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Sketching Taiwan’s street foods: exploring the artworks of Leslie Wang

Sketching Taiwan’s street foods: exploring the artworks of Leslie Wang

2024-01-03

Today we introduce to you Taiwanese American artist Leslie Wang. Over the past decade, she has traveled and sketched food in various countries. Recently, she published a book featuring over 200 local Taiwanese street foods. FTV reporter Stephany Yang met up with Wang to find out more about her night market-inspired art.

Leslie Wang first began to illustrate food in 2012. Now, her vivid pictures capture the entire food experience. They start with the ingredients, then depict preparation and finally show us the finished dishes and dining rituals. For her latest book, she has sketched over 200 local Taiwanese street foods, along with old diners in hidden alleys around Taiwan.

Leslie Wang
Artist
I started to focus on local ingredients and also street foods in different regions. It was about four years. I started to visit many friends’ hometowns and tried the food they recommended to me. That is my starting point for myself to learn more about Taiwan. In Taichung, there is a street food called nala jute. That is something that is specialized in that region. I think it is very hard to find if there are no local people to bring you to the market or go to the market at a certain time. It has to be in the summer. For example, some of the local dishes that I never tried even though I am from Taiwan. I want to introduce more of these special local cuisines and show the diversity of Taiwanese streets to my friends. Not just Taiwanese friends but also foreign friends.

Aside from these food illustrations, she also has written detailed reports about each delicious tidbit, noting the place in Taiwan it comes from.

Leslie Wang
Artist
There are so many different kinds of ways of making and preparing meatballs. For example, in Changhua, it is deep fried. In Pingtung, there are ways of steam and after you put braised sauce on top of it. And there are also ways of you can pan-fry. Just what I mentioned in Kaohsiung. One of the most Taiwanese street foods I think is meatballs.

Wang graduated with a master’s degree in environmental graphic design from Lawrence Technological University in the U.S. Over the past 10 years, she has traveled extensively in the Americas and Europe, documenting the local cuisines through her sketches.

Leslie Wang
Artist
What I like to do is something that can related to the society and also help the local students to understand the food education and how to learn about their own motherland and also the local ingredients. Since then, I started to travel around in different countries. So far, I have been to 20 countries and cities. I started a new project called Ounce Magazine. It is a mini magazine that documents the foods that I tried.

In 2016, she returned to Taiwan to rediscover her homeland. Wang then founded a studio that provides food illustration design services.

Leslie Wang
Artist
We have workshops to combine the art and food experience together. Sometimes students can also enjoy the food that they have been drawing. I do have many bucket lists to work on. Since I have been working on food culture scene in different art forms, I would love to do more art creations - not just about the visual part but also the experience part. For example, during the exhibition this time, we also have a dining environment tasting.

Wang is currently holding an exhibition at The Studio in Songshan District Taipei till Feb.7. She hopes to continue to share her passion for gastronomy, sketching and Taiwan with more people around the world.

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飲食就是藝術 台灣飲食插畫家王意馨專訪

2024-01-03

今天帶大家來認識台裔美籍藝術家王意馨。十年間,她去過多個國家並繪製當地食物的插畫設計。最近,她在新書中介紹200多種台灣當地小吃。一起來看看!

2012年,藝術家王意馨開始創作飲食插畫藝術,從食材、餐點,烹飪過程,甚至是餐桌布置都描繪得栩栩如生。在她的新書中,繪製出台灣200多種當地小吃以及各地隱藏小巷中的商店。

[[藝術家 王意馨]]
"我開始研究當地的食材以及不同地區的小吃,大約有四年的時間。我開始拜訪許多朋友的家鄉,嘗試他們推薦的食物,這是我開始深刻了解台灣的契機。在台中,有一種道地美食叫麻芛,這是台中特產,我覺得如果沒有當地人帶你去市場或在特定時間去市場的話,是很難找到的,一定要是在夏天才有。即便我來自台灣,但還是有一些我從未吃過的當地料理,所以我想介紹更多這些特別的道地美食,向朋友們展示台灣街道的多樣性,不只是台灣朋友,還有外國的朋友。"

除了繪製食物插畫外,她還在每個圖鑑,寫下詳細的介紹,註明它來自哪裡。

[[藝術家 王意馨]]
"製作和準備肉圓的方法有很多種。例如彰化是油炸的,屏東有蒸煮和紅燒醬的做法,在高雄他們是用煎的方式。我認為肉圓是最具台灣風味的小吃之一。"

王意馨畢業於美國勞倫斯大學環境平面設計碩士。過去10年,她遊歷美洲和歐洲,以素描記錄當地美食。

[[藝術家 王意馨]]
"我喜歡做一些與社會相關的事,也能幫助當地的學生了解飲食教育,以及自己的國家、當地的食材。從那時起,我就開始去不同的國家旅行。到目前為止,我已經去過20個國家和城市。我目前有一個新計畫叫「玩食誌」,這是一本迷你雜誌記錄我曾接觸過的飲食文化。"

2016年,王意馨回到台灣,深入了解家鄉。之後,她開了一家專門設計食物插畫的工作室。

[[藝術家 王意馨]]
"我們會舉辦工作坊,將藝術和美食結合在一起,有些學生還可以享受他們畫的食物。我的確還有很多願望清單想做。過去,我使用過許多不同藝術形式來呈現飲食文化、場景,但我還想嘗試更多型態的藝術創作,不僅是在視覺,更想運用在體驗的部分。例如這次展覽期間,我們也有舉辦餐飲體驗活動"

王意馨的展覽位於台北松山區The Studio,展至2月7日。她希望繼續與世界各地的人分享她對美食、素描和台灣的熱情。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週日至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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