展覽簡介
美味無國界
Borderless Flavors
Borderless Flavors
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在「美味無國界」這個主題,我們想透過來自世界各地的佳餚,將一
段又一段的移民故事娓娓道來。當人們跨越國界,來到一個不熟悉 的國家時,將母國的食譜、食材和技巧一同帶來,藉由味覺來使文 化融合在一起。每一道菜都飽含著旅途的點滴,將代代相傳的記憶 與異國的風味結合起來,透過辛香料的結合使文化交織。「佳餚」不 再只是停留在舌尖上的感官,更是不受國界束縛、使人們心連心的 獨特情感。 "Borderless Flavor” tells the story of migration through food. As people move across borders, they carry their recipes, techniques, and ingredients to new lands, blending cultural identities through taste. Each dish holds the essence of journeys taken, blending memories of heritage with new influences, uniting diverse cultures in a rich tapestry of shared flavors. It highlights the power of food as a universal language that transcends boundaries and connects people across the world. |
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各組展覽內容
G1 Tempeh Journey
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The Journey of Tempeh:
From China to Indonesia and Taiwan This exhibition explores the fascinating journey of tempeh, a humble yet versatile fermented soybean product, as it traveled across cultures and continents.Originating from ancient Chinese fermentation techniques, tempeh found its way to Indonesia, where it became a staple food cherished for its rich flavor and nutritional value. Over time, tempeh's story continued as it was introduced to Taiwan, blending into local culinary traditions and gaining popularity among those seeking sustainable and healthy dietary options.Through this exhibition, we invite you to discover the historical roots, cultural significance, and evolving interpretations of tempeh. Experience its transformation across borders and learn how it bridges culinary heritage. |
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G2 A TASTE OF YOUTH
Our exhibition aims to introduce several deserts of our childhood memories that bring nostalgia during our times in Taiwan as a foreigner. As our group consists members from various countries, we specifically display the desserts in accordance to each of the countries our member’s came from.
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G3 From Plate to Path: Culinary Journey of Migrants
The intention of our exhibition is to introduce the story about the establishment behind some Indonesian restaurant in Taipei City. We include two restaurant as our main subject and carry out interviews with the owner mainly about the story behind the establishment of the particular restaurant. Through the format of a food guide, we hope to incorporate in-depth interviews to understand why restaurant owners chose certain dishes as their main focus (cultural significance, personal preference, lifestyle connections), where their ingredients come from (any local substitutes?), and their migration stories.
G4 Noodles & Nations
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This exhibition, Noodles & Nations, expresses and explores how noodles connect different cultures and tell stories of migration and identity. Our group member chose a famous noodle dish from their own country to trace its journey across borders. For example, Indonesia’s Mie Goreng is popular in Indonesia because of the taste and the combination of the sauces, make the taste looks delicious and attract someone’s attention, besides that, it also easy to make, we also have a member from Japan, he provides Japan’s instant ramen which is now a global symbol of convenience,
Taiwan’s noodle we provide Wei Li Noodle that quite popular in Taiwan, although the taste isn’t really good compared with Mie Goreng, but the taste is still good, and the last Netherland,Netherland doesn’t have any famous noodle because most of the people who came from Indonesia brought the Indonesia’s noodle to Netherland this cause Indonesia’s noodles spread in Netherland. For the “noodle passport” idea represents how food travels and blends traditions across the world, showing how migration shapes food culture. This project highlights how a simple dish like noodles can unite people and share history. |
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Group 5 CORNnecting Flavors
Our exhibition takes you on a nostalgic journey with jasuke, a popular Indonesian snack made of sweet corn, milk, and cheese. Often enjoyed as a treat while our parents strolled around the plaza, this snack brings back fond childhood memories.
To celebrate its versatility, we’ve given jasuke a global twist, adding the rich, caramelized sweetness of Taiwanese brown sugar and the delightful crunch of Belgian Lotus Biscoff cookies. This fusion transforms a beloved local snack into a flavorful migration food, connecting Indonesia, Taiwan, and Belgium in every bite.
We serve jasuke to the audiences while explaining the relationship between food and migration and how jasuke symbolizes the diversity of our group, which is a product of migration as well. Furthermore, we allowed and created space for the audience to participate in our exhibition by writing down corn dishes from their origin countries and feedback on what kind of toppings they would like to add to the star of the exhibition – jasuke
To celebrate its versatility, we’ve given jasuke a global twist, adding the rich, caramelized sweetness of Taiwanese brown sugar and the delightful crunch of Belgian Lotus Biscoff cookies. This fusion transforms a beloved local snack into a flavorful migration food, connecting Indonesia, Taiwan, and Belgium in every bite.
