Indigenous Dietary Culture in Taiwan- An Example of Cifadahan Restaurant

Hsueh-Yueh Wu

《CHINESE FOOD CULTURE in EUROPE FRENCH FOOD CULTURE in ASIA.》 第14屆 (2015/10) Pp. 30-1-30-21

https://doi.org/10.6641/PICCFC.14.2015.23

並列摘要

This article tries to use field research to observe the dietary culture of Cifadahan restaurant, which sells indigenous cuisines in Guang-Fu, Hualien. Through the presentation of the cuisine in Cifadahan restaurant, we could know how the indigenous people prepare the cuisine in 21 century in the ancient way, and to know how they think and do like their ancestors For example, cuisine of snail (so call Kacomoli in Amis language), salad of wild herb, hot pot of stone, and dozens of wild herb dishes. In the past, snails were seen as an important ingredient in the indigenous village, among all the various dishes, I especially use snail as my main ingredient for the pizza, People always say the Amis people like to eat herbs, everywhere we go, you won't see any herbs left, in other words, we the Amis people, got the talent to recognize different types of herbs. We all know that the food come from the nature, so the nature becomes the source of the alimentation, it's like the gift from the land. For example, in the Amis traditional knowledge of wild herbs has more than 200 types. In recent years, going back to nature becomes an important concept, people tend to use simple way to cook and doesn't need to use many seasons and complicated garnish, the important thing is to use and cook with fresh ingredients. Under different environments and backgrounds, there are many different styles of dietary cultures, and tasting cuisines is the key to understand these dietary cultures. Meanwhile, through tasting the cuisines, not only we know the relationship between the cultures and the cuisines it selves, but also we could understand the cultures under different times. Even under the globalization era, technology and trade may conquer the difference between cultures, but the taste of individual group is still the key to a memory of a group. Tasting is another kind of reorganization, myth, and even another type of ceremony. Tasting also combines universal values and individual values. Through the research, I realized how the indigenous ancestors cook during the ancient time, which they used simple way, emphasizing the importance of nature and health, it's not only the living philosophy during the primitive period, but also the style that closes to the nature so people could appreciate and fear it.

並列關鍵字

Traditional cuisine ； indigenous ； Amis ； Cifadahan ； Hualien snail ； wild herb