Culinary Tourists and Foodies Alike, Add Taiwan to Your Travel ListJanuary 25, 20192 min read
Dr. Howard Hu, professor of hospitality management at Southern Utah University, knows the value of unique and memorable eating and drinking experiences to travelers. Alongside climate, accommodations, and surroundings, culinary options are an important factor in destination selection.
“Culinary tourism educates and inspires food and wine enthusiasts while giving the
traveler a chance to explore the local area and learn about local food trends, cooking techniques, and food history.”
He suggests that a visit to Taiwan should be at the top of every foodie’s travel list.
“In Taiwan, food isn’t merely belly fuel – it’s a way to have a good time with friends and family. It’s a celebration of community and life. Food is as important as sleeping, working, and even breathing. This country truly has a ‘food culture’ and a trip around the island, or around Taipei, is like a visit to the world’s best culinary museum.”
According to Dr. Hu, food is an aspect of Taiwanese culture that is assuredly beyond any expert’s capacity to explain in a few words.
“Everything revolves around the topic of food in Taiwan, from the customary evening snack with friends to the more elaborate feasts held on special occasions and festivals like Chinese New Year and the Tomb Sweeping Day.”
“Food in Taiwan is an ever-expanding list of edibles that, while coming mostly from the same family as the majority of Chinese food, has the influence of the cultural variety that is part and parcel of Taiwan’s history. The specialties of the island’s aboriginal people and of Fujian Province in China both make huge contributions to the cuisine.”
Dr. Hu explains that this culture has been influenced by many immigrants from Southeast Asia – Indonesia, the Philippines, Vietnam, and Thailand all make appearances.
“The most important thing about the food in Taiwan is, as the adage goes, to have an open mind and an empty stomach. Let your inhibitions go and eat something that is completely unrecognizable. That said, there are some standard favorites that will forever exist as part of the canon of edible things on the island of Formosa.”
From a very young age, Dr. Hu was working in food service and building familiarity with his chosen career. Today, he has transitioned from the hospitality business to teaching students global skills that are relevant in kitchens around the world.
Dr. Hu is familiar with the media and available for an interview. Simply visit his profile.
Howard (Shih-Ming) Hu Professor of Hotel, Resort, Hospitality Management
Specializing in international cuisine, hospitality management, and culinary science