One who has a cross-cultural marriage not only interacts with his/her spouse at the individual level, but also engages in broader cultural exchange in various aspects such as politics, economy, and international trends. Exercising her fertile imagination, the artist created innovative recipes that highlight the dimension of humanistic evolution by reorganizing existing ingredients. Treating "the interviewees' personal experiences" and "daily diets" as the essential elements of the food photographs in this series, the artist sensed the gradually changing habits and tastes in the dietary fusion of different cultures, according to which she redefined the role of food in culture clashes.
“Recipe Evolution Movement” photography series. Through each of the interviews, the artist will select suitable materials and convert them into photographs. Your answers and stories will also serve as a reference as a material for Taiwan’s contemporary era when it gradually enters a multi-ethnic time, also as a valuable sample of folk oral history.
[ Mirage mountain ] Recipe evolution movement , one of the series works
The environment here is very similar to that of Xining County, Vietnam, where it grew up. It is a lot of rice, all in the mountains.
My mother often sent spices and seasonings from Vietnam to me. When I missed duck eggs, I rode to the only grocery store that I sold.
The telephone tube was the soul of people who were in different places when they first arrived in Taiwan, and the voice became a picture of missing. In the current home, mother-in-law and mother-in-law are always able to find some local recipes that make me forget the feeling of homesickness for a while. Even later, Taiwanese cuisine is a hometown taste that is very missed every time I return to Vietnam.
Hakka salted pork is massaged with black pepper, salt and rice wine on the pork belly. After the sauté, put it in the oven and treat the skin to crispy. The grilled pork is served on the side of the pork to make the pork taste and Vietnamese braised pork is closer, it is a kind of pork dish that uses fish sauce and spices to boil and thicken the sauce.
The raw spring rolls at the bottom are sent to the inlet, which softens after the wetness of the saliva. It is covered with a whole piece of pork, and the tip of the tongue touches the red yeast to produce alcohol and mellow fermented taste.
Many pickled foods in the hometown, the taste is very salty, the spherical bean curd on the top of the pork can be the flavor of the milk beans in the fleshy, the last entrance of the lemongrass, shallots and shrimp salt, the first citronella chews in the teeth The lemon is fruity, and the green onion and shrimp salt are chewed in the mouth and filled with salty aroma.
[ Golden flower wave ] Recipe evolution movement , one of the series works
The father's family fled from Gansu to Xinjiang during the famine in northwestern China. The mother's family fought and fought in the civil war between the Kuomintang and the Communist Party. From Fujian to Xinjiang, from the far-reaching town of Akzi to Taiwan, surrounded by the sea, the grandmother personally sewed it. The baby costume represents the inheritance of the family.
Transportation has always been a factor affecting the distribution of resources in Xinjiang. Especially in the winter, there are almost no fresh fruits and vegetables. Most of them are served with high-quality spirits such as meat and noodles. The use of spicy spices and strong flavor makes the ingredients change without monotony.
Marinate for 2 hours with cumin, chili, soy sauce and sorghum, simmer the beef, and roll it back and forth on a charcoal iron rack that burns red at high temperatures. From time to time, the skin is kissed by the fire, and the beef and sauce pass. After caramelization and Mena reaction, the smooth and creamy flavor and the three-dimensional scent of fresh meat are taken out.
The hometown milk tea was sprinkled with salt and salty. After coming here, I began to learn to eat sweets and fruits. The peppercorns arranged on the Jinhuang mango are accompanied by a hint of provocation in the taste and taste. They are combined and sent to the entrance. The sweet and sour peppers are soft, tender and crisp. On the side, the tea bricks and water are boiled to add the soft gelatin. The sliced milk tea is made, and the salty taste of the meat is balanced with the sweetness of the fruit. The dragon fruit produced in Taiwan is used to neutralize the taste of the dish, and the various flavors are diluted. Finally, the fresh butterfly bean is entrained at the tip of the tongue. Natural fragrance.
[ Fragrant poetry ] Recipe evolution movement , one of the series works
After leaving Ukraine, he lived in South Korea, China and Taiwan, and currently lives in Hong Kong. There are always a lot of dishes on the table in the Ukrainian hometown, because of the geographical proximity and beliefs, mixing the food characteristics of Moldova and Bulgaria.
Every meal starts with a thick soup, followed by salads, staple foods and desserts. Every meal that mothers make in their memories will use potatoes. Any dish with potatoes will remind me of the taste of home.
Wash the potatoes and boil them in salt water for about 10 minutes. After the flames are extinguished, the inside of the water is simmered inside. The skin is peeled and cut into organic shapes to cool off. The sweet and savory flavor of the potatoes is preserved in the shallow salty taste, and there is a hint of coolness. The latter potato has a slightly sticky texture.
Dumplings and meat jelly can get back to the feeling of homesickness. Although the fillings are different from the practice, this is a way to find the taste of returning home.
The biscuits made of wheat flour and oatmeal are matched with the pork and the cheese and spices. The pork skin is blanched to remove the fat. After adding carrots and dill, boil for about 2 hours to make the meat.
Ukrainian books, no matter where you are, can give you a pure land of free movement, so that your body and mind can be connected to your home at any time.
[ Sweet frost ] Recipe evolution movement , one of the series works
From Tokyo to Daxi Township in Taiwan, the pace of the big city is still brought to the countryside. Gifts brought back by parents from Japan, red wine glasses and pearl necklace gifts have become the most precious and commemorative items in Taiwan.
Japan and Taiwan, the choice of ingredients is very similar on both sides, but the home cooking, the pickled products are replaced by many sauces, and the sauce has more sugar, not like in Japan. There are many side dishes in the meal, but each dish has a single taste.
The white sugar tablets are added with a small amount of kumbu in the process, and the refreshing sugar tablets are chewed to sandwich the marine savory taste. The perilla leaves are sour after the sour plum and lemon for a few hours, and the leaves are covered with chopped diced. The tofu, sandwiched with a green edamame, has three different rich layers on the palate.
Morning green tea wakes up daily emotions about family memories. On the day of homesickness, I prepared some edamame and beer and chewed memories.
Sprinkle a bit of bitter Japanese green tea powder into the nutty-flavored white sesame oil and mix well. Slowly pour into the flavoring soup represented by the most home-like flavor. In a slippery mouth, it can stimulate a mature creamy grass and squat. Before the flavor of the fermented bean curd grows into the inlet cavity, it is the first to bring a sense of taste to wake up.
It combines the past and present life.
Miso and white vinegar are marinated into a spiral ginger piece hanging on the mouth of the cup to finish the whole soup.