寶島特有種台灣油芒

寶島特有種台灣油芒

糧食危機下的永續農業未來

科學家對研究生涯大多有著「一期一會」的期待。一生僅有一次，命中注定般的珍貴相遇、改變世界的重大發現，許多人畢生也遇不到一次。中研院植物暨微生物學研究所特聘研究員邢禹依博士，在2011年參加母校美國康乃爾大學一場關於「亞洲水稻」的研討會時，一種沒有圖片，只有學名和採集者紀錄的台灣糧食作物「Eccoilopus  formosanus（Rendle）A. Camus (syn. Spodiopogon formosanus Rendle)」，成了她50多年農業研究生涯的「一期一會」。

A Cereal for the World?

The Rediscovery of Taiwan Oil Millet

Scientists hope that in their research careers they will make a “once-in-a-lifetime” discovery that can change the world. Dr. Hsing Yue-ie, a dis­tinguished research fellow in the Institute of Plant and Microbial Biology at the Academia Sinica, had just such a standout experience in her more than 50 years of agricultural research when she heard the scient­ific name of a Taiwanese cereal crop—Eccoilopus formosanus (Rendle) A. Camus (synonym: Spodiopogon formosanus Rendle)—along with an indication of when and where the botanical specimen was collected, at a conference on Rice and Language Across Asia at her alma mater, Cornell University, in 2011.

1. 科學家對研究生涯大多有著「一期一會」的期待。
   Scientists hope that in their research careers they will make a “once-in-a-lifetime” discovery that can change the world.

• once-in-a-lifetime 一期一會的
  It’s a once-in-a-lifetime moment.

1. 原住民告訴邢禹依博士，逐漸不食用台灣油芒的原因，「後來而且貿易發達，買米還比較簡單，口感又好。」
   Indigenous people have told Hsing Yue-ie that the reason they gradually stopped eating Taiwan oil millet (TOM) was that trade made rice easier to come by, and rice has a better mouthfeel.

• mouthfeel 口感
  The taste and mouthfeel of this rice wine are remarkable.

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