Program

 

Time

21 October, 2022

 

Venue: Conference Hall, Chiang Ching-kuo Presidential Library

08:00
09:00

Registration

09:00
09:20

Welcome Remarks
胡曉真Siao-Chen Hu (Vice-President, Chiang Ching-kuo Foundation for International Scholarly Exchange)
翁肇喜George C. S. Wong (Chairman, Foundation of Chinese Dietary Culture)

09:20
10:10

Keynote Speech
Chair: 黃克武Ko-Wu Huang

Keynote Speaker: E. N. Anderson
Chinese Food in the Great World: Thoughts on China in Expanding World-systems

10:10
10:30

Group photo taking & coffee break

 

Venue: Conference Hall

Venue: Conference room

10:30
12:10

Session 1

Session 2

Chair: Brendan A. Galipeau

Chair: 王俊秀Juju Wang

Brendan A. Galipeau
New Foods in the Sino-Tibetan Borderlands: The Case of Salmon and Trout Farming in Shangri-La

羅素玫Su-Mei Lo
飲食、生態與性別:來自三位原住民女性的採集人生與邊際敘事

E. N. Anderson
On the Margins in the Mongol Empire: A Consideration of Foods in Mongol Era Medicine

金惠雯Huei-Wen Chin
女性觀點的飲食文化之行銷

Mark E. Frank
Wheat Dreams: Scientific Interventions at Chinese Model Farms in Eastern Tibet, 1937-1949

張瑋琦Wei-Chi Chang、闕河嘉Ho-Chia Chueh
廚餘飼養:政策污名化下的客家黑豬文化

Caroline Merrifield
’Alternative’ Food in China: Practical Politics from the Margin

12:10
13:30

Lunch

13:30
15:15

Session 3

Session 4

Chair: Sidney C. H. CHEUNG

Chair: 曾齡儀Lin-Yi Tseng

Sidney C. H. CHEUNG
Community Innovation through Technical Development of Oyster Aquaculture in Lau Fau Shan, Hong Kong

曾齡儀Lin-Yi Tseng
殖民的味道:日治時期基隆的鰹節(柴魚)製造試驗

AKAMINE Jun
Sea cucumbers, tomatoes, and grapes: Challenges for optimizing local resources in a depopulated town in northern Japan

許嘉麟Chia-Ling Hsu
The practice of Terroir: the establishment of “Tea Town” in Pinglin

FUKUNAGA Mayumi
An authentic taste of niche: micro localization of trout farming technologies in Japan

鄭肇祺Eric Siu-kei Cheng
(Re-)categorizing Aquaculture Practices and Seafood: The Taiwanese and Hong Kong Experiences

DING, Ling
The New Model of Agri/Aquaculture of Crayfish and Rice in the Yangtze Delta area: A Case of Co-operative Innovation in Anhui

15:15
15:30

Coffee break

15:30
17:00

Session 5

Session 6

Chair: Sidney C. H. CHEUNG

Chair: 林益仁Yih-Ren Lin

John ENG-WONG
Chinese Shrimping, Historical Perspectives through an Environmental Lens

林益仁Yih-Ren Lin
Millet ark: An indigenous foodscape dwelled by human and non-human

WU, Ying-ching
Changing Fishing Methods as the Social Resilience: Reviewing the history of mackerel fishery from the local perspective

夏靜漪Jing-Yi Hsia
「農、食、社區照顧」:一個「小規模密集」社區照顧系統的實踐、一條通往韌性社會的取徑

LIN Qichun
Credit relations and Economic Activities of a Chinese Fishing Community: A Case study of Pulau Ketam, the West Coast, Peninsular Malaysia

蔡晏霖Yen-Ling Tsai
依土之人:從農食出發的照顧網絡

 

Time

22 October, 2022

 

Venue: Conference Hall, Chiang Ching-kuo Presidential Library

08:30
09:00

Registration

09:00
10:00

Keynote Speech
Chair: 王秋桂Chiu-Kuei Wang

Keynote Speaker: 黃樹民Shu-Min Huang
一個文化人類學者看飲食文化
How a Cultural Anthropologist Understands the Food Culture

10:00
10:15

Coffee break

 

Venue: Conference Hall

Venue: Conference room

10:15
12:00

Session 7

Session 8

Chair: 余舜德Shuenn-Der Yu

Chair: 鄭肇祺Eric Siu-kei Cheng

余舜德Shuenn-Der Yu
台茶的台灣味
Taiwan Taste among Taiwan Tea

Irana Hawkins
Food Professionals for Planetary Health

Peter d'Abbs
Tea, culture and practice: exploring emerging Chinese influences on tea-drinking in Brisbane, Australia

蔡倩玟Chien-wen Tsai
法國香檳區葡萄酒與產區認證制度

陳瑤玲Yao-Lin Chen
茶慢食與原住民觀光:阿里山鄉樂野村個案

郭忠豪Pio Chung-hao Kuo
鰻魚之旅:近代臺灣的鰻魚養殖變遷與消費文化

呂憶君Yi Chun Lu
從他者到「傳統」:後殖民的花蓮港口阿美稻米農作

Connie Cai Ru Gan
Disposable Food Ware through the lens of Covid-19 and Climate Change

12:00

Lunch

13:30
15:15

Session 9

 

Chair: 毛傳慧Chuan-Hui Mau

 

毛傳慧Chuan-Hui Mau
以古為鑑?古代農書的現代意義與價值

 

張瑋儀Wei-Yi Chang
北宋蔬食詩之藥食養生與慢食療癒

 

梁樹風Leung Shu Fung
種植的變革對飲食文化的衝擊——以唐代櫻桃種植及櫻筍會為例

 

洪伯邑Po-Yi Hung
Contested Maritime Border: Political Ecology of Fishery and the Oceanic Territoriality among Taiwan, Japan, and China

 

15:15
17:30

Conference Field Trip (Ching-Kuo Chi-Hai Cultural Park)