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什麽是 #種族歧視？而什麽又是 #歧視 呢？
Angelia說：
“ 歧視的事實定義不在於行爲本身，而是在於你的認知。”
梁文聰說：
“ 我們先是一個人，然後才是華人、同志，以及其他身份。 ”
等等，先不要急著辯論。嘗試清空你的腦袋，先來聽聽這兩人是怎麽通過 “ni hao ma” 而引起的歧視爭議延伸做討論。短短三十分鐘，偶爾説法不一樣，但理念相近；更重要的是，整個節目毫無冷場，我還不時一邊爆笑一邊打桌子，哈。
首播之後，聽衆whatsapp進來强烈要求我再次請他們上節目，因爲聽得很過癮，哈。不羅嗦，podcast的link就在下面，歡迎點擊收聽認真又有趣的三人對談。
先説好，笑到肚子痛的話，不關我的事啊！
#CITYPlusFM
#下班忙什麽
#下班生活志
#podcast
#讓你每次收聽都有收穫
[Books / 書訊] 《頂尖糕點HAUTE PÂTISSERIE》繁體中文版上市 / "Haute Pâtisserie" by Relais Desserts published in Traditional Chinese version (for English, please click "see more")
前陣子收到 大境文化&出版菊文化(生活美食地圖) 編輯們捎來的新消息，她們又再度完成一個艱鉅的任務，把這本《頂尖糕點HAUTE PÂTISSERIE》帶給台灣讀者。這本書由「Relais Dessert」法國甜點協會領軍，集結了來自世界各地、#創造法式甜點潮流的80位主廚的100個精彩作品，內容包含基礎技巧、細緻甜點食譜、大師速寫等，是 #一本讓你打包領走當代法式甜點界大師傑作的武功祕笈！
雖然在台灣的知名度有限，但1981年成立的「Relais Desserts」法國甜點協會，其實宛如甜點界的名門大派，聚集了來自世界各地約20個國家的頂尖法式甜點與巧克力主廚，成員名單一攤開來，不是大師等級，就是擁有MOF（法國最佳工藝職人）頭銜、或是世界大賽冠亞軍得主，如 Pierre Hermé Paris、 Sadaharu Aoki Paris (Officiel)、 Jean-Paul Hévin、 Arnaud Larher patisserie chocolaterie、 Laurent Duchêne Paris、 Frédéric Cassel Fontainebleau、寺井則彥（Pâtisserie Aigre Douce）、金子美明（Pâtisserie Paris S'eveille）、川村英樹（Pâtisserie À Tes Souhaits）等。
Relais Desserts 以分享、守護與傳承法式甜點技藝為宗旨，入會資格嚴格，不能只有作品出名，還需經營自己的店舖三年以上並得到兩名會員推薦、再經兩名委員到店審查通過。每年春秋兩季的研討會，其實更像工作坊與密集訓練營，需要會員及家屬全身心地參與。例如春季國際大會輪流在會員所在地舉辦，主理人須招待其他成員，安排參訪進修課程、並向大眾宣傳分享的活動。可以想像能夠入會並持續擔任會員，不僅是一種榮耀、也是責任。
這樣的協會推出的食譜書，陣容當然也是星光熠熠、食譜全是一時之選。100 個原創作品後面是接近 80 位知名主廚，範圍包括大型蛋糕、塔派、單人甜點、迷你糕點與小點心。還有一般食譜書罕見的「速寫主廚肖像」單元，介紹他們的創作理念與發展軌跡，讓讀者能夠一窺大師心法秘訣。從簡單到進階，無論是家庭烘焙愛好者還是專業甜點師都值得收藏。
🎉🎉🎉 最後要跟大家說，幾個小時之後（12/27 凌晨 0:00），這本書將可以開始 #7折預購！1/8 正式出版後會立刻將熱騰騰的新書寄給大家。以下是購書連結👇🏻👇🏻👇🏻
★博客來→ https://reurl.cc/D1Ekne
★誠品→ https://reurl.cc/72mQ2y
★大境文化→ https://reurl.cc/M7VkD4
另外 ＃附上十數張精美內容預覽，大家別忘了點開欣賞！
🔖 Relais Dessert 與本書介紹影片：
https://youtu.be/_pm3LdmszRA
https://youtu.be/uHMjS4kvVlA
*****
Haute Pâtisserie, the great book of Relais Desserts is publishing its Traditional Chinese version in Taiwan! Covering 100 recipes of 80 best pastry chefs from all over the world, this book is a must-have for all pastry enthusiasts.
Founded in 1981, Relais Desserts is an association aiming to share and pass down the spirit of pursuing excellence in French haute pâtisserie (high pastry) field. It groups master chefs, world champions and top artisans such as Pierre Hermé, Sadaharu Aoki, Jean-Paul Hévin, Arnaud Larher, Laurent Duchêne, Frédéric Cassel, Norihiko Terai, Yoshiaki Kaneko, and Hideki Kawamura, to name a few. To become a member, one has to pass a serious selection process. Two extremely well-organised annual seminars not only facilitate exchanges and mutual learning among members, but also aspire better and more creative work and promote the industry as a whole.
The recipe book is thus a nutshell of the excellent work of the association. Readers are invited to discover the fascinating universe of French high pastry. Master skills, fascinating recipes, and chef portraits are all included. Both home bakers and professional pastry chefs would find in it valuable guidances and inspirations.
