A must-see for foodies and travel enthusiasts, this documentary explores Taiwan’s rich and diverse culinary heritage. From the popular restaurants and night markets of Taipei to the farms and farm-to-table movement in the agricultural center of Puli, filmmaker Monika Treut not only examines various delectable Taiwanese dishes, but also delves into the sources of their important ingredients. Through this exploration, the film reveals the alarming negative effects of rapid urbanization in densely populated Taiwan, as well as a growing movement for environmental protection of Taiwan’s beautiful rural countryside.
THE RAW AND THE COOKED introduces viewers to Taiwan’s diverse culture through the special dishes, cooking techniques and styles (including the preparation of a bouillabaisse from inside a tree trunk), and, in some cases, even music of acclaimed restaurants, ecological groups, indigenous Taiwanese groups, a Buddhist monastery, and the Hakka Chinese community (Taiwan’s largest ethnic minority community). Be prepared to leave hungry for more.
Synopsis written by: Jennifer Waihee-Polk