A Social Critical Theory Approach to the Rise of Gourmet in Contemporary Taiwan

本論文主要之目的為探討：最近約十年來興起於台灣的美食主義及其所帶動的社會風潮與影響，論文中首先從西方古典哲學觀點說明美食主義，及其背後所宣揚的塵世價值。對照於西方其來有自的美食藝術發展過程，台灣目前的美食，予人較多的炫耀尊富且屬短暫價值取向，但這種價值會影響到消費、人際互動甚至教育價值取向。對照於目前全球倡導綠能環保觀念與永續發展，這種社會選擇發展是否符合社會整體長遠利益頗值再深入探究，同時中國傳統民以食為天之庶民理想，是否能融入此美食取向也是值得進一步分析。

關鍵字

美食；地方特色；社會選擇理論

並列摘要

The purpose of this paper is to explore the contemporary Epicureanism, which probably has emerged in Taiwan since a decade ago. In addition, this paper will also study the social impact caused by it. Epicureanism has its origin from western philosophical thought and has evolved into life style attitude and become a branch of living art. This paper analyzes, from the point of social choice theory of resources, this new form of pursuit for gourmet here in Taiwan and argues that there probably exists incompatibility between the trendy materialism on food and the global call for green energy and low-carbon footprint. However, traditional cuisine which has been famous for centuries in Chinese history and thrived upon fine catering of local food sources could rise again as real gourmet for ordinary people in this economy with not so bright a future.