The diverse and vibrant food culture of Taiwan is going on show this August at the annual Taiwan Culinary Exhibition. Events and activities highlighting the delicacies, customs, and recent innovations present a savory and refined opportunity for the connoisseurs of cuisine—not just of Taiwan but also from the Chinese mainland and Japan.
To be hosted this year in the Taipei World Trade Center from Aug. 5 to Aug. 8, the annual exhibit was first launched in 1989 and has a different overall theme each year, like Eye of the Artistry in 2012, or Wheel of Food-Travel in Taiwan in 2014. The theme for 2016 is Pure Time of Taiwan, highlighting six culinary fields.
A Spectrum of Food
The exhibition presents an authentic experience of the region’s “pure food,” bringing back true tastes and delicious original flavors by combining “the skills of renowned chefs, creative tableware, local culinary customs and conditions, the joy of travel, and the essence of food education,” according to the official website.
They have a lot to work with. Just the first exhibit area, the Arts of Culinary, features nine attractions. Among these are a cooking contest, instructional sessions with senior chefs, and seasonal meals prepared and showcased by almost 50 Taiwanese hotels and restaurants, alongside demonstrations of the art of culinary arrangement.
For regional flavors, the traditional foods of Taiwan’s 16 indigenous tribes, as well as tribes from mainland China, Japan, and other countries, will be represented by chefs and restaurant operators invited to participate in the exhibition. The varied and unique cuisine of the Hakka Chinese ethnic group, who live in communities around the island, is represented by the Hakka Good Food map.
Local Highlights
Prominent at the exhibition are not just world-class cuisines and chefs from Taiwan and abroad, but also the rich native customs and techniques found around the island nation.
The development and culture of Taiwanese tableware will be presented at a platform for exchange and business between hotels and craftspeople. Tableware design, as the exhibition brochure mentions, goes hand in hand with Taiwan’s charming and refined street snacks.
In the exhibition area Ingredients of Culinary, the Council of Agriculture has planned a forum to promote local Taiwanese produce, grown, and sold by small farmers who share “the dedication, beauty, and diversity of Taiwan’s agriculture with the world.” In Taiwan’s culinary traditions, many dishes are prepared by bathing ingredients in the sun—an integral step in a variety of tasty recipes.
Wine aficionados also won’t be disappointed—the exhibition features a diverse range of Taiwanese fine wines.
On the Go
Included at the exhibition is the Formosa Railroad Bento Festival, which features participants from Japan and other countries in promotion of international railway culture. At the center of this event is the bento, a Japanese word for lunchbox meal.
From the coast to the mountains, Taiwan is home to all manner of refined snacks sold by street vendors, represented by an event planned by the government of Changhua County.
Culinary presentation merges into the souvenir industry, whose business it is to further refine and develop the traditional Taiwanese courtesy of gift-giving. Multiple food gift shops have been invited to offer their wares at the exhibition, which offers a home-delivery service for visitors.
And it’s not just souvenirs that guests will take home with them. In a section subtitled “fan pu gui zhen,” or Return to the True Essentials, exhibit staff provide education about dietary and environmental awareness, helping visitors choose foods healthy for them and the planet. Hands-on activities and other immersive programs are sponsored by Taiwanese government agencies, public welfare groups, and schools.
