THE FLAVORS of SICHUAN: A Tribute to the Art of Sichuan Cuisine

“THE FLAVORS of SICHUAN: A Tribute to the Art of Sichuan Cuisine” features the photographic work of David Hartung, an American photographer who has lived and worked in Asia for most of his adult life. The Sichuan project began in 2019, with work resuming in 2023 after a pause due to the COVID-19 pandemic. David made numerous trips to Chengdu, China, from where he explored the Sichuan region’s landscapes, rural communities, and local life. This series of 34 photographs, including both colour and black-and-white images, examines Sichuan cuisine within its cultural, geographical, and historical contexts. The exhibition coincides with the release of  David’s new coffee table book titled The FLAVORS of SICHUAN: A Tribute to the Art of Sichuan Cuisine, which expands on these visual narratives.

About David Hartung 

David Hartung is an American photographer who has spent most of his adult life documenting Asia’s rapidly evolving cultures. First drawn to the continent at age 22, he fell in love with the diverse traditions that each country presented, setting out with his camera to capture cultures he could see were transforming before his eyes.

David’s work has been featured in numerous prestigious international publications, including TIME magazine, The New York Times, Newsweek, Businessweek, Forbes, AsiaWeek, Travel & Leisure, DestinAsian, and Business Traveller. His career began in Seoul, Korea, where he witnessed and photographed the social, political, and economic transformations of the late 1980s. He later relocated to Taipei, Taiwan, documenting the island’s first peaceful transfer of power, then moved to Shanghai to cover the city’s explosive economic growth.

In 2008, David made Macau his home, helping to launch Destination Macau magazine and becoming a founding member of the team that launched Tasting Kitchen (TK) magazine. He has remained based in Macau ever since, using it as a regional hub for his photographic work.

David has authored several books, including Macao Remembers, The Grand Lisboa – The Making of an Icon, Macau: Work in Progress, and Cafes of Taipei. His work has been exhibited in galleries across Hong Kong, Macau, and California. Over the past decade, he has focused increasingly on the culinary world, capturing extraordinary cuisines, chef portraits, and the complete spectrum of food culture.

David’s latest endeavor takes him deep into the heart of Sichuan Province, where he’s creating an intimate portrait of one of China’s most complex culinary traditions. Beginning in 2019 and resuming after the pandemic in 2023, this comprehensive project has taken him on numerous trips to Chengdu to photograph chefs, tea masters, farmers, market vendors, tofu makers, noodle artisans, pickled vegetable makers, and fermented bean sauce craftspeople. His lens captures both the Sichuan countryside and carefully plated dishes representing the region’s diverse flavor profiles. These works will be published with the current exhibition as a large-format coffee table book titled The FLAVORS of SICHUAN: A Tribute to the Art of Sichuan Cuisine.

Looking ahead, David plans to continue documenting cuisines across China and throughout the region. For him, food photography offers endless possibilities, allowing his documentary skills to create compelling visual stories through every dish, ingredient, and portrait—revealing the human stories behind Asia’s rich culinary heritage.

Curator’s Statement

We are honoured to present the extraordinary work of esteemed photographer David Hartung, whose breathtaking documentary photography collection encapsulates the essence of culinary art inspired by Sichuan Province—one of the world’s most unique and flavorful culinary regions.

David embarked on this project just before the onset of the COVID pandemic, making numerous journeys to Chengdu to immerse himself in the stunning landscapes, vibrant rural communities, and the rich tapestry of local life. Through his lens, he has forged meaningful connections with chefs, tea masters, farmers, market vendors, tofu makers, noodle artisans, pickled vegetable makers, fermented bean sauce craftspeople, as well as meat smoking factories and drying facilities, all of which pulse with the heartbeat of this remarkable province.

After years of dedicated effort, David has brought this remarkable collection of photography to Taipa Village—a culturally rich heritage nestled in the epicurean paradise of Macau, designated as a UNESCO Creative City of Gastronomy, much like Chengdu. Macau and Chengdu both cherish and promote a rich cultural heritage in culinary art.

Drawing inspiration from the traditional concepts that encapsulate the rich spectrum of tastes and flavors inherent in Sichuan cuisine, “THE FLAVORS of SICHUAN: A Tribute to the Art of Sichuan Cuisine” exhibition presents 34 photographs, comprising both colour and black-and-white images, which examine Sichuan cuisine within its cultural, geographical, and historical contexts. It invites viewers to explore the myriad elements that have shaped one of the world’s great cuisines.  Each photo uncovers the human stories behind Sichuan’s rich culinary heritage. To coincide with the exhibition and further illuminate the intricate story of Sichuan’s culinary heritage, David’s new coffee table book titled The FLAVORS of SICHUAN: A Tribute to the Art of Sichuan Cuisine, will also be released in the grand opening of the exhibition.

The exhibition delves into the rich history, culture, and cuisine of Sichuan Province. Once a vital artery of the Ancient Tea Horse Trail, Sichuan has thrived through centuries of trade and cultural exchanges with Tibet to the east and Yunnan to the south. Today, these historic routes continue to thrive, enriched by influences from across China and beyond.

In Sichuan, the warm-hearted locals are eager to share their heritage, reflecting the region’s enduring connections with diverse cultures. The varied microclimates, intricate soil compositions, and abundant water sources nurture a plethora of unique ingredients and flavor profiles that are essential to every Sichuan dish. Yet, it is not merely the ingredients that define this cuisine; it is the harmonious blend of history, culture, terroir, and traditional cooking techniques that creates its iconic flavors.

Let’s embark on a culinary journey through Sichuan Province, guided by David’s lens.

Organiser

Sponsor 

Cultural Development Fund

of the Macao SAR