Asian Diet and Culture: Culture Performance on Taiwan Gourmet Dishes

Ming-Ching Yang ； Su-Chen Lin ； Tzu-Yun Wang

《CHINESE FOOD CULTURE in EUROPE FRENCH FOOD CULTURE in ASIA.》 第14屆 (2015/10) Pp. 19-1-19-13

https://doi.org/10.6641/PICCFC.14.2015.14

並列摘要

Culture is the soul of diet. Local diet is one of the regional specialties of local image presented and considered as a place of symbolism and cultural heritage. The characteristics and culture around hiding in the diet is not only to create ＂culture blended into the dish＂ but to make restaurant sales into good benefits, and build up a light spot of the local economy. The main purpose of this study was to explore the Asian cultural performances on the gourmet dish. It is presented through the text of uses of the local ingredients eating seasonal food and health cultivation by Solar Terms culture talk on Dish Presentation＂, and ＂delicious taste and unforgettable memories to showcase a business case of the sustainable development and local diet cultural heritage in an Asian Valley, Taiwan's Jin-Du (Golden City) Restaurant＂ Through the ＂local culture blended into the dish＂, Jin-Du (Golden City) Restaurant successfully packaged innovation and closely tied in Taiwan flavor to develop a unique selling point on local food menu. The special menu includes Jin-Du (Golden City), ＂Elegance Appearance of Double Brewing Pot＂, ＂Taiwan, Fragrant Rice in a Pot ＂Puli, Mold Pork with Sugar Cane Flavor wrapped in Handmade Paper＂, leading people to the tip of the tongue＂ while travelling in Taiwan, enhancing recognition of Taiwan, so that the diet gives visitors a unique sensory experience and an intangible sentimental value.

並列關鍵字

local food ； Taiwan ； food culture ； food exhibitions and performances