The Cultural Power Grown from the Land: The Story of Amis Wild Vegetables and Fermentation Starters

This workshop featured Principal Wu Xueyue sharing knowledge about the wild vegetables of the Amis tribe and the culture of making sweet rice wine yeast (jiuqu). Using a variety of plant materials personally foraged and brought from Hualien, she introduced their uses in tribal life and the ecological knowledge they carry. During the course, the speaker explained the method of making sweet rice wine yeast (damod), highlighting that it involves not only plant identification, material preparation, and fermentation techniques, but also reflects the wisdom and knowledge systems adapted by different tribes to their local environments. Through sharing foraging experiences, the cultural significance of plants, and practical demonstrations, students were able to understand that indigenous cultures are not abstract concepts, but are deeply rooted in land, labor, and everyday practices. At the end of the course, students were grouped to knead the materials for the sweet rice wine yeast, allowing them to experience how cultural knowledge is learned, transmitted, and materialized through physical actions. Overall, this activity not only enhanced students' understanding of indigenous dietary culture and ecological wisdom but also encouraged them to reflect on the connections between sustainability, cultural care, and the transmission of local knowledge, showcasing the results of linking practice, cultural understanding, and sustainable education in the course.