A Foodie's Wonderland 2024
美 食 家 的 夢 幻 仙 境
展覽概念來自經典童書愛麗絲的夢遊仙境。
拉開飲食的時間軸，建構“食物與時光”的論述，結合桌上奇思異想的多種場景，重新定義食間中對餐擺的想像，以一種跳脫傳統的方式打造一個美食家的夢幻仙境。
The concept of the exhibition is inspired by the classic children’s book Alice’s Adventures in Wonderland.
Opening the timeline of food, constructing the discourse of "food and time," and combining various imaginative scenes on the table,
this exhibition redefines the imagination of table settings in a way that breaks from tradition,
creating a foodie's wonderland.
愛麗絲的夢遊仙境。
以一種跳脫傳統的方式打造一個美食家的夢幻仙境。
Alice’s Adventures in Wonderland.
In a way that breaks from tradition, creating a foodie's wonderland.
-眼淚是世界的入口：悲傷會告訴你「我是誰」，
-別害怕未知：只要你一直走，總會走到什麼地方，
-夢想誰來引路？有時候，你根本不需要敲門，
-你也是瘋子才會來到這裡，在夢幻奇境中沒有什麼不可能！
展覽概念 Exhibition Concept
展覽概念來自經典童書愛麗絲的夢遊仙境。因為『好奇』，掉進深黑的兔子洞，在奇幻國度遇到許多『古里古怪』的人和動物，展開一連串『奇思異想』的歷險。。。
展覽14區｜
進入故事 1.掉進兔子洞 2.淚水之潭 3 .動物們的競賽 4.雙胞胎說故事 5.龍蝦方塊舞 6.白兔先生粉紅屋 7.花朵合唱團 8.毛蟲先生的建議 9.柴郡貓現身 10.國王鍊金術 11.瘋狂茶會 12.紅心皇后的後花園 13.審判愛麗絲 14.現實世界 。。。
The concept of the exhibition is inspired by the classic children’s book Alice's Adventures in Wonderland. Driven by “curiosity,” Alice falls into the deep, dark rabbit hole and encounters many “curious” people and creatures in a fantastical world, embarking on a series of “whimsical” adventures...
The exhibition spans 14 sections, corresponding to the following story chapters:
1.Falling Down the Rabbit Hole
2.The Pool of Tears
3.The Animals' Race
4.The Twin Storytellers
5.The Lobster Quadrille
6.Mr. White Rabbit’s Pink House
7.The Flower Chorus
8.Mr. Caterpillar's Advice
9.The Cheshire Cat Appears
10.The King’s Alchemy
11.The Mad Tea Party
12.The Queen of Hearts' Garden
13.The Trial of Alice
14.The Real World
Alice's Adventures in Wonderland
展覽14區 Exhibition Area 14
Falling Down the Rabbit Hole
Story Chapter 01 掉進兔子洞
The Pool of Tears
Story Chapter 02 淚水之潭
The Animals' Race
Story Chapter 03 動物們的競賽
The Twin Storytellers
Story Chapter 04 雙胞胎說故事
The Lobster Quadrille
Story Chapter 05 龍蝦方塊舞
Mr. White Rabbit’s Pink House
Story Chapter 06 白兔先生粉紅屋
The Flower Chorus
Story Chapter 07 花朵合唱團
Mr. Caterpillar's Advice
Story Chapter 08 毛蟲先生的建議
The Cheshire Cat Appears
Story Chapter 09 柴郡貓現身
The King’s Alchemy
Story Chapter 10 國王鍊金術
The Mad Tea Party
Story Chapter 11 瘋狂茶會
The Queen of Hearts' Garden
Story Chapter 12 紅心皇后的後花園
The Trial of Alice
Story Chapter 13 審判愛麗絲
The Real World
Story Chapter 14 現實世界
美食家的夢幻仙境展覽
A Foodie’s Wonderland Exhibition
整體空間場域匯集了與歐洲同步的當代藝術與設計選品、
飲食圖書、發酵實驗、烹飪、陶瓷、異材質木作、花果插枝等相關下午的生活工作坊與講座。
美食家的夢幻仙境展覽時程為9個月，從下午茶，開胃時光，第一道菜，第二道菜，主菜，甜點，將食間軸一道道推出。。。
The exhibition space is a carefully curated fusion of contemporary European art and design, food literature, experimental fermentation, cooking techniques, ceramics, mixed-material woodwork, and botanical installations. These elements are complemented by engaging workshops and lectures that invite visitors to actively participate in the creative process.
