TNUA is running a program promoting the local culinary culture in Taipei’s Beitou area, extending education from the classroom to society – and in this case, restaurants specifically – with activities involving elementary school students and teachers.
The program is part of a bigger project designed by Prof. Jan-Yen Huang, chairperson of the Graduate Institute of Museum Studies, to promote Beitou culture since 2018.
Graduate students conducted a study of the history of the Taiwanese delicacies and hot springs that are part and parcel of the Beitou culture. The program aims to let students better understand the social significance of food. They also got the chance to work in kitchens at restaurants, which let them see the different aspects of Beitou’s culinary culture.
Beitou has been known for its hot springs since Japanese colonial rule in Taiwan. It has since developed a specific restaurant culture that is an important part of Taiwan’s culinary history.
On December 12, 2021, an activity was organized at Beitou’s Hushan Elementary School to introduce the local food culture to its students.
On January 9, 2022, the venue of learning was moved to a restaurant where a chef taught Hushan students and teachers how to cook.