CMP village – food design

森大工作坊:土地的社會意識 – 生物環境構造實驗坊
Forest BIG Workshop: Social Consciousness of the Land – Experimental Workshop on Biological Environment Structure

勤美學邀請 李霽 擔任森大工作營院長導師策劃場域實驗,由 郭城孟 博士導覽森林、陳小曼 擔任餐食設計,並與 張葳吳東龍 進行三天的工作營「寫生」、「知和五感」、與「聞人的嗅覺意識」。


CMP Village invited Lee Chi to serve as the dean mentor of the Forest BIG Workshop to plan for field experiments. Dr. Chengmeng Kuo guided the forest, Slow Food Design (SFD) team designed the meals, along with Taffi Chang and Dragon Wu to work on a three-day workshop: “Sketching,” “Feelings and the Five Senses,” and “Senterati’s Sensory of Smell.”

For the food experience of the workshop, the SFD team extracted the five elements/five senses, and read nature from drinks, vegetables, pickling, and adding local herbs based on the geographical patterns, cultural heritage, and seasonal customs of the forest.

(1)水 / 飲 Water / Drink

Oriental Beauty Tea|Hakka Citrus Sauce|Butterfly Pea Flower


“Oriental Beauty Tea”, formerly known as “Formosa Oolong Tea”, is an authentic Hakka tea. It is the most heavily fermented tea among the semi-fermented tea, with prominent tea buds and baekho. The citrus sauce ground with kumquat is sour and cool to relieve summer heat. Butterfly pea flower is planted in the park, and its petals contain ten times more anthocyanins than other plants. In addition to being popular because of its bright colors, it also has a soothing effect in traditional Chinese medicine, opening the entrance to settle from the hot summer air.

(2)土 / 蔬 Soil / vegetables

Vegetable Jelly (baby corn, green beans, okra, zucchini, beetroot stock)|fiddlehead|yogurt|roasted peanut, oats, and grains|chervils|sorrel leaves


There are many gravel terraces in the western foothills of Taiwan, and Miaoli is a sedimentary rock terrain. Echoing Dr. Chengmeng Kuo’s guided botanical course, the vegetable jelly made with seasonal ingredients responds to geographical textures, and the fiddlehead symbolizes the rich ferns in the forest. The grains spread at the base are soil, and together with plants and rocks, they form a soil and rock landscape.

(3)金 / 麥 Gold / wheat

Sourdough|focai fermented tofu butter

當代最重要的名廚之一 Massimo Bottura 出版的書籍<Bread is Gold> ,提供全球45位世界頂級廚師的食譜,倡議食物浪費議題。在2015年世博會期間,他也號召名廚響應<Food for Soul>剩食餐廳計畫,利用過剩食材創作並無償提供各地有需要的居民。


The book, Bread is Gold, published by Massimo Bottura, one of the most important contemporary chefs, provides recipes from 45 of the world’s top chefs and advocates the issue of food waste. During the 2015 World Expo, he also called on famous chefs to respond to the “Food for Soul” leftover restaurant project, using surplus ingredients to create and provide to the residents in need without return.

Food preservation (pickling, fermenting, oil sealing, drying, etc.) has been a practice since ancient times to prolong food preservation and reduce food waste. The SFD team used fermented tofu and fermented Hakka dishes to make Taiwanese butter and to tap new corners of the taste buds.

(4)火 / 肉 Fire / meat

Smoked Pork Neck|thyme caramelized pineapple|ginger pickled fungus|red bell pepper Sriracha Sauce|avocado sauce

客家的勤儉民情其來有自,因歷史遷徙的警覺與南方多山的地理條件,南方的客家人發展出自成一格的習俗,也保存了勤儉美德。二十世紀末流行的無浪費飲食風潮(From nose to tail)可說早已在客家祖先的血液中。其中「鹹酸甜」是經典的客家下水菜鳳梨豬肺炒木耳,我們轉化三元素,以火炙烤取代大火炒,保留火香,向經典見習。

Due to the vigilance of historical migration and the mountainous geographical conditions in the south, the Hakka people in the south developed their own customs and preserved the virtues of diligence and thrift. The “From nose to tail” trend that was popular in the late 20th century is said to be in the blood of Hakka ancestors. Among them, “Savoury Sour and Sweet” is a classic Hakka dish, with pineapple, pig’s lung, and fried fungus, which we transformed the three elements and used fire-roasting instead of high-heat frying to retain the aroma of fire and learn from the classics.

