The creation serves to examine the application of folklore meanings and effects in Taiwanese culture to bestow the function of a “key” to food that opens the path of “memory” and penetrates deep into the “mind”. The content focuses on the author’s perception and observation of specific foods that he grew up with to present the delicacies graphically. First, aroma is the overall focus of imagery presentation, followed by colors (the hue and color palette of the dishes), shape (the implied concept of different ingredients) and finally taste (symbolizing the aftertaste and recollection).

The project contents are divided into five chapters. The first chapter is an overview, which briefly covers the motivation and purpose for the “Recipe – the Roadside Banquet Series”. The second chapter is centered on the description of the collective memory of the roadside banquet and its connection to individual memory, along with the incorporation of Taiwanese color symbolisms and imageries in the discourse. The third chapter features the application of printing technique and vocabulary to present and express the concept of image, as well as the analogy, analysis of the meaning “engraving”, “stacking” and “heritage” to endow culinary art with new interpretations and presentations.

The fourth chapter interprets, analyzes and describes the overall idea and artistic concept of “aroma, color, taste and shape” for each featured work, as well as making a connection to the author’s personal background after reinterpreting the image of delicacy. The final chapter concludes the paper by examining the process of this creative research, its results and proposing the discovery of the functionality of food as the extension of culinary art as a potential future research topic, thereby integrating the concept of cooking and consumption of food with art to recreate those unforgettable tastes in the author’s memory.

Keywords: culinary culture, symbol, performance art, collective memory, recipe, printing creation