Taitung Slow Food Takes the World Stage: Eight Teams Showcase Local Food Culture in Italy

Taitung Slow Food Takes the World Stage: Eight Teams Showcase Local Food Culture in Italy

Wang said this was the second consecutive year that Taitung had sent a delegation to Terra Madre, and its most comprehensive delegation since the local Slow Food chapter was established. The eight teams represented food practices spanning different ethnic communities, places of production, and generations. Their aim was to show the world that Taitung’s commitment to “slow” is both a way of life and a viable model for local industry—one with demonstrable results that can be sustained over time. As Taitung’s Slow Food movement matures, its journey from the Taitung Slow Food Festival to this international gathering reflects the trust built over many years between local practitioners and the global community. During the event, 旗遇海味, 拾事·食室, 晒日頭, 沐森海岸, and 成功海銀行 took turns offering tastings of fish floss, seaweed butter, mayonnaise flavoured with maqaw leaf prickly ash (刺蔥), jams, Taiwan Tea No. 24, red oolong tea, and pineapple and seaweed soda. 木犀, 蓋亞那工作坊, 沐森海岸, 拾事·食室, and 旗遇海味 demonstrated how to make rice balls inspired by Indigenous community food traditions. 晒日頭 and 木犀 shared their experiences in food and agricultural education, while 成功海銀行 and 旗遇海味 explored Taitung’s coastal fishing culture and sustainability in a session titled “Above and Below the Sea.” 烤茶地 and 蓋亞那工作坊 also hosted talks accompanied by tastings of alcoholic beverages selected to complement the topics. Hands-on activities included making Bunun-style pickled vegetables, sorting beans with 蓋亞那工作坊, tasting Bunun bean soup, and joining fermentation workshops and tasting sessions led by 烤茶地. These activities introduced international visitors to the food-making traditions of Indigenous communities. Many visitors from Europe and South America involved in food trade and Slow Food practices expressed interest in the Indigenous-style rice balls and fermentation activities. Visitors were also impressed by the sustainability principles behind hand-thrown harpoon fishing and asked about opportunities for collaboration and exchange. Wang said that Terra Madre provides a platform for international exchange every two years. Through its participation, Taitung continues to build international connections around Slow Food, encouraging more people who love Taiwan to discover Taitung, develop an affection for it, and return again and again, while expanding international networks for local industries.