Taiwanese cuisine is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, southern Fujian cuisine has had the most profound impact on mainstream Taiwanese cuisine but it has also been influenced by Hakka cuisine, the cuisines of the waishengren, and Japanese cuisine.
A museum is an institution dedicated to displaying and/or preserving culturally or scientifically significant objects. Many museums have exhibitions of these objects on public display, and some have private collections that are used by researchers and specialists. Museums host a much wider range of objects than a library, and usually focus on a specific theme, such as the arts, science, natural history or local history. Public museums that host exhibitions and interactive demonstrations are often tourist attractions, and many attract large numbers of visitors from outside their host country, with the most visited museums in the world attracting millions of visitors annually.
Cultural tourism is a type of tourism in which the visitor's essential motivation is to learn, discover, experience and consume the cultural attractions and products offered by a tourist destination. These attractions and products relate to the intellectual, spiritual, and emotional features of a society that encompasses arts and architecture, historical and cultural heritage, culinary heritage, literature, music, creative industries as well as the living cultures with their lifestyles, value systems, beliefs and traditions.
California Citrus State Historic Park is an open-air museum in the city of Riverside, California, United States. As part of the state park system of California, it interprets the historic cultural landscape of the citrus industry. The park’s museum exhibits and interpretive features share the story of the citrus industry's role in the history and development of Southern California, and is told through the experiences of the diverse migrant and immigrant groups who made it all possible. The 248-acre (100 ha) park was established in 1993.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
Wuzhen is a historic scenic town, part of Tongxiang, located in the north of Zhejiang Province, China.
Kalamazoo Valley Community College (KVCC) is a public community college in Kalamazoo, Michigan. It was established in 1966 by the overwhelming approval of voters in nine local school districts. Kalamazoo Valley offers 50 certificate programs and associate degrees in 60 areas of study. In addition to associate degree and certificate programs in business, health care, human and public services, technical and industrial occupations, the college also provides a quality experience for students preparing to transfer to four-year institutions following graduation. Michigan National Guard close family members can receive tuition assistance to attend KVCC as of August 2023.
Indian Chinese cuisine, Chinese Indian cuisine, Indo-Chinese cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.
Place-based education, sometimes called pedagogy of place, place-based learning, experiential education, community-based education, environmental education or more rarely, service learning, is an educational philosophy. The term was coined in the early 1990s by Laurie Lane-Zucker of The Orion Society and Dr. John Elder of Middlebury College. Orion's early work in the area of place-based education was funded by the Geraldine R. Dodge Foundation. Although educators have used its principles for some time, the approach was developed initially by The Orion Society, a Massachusetts-based nonprofit organization, as well as Professor David Sobel, Project Director at Antioch University New England.
In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refers to the intersection of food in culture, traditions, and history.
Culinary tourism or food tourism or gastronomy tourism is the exploration of food as the purpose of tourism. It is considered a vital component of the tourism experience. Dining out is common among tourists and "food is believed to rank alongside climate, accommodation, and scenery" in importance to tourists.
The Taste of Summer Festival, previously known as the Taste of Tasmania, is an annual event held in Hobart, Tasmania, from 27 December to 6 January. The festival includes over 75 stalls featuring local breweries, distilleries, wineries, and eateries, drawing in both locals and tourists from around the globe. Hosted at Princes Wharf Nº1, adjacent to the historic Salamanca Place, the festival coincides with the State's peak of the tourism season. Additionally, Hobart's waterfront is the place where New Year's Eve festivities are celebrated, including the Sydney to Hobart Yacht Race, "one of the world’s greatest, and hardest, offshore races," as described by The New York Times. Visitors have the opportunity to taste the Tasmanian cuisine and beverages while enjoying live music and entertainment provided by a diverse selection of interstate performers. The event serves as an example of the significant role tourism plays in the economy of Australia. Beyond offering a platform for displaying local products, Taste of Summer generates socio-economic benefits such as job creation and amplifies the region's food and wine industry. Also, the active participation of the community in organising, managing, and providing entertainment emphasize their role in economic development. The diversity of Taste of Summer allows interconnection within the communities through "employment, volunteerism, networks and participation."
The Southern Food & Beverage Museum is a non-profit museum based in New Orleans, Louisiana, with a mission to explore the culinary history of the American Southern states and to explain the roots of Southern food and drinks. Their exhibits focus on every aspect of food in the South, from the cultural traditions to the basic recipes and communities formed through food. The museum is located on the corner of O.C. Haley Boulevard and Martin Luther King Jr Boulevard in Central City, New Orleans.
Exhibit design is the process of developing an exhibit—from a concept through to a physical, three-dimensional exhibition. It is a continually evolving field, drawing on innovative, creative, and practical solutions to the challenge of developing communicative environments that 'tell a story' in a three-dimensional space.
Ohn no khao swè is a Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth thickened with gram flour. It features wheat noodles in a rich broth made with curried chicken and coconut milk, thickened with gram flour. Crispy fried bean fritters, hard-boiled eggs, sliced raw onions, chili peppers, and crispy noodles are added to the dish. Fish sauce and lime or lemon juice are then drizzled over everything.
An exhibition, in the most general sense, is an organized presentation and display of a selection of items. In practice, exhibitions usually occur within a cultural or educational setting such as a museum, art gallery, park, library, exhibition hall, or World's fairs. Exhibitions can include many things such as art in both major museums and smaller galleries, interpretive exhibitions, natural history museums and history museums, and also varieties such as more commercially focused exhibitions and trade fairs. They can also foster community engagement, dialogue, and education, providing visitors with opportunities to explore diverse perspectives, historical contexts, and contemporary issues. Additionally, exhibitions frequently contribute to the promotion of artists, innovators, and industries, acting as a conduit for the exchange of ideas and the celebration of human creativity and achievement.
The McLean County Museum of History is an AAM accredited institution located in Bloomington, Illinois. It is the principal asset of the McLean County Historical Society, an Illinois nonprofit organization, which was founded in 1892 to study local history. The Museum moved into its current location in 1991.
The Museum of Food and Drink (MOFAD) is a New York City educational non-profit and museum that seeks to change the way people think about food and drink. The museum's work explores "the ways food and beverage impact our culture, politics, economy, history, and more."
North Korean cuisine is the traditional culinary practices and dishes of North Korea. Its foundations are laid by the agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula. Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides.
Laghman is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as latiaozi or bànmiàn.
