Experiencing Kyrgyz Culture Through Food: Central Asian Traditional Cuisine Workshop The Central Asian Food Workshop was held on December 4, 2025, at National Chengchi University. The event was jointly organized by the Master Program of Middle Eastern and Central Asian Studies (MECAS), the Translation and Intercultural Studies Center, and the Department of Turkish Language and Culture. While the workshop was linked to the course “Kyrgyz Society and Culture,” it was also open to faculty members and students from across the university, offering a rare opportunity to engage closely with Central Asian food culture. The session was led by Ms. Aikena Bektenova, a professional chef from Kyrgyzstan, who introduced three traditional dishes—Kazakh Beshbarmak, Uzbek Samsa, and Kyrgyz Chak-chak—through hands-on cooking and cultural explanation. During the workshop, participants learned about the ingredients commonly used by Central Asian nomadic peoples, their traditional cooking methods, and the customs surrounding shared meals and table etiquette. Many participants commented that having such a chance to experience Central Asian cuisine in Taiwan is very rare. After the dishes were prepared, tables were set and shared meals began. Following Central Asian dining traditions, two or three participants at each table shared their thoughts and good wishes, creating a warm atmosphere of exchange and reflection. Through cooking, eating, and sharing together, the workshop offered a friendly and memorable way to experience Central Asian culture and highlighted the value of learning through direct participation.
