Rural areas in Taiwan are currently confronting substantial challenges in the preservation and transmission of cooking skills and food culture. This study aims to employ an innovative, interdisciplinary methodology to address these issues comprehensively. By engaging in the critical reflection and validation of foundational theoretical frameworks, conducting on-site examinations of rural cooking practices, and performing qualitative interview research, this study investigates the pivotal concerns related to the inheritance of culinary techniques and food culture in these regions. Focusing on elderly individuals in rural Taiwan, the research utilizes micro-ethnographic methods and in-depth interviews to formulate a robust model for the transmission of culinary skills and food culture.
The findings reveal that the cultivation and development of food culture in rural areas require active involvement from the younger generation returning to their ancestral homes. Furthermore, the preservation and dissemination of cooking skills can be significantly enhanced through the application of new media technologies. Traditional culinary skills, passed down by rural elders, can be effectively transformed into professional recipes within the framework of modern restaurant business models. These insights contribute valuable knowledge to practical applications in the rural catering industry and provide a referential framework for the sustainable development of food culture.
This study further elaborates on the complexities rural areas face in maintaining traditional cooking techniques while adapting to contemporary cultural evolution. By integrating advanced technologies with traditional practices, the research proposes a sustainable model applicable to various regions encountering similar challenges. This holistic approach not only aids in the preservation of the rich culinary heritage of rural Taiwan but also incentivizes younger generations to engage with and perpetuate these traditions, thereby ensuring their continued relevance and vitality.