Where to get a copy?
★Books.com.tw → https://reurl.cc/D1Ekne
★Elite Bookstore → https://reurl.cc/72mQ2y
★大境文化→ https://reurl.cc/M7VkD4
Watch introduction videos here:
https://youtu.be/_pm3LdmszRA
https://youtu.be/uHMjS4kvVlA
#yingsbookreviews #hautepâtisserie #relaisdessert #頂尖糕點 #大境出版
[Paris pastry news / 巴黎甜點新聞］ Patrick Roger 2019 Easter collection / 巧克力大師Patrick Roger 2019年復活節系列創作（中文請按「繼續閱讀」）
I was really happy to have got invited last evening for discovering the MOF Chocolatier Patrick Roger's creations for Easter this year. The chef chocolatier is a master in chocolate sculptures as well as in delicious chocolate making. He started his career in a local bakery Maurice Boulay. He worked as a pastry chef in his early days and gradually switched his interest to chocolate and has devoted himself since then. In year 1994, he won the "Grand Prix International de la chocolaterie" and in 2000 he was crowned as a MOF (Meilleur Ouvrier de France) chocolatier.
Having been admiring the chef's breathtaking work for years, it was the first time that I got to see him in person and talk to him, which was absolutely inpsiring. He's a real artist genuinely intrigued by the power of nature. His reflections on the connection between human beings and nature are transformed into artworks in different forms, be it abstract or not.
For this year's Easter collection, the chef chocolatier has presented a series of creations inspired by this wonderful time of the year. Easter eggs, marzipan animals, chocolate scupltures that come in different sizes and shapes with a dash of humor, such as tinned sardines, hedgehogs, and chickens filled with mini chocolate fish.
I've taken lots of pictures as usual, but this time I'm going to present them in a short video since I'm learning multimedia editings. Please leave your comment below and let me know if you like it or you still prefer photos!
昨天受邀參加巧克力大師Patrick Roger的復活節創作發表，大師也很親切地與我聊了一會，分享了自己的創作理念，並表達對目前人與自然之間的關係惡化感到憂慮。
Patrick Roger是一位真正的藝術家，他原本是學甜點出身，後來在工作中逐漸發現自己對巧克力的熱愛，開始轉向專注於巧克力領域。他在1994年獲得國際巧克力大賽（Coup du monde de chocolat）桂冠、2000年更獲得法國最佳工藝職人-巧克力師（MOF, Meilleur Ouvrier de France）的榮銜。除了美味的巧克力外，他更以巧克力雕塑家之姿聞名全球。在他巴黎的店裡總是可以看到雷霆萬鈞、令人震撼的巨型巧克力雕塑。
今年的復活節，Patrick Roger主廚推出了一系列的作品：巧克力復活節蛋、巧克力動物雕塑、杏仁膏動物、以及魚形榛果帕林內巧克力。除了有幽默的沙丁魚罐頭造型的巧克力外，最可愛的莫過於刺蝟（les horissons）巧克力雕塑了。
我照了不少照片，但因為正在研究各種影片編輯方法，這次先做成影片和大家分享。也要請大家留言告訴我是否喜歡這樣的影音方式，還是仍然偏愛靜態的照片😊
#yingspastryguide #paris #chocolat #chocolatier #patrickroger #paques2019 #復活節 #巧克力 #巴黎
Please check out my business Luxury Fashion Rentals, a luxury handbag rental e-commerce website: https://luxuryfashionrentals.com
中文字幕請打開[字幕]（右下方）:)
如果仍然看不到中文字幕，請轉到“設置”（右下方），然後轉到“字幕”，然後“自動翻譯”，然後點擊“中文”
Please turn on [CC] for English subtitles :)
If you still can't see English subtitles, then go to "Settings", then "Subtitles/CC", then "English"
中文字幕请打开[字幕] (右下方) :)
如果仍然看不到中文字幕，请转到“设置”(右下方)，然后转到“字幕”，然后"自动翻译"，然后点击“中文”
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**這不是一個贊助的視頻，我用我自己的錢購買的。
**This video is not sponsored. I purchased the items with my own money.
**这不是一个赞助的视频，我用我自己的钱购买的。
感謝您的收看！
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感谢您的收看！
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【2015/06/24】自製 貪啃奇 Tahm Kench技能介紹(on PBE)
技能組會在還沒正式推出前持續更新，詳情請見PBE網頁
已於6/24將所有技能組改為Garena官方中文介紹
Master Chef Tahm Kench 為該角色造型。
lol 英雄聯盟新角色新英雄 河流之王 Tahm Kench(貪啃奇)
Champion Reveal: Tahm Kench, the River King:
http://na.leagueoflegends.com/en/page/champion-reveal/tahm-kench-river-king
We’ve almost finished dredging up League’s latest monstrosity! Tahm Kench is a tough solo lane or support tank with a taste for… well, pretty much everything. He’ll happily munch down on an enemy champion once he’s slathered them up, stowing them in his sizeable belly - and out of a fight - while the River King’s allies leverage their advantage. But Tahm Kench’s stomach isn’t reserved solely for his enemies: after swallowing an ally, the tanky fish-man can dive into one of his signature whirlpools before throwing himself towards the enemy team.
master chef中文 在 廚藝大師第九季第一集MasterChef US season 9 episode 1 ... 的推薦與評價
... <看更多>