"The Logic of Food" Exhibition: A Deep Dive Into Indigenous Taiwanese Food Culture

Challenge

Traditional indigenous ingredients such as djulis (Taiwanese quinoa), millet and Formosan bean carry rich nutritional and cultural value, yet few people outside indigenous communities know much about them. Food and agriculture education has also tended to lean on one-way lecturing, lacking the interactive formats needed to get younger audiences to engage on their own.

Goal

The Ministry of Agriculture wanted to significantly raise public awareness of indigenous food culture, especially among students, replacing lecture-style education with something lively and engaging so visitors could get close to and experience indigenous food wisdom, ultimately supporting the long-term development of local indigenous agriculture.

Approach

1. Built the exhibition around the theme "The Logic of Food," turning ingredients like djulis and millet into characters that each carried their own traits and nutritional story.
2. Wove tribal food experience activities into the exhibition, shifting knowledge transfer from one-way reading panels to a multi-sensory, hands-on process.
3. Used the visual design to foreground sustainability and coexistence with nature, expressing the deep connection between indigenous communities and the land so visitors could feel that bond while learning about the ingredients.

Outcome

Delivered the visual design and interactive content planning for "The Logic of Food," turning indigenous food knowledge into characters and multi-sensory experiences so learning became participatory rather than one-way, supporting the Ministry of Agriculture's push for food and agriculture education and local indigenous agriculture.