To root Hakka culture in the next generation, Nan Jung partnered with Tzu Hui Institute of Technology, holding a “Nan Jung Hakka Flavors” food-culture workshop. Through hands-on making and cultural explanation, students discovered the beauty of Hakka cuisine.
Built around “learning by doing,” the class was led by teacher Kuo Kuei-chuan, who guided students from ingredients to technique to cultural meaning — making peanut-powder mochi and Hakka grass-jelly. The room buzzed with energy as students, making the treats with their own hands, built both cultural identity and a real love of learning.
Principal Wu Shu-hui joined the class herself, praising a design that wove culture together with hands-on craft, letting students deepen their learning through experience and widen their multicultural horizons.
客家文化を次の世代に根づかせようと、南榮は慈恵医専と連携し、「南榮客味食光」客家伝統美食体験を開きました。実作と文化解説を通して、生徒たちは客家料理の美しさにふれました。
「做中学(やってみて学ぶ)」を軸に、郭貴娟先生が食材から技法、文化的な意味までを導きながら、落花生粉の餅と客家仙草ゼリーを作りました。会場は熱気にあふれ、自らの手で作る過程を通して、生徒たちは文化的なアイデンティティと、学びへの熱意を育みました。
呉淑惠校長も自ら授業に加わり、文化と手づくりを結びつけた授業設計を高く評価。生徒が体験を通して学びを深め、多文化への視野を広げられたことを喜びました。
