【狂賀】2024「2024釜山國際設計大獎（IBDA)」：起浪 CILAH
CILAH起浪 × 阿美族炒海鹽
CILAH-Amis Pan-fried sea salt brand
「乘風起浪炒鹽趣」
炒海鹽是早期為沿海地區的主要鹽來源之一，而後由阿美族將其手工技藝保留至今，卻面臨失傳的危機。
為了推廣炒海鹽文化，我們透過CILAH品牌，選用同為是傳統技藝的十字繡元素與炒海鹽結合於視覺上，重新設計海鹽系列商品包裝與炒鹽過程體驗活動，將這特別的阿美族原民文化推廣給大眾，讓更多人能夠深入了解炒鹽技藝，並了解阿美族與海鹽之間深厚的聯繫。
In the early days, pan-fried sea salt served as a vital source of salt for coastal communities. The Amis tribe, an indigenous group in Taiwan, has long practiced the art of pan-frying sea salt. However, despite their efforts, this ancient craft now faces the threat of fading into obscurity.
To breathe new life into this ancient tradition, the CILAH brand stepped into promoting salt-frying cultural experiences that served as a bridge between tradition and modernity. By reimagining the packaging for their sea salt products, they aimed to capture the essence of Amis resilience, resourcefulness, and harmonious relationship with the ocean.
楊蕙慈、林蓓恩、陳詩尹、高祤靈、黃捷思、羅儀玲、楊品悅
指導老師：許維玿
CILAH-Amis Pan-fried sea salt brand
「乘風起浪炒鹽趣」
炒海鹽是早期為沿海地區的主要鹽來源之一，而後由阿美族將其手工技藝保留至今，卻面臨失傳的危機。
為了推廣炒海鹽文化，我們透過CILAH品牌，選用同為是傳統技藝的十字繡元素與炒海鹽結合於視覺上，重新設計海鹽系列商品包裝與炒鹽過程體驗活動，將這特別的阿美族原民文化推廣給大眾，讓更多人能夠深入了解炒鹽技藝，並了解阿美族與海鹽之間深厚的聯繫。
In the early days, pan-fried sea salt served as a vital source of salt for coastal communities. The Amis tribe, an indigenous group in Taiwan, has long practiced the art of pan-frying sea salt. However, despite their efforts, this ancient craft now faces the threat of fading into obscurity.
To breathe new life into this ancient tradition, the CILAH brand stepped into promoting salt-frying cultural experiences that served as a bridge between tradition and modernity. By reimagining the packaging for their sea salt products, they aimed to capture the essence of Amis resilience, resourcefulness, and harmonious relationship with the ocean.
楊蕙慈、林蓓恩、陳詩尹、高祤靈、黃捷思、羅儀玲、楊品悅
指導老師：許維玿