“The Plan of Going Home” | "Taste the milk guide together" Workshop!
In early 2026, the Hong Museum will organize and plan a group exhibition related to Wenzhou/food. The exhibition is supported by academic support from te editions and co initiated with Wenzhou-Kean University Library and the Nastore.The exhibition will focus on local food culture as the creative object, sorting out the ecological limitations and immigration changes under Wenzhou cuisine, or using a certain food/ingredient from Wenzhou as a starting point to touch on a larger cultural context, and translating it through contemporary art methods. The exhibition will be mainly held at the Hong Museum, with Dishbooks and Wenzho-Kean University Library as sub venues.
"Milk is a global food, but it has different memories in different places. What is your experience with milk on campus?" This workshop as one of events which support the exhibition,will discusses eating habits, body cognition, and local culture through the lens of milk taste experience, combining personal experiences of students and teachers. It emphasizes the connection of localism in the "global campus".
Workshop Learning Objectives
1. Student Perspective
Through gustatory experiences, we evoke memories and emotions, contemplating food, health, and identity. We offer interdisciplinary experiential learning that integrates art, anthropology, and food technology.
2. Locality and Globalization
Wenzhou-Kean University is a Chinese-American jointly established higher education institution. On campus, students can compare dairy habits in different food cultures and discuss "local food systems" and "globalized consumption" through milk.
Workshop Learning Objectives
1.Students: Bachelor's/Master's degree (major in art, communication, food-related majors preferred).
2.Staff and Faculty.
3.Scale: about 20 people.
Students, please fill out the Once application form, and we will provide 2 hours of extracurricular study time.
All registered participants are required to scan the QR code to join the group.
Workshop Venue and Time
Venue：Student Learning and Activity Center 607,Academic Seminar
Time：13:30-15:30，Oct 16, 2025
Workshop Guests
Work Flow and Outpu
Sensory Experience （30min）
Sweet Milk (Local Memory)
UHT Milk (Usually find in the convenient store of campus)
Low-temperature fresh milk（Quality Upgrade）
Functional milk (non-fat/fortified, catering to the health needs of young people)
Tibetan milk residue/Mongolian dairy food/Milk powder from small cattle farms, etc
International brand milk (globalization)
Mission No.1：
Students write down "the learning/campus moments" that the milk taste reminds of you.Will these differences inspire you to have a new understanding of "learning habits" or "cultural identity".
Group Discussion (40 min)
What is the difference between the milk I drank when I was a child and the milk I drink now?
In the dietary habits of dormitory/canteen, what is the position of milk?
Intergenerational differences: Sweet milk in the 80s/90s vs campus diet in the post-00s/post-10s.
Global Perspective: Local Milk vs International Brands.
Mission No.2/Output Together：
Write down your own story and memories related to milk, and participate in the Zine Project. Your works may be exhibited at the Hong Museum.
Event Achievements (15min）：
Summary: How are gustatory experiences connected to learning, identity, and culture?
Expansion: The achievements can be exhibited on campus or promoted on the Wechat official account as "Campus Public Education Cases".
Event Value ：
For students: Provide interdisciplinary experiences in art and education to enhance their sense of belonging to the campus.
For teachers: inspire innovative methods of education.
