The Renewal 川游不息展
The Renewal 川游不息—— 綠川展二○一八
Humanities, arts, and life will flow again, right here.
It will also be an excuse for travelers and citizens to continue to linger…
Open your body’s subtle senses, bring in the mood of a city traveler,
Rediscover senses with the vision of the bird, the melody of the river, the breath of flowers and plants, the texture of the lake, and the rich taste of the land.
A river is like the history of civilization in a city, which carries the life emotion of people and the city. The 5.67-kilometer Lvchuan River has gone through three difficult projects, including water purification, sewage interception, and environmental construction, giving back the citizens an intimate river and a comfortable space, hoping to rebuild the symbiotic relationship between the people, the river, and the city.
As long as curiosity is still there, you can find another village around the corner in every revisit…
The curator curated an exhibition about rivers by integrating the five senses: taste, touch, vision, hearing, and smell. The surrounding locations are the starting point of creation, in which five dishes are created and named after breaking down the characters.
Electronic Street, as the main distribution center for electronic materials, 3C products, audio equipment, etc., has always been one of the busiest business districts in Taichung. In addition to providing electronic material parts and audio players in the Taichung area, Shantou Beef Liu is a 60-year-old restaurant next to Electronic Street. The smoke and smell of traditional charcoal stoves permeating the street corner may not be the endorsement of a healthy diet but an undeniably delicious memory in the hearts of local people.
Using raw beef as the main component, it is smoked with Taiwanese tea leaves poured into glassware, creating a memory of the era and bringing a transformed contemporary flavor to the beef. The transparency of the glass and the electroplated steel plate in the scene echo the metal texture of the electronic street and respond to the fans of vacuum tube audio. The parmesan slices above the dish bring in Western flavors and represent an interesting projection of a circuit board.
Zhongshan Road in Taichung City was called “Shin Sei Bashi Pass” during the Japanese colonial period, and the bridge leading to the southeast across the Green River was called Shin Sei Bashi. Shin Sei Bashi was a representation of municipal construction in the early days of Japanese occupation. It was a concrete symbol of municipal construction such as railway opening, park construction, and urban reconstruction. It was later renamed Zhongshan Green Bridge and is still in use today. As an important achievement of urban construction and development, Shin Sei has been in service for its residents until now.
The development of transportation and urban modernization began in the Japanese era, and Taiwan’s connection with Japanese culture is self-evident. The concept of this dish transforms Taichung’s specialty breakfast, “big noodle soup,” historically combining former dynasty Japanese and contemporary Southeast Asian new immigrants, geographically going from Northeast to Southeast Asia, and is presented in the form of tsukemen and pho. The Dongquan Chili Sauce that the Taichung people love is made into chili sauce paper, and the ingredients in the big noodle soup are disassembled and stacked in a pile, using the dish itself to connect time and culture, Taichung and Kyoto, cuisine and enjoyment, the past and the future, and the new and the old.
The Taichung Prefectural Hall was a government building during the Japanese colonial period and was later used as the location of the Taichung City Government. In 2010, the Taichung City Government relocated, left some departments, and planned the Taichung Prefectural Hall as a city museum in urban planning. Its halls were designed by Matsunosuke Moriyama, and the overall design imitated the Baroque style of Marseilles, France. The entrance was equipped with a “porte-cochère,” an important feature of the buildings for government officials during the Japanese colonial period.
As the oldest city in France and the second-largest city after Paris, Marseille’s architectural form has also greatly influenced the style of the Western era, from Baroque to modernism pioneered by the Marseille apartment designed by Le Corbusier after the war. During the Meiji Restoration in Japan, a large number of westernized techniques and styles were produced, which were also carried over to the construction of Taiwan at that time.
In this dish, the Slow Food Design (SFD) team tried to reorganize the flavor, architecture, and history, and reproduce the elements and architectural forms of the Marseilles fish soup on the plate. They transformed the vegetables in the fish soup into fish scales with vinegared carrots and beetroots, mimicking the baroque tiled roof. The porte-cochère was expressed in the sauces made of spices used in the original soup, such as fennel and coriander. This dish was more decoration-focused in this series of creations.
