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Chuang – The Rise of Culinary Tourism

Chuang, Hui-Tun. “The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan.” Copenhagen Journal of Asian Studies Vol. 27 Issue 2 (December 2009): 84-108.

 

Keywords- culinary tourism, food, culture

 

Food culture in Taiwan is both a nationalized and localized. Due to a long history of changing rule over Taiwan the food tends to have both social and political interest an ethnic hierarchy. Having been ruled by both China and Japan the Taiwanese food has undergone a division of various flavors and methods. Interestingly enough this study shows that traditional Taiwanese food is considered to be the lowest rung in this hierarchy referred to as “street snacks” or “too vulgar to be consumed.” Taiwanese food cannot be found in the high-end eateries or hotels but is contained to street vendors and low rate restaurants. The difference in food types has created a rift within the people of Taiwan and created a mainland and an islander cuisine.
This article talks about how culinary tourism has acted as a social institution to change the societal views of food in Taiwan. Culinary Tourism, which is exactly what is sounds like, a travel excursion where the main focus of the trip is the food. In Taiwan culinary tourism has started a revolution for the traditional mainland foods. It has been both reinvented and re-infused into the culture. This article exemplifies how the symbolism of food and vice versa can change and the effect they have on each other.

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