Running for nine months, the exhibition unfolds in a carefully designed sequence. It begins with afternoon tea, progresses through aperitifs, the first course, second course, and main course, and culminates with dessert. Each phase of the exhibition mirrors the course of a meal, offering visitors an immersive, multisensory experience that connects the concept of food with moments in time.
第一章『食光下午茶』
時間只對自己有意義，長或短，只在於你願意如何定義這段時間。
有一個古老的儀式，一種融合了飲食和時光的方式，一種寧靜和沉思融入到一個更延長的時間軸中時，下午茶時光不只是一段時間的停留，也是一個緩慢的冒險，一場美味的探索，一場真正的休憩饗宴。探索世界之門時別忘了放慢腳步，享受食物和時光的愉快慶典！
Chapter I ｜ "Afternoon Tea Time"
In curating Afternoon Tea of Food and Time, we invite visitors to reflect on the subjective nature of time. Time is only meaningful to the individual; whether it feels long or short is shaped entirely by how one chooses to define it.
This event draws inspiration from an ancient ritual—one that intertwines food and time into a seamless experience. Afternoon tea, in this context, becomes more than just a momentary pause; it unfolds as a slow, deliberate adventure, a flavorful exploration, and a true moment of respite. As curators, we aim to create a space where visitors can not only engage with the traditions of afternoon tea but also experience it as a meditative journey—one that encourages them to slow down, savor the present, and celebrate the union of food and time.
As they explore the thematic "gates" of the world around them, we remind our visitors not to rush but to enjoy the harmonious celebration of both the pleasures of food and the preciousness of time.
The Afternoon Garden 午後的花園
小麵包和蝴蝶親吻鬱金香，太陽像玩具氣球，在牽牛花中起床，在金色的午後，山坡上開著令人暈眩的水仙花，一串串紫羅蘭齊齊，虎百合愛花花公子。 獅子在金色的午後有狗、毛毛蟲和銅蜈蚣懶惰的雛菊喜歡非常平靜的生活他們過著......你可以從花中學到很多東西特別是在六月有豐富的幸福和浪漫一切都在金色的午後，你可以從花中學到很多東西， 特別是在六月， 有豐富的幸福和浪漫。 所有- 金色的午後 !
第二章『開胃食光』
法式糕點藝術 x Soup Me藝術家作品 拍賣會
第二章『開胃食光』屏除傳統正式拍賣的嚴肅氛圍，V.galleria 動心憩所以可食用藝術為拍賣的主要焦點，拍賣如雕塑般的松果甜點、珠寶盒中的蛋糕、枕頭形狀的甜點等餐桌裝飾品和現場創作藝術家食物汁創作。在美食愛好者的奇幻樂園中，任何事物的發生都充滿了好奇與樂趣！
聖誕前夕特別邀請來自法國台籍藝術家陳美岑和溫度甜點職人Le patissier吳庭魏，兩人在各自領域堅持夢想與熱情走向創作之路！
陳美岑獲選2024威尼斯藝術雙年展繪畫首獎，吳庭魏獲得法國最佳職人甜點首獎（MOF)。超越視覺盛宴的味覺驚喜！
視覺藝術與味覺價值共同創造出有趣且富有美感的拍賣時刻！
Chapter II "Appetizing Moments"
French Pastry Art x Soup Me Artist Artwork Auction
Breaking away from the traditional formal atmosphere of auctions, V.galleria focuses on edible art as the main highlight. The auction features sculptural pinecone desserts, cakes in jewelry boxes, pillow-shaped sweets, and other table decorations, along with live creations by food artists. In this fantastical world for food lovers, everything that happens is filled with curiosity and joy!
