。Instagram 如何在不知不覺中改變了我們評判甜點作品的角度、甜點創作者又該如何在社群媒體上呈現自己的作品、和社群互動？尤有甚者，Instagram 更可能衝擊甜點師的創作哲學、改變我們對「什麼樣的甜點才算是好甜點」的認知。
非常感謝好吃，日日好食誌 Bon Appétit! 給我這樣的機會自由、深入地寫自己一直希望能夠探討的題目，也很感謝美編用心創意地呈現文章內容，讓讀者有更好的閱讀體驗。我有幸在出刊前看到即將付印的雜誌，主編不放過任何任何空白時間、費盡心力校對到最後的認真身影讓我印象深刻。我驚豔於本期深度探討🌿🍀🌱 #台灣青草學 的內容、更完全折服於攝影呈現台灣市井人情、日常姿態的功力。翻閱當下，我每一頁都想停下來細細品賞、更想立刻拿著雜誌去萬華青草巷走一遭。
本期還有我非常喜歡的作者惠玲水方子廚房手記的專欄文章，寫米食與香料以及食物的記憶，是一本滿載著編輯團隊心血與愛的作品，非常值得收藏。由於響應「支持好文付費閱讀」的習慣，我只刊出部分內容，另外選了幾頁雜誌內文，希望能讓更多讀者走入書店、支持編輯團隊出版更多高品質的刊物❣️
博客來的網站上有極具誠意的內容試閱（超多頁！），大家有興趣的話也可以先在網路上翻閱看看 😍 https://tinyurl.com/y6tulnmm
大家週末愉快！
🔖 延伸閱讀：
「我們對甜點的外觀如此重視，以至於很多時候甜點師們為了生意的存續，會做出一些有悖生態和倫理的產品。」－ 法國甜點雜誌 Fou de Pâtisserie 創辦人 Julie Mathieu 如何看待社群媒體的影響力：https://tinyurl.com/y2vkah9w
「如果你是一個甜點師，但對 Instagram 沒有興趣，那成功的機率會變得相對渺茫」－ Yann Couvreur 主廚專訪：https://tinyurl.com/y555d2qy
「甜點師的根本從來不是為了成就自己的Instagram 帳戶，而是真的能讓顧客開心和感動」－ Maxime Frederic 主廚專訪（下篇）：https://tinyurl.com/y3kclncu
🌿🍀🌱
The 36th volume of Fooding Magazine (《好吃》雜誌) is published today! You could find in it my latest article “Instagram rules? The impact of social media on French pastry industry”. This is a topic that really interests me and an issue that every pastry chef in our times must deal with in day to day life. Instagram has truly changed our way of appreciating pastries (or probably all art works). Moreover, it affects how pastry chefs create pastries. While visual presentation seems to out-weigh taste, how do pastry chefs react? I’ve been thinking to elaborate on the above question for a long while. Many thanks to the editor for giving me such a chance to write with such freedom.
The current issue of the magazine features on the herbs in Taiwan. It presents in detail the diverties and various usages and functions of herbs in our daily life. I am really impressed by the in-depth content as well as the beautiful photography that has truthfully depicts the local spirit. The present issue also include the column of Hui-Ling Yu, one of my favorite food writers in Taiwan, which talks about rice, spices, and her memories related to them. All in all, it’s a wonderful work worth being included in your bookshelf. You may find the photos attached and have a sneak peek into it or visit Books.com.tw to read sample pages (there’re many!) online: https://tinyurl.com/y6tulnmm
Enjoy reading and have a great weekend, everyone!
🔖 Read more on this topic:
“We are all prisoners of visual presentations.” - Interview with Julie Mathieu, the editor in chief and co-founder of the magazine Fou de Pâtisserie: https://tinyurl.com/y2vkah9w
“If you’re a pastry chef but are not interested in using Instagram, then your chance to succeed becomes much lower.” - Interview with the chef Yann Couvreur: https://tinyurl.com/y555d2qy
“The fundamentals of a pastry chef is not to have enormous followers on Instagram, but to make your customers happy.” - Interview with the chef Maxime Frédéric: https://tinyurl.com/y3kclncu
#yingspastryguide #paris #socialmedia #instagram
而是真的能讓顧客開心和感動 在 歐瑪要公佈一位歐粉 歐粉寶寶的回饋 看完直播給個鼓勵 的必吃
上面吊著不是許願籤而是反饋文 那路過的所有人都可以簡單清楚感受到歐瑪所有的用心. ... 真的很開心，小小一些真心話能讓妳們受到感動我也倍感開心，兩位美女加油唷！ ... <看更多>