【Article by International College of Innovation】
The Inclusive Innovation USR project, in collaboration with the International College of Innovation (ICI), recently unveiled the “Borderless Flavors” exhibition on the 3rd floor lobby of the International Building at National Chengchi University (NCCU). This collaborative event featured student-curated exhibits showcasing representative dishes and snacks from diverse countries including Vietnam, Indonesia, the Philippines, Japan, and Taiwan. The exhibition aimed to foster a deeper appreciation for the rich culinary traditions of migrant communities in Taiwan.
The exhibition served as the final project for a course titled “Migration 101” taught by Professor Tzu-Chi Ou. The course aimed to cultivate greater student awareness and understanding of migrant workers in Taiwan. Through lectures, documentary screenings, museum visits, practical skills workshops for migrants, and culminating in this food exhibition, students gained a comprehensive perspective on the lives and experiences of migrants in both Taiwan and their home countries.
At the opening ceremony, Dean Wen-Ling Tu extended sincere gratitude to the NCCU USR office, the OIC office, the Center for Teaching and Learning Development, visiting scholars, NGO partners, and all who provided guidance and support to the students throughout this project. This exhibition and course exemplify the collaborative spirit between students, faculty, and community partners. They serve as a testament to the power of education in addressing social challenges and driving positive change.
Students, professors, NGO workers, and NCCU staff joined together to participate in this lively and heartwarming event. Many visitors left thoughtful comments expressing their appreciation for the meaningful topics presented by each group. They enjoyed savoring the international dishes and snacks while listening to informative introductions at the booths. As one student remarked, “It was exciting to see the variety of ideas and to try food from different countries.” Another student commented that the interactive activities were enjoyable and that the content resonated with the lessons from the previous Filipino workshop. To further enhance the interactive element, there was an Audience Awards competition. Visitors were invited to vote for their favorite booths by depositing building blocks at the corresponding stands. Groups 2, 5, and 8 emerged as the crowd favorites.
Group 2, titled “A Taste of Youth”, presented a selection of three snacks from three different countries: Cendol and Martabak from Indonesia, Apple Bread from Taiwan, and Summer Rolls from Vietnam. They also created informative pamphlets to introduce each of these delicious treats. Group 5, named “CORNnecting Flavors”, presented a creative twist on the traditional Indonesian snack Jasuke by incorporating ingredients from the four countries represented by the group members. Their version included a delightful combination of sweet corn, brown sugar, cheddar cheese, and biscuit crumbs. Group 8, which included a student from Palau, showcased “Tapioca Sushi” to highlight the influence of Japanese colonization on Palauan cuisine. Informative videos were also presented to elaborate on the relationship and current situation between Palau and Taiwan, providing Taiwanese visitors with a deeper understanding of their diplomatic ally.
The exhibition left a lasting impression on all participants, celebrating the diversity of food cultures while promoting greater social understanding and empathy. Through the universal language of food, the exhibition highlighted the rich cultural heritage of migrants, as well as the challenges they face. The exhibition hopes this initiative will inspire more people to engage with migration issues and contribute to building a more inclusive and diverse society.
Despite the chilly weather, attendees gathered at the mountaintop for the opening ceremony of Borderless Flavor on the day of the event. (Photo courtesy of the College of Innovation).
Students prepared Tapioca Sushi, a unique fusion dish, allowing attendees to savor its flavors while learning about Palauan cuisine and its connection to Taiwan. (Photo courtesy of the College of Innovation).
Several student groups enriched the sensory experience by showcasing real dishes and tangible spices, fostering meaningful interactions with attendees (Photo courtesy of the College of Innovation).
The lively atmosphere was evident as participants enthusiastically helped students take group photos, capturing the event’s joyful spirit. (Photo courtesy of the College of Innovation).
Students expressed gratitude to supporting organizations through an exhibition featuring reflections and gifts from social practice projects. (L-R: Prof. Ou, ICI Dean Tu, and Serve the People Association rep.) (Photo courtesy of the College of Innovation).
The event showcased student research, USR projects, and teaching initiatives. A home-like space invited visitors to explore photos, scents, and tastes, reflecting on Taiwan’s migration landscape. (Photo courtesy of the College of Innovation).
