EventsThe 5th International Electronic Conference on Foods
Published
This submission belongs to the session S9. Food Cultures, Policy and Consumer Science of the event The 5th International Electronic Conference on Foods
Published date
28 Oct, 2024
Academic Editor
author-avatarElsa Gonçalves
Citation
Yen-Cheng Chen, Pei-Ling Tsui, Bo-Kai Lan, Ching-Sung Lee, Ming-Chen Chiang, Mei-Yi Tsai, Innovative Approaches to the Inheritance of Cooking Skills and Food Culture in Rural Taiwan, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
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Innovative Approaches to the Inheritance of Cooking Skills and Food Culture in Rural Taiwan

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1. Department of Hospitality Management, National Taitung Junior College, Taiwan
2. Department of Applied Science of Living, Chinese Culture University, Taipei 11114, Taiwan, Taiwan
3. Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, Taiwan
4. Ph. D. Program in Nutrition and Food Science, Fu Jen Catholic University, Taiwan
5. Department of Applied Science of Living, Chinese Culture University, Taiwan
Abstract

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.

Keywords
Rural Taiwan
Cooking Skills Inheritance
Food Culture
Interdisciplinary Approach
Micro-Ethnographic Research
Qualitative Interviews
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