Abstract
Numerous countries have launched cultural color surveys to emphasize the significance of intangible cultural assets, focusing on local landscapes and human environments. These surveys aim to establish norms that promote historically grounded research, bolstering the identification and cultural value of distinct colors. However, there remains a limited scope of research on the color aspects of cultural experiences, specifically the role of color in daily food practices, necessitating a more comprehensive exploration of cultural appearances. There is an urgent need for a systematic method that ensures accurate recording and presentation of representative cultural colors. This research project was aimed at being completed within two years. Its objective was to review relevant literature on Taiwanese terroir and fermentation culture, investigate the color memories associated with fermented foods, and establish a comprehensive database of cultural colors. During the study, color deduction data showcasing continuous color changes were collected from the raw materials to the maturation stage of 32 fermented foods.Additionally, spectrum data for these fermented foods was meticulously collected and analyzed. Furthermore, 200 questionnaires were gathered and analyzed to delve into the Taiwanese understanding of color associations related to fermented food's smell, taste, and emotional memory. These collective efforts will ultimately contribute to the comprehensive documentation of the cultural colors intrinsic to Taiwan's terroir-fermented foods.
Author Information
Hui-Chun Hsiao, University of Taipei, Taiwan
Paper Information
Conference: KAMC2023
Stream: Cultural Studies
This paper is part of the KAMC2023 Conference Proceedings (View)
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To cite this article:
Hsiao H. (2023) A Kaleidoscope of Colors: Exploring the Vibrant Palette of Taiwan’s Fermented Food Culture ISSN: 2436-0503 – The Kyoto Conference on Arts, Media & Culture 2023: Official Conference Proceedings https://doi.org/10.22492/issn.2436-0503.2023.32
To link to this article: https://doi.org/10.22492/issn.2436-0503.2023.32
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