(5)木 / 草 Wood / grass

Sweet Rice Bun|gourd sorbet|barley|wild ginger green tea honey


After grinding the rice into pulp, removing the water, and kneading it into rice balls, the ever-changing “Pan (bun)” in the Hakka diet can be made into vegetable pan, meat pan, fat pan, etc. The SFD team transformed the Hakka flower rice dumplings, using barley as the vanilla pan, drizzling wild ginger flower green tea honey, and refreshing gourd sorbet.




day1: Cucumber Sorbet – The earliest poetry collection “Bin Feng” mentioned “eat gourd in July”, and Zhang Qian, an iconic figure in the West -Han Dynasty, was the origin of bringing cucumbers back to the central plains for planting. “Dishes on a purple table, green tea in silver cups, nectar in golden bottles, and cucumbers in jade plates.” Cucumbers are widely used, ranging from cold plates, light stir-frying, pickling, juicing, to high heat stir-frying. Even cucumber flowers are popular edible flowers in the contemporary food trend.

day2: Cantaloupe Sorbet – Cantaloupe, known as the king of melons, has a unique aroma that is soft and sweet. Luo Binwang of the Tang Dynasty once left a poem when he passed by Hami in the Western Regions during the armies. He expressed his regret of not being able to taste the cantaloupe. Cantaloupe is also often used as an adjective for flavor descriptions in the coffee flavor wheel. We used it as an opening to the olfactory workshop.

day3: Watermelon Sorbet – There are many theories about the origin of the unique Japanese summer watermelon (スイカ割り). The theories include rituals to boost morale during the war or showcase traditional Japanese sword-drawing skills. It has become an indispensable activity and memory at the beach for Japanese during the summer, giving the afternoon design workshop a cool start.


Consecutive storylines: The team disassembled the flavor clues of the Dragon Boat Festival, for example, peanuts in vegetables, pickled focai in fermented butter, pork in the main dish, and rice in the vanilla pan, to piece together a Hakka taste map in midsummer.


廚師:Theodore Hsiao, May Liou
特別感謝: September Cafe, Solidbean Coffee,



【森大工作坊】Forest BIG Workshop


「混種島嶼」是勤美學 森大醞釀許久的命題,借用「混種」的意義,來自於台灣豐富的生物多樣性與文化多樣性,兩者交織出這塊土地獨特的樣貌。




Forest BIG, the third field opened by CMP Village in 2018, hopes to learn to live with the forest with a humble and respectful attitude. In the 2020 Forest BIG workshop, ecological experts who study in the field of natural ecology become the most important protagonists in the event, in line with the spirit of CMP Village’s commitment to life aesthetics: the fields of ecology and art can communicate, learn, and cooperate; full of experimentation, depth of knowledge, and experience.

“Hybrid Island” is a proposition that CMP Village Forest BIG has been mulling over for a long time. The meaning of “hybrid” is borrowed from Taiwan’s rich biodiversity and cultural diversity. The two interweave the unique appearance of this land.

When we walk into a piece of land, would you also want to know about the nutrients produced by the soil composition, the direction of the wind that affects the profile of ecological species, the direction of the terrain affecting the pace and range of the water flow, the configuration of sunlit time affecting the displacement and area of plantation systems? Sustainable architecture is not only the choice of purchasing organic agricultural food, but the issue of environmental energy has also already covered the human habit of losing consciousness and depleting ability in the city. We must develop and read from a holistic interpretation, more inclusively. Only by understanding and knowing can we become decision-making and action practitioners to maintain harmony in the arbitrary world.

The relationships in ecology are interconnected, leading to different changes and ideas between the dimensions of human construction of civilization. In Forest BIG, interpreting from the high sand dunes, we combined and designed the practical ways of living, applied possible changing molds, through the self-evident appearance of the land, transferring the metaphorical power to another form of life. We let the natural world be filled with dimensions of meaning and the gist of cosmic view, bearing the story of rocks and hidden streams, letting souls with the same core value develop into their own distinctive forms.

The world is nested in layers; nothing exists independently; all ideas have two levels of perception and meaning. Come to Forest BIG and find the pulse of this land through this workshop where nature and art meet.