11/17(五).Indigenous Traditional Cuisine DIY Course “Ina’s Tribal Kitchen – Rukai Indigenous Cuisine”
National Yang Ming Chiao Tung University Academic Year 112, 1st Semester Indigenous Traditional Cuisine DIY Course “Ina’s Tribal Kitchen – Rukai Indigenous Cuisine” Instructor: Ke Yan-chiao (La Kai Family Workshop) ◈ Date: November 17, 112th Year (2023), Friday ◈ Time: 17:30-20:30 ◈ Venue: Creativity Greenhouse, Engineering Building 1 Basement (EAB06),
Let’s Explore the Taste of International Cuisine Session 2_French
What kind of impressions do you have about France? Are you looking forward to making more friends from different backgrounds? If so, you definitely can’t miss this chance to encounter French romance! We will provide students with the opportunity to get to know international cultures through tasting French cuisine! The
The Hsinchu Sixth Fuel Factory: A Sustainable New Life in the City with Chickens and Bats as Learning Companions
Treating chickens and bats as learning partners and adopting participatory design for sustainable living, the NYCU Hsinchu Living Museum team works with the community residents and undergraduates to run the chicken coop and promote the education on bat conservation, so that the public, via personal engagement, can grasp the importance
DIYGreen rooftop combines garden with solar panel to create an efficient rooftop
The problem of global warming is becoming increasingly severe and harms ecology and the climate. The heat island effect caused by urban cementing exacerbates this problem, leading to an increase in energy consumption for air conditioning. The DIYGreen zero-waste, circular rooftop garden developed by Professor Jehng-Jung Kao’s research team at
NYCU won the top 5 award in Environmental Protection Administration’s Green Catering Service and Waste Reduction Action Competition
In response to a letter from the Ministry of Education on the implementation of the trial of the “Guidelines for Administrative Agencies and Schools to Reduce the Use of Disposable Tableware and Packaged Drinking Water,” the Environmental Protection and Safety and Health Center of NYCU coordinated the development of related
Healthy and delicious without waste
We provide safe, nutritious, sufficient, and affordable food for faculty and students, actively reduce food waste, and provide teachers and students with affordable and nutritionally balanced dining services. In response to the impact of the epidemic and rising prices, Yangming Campus encourages campus suppliers to provide nutritionally balanced and