We serve jasuke to the audiences while explaining the relationship between food and migration and how jasuke symbolizes the diversity of our group, which is a product of migration as well. Furthermore, we allowed and created space for the audience to participate in our exhibition by writing down corn dishes from their origin countries and feedback on what kind of toppings they would like to add to the star of the exhibition – jasuke
Group 6 Roots & Routes
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Spices connect people to their memories and longing for home, offering comfort with every taste. We’ve chosen Vietnamese pho and Indonesian fried rice as our main themes—both dishes are rich with a variety of authentic Southeast Asian spices, making it easier for our audience to relate to them.
In addition, we’ve placed packets of the spices used in these dishes on the table, creating a sensory experience that engages both sight and smell. |
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Group 7 Childhooray
Group 8 Tapioca Sushi: Immersion into Palauan Culture
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Our exhibition is about a Tapioca dish which was invented by Telchii Ngeltengat, mother of Benaleey Benjamin. She is a 65 years old Palauan woman who is talented at weaving and recognized in Palau as one of the professional weavers. She came up with this dish using the idea of Japanese sushi but with a little twist of using local ingredients that can be grown and can be found in Palau. This dish was a kitchen experiment to satisfy her daughter's cravings for sushi, but t hen turned out to be a popular finger food on special occasions in Palau. Today Telchii still receives a lot of orders of this dish.
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新聞稿
The Inclusive Innovation USR project, in collaboration with the International College of Innovation (ICI), recently unveiled the "Borderless Flavors" exhibition on the 3rd floor lobby of the International Building at National Chengchi University (NCCU). This collaborative event featured student-curated exhibits showcasing representative dishes and snacks from diverse countries including Vietnam, Indonesia, the Philippines, Japan, and Taiwan. The exhibition aimed to foster a deeper appreciation for the rich culinary traditions of migrant communities in Taiwan.
與國際創新學院 （ICI） 合作的 Inclusive Innovation USR 專案最近在國立政治大學 （NCCU） 國際樓 3 樓大廳揭幕了“無國界風味”展覽。這項合作活動以學生策劃的展覽為特色，展示了來自不同國家的代表性菜餚和小吃，包括越南、印尼、菲律賓、日本和臺灣。該展覽旨在促進對臺灣移民社區豐富的烹飪傳統的更深層次的理解。
The exhibition served as the final project for a course titled "Migration 101" taught by Professor Tzu-Chi Ou. The course aimed to cultivate greater student awareness and understanding of migrant workers in Taiwan. Through lectures, documentary screenings, museum visits, practical skills workshops for migrants, and culminating in this food exhibition, students gained a comprehensive perspective on the lives and experiences of migrants in both Taiwan and their home countries.
該展覽是歐子濟教授教授的「移民 101」課程的最後一個專案。該課程旨在提高學生對臺灣移民工人的認識和理解。通過講座、紀錄片放映、博物館參觀、移民實用技能研討會，以及這次美食展，學生們全面瞭解了臺灣和他們母國的移民生活和經歷。
與國際創新學院 （ICI） 合作的 Inclusive Innovation USR 專案最近在國立政治大學 （NCCU） 國際樓 3 樓大廳揭幕了“無國界風味”展覽。這項合作活動以學生策劃的展覽為特色，展示了來自不同國家的代表性菜餚和小吃，包括越南、印尼、菲律賓、日本和臺灣。該展覽旨在促進對臺灣移民社區豐富的烹飪傳統的更深層次的理解。
The exhibition served as the final project for a course titled "Migration 101" taught by Professor Tzu-Chi Ou. The course aimed to cultivate greater student awareness and understanding of migrant workers in Taiwan. Through lectures, documentary screenings, museum visits, practical skills workshops for migrants, and culminating in this food exhibition, students gained a comprehensive perspective on the lives and experiences of migrants in both Taiwan and their home countries.
該展覽是歐子濟教授教授的「移民 101」課程的最後一個專案。該課程旨在提高學生對臺灣移民工人的認識和理解。通過講座、紀錄片放映、博物館參觀、移民實用技能研討會，以及這次美食展，學生們全面瞭解了臺灣和他們母國的移民生活和經歷。
