美浓客家菜肴文化之研究：以美浓三合院餐厅为例

【外文题名】The Study on the Culture of Hakka Cuisine in Meinong A Case Study of San-Ho-Yuan Restaurant in Meinong

【作者】 刘瑞琴

【关键词】 客家 菜肴 腌制 烹调 族群

【外文关键词】 Hakka cuisine pickling cooking race

【导师姓名】江俊龙

【学位名称】硕士

【学位年度】2009

【学位授予单位】暂无

【所属分类】暂无

【录入时间】2009-01-01

【全文挂接】 读秀挂接

【摘要】本文由美濃客家菜餚文化的形成與演變，探討美濃客家菜餚文化的特殊性；並且由烹調方式及醃製手法傳承客家菜餚文化的脈絡，找出美濃客家菜餚文化發展的方式。以美濃三合院餐廳為研究的範疇，研究客家菜餚文化在美濃客家餐廳中的發展。本論文內容將分成三大層面：第一探討客家菜餚之形成過程與演變。以原住民、日本及閩南族群為探討的方向，分析在時代及環境的變遷中，美濃客家菜餚文化所受到的影響。第二探討美濃客家菜餚文化的特色。探討美濃客家菜餚文化的特殊性，以及客家儲存食物的方式。從烹調方式的使用以及醃製的手法，了解客家菜餚文化的特色。第三探討美濃客家菜餚文化的發展。以歷史及地理因素分析族群接觸對美濃客家菜餚文化之影響，並以具地方特色的客家菜與休閒消費模式的客家菜分析觀光發展對美濃客家菜餚文化之影響。在美濃客家菜餚文化的發展方面，探討美濃客家菜餚如何改變才能提升客家菜餚文化的地位，讓客家菜餚在客家餐廳的發展能達到永續經營的目的。最後，以客家女性擔任客家菜餚文化傳承的重要角色出發，探討以經營上的創意在現代客家餐廳中發展客家菜餚文化的方式。...

【外文摘要】It has been more than two hundred years since the Hakka people moved to and cultivated in Meinong in 1736. And since then, the culture of Hakka cuisine in Meinong has changed and developed its specific characteristics because of the influence of the Japanese Occupation Period and the changes of society and economy which affected Hakka cuisine after the National Government moved to Taiwan. The research is to discuss the specific characteristics of Meinong s Hakka cuisine from the formation and development of it. The research is also to find out the developing way of Meinong s Hakka cuisine culture from the cooking and pickling which are inherited from the culture of Hakka cuisine. I take San-Ho-Yuan Restaurant in Meinong as the object of the study, and analyze the development of the culture of Hakka cuisine in Meinong s Hakka restaurants.This research is divided into three categories. The first one is to discuss the formation and development of Hakka cuisine. I analyze the influences toward the culture of Hakka cuisine in Meinong from aboriginals, Japanese and Min-Nan. The second one is to discuss the specific characteristics and food storage of Meinong s Hakka cuisine culture from the cooking and pickling. The third one is to discuss the development of Meinong s Hakka cuisine culture. I analyze the influence brought by race-contact toward Meinong s Hakka cuisine culture from historical and geographic factors, and also dissect how the tourism influences the culture from the Hakka dishes which stand for local characteristics or the manner of leisure and consume. Besides, I explore how Meinong s Hakka cuisine can change to promote the position of Hakka cuisine culture and keep Hakka cuisine in Hakka restaurants sustainable. Finally, with the Hakka women who occupy an important role in the inheritance of Hakka cuisine culture, I discuss the creative management on the development of Hakka cuisine culture in modern Hakka restaurants....