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| 題名: | 飲食文化的融合—以越南料理走進嘉義地區為例 |
| 其他題名: | The Fusion of Dietary Culture--A Case Study of Vietnamese Cuisine Entering Chiayi Area |
| 作者: | 簡源達
CHIEN, YUAN-TA |
| 貢獻者: | 文化創意事業管理學系
洪林伯;趙家民
HUNG, LIN-BAO;CHAO, CHIA-MING |
| 關鍵詞: | 越南料理;文化創意產業;飲食文化;文化融合
Vietnamese cuisine;cultural creative industry;food culture;Cultural integration |
| 日期: | 2022 |
| 上傳時間: | 2022-08-30 13:11:53 (UTC+8) |
| 摘要: | 1990 年代全球人口大幅跨國流動，臺灣湧入大量的東南亞移工，然而除了這些外籍移工之外，亦有眾多的東南亞新住民透過婚姻的方式進入臺灣，如同1980年代初期受兩岸探親開放的影響，促使大批的大陸配偶來臺定居。這種跨國婚配的現象，從最初的泰國、菲律賓，然後是印尼、直到越南，而依來臺的人數及國籍所做的統計，目前則是越南新住民人數居東南亞外籍配偶的首位。 不論是新住民、移工或是留學生，他們初來乍到臺灣，除了要適應不同國度的風土民情及文化習慣外，飲食的改變也是他們初期來臺生活所遇到的難題。而為數眾多的東南亞人士在臺灣的情形，促使得東南亞餐飲業在臺灣更具市場需求。此類東南亞飲食店將其母國當地食物的特色，融入臺灣社會成為在地料理的一部分。且隨著越南餐飲店的蓬勃興起和發展，使得越南料理在臺灣的能見度與日俱增，不論是在都市還是鄉村，已經與傳統麵食攤、自助餐店一樣，成為了庶民飲食的選項之一，並受到相當多臺灣消費者的喜愛，進而引發探討這種現象促成因素的動機。 本研究透過文獻回顧及資料蒐集，梳理出文化創意產業、飲食文化及文化融合等相關文獻，擬定出訪談大綱，藉由質性研究方法中的訪談法，探討越南餐飲店的經營者如何將越南料理的特色融入臺灣的飲食，讓消費者願意品嚐越南料理的味道，進而接觸越南飲食文化。 研究結果顯示，料理口味的調整難度在於料理核心特質的維持，既能讓在地主流文化認同，但又足具特色得以區別其他料理，是消費者進行飲食決策過程中的重要參考。因此，從族裔餐廳經營的角度視之，經營者應從消費者的感受或反饋中，知曉其自身族裔料理定位，並依此調整其餐廳經營策略。 最後依研究結論給予具體的建議，希望能幫助越南餐飲店的經營者，研發出符合當地臺灣消費者的口味，也能讓尚未品嘗過越南料理的臺灣消費者能跨越既定的印象，接受越南美食，並為提供後續研究者進行相關研究時之參考。
Due to the worldwide migration in the 1990’s, many migrant workers came to Taiwan from Southeast Asia. In addition to migrant workers, many new Southeast Asian residents entered Taiwan through marriage. The situation was just similar to what happened in the early 1980’s, due to the opening of cross-strait family visits, a large number of mainland spouses came to settle in Taiwan. This phenomenon of cross-border marriage, at the beginning from Thai, Filipino, then Indonesian to currently Vietnamese, the Vietnamese account for the most part of the new immigrants in Taiwan. When all the new immigrants, migrant workers and overseas students come to Taiwan, they have to not only adapt to the different cultures and customs, but also face the difficulties of the different dietary habits. When more and more immigrants from Southeast Asia come to Taiwan, Southeast Asian catering in Taiwan starts booming. Many Southeast Asian restaurants in Taiwan have succeeded in making their own countries’ flavors become parts of Taiwanese cuisine. As Vietnamese restaurants flourishing, Vietnamese cuisines become more and more common and these kind of restaurants are everywhere in Taiwan now. The Vietnamese cuisines turn into an option as well as favorite dishes for many civilians as the traditional noodle stalls or cafeterias. And it leads to the motivation to explore the factors contributing to this phenomenon. This study first sorted out relevant documents about cultural and creative industry by literature review and data collection in order to construct the framework of the interview. By using the interview method of the qualitative research method, this study discussed how the owners of the Vietnamese restaurants absorbed the distinguishing features of the Vietnamese cuisine and then turned them into parts of Taiwanese cuisine and make the customers want to taste and experience the Vietnamese food culture. After analyzing and generalizing the data, the results show that it is difficult to maintain the cuisine’s core characteristics when making the cuisine to not only be identified in mainstream culture but also be distinguished from other cuisines as well as the ways to make the cuisine become an important selection for customers to choose. Therefore, the owners of the exotic restaurants must understand their cuisine’s position and adjusted the strategies of management from customers’ feelings and feedbacks. Finally, this study provides suggestions to help the owners of the Vietnamese restaurants developing the Vietnamese cuisines that meet Taiwanese customers’ taste and make the customers who have never eaten Vietnamese cuisine will break the stereotype and accept Vietnamese delicacies. It also provides a reference for subsequent researchers to conduct related research. |
| 顯示於類別: | [文化創意事業管理學系] 博碩士論文
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