| Summary: | 碩士 === 國立交通大學 === 人文社會學系族群與文化碩士班 === 107 === New Kucapungane was buried from Typhoon Morakot in 2009. To conserve indigenous people’s diet, to shape the cultural identity that is familiar to other ethnic groups, and even to practice the real imagination and taste memories beyond economic needs become the critical keys in the development of food as cultural heritage.
According to the research, it was found that Kucapungane people have distinctly merged the practice of indigenous people’s cultural and creative thinking in their own cuisine. They promoted the term “food as cultural heritage” and applied it to their daily life. The special cooking knowledge blended with tradition and innovation derived from the experience of operating a restaurant and the living environment is promoted to tourists in order to respond to the needs in the culture and creative era. Traditional Rukai food culture has been enhanced through lectures and workshops, and meanwhile the tribal people make new application of traditional diet under current development. In sum, food has become an approach to communicating with different ethnicities.
In conclusion, diet is a kind of collective culture. It cannot be narrowed down to food and agriculture. From the local people’s perspectives, diet has become an important factor in awake the collective consciousness of local knowledge and further practice of the value of traditional food culture. Most of all, it is important to view indigenous food as the cultural heritage of human being since Rukai culture is closely connected with the environment and maintains ecological sustainability.
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