If you visit the Taiwanese countryside, you may find groups of people like this: eager to learn, determined to achieve, and with a comradely sense of unity and mutual affection. These are Taiwan’s agricultural production and marketing groups (PMGs), which play a key role in the adoption of new farming techniques and technologies and developing new distribution channels.
Taiwan, which became known to the world in the Age of Discovery, has a history of ethnic diversity and has given rise to an abundance of stories. The growing interest in “Taiwan studies” that emerged in the late 20th century has motivated many Taiwanese to research the island.
Taiwanese-style catered banquets—known locally as pān-toh—have a distinctive history, complete with their own conventions. The dishes served at these streetside banquets carry symbolic meanings. Often marking life’s major milestones or important days on religious calendars, the pān-toh, or banzhuo in Mandarin, offers an opportunity for hosts to entertain and catch up with their guests while indulging in gastronomic pleasures.
In recent years, “street studies” has grown in popularity. All manner of walking tours have turned their focus to what regular people see every day. These walks attempt to recapture the essence of earlier eras through historical traces found in old advertisements, shop signs, architectural elements, and so forth. Rather than telling the grand history of important people, they capture Taiwan’s unique cultural landscape through the small details of common things that might be easy to overlook.
Robert Swinhoe (1836–1877) was the first British consul in Taiwan. Besides promoting exports of Taiwan oolong tea to the US, he was the first person in Taiwan to collect animal and plant specimens and systematically publish checklists of local species. He helped the world become aware of Taiwan’s biodiversity and culture and was the most important figure in the pioneering stage of the study of natural history on the island.
Elderly Taiwanese who grew up during the heyday of the agrarian economy like to say that rice fills you up better than noodles. The old adage that “familiar flavors are the best” explains why they might feel that way and highlights an important truth about taste: what we eat as children shapes our food preferences as adults.
Taiwan has nine national parks, of which three are high-mountain parks, which are rare anywhere in the world. Whether in terms of ecological conservation or preservation of historic and cultural sites, the management measures adopted for Taiwan’s national parks have been very successful, and the island’s achievements have attracted international interest.
Taiwanese art has been receiving a great deal of public attention in the past two years. Huang Tu-shui’s marble sculpture Water of Immortality, which portrays a female nude, saw the light of day again after nearly half a century. It was designated a “national treasure” in February 2023.
In Taiwanese households, there is an essential cooking ingredient that is always stocked alongside soy sauce, vinegar, and sugar. It’s not fermented bean sauce, XO sauce, chili sauce, or fermented bean curd, but rather, shacha sauce.
Sold in metal tins or glass jars, shacha sauce looks dark brown and shiny. When eaten, it has a sandy, fibrous mouthfeel. Although its contents remain a mystery to many, its salty, umami flavor has captured the hearts of Taiwanese people.
Sula Sukinadrimi, a member of the Rukai indigenous people from Pingtung County’s Wutai Township, long ago left his job as a public servant and followed his elders into the mountain forests to plant native Taiwanese tree species. For the past 40 years he has focused on the task of planting trees in order to protect the forests and traditional hunting grounds.
