食品模型師郭志忠－日本傳統工藝藝術家
“全台第一日籍師傅傳承人，台灣首位食品模型師傅”
圖片來源：卡固高官網
In 1917, the concept of food model appeared in Japan. There is a saying that Japanese people eat food with their eyes, so they judge the taste, smell, freshness, and even preference of food through the first glance, even if the food has not yet been eaten, and the food looks fresh and well-presented, they will feel delicious and almost choose to enter that restaurant. In order to achieve this effect, the simulated food model cabinet was born as the spokesperson of restaurant operation. With the development of these concepts until 1932, Mr. Takizo Iwasaki made the first omelet food model, and thus started the development of the food model industry.
Mr. Guo Zhizhong, who has been engaged in food modeling for more than 20 years, was originally from a commercial design class and visited a food show by chance. In 1997, he learned to make food models with Japanese master Yamane. Despite the language and cultural barrier between him and master Yamane, Kuo was able to become the first Taiwanese master to inherit this technique and the first to engage in food model making, thanks to his persistence in aesthetics and his master's training. In 2008, he returned to his hometown, Kaohsiung, and founded Cargol Food Model Company to promote the use of food models in Taiwan and to teach and instruct food modeling techniques.
Visible Taste
The courage to pursue opportunities and discover his own interests in the past has led Guo to encourage young students in his speeches to see exhibitions more often, so that they can discover their own preferences and find their own opportunities in the process. For the food models he has made, Kwok keeps trying new challenges and is always looking for and stimulating himself to have new inspirations for his next creation. A successful model is one that makes people feel as if they can smell the aroma," says Guo.
瞭解更多點擊：LIFESTYLE
EN 
TW