ABSTRACT This article examines how and why Taitung’s slow foodscape, a process and outcome of simultaneously bottom-up and top-down governance, has provided opportunities for residents to reinvent foodways. Based on my ethnographic fieldwork in Taitung’s indigenous community and food network, this article shows a farmer’s case study to examine the emergence of the gastronomic network of fine dining chefs, gastronomic and local food intermediates, and farmers. Considering factors of ethnic/local identities, alternative food politics, and marketing/branding of smallholders’ products, I analyze how the slow foodscape celebrates and interacts with indigenous foodways, which become hybridized and are included in Taiwan’s glocalized culinary art, agri-food branding, and gastronomic tourism. I argue that the residents’ reinvention highlights their multiple identities and practices; it also empowers Taitung, widely regarded as “a less developed and socially unsustainable county,” to embrace cultural diversity, livability, and hence more feasible social sustainability, to respond to the mainstream development discourse and practice of Taiwan and global capitalism.