展示更新與展示評量──以科工館「烹調的科學」常設廳局部更新策略探討為例

Exhibition Update and Exhibition Evaluation: Using the Discussion of Strategies Concerning the Update of the Regular Exhibition Hall “The Science of Cooking＂ at the National Science and Technology Museum as an Example

位於國立科學工藝博物館（以下簡稱科工館）二樓的「烹調的科學」常設展示廳（以下簡稱烹調廳），因獲得600萬元的專款補助，所以將推動展廳的局部更新，為使此次更新作為能翻新展廳面貌，確實提升展廳對於不同觀眾族群的吸引力，因而進行本研究。首先，在收集館員的評論意見，以及參考科工館歷年來觀眾參觀的變化趨勢之研究成果後，選定「年輕化」作為展示更新的大方向。接著，透過文獻探討以及衡量可用以進行評量的時間和資源後，邀請3位高學歷的年輕觀眾－大學生為核心受訪者，透過意見回饋、焦點團體訪談以及網路問卷調查等方式進行調查，所得結果則從展廳策展人的角度進行統整、分析與探討，並參考相關文獻之觀點，從中發展出實際可用的展示局部更新策略，以作為後續更新作業之依循準則。研究結果顯示：有關展示目標部分，原為：「針對成年觀眾與銀髮族，提供一個內容貼近生活、深入淺出、生動有趣且可輕鬆參觀的展廳」，將調整成為：「針對年輕觀眾、成年觀眾與銀髮族，提供一個內容貼近生活、深入淺出、娛樂性高、且可促進人際互動的展廳」。在展示主題部分，烹調廳原定的展示主題對年輕觀眾應具有吸引力而毋須調整；在展示內容部分，應將「科學VS烹調」展區更新為「未來的烹調」展區，除了保留其中一個單元內容外，其他部分代之以智慧廚房、智慧爐具等新概念與新科技之介紹。次之，應局部更新「烹調技法」與「食物烹調原理」展區，適度修改與調整展示的內容，使之更淺顯、更有趣；至於修正展示內容的原則，一是運用大眾對於美食的喜愛，將美食知識作為激發觀眾參觀興趣的「引子」，或是學習艱深烹調知識的「觸媒」，二是挑選一些不易退流行的話題性知識，加入展覽內容中以引發觀眾的興趣與共鳴。關於展示手法部分，展示更新時應優先調整者為：影片與互動展品，調整與更新的策略，一是正視網路媒體對觀眾的影響，並順應此股潮流，二是引進高科技展品，三是在經費充裕的情況下，將引入更多的科技化呈現方式。

The regular exhibition hall: “The Science of Cooking” (hereinafter referred to as “the TSC Hall”) on the second floor of the National Science and Technology Museum (hereinafter referred to as “NSTM”) will undergo a partial update because NSTM received an NT$ 6 million special project subsidiary. This study was conducted to help the TSC Hall attract different groups of visitors by revamping exhibitions. To begin with, “reinvigoration” was designated as the new direction for updating after collecting the opinions and ideas from the staff and looking into the results of studies on the change of visitors over time. Next, after a literature review and the assessment of time and resources that can be used for evaluation, three well-educated young visitors, namely university students, were invited to interviews, while feedback, focus group interviews, and internet surveys were adopted for carrying out the research. The results obtained from the research were compiled, analyzed, and discussed from the perspective of the TSC Hall curator. With the support of ideas in the relevant literature, feasible updating strategies were then developed and established as the principles for future update operations. The results indicate the following. In terms of the exhibition goal, the original one: “creating an exhibition hall that focuses on adults and the elderly, and provides them with contents that are close to their life, profound but easy to understand, dynamic, intriguing, and which can be viewed with ease” was changed to “creating an exhibition hall that focuses on a young audience, adults and the elderly, and provides them with contents that are close to their life, profound but easy to understand, highly entertaining, and which can facilitate interactions among people.” In terms of exhibition theme, since the original theme can attract young audience, it did not have to be modified. In terms of exhibition contents, the “Science VS Cooking” exhibition area should be updated to a “Cooking in the Future” exhibition area, where only one of the original units will be preserved; others will be replaced by the introduction of smart kitchens, smart stoves, and other new technologies. In addition, the “Cooking Skills” and “Cooking Principles” exhibition areas should be partially updated by modifying the contents being displayed, making them easier to understand and more interesting. The two guidelines for modifying the contents of the exhibitions are as follows. First, use the knowledge about culinary art as a galvanizer, or use the learning of culinary expertise as a catalyst, to prompt audience participation based on the general public’s love for gourmet food. Second, choose knowledge that will remain popular and spark discussions, and integrate it into exhibitions to draw visitors’ attention and strike a chord with them. In terms of demonstration methods, the aspects that need to be modified first are videos and interactive exhibits. Strategies for achieving the goal are: First, accept the influence internet media have on visitors and follow the trend. Second, introduce high-tech exhibits. Third, integrate more technologies into the display of exhibits if the budget allows.