Formerly known as “First Square,” ASEAN Square was close to the bus terminal. It used to be a popular culture gathering place for young students after school, and later became a living place for foreign migrant workers to shop and have dinner. This thirteen-story shopping mall has played a significant role in Taichung’s civic activities in different eras.
When the team conceived the menu with the theme of ASEAN Square, they hoped to take the deconstruction, reconstruction, and fusion that happened over time as the theme of formal expression. The Southeast Asian sauce “Belacan” was made into a sauce stock. On the plate, the classic Taiwanese dish, “mushroom and pork thick soup,” was recombined into meat jelly. One could see shiitake mushrooms, pork strips, bamboo shoots, and fungus in the jelly made of bonito fish stock. Herbs from Southeast Asia on the side of the dish replaced the flavor of coriander. When pouring with the Belacan broth, the mushrooms-and-meat thick soup melted due to the high temperature. The delicious dialogue between Taiwan and Southeast Asia blended into a bowl of soup called “time.”
After the last 39 stilted houses were demolished in 2010, they were no longer a sight in Taichung. “Stilted Houses” is an architectural form of ethnic minorities in southern China. Generally, it is built on mountains and rivers and according to the situation. The stilted houses along the river at 2nd Lane of Taichung Road are semi-vernacular wooden houses with two or more floors, with its beautiful old name, “Green Embankment Lane.” The upper floor is for living, and the lower structure space is for storage.
Here, the SFD team disassembled the pictogram of the Chinese character “家.” In the pictogram, keeping pigs at home symbolizes stability. “豕” means pig, and adding a roof “宀” on top of it makes it “家,” which means home. The team used the sugar roasted crispy pork as the main flavor. The caramel slices on the top echoed the iron roof of the stilted houses, and the bottom was lined with fried bamboo shoots and burdock to symbolize the bamboo structure of the stilted houses. Because pineapple is an important economic agricultural product in Taiwan, river was represented with pineapple sauce, giving the thick flavour a bright finish.
我們將幸發亭的蜜豆冰穿越時空重組成了提拉米蘇，蜜豆做的夾餡與海綿蛋糕形成一個剖開來的「川」字，「Pick me up」的咖啡是撒在蛋糕上的粉，香蕉風味的煉乳是流動的思念，古往今來，愛情無論在什麼時空都是一樣的苦甜。
Taichung Station was established in Meiji 38 (1905) as the largest station in Central Taiwan and has been an important hub for north-south traffic ever since. In Meiji 44, urban construction continued to develop, shaping the outline of the street in front of the station today. Taichung Station has also undergone several expansions due to the large increase in passenger traffic. As an important artery of transportation in central China, Taichung Station also brings information and development to the city.
The Renaissance style of the second phase of Taichung Station reminds people of the implicit romance of that era. The dessert Tiramisu was born at that time in Italy, the birthplace of the Renaissance, and has since become a masterpiece. There are many legends and many romantic imaginations related to love. Across space and time, lovers at the train station made use of time to go to the ice cream shop for a date. It is the exclusive memory of that implicit era.
Through time and space, we reorganized the honey bean ice from Xin Fa Ting Shaved Ice into tiramisu. The filling made of honey bean and the sponge cake formed a cut-out Chinese character “川.” The coffee from Pick Me Up was sprinkled on the cake. The powder on top and the banana-flavored condensed milk were flowing thoughts and reminiscence. Throughout ages, in all time and space, love is always bittersweet.
策展人 / 許哲瑜、郭中元
參展人 / 林強、川顏團隊、良根、洪添賢、施真穎、徐至宏、陳小曼、皓福、游璨賓、黃湘、葉依柔、廖浩哲
執行單位 | 嶺東科技大學文化創意產業研發中心
設計單位 | 樸實創意、中間研究室
策展人 | 許哲瑜、郭中元