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Four Cities 
Ruchuan Ji, Jingwei Wu, Yunxin Feng, Zhihao Chen

Food as the foundation of cultural roots and an essential condition for survival shapes everyone's eating habits. The foods that people are exposed to in their upbringing largely shape their eating habits later in life and are attached to them for life. At the same time, the formation of food habits is closely related to the living environment. The food habits of

different regions and ethnic groups are imprinted with local culture and behavior. The smell and the taste buds' memory become a part of the body, evoking the moment when the taste buds tasted it and being dragged back to the environment by the

memory of the smell. We chose food as the theme for this project, and our group members came from

four different cities in China, Shanxi, Nanjing, Qingdao and Chongqing. The theme of the iconic food of each of the four cities was composed of

sour, salty, bitter and spicy.


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