Institute features

Diet has always been one of the most important issues of study among material cultures of mankind. For quite a long time it has merely been considered as the  satisfaction of our physical needs and desires, and somewhat overlooked regarding its important cultural signs and symbols. In order to conduct a profound cultural study, we have, apart from diversified records in order to appreciate the cultural life of tribes and clusters, made applications of such in order to achieve active objectives with which to strengthen cultural tours as well as cultural heritage –all with the final aim of facilitating tourism development. Therefore, the focus and feature of this institute can be concluded as follows:
(1) Cultural application:
  The domain is to open up and develop the applications based on a diet theme and turn them into a unique cultural industry. To be more specific, its focus of study is to transform oral transmission of traditional dietary activity and experiences and have them applied onto the development and management of the diet culture industry through scientific de-construction of cooking preparations, cultural construction of community domains, and input of professional knowledge of a newly-emerging cultural industry. 
(2) Cultural study :
       The institute will make use of the well-established culinary teaching and study by the school in order to further intensify and explore the use of food, production history, scientific interpretation, and cultural shaping function of its production as identified and classified under each tribe and cluster. The cultural study of this institute will focus on Chinese classical diet texts and classics as well as research on traditional diet literatures of local Fukien, Hakka, and aborigines, as well as strengthening its time-space background for the literature and technical interpretation of cooking, and further establish a digital database for collection. In working with the Taiwan Diet Educational Museum currently under preparation by this school, it will also traditional diet culture for collection so as to make up the gap and shortage of contemporary local cultural study in Taiwan. On the other hand, it has worked to translate and publish in English, translations of traditional recipes for classical foods in order to work closely with related international research domains, considered as one of the most important developmental features of this institute.


« January 2020»


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