On the morning of last Friday (November 5), Professor Kuan Ta-Wei of National Chengchi University (NCCU) and Professor Lin Yi-Jen of Taipei Medical University jointly held a general education course titled “Case Studies on Indigenous Revitalization.” The class took place at NCCU’s Jiying Restaurant and featured a special session on food and agriculture education. This was also the first time that the Jiying Restaurant space was integrated into a course for educational purposes.
Jiying Restaurant was founded with the mission to “support local, support small farmers, support organic,” aiming to promote healthy eating habits while supporting local agriculture. This course was part of the “Indigenous Culture and Industry Revitalization Project,” and adopted a unique teaching approach—students tasted dishes made with indigenous ingredients while listening to the stories of tribal farmers—building a bridge between producers and consumers.
The featured tribal farmers were Mr. Hsu Jung-Wei, Ms. Li Feng-Jen, Ms. Li Feng-Lan from Jianshi Township, along with tribal chef Mr. Hsu Ding. Mr. Hsu began by sharing his personal journey in agriculture. Having grown up in the city, he made a decisive move to return to his hometown in his thirties. Without much background or experience, he encountered numerous challenges—such as mountainous terrain limiting the use of large farming equipment, requiring more time and effort to manage the fields. He also realized that the three-month agricultural training he took in the lowlands was not applicable in the mountains. Farming practices differ significantly between these regions, so he had to learn through trial and error. Sales posed another challenge—because he handled both production and sales, selling time often conflicted with growing time, affecting crop yield. He emphasized the need to find a balance between production and sales or to consider task-sharing with others to reduce pressure.
Through repeated experience, Mr. Hsu gradually acquired substantial farming knowledge. He also echoed the core idea of the project—“Place-based Revitalization.” How can agriculture contribute to revitalization? Through activities such as farming experiences, tribal tours, and specialty dining, local employment opportunities can be created, and tourism can drive community vitality. Such vitality also benefits urban dwellers, who can use their leisure time to explore rural areas. The collaboration fosters mutual dependence and connection between the two worlds.
After Mr. Hsu shared his story, the two tribal aunties and the chef introduced the ingredients used in the day’s meal and explained the preparation process. For example, the pickled cabbage used organic produce, requiring much less salt than store-bought options, allowing its fresh taste to shine. The display table also featured non-food items, such as calendula and rosemary hydrosol skincare products. These examples highlight the added value of local ingredients—not only through food, but also through innovative uses in daily products, creating broader benefits.
This course utilized Jiying Restaurant as a space for food and agriculture education, allowing students to connect with local farmers through cuisine. More importantly, it enabled students to understand the hard work behind each meal and inspired deeper reflection on the concept of regional revitalization.