A special invitation was extended to Taiwanese-French artist Chen Mei-Tseng and dessert artisan Le patissier Wu Ting-Wei for the Christmas Eve event. Both have steadfastly pursued their dreams and passions in their respective fields. Chen Mei-Tseng was selected for the 2024 Venice Art Biennale with her painting, while Wu Ting-Wei received France's prestigious "Best Craftsman Pastry" award (MOF). Beyond a visual feast, a surprising taste experience awaits, as visual art and gastronomic value come together to create an interesting and aesthetically pleasing auction moment!
第三章『主菜』
主菜，作為一餐中最具意義的一道菜，不僅提供身體所需的營養，它也承載著深厚的歷史與文化意涵。
每一道主菜，無論來自何處，都映射著當地獨特的地理、歷史與精神價值。
它不僅是味覺的享受，更是一種文化的傳遞，將人們的記憶、情感和身份認同凝聚在每一口的食物中。
展覽空間被劃分為五個精緻的區域：精神糧食、國際美食、珍稀與森林、紅心凡爾賽及市場。
每一個區域都像是一扇窗，帶領觀者進入不同的文化和美食世界，體驗其中的精神與藝術之美。
Chapter III "Main Course"
The main course, as the most significant part of a meal, provides the essential nourishment the body needs. It is not only an expression of tradition and emotion but also carries the geography, history, culture, and values of different nations. Main courses from various regions reflect the unique lifestyles and spiritual essence of their origins, becoming spiritual food that encapsulates people’s memories, emotions, and sense of identity.
The exhibition space is divided into five distinct areas: The Tranquil Bookstore, International Cuisine, Rare and Forest, Red Versailles, and the Market. Each area acts as a window, guiding visitors into different cultural and culinary worlds, allowing them to experience the spirit and beauty of each.
Menu
菜 單
Spiritual Nourishment
精神糧食
International cuisine
國際美食
Rare Forest
珍稀森林
Red Versailles
紅心凡爾賽
Market
市 場
第一道主菜｜香料共和國2003
生活若沒有香料，就如同地球沒有太陽；就像食物，必須加入香料才能達到完美！《世界美食中的香料王國》展覽精選多款香料組合，為觀眾提供視覺、味覺和觸覺的多重體驗，讓每位參與者能與電影中的角色一同探索和創造食物的風味。
紀錄片導演廖哲儒將為大家介紹電影《香料共和國》的背景與內容。每個人心中都有屬於自己的香料記憶，這次展覽也將帶領觀眾進行盲嗅測試：是八角還是茴香，哪一種香氣能讓我們心跳加速？香料是生活中的一場實驗，而我們則是電影中的主角，身臨其境。
First Dish｜The Spice Republic 2003
Life without spices is like the Earth without the sun; just as food requires seasoning to be perfected, life, too, needs spice to be complete! The exhibition The Spice Kingdom in World Cuisine features a curated selection of spice combinations, offering a multi-sensory experience—visual, taste, and tactile—inviting participants to create the flavors of food alongside the characters in the film.
Documentary director Liao Zheru will introduce the background and content of the film The Spice Republic. Everyone has their own unique spice memories. The exhibition will also guide visitors through a blind-smelling test: which aroma—star anise or fennel—makes our heart race? Spices are an experiment in life, and we are the protagonists within the film.
