日治時期臺灣宴席料理

宴席活動被視為一種人際關係建立的方式，並且代表主人實力展現。本研究旨在探討日治時期臺灣宴席料理在受到外在強制政權進入後，是否會因此改變整體食材選擇與料理方式。研究範圍設定在日治時期的臺灣，並以文獻分析法進行系統性的資料收集、整理和分析。研究從該時期可能影響臺灣宴席料理變化的因素著手，包括食物記憶、禮儀與飲食關係等，並探討料理內容與烹調技法，以確定當時對於食材選擇的標準。此外，研究也著重於人際關係建立與食材選擇原因之間的關聯，並探討宴會上菜餚所代表的宴席價值。綜合以上研究目的，本研究歸納出「宴席使用食材」、「臺灣料理調味」和「臺灣料理菜餚」等，在飲食文化中扮演的角色，並提供相關結論。綜合研究結果，得出日治時期的臺灣宴席料理，受到強制政權影響後，會稍微改變食材選擇和料理手法。但原本宴席活動成為人際關係建立和社會地位展現的手段，與貴重食材和調味搭配的選擇，並不容易受到時代和文化背景的而有所影響。此外，臺灣宴席料理的組合，其呈現的多樣性與特殊性，也展現出主人實力與對客人款待的期望。研究提供日治時期臺灣宴席料理變化探討，並在食農教育當中，對於飲食文化的傳承與創新研究，提供參考依據。未來研究更可以進一步探討，其他時期的臺灣宴席料理，受到人口結構改變，以及其他強勢文化下，對料理影響改變的研究。

關鍵字

日治時期；臺灣宴席料理；食材選擇；調味搭配；宴席價值；食農教育

並列摘要

Banquets are considered a means of establishing interpersonal relationships and symbolizing the host's display of power. This study explores whether Taiwanese banquet cuisine during the Japanese colonial period changed overall ingredient selection and culinary methods due to the influence of external coercive governance. The research focuses on the Taiwanese context during the Japanese colonial period, employing a literature analysis approach for systematic data collection, organization, and analysis. Factors that may have affected the transformation of Taiwanese banquet cuisine during that period, such as food memory, etiquette, and dining customs, are examined to determine the standards for ingredient selection at the time. Additionally, the study emphasizes the correlation between establishing interpersonal relationships and reasons for ingredient choices, exploring the banquet dishes' representation of their cultural and social values. The findings revealed that Taiwanese banquet cuisine during the Japanese colonial period underwent slight changes in ingredient selection and culinary methods under the influence of coercive governance. However, the importance of banquets as a means of building interpersonal relationships and showcasing social status, as well as the selection of precious ingredients and flavor pairings, remained relatively unaffected by the era and cultural background. Besides, the diverse and distinctive combination of dishes in Taiwanese banquet cuisine also highlighted the host's strength and the expectations of hospitality toward guests. This research provides insights into the transformation of Taiwanese banquet cuisine during the Japanese colonial period, contributing to the preservation and innovation of food culture in food and agricultural education. Future research can further explore banquet cuisine in other periods of Taiwanese history, considering factors such as changes in population structure and the influence of dominant cultures on culinary practices.