EOC - TAIPEI

台北早上與夜的食店，豆、根與米。
研磨與蒸熟的大豆糯米與芋，香氣升於碗中漿、巷中與夜市。
粉與草甘乳香揉成圓，質樸厚實的香。
 
氣味經過水泥與木，老矮房與和築，在窄巷間交滲陳與古的氣息。
冷調的房築度月經年，固執而跡銹，木築養出一種根香。
 
米香不止悠留樑間，織入周邊的風景。老廟與街，人事與聲。
由地下生的作物，至築混凝的冷寂，陳木與舊物的熟悉。經過流動的時間與人情，成為貼膚陳溫的香氣。
根木麝香，或新或舊，或固或流。
 
 
 
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Ground soy, steamed glutinous rice and taro;
Scent and nuance of beans, grains and roots.
Soybeans strained and boiled into milk, the aroma of steamed rice and taro rising in the air. Flour and dough kneaded into taro balls, rolled hearty in bowls.
The gourmand sweetness enters the Taipei morning, moves into mid-day alleys and into the night.
 
Through rusted concrete and its rigid colors, the aged scent remains in the wooden builds between cool-toned concrete lofts.
The rootyness stains the narrow alleys between the low-rises downtown, brushing through the gates and chairs, kitchens and windows.
 
The rice lingers and weaves into the background, meeting the underlying tone.
The scene of old temples by the night markets.
The intimate human touch of town.
 
The warmth of the software that runs between the solidity and old, in the air and things that flow.