第二道主菜｜美味奇緣 2021
從西方的經典料理到東方的傳統美食，這是一場美食與飲品的盛宴，也是思想的狂歡。
牛樟芝，被譽為“紅寶石”的台灣珍貴食材，是大自然的贈禮。每一口食物都是味蕾的舞動，每一份風味都是心靈的凝聚。
作為健康補充品，牛樟芝在當今的料理界正逐漸成為新潮流。本次展覽邀請參與者一同探索牛樟芝的層次風味，並呈現一場獨特的風味體驗。每一個細節都反映了推動健康飲食文化的熱情，並展現對大自然可持續發展的尊重。在這次展覽中，我們將以春天南北潤餅對決為背景，將牛樟芝這一食材作為佐料，讓這道料理如同寶石般熠熠生輝。
Second Dish｜Delicious 2021
From Western cuisine to Eastern dishes, this is a feast of food and beverages—a carnival of ideas. Antrodia cinnamomea, known as the "ruby," is a precious Taiwanese ingredient and a gift from nature. With each bite, the taste buds dance, and the soul is nourished in peaceful serenity.
As a health supplement, antrodia cinnamomea has become a new trend in the culinary world. Participants will be guided to explore the layered flavors of this ingredient. The exhibition presents a unique tasting experience, where every detail reflects the passion for promoting healthy eating and respect for nature's sustainability. Set against the backdrop of a springtime North-South spring roll showdown, this dish will shine like a gemstone with antrodia cinnamomea as its star ingredient.
第三道主菜｜飲食男女 1994
本次展覽展示了李安導演30年前電影中的一些經典視覺場景，包括青青餐廳的主廚阿發、楊師傅親手切菜的畫面、500道菜品與500碗食材的選擇，以及電影中“青花瓷”場景作為家居裝飾的重要視覺元素。過去，官窯的瓷器僅供皇帝使用，這些精美的瓷器如今成為美食文化的重要基石。
隨著時間的流逝，台灣的飲食文化從酒吧小吃發展到現代精緻料理，這種變化體現了深植於台灣巷弄中的飲食精神。正如舒國治在《窮中談吃》中所說，食物雖簡單，但卻蘊含無窮的情感和故事。三十年前，食物是人與人之間情感聯繫的橋樑；而今天，我們的飲食體驗已經跨越了區域與民族的界限，模糊了如粽子是廣東的、閩南的還是台灣的區別，將這些連結的友誼轉化為都市中的野餐。
Main Course｜Eat Drink Man Woman 1994
From Western cuisine to Eastern dishes, this is a feast of food and beverages—a carnival of ideas. Antrodia cinnamomea, known as the "ruby," is a precious Taiwanese ingredient and a gift from nature. With each bite, the taste buds dance, and the soul is nourished in peaceful serenity.
As a health supplement, antrodia cinnamomea has become a new trend in the culinary world. Participants will be guided to explore the layered flavors of this ingredient. The exhibition presents a unique tasting experience, where every detail reflects the passion for promoting healthy eating and respect for nature's sustainability. Set against the backdrop of a springtime North-South spring roll showdown, this dish will shine like a gemstone with antrodia cinnamomea as its star ingredient.
第四章『甜點』
中世紀歐洲的甜點如同天使的光輝般奢華神聖，而在亞洲，甜點則與季節節奏、茶文化和節慶密切相關。無論是哪個地區，甜美的結局總是讓人愉悅。本季的展覽《甜點》反映了烹飪藝術、文化與藝術演變的交匯。活動將以野餐甜點為主題，通過與藝術家和講師的合作，展示傳統與創新的融合，最終為食物愛好者打造一個夢幻般的奇境。
主題「Pick-Unique」將突顯回歸簡約，旨在將春天的清新帶入都市叢林，通過充滿活力的色彩和動感的音調突破刻板印象，與大都市的節奏相呼應。加入我們的「城市野餐」，在這裡，放鬆不僅僅是生活美學，更是促進與自我的深層連結，實現身心之間自然的平衡與智慧。展望未來，我們希望與繁忙的合作夥伴們共同發展協同效應，開發出以可持續性和文化共鳴為根基的共享理念，創造具有社會價值的成果。
