《brief introduction》
As the seasons change, in addition to trying out the unique seasonal ingredients from various places, the fermentation and brewing techniques passed down by our ancestors have created a beautiful food-oriented lifestyle that is talked about and endlessly memorable. Throughout Taiwan, as the seasons change and local products change, traces of brewed food can be seen everywhere.
Today, brewing and fermentation are not only food and agricultural technologies, but also a crucial part of building food culture. Only by continuing to talk about the historical evolution of food brewing on a daily basis, pay attention to the sources of ingredients, and have a dialogue and understanding of the production process can we jointly create a Taiwanese food and agriculture terroir that balances tradition and innovation. Let’s talk about food farming and the delicious flavors of the four seasons in this lecture!
《matters needing attention》
※The reading lectures in the library are free and free to enter. The admission time is 13:30-14:00 (children under 7 years old are welcome to enter at their own discretion). After the venue is full, admission will not be open. The lecture location will be adjusted as necessary depending on the number of participants, which is inconvenient Please forgive me!
 
※For civil servants or teachers who need study hours, please register on the exclusive website 3 days before the event starts (for teachers, please click:website, for civil servants, please click:website). Hours certification is subject to on-site sign-in and check-out, and the 2-hour study hours will be issued only after sign-in and sign-out. In order to maintain the protection of personal data and avoid hours registration errors, on-site registration is not possible.
 
※If teachers want to cancel after registration, please go to the dedicated website to cancel before the registration deadline, and cannot assist in canceling after the registration deadline. Sign-in is available within 15 minutes (14:15) of the lecture, overdue will not be accepted; sign-out is open at 16:00, if the lecturer ends the lecture (including Q&A) early, sign-out will be opened earlier.
《brief introduction》
As the seasons change, in addition to trying out the unique seasonal ingredients from various places, the fermentation and brewing techniques passed down by our ancestors have created a beautiful food-oriented lifestyle that is talked about and endlessly memorable. Throughout Taiwan, as the seasons change and local products change, traces of brewed food can be seen everywhere.
Today, brewing and fermentation are not only food and agricultural technologies, but also a crucial part of building food culture. Only by continuing to talk about the historical evolution of food brewing on a daily basis, pay attention to the sources of ingredients, and have a dialogue and understanding of the production process can we jointly create a Taiwanese food and agriculture terroir that balances tradition and innovation. Let’s talk about food farming and the delicious flavors of the four seasons in this lecture!
《matters needing attention》
※The reading lectures in the library are free and free to enter. The admission time is 13:30-14:00 (children under 7 years old are welcome to enter at their own discretion). After the venue is full, admission will not be open. The lecture location will be adjusted as necessary depending on the number of participants, which is inconvenient Please forgive me!
 
※For civil servants or teachers who need study hours, please register on the exclusive website 3 days before the event starts (for teachers, please click:website, for civil servants, please click:website). Hours certification is subject to on-site sign-in and check-out, and the 2-hour study hours will be issued only after sign-in and sign-out. In order to maintain the protection of personal data and avoid hours registration errors, on-site registration is not possible.
 
※If teachers want to cancel after registration, please go to the dedicated website to cancel before the registration deadline, and cannot assist in canceling after the registration deadline. Sign-in is available within 15 minutes (14:15) of the lecture, overdue will not be accepted; sign-out is open at 16:00, if the lecturer ends the lecture (including Q&A) early, sign-out will be opened earlier.