Abstract
Forest therapy is seen as one of a relaxing treatment for leisure travel. It can inevitably release stress from a medical perspective. The Danongdafu Forest Park has been the target to cultivate environmental sustainability and suitability of forest therapy tourism will be therefore carried on. Cuisine is therefore the key point to local culture and positive mood swing. This research considers local food studies that cover slow food and dietotherapy based on catering design. It highlights the value and significance of food in forest therapy by its presentation, taste arousal, local products. With such connection, it would indulge a sensory series of immersive experience. In-depth interview and field survey were conducted for this research in relation to community development and the natural resources.
Presenters
Chuan-Jin LinStudent, Master of Science, Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Taiwan Bor Hon Lee
Associate Professor, Department of Culinary Arts/Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan
Details
Presentation Type
Theme
2021 Special Focus–Making Sense from Taste: Quality, Context, Community
KEYWORDS
Healing Catering Design, Food Design, Immersive Experience, Community Development
