歐式麵包在台灣發展之初探 (1962∼2011)

A Preliminary Study of the Development of “European Bread” in Taiwan (1962-2011)

楊千慧(Chien-Hui Yang)

指導教授 ： 陳玉箴

國立高雄餐旅大學/廚藝學院/台灣飲食文化產業研究所/碩士(2012年)

https://doi.org/10.6825/NKUHT.2012.00040

摘要

近年來，台灣消費者飲食習慣改變，「歐式麵包」日益蓬勃。然
而，口感偏硬的「歐式麵包」之所以能在台灣民眾習慣的軟式麵包外，
廣為消費者接受，中間涉及許多因素，本文欲從1962 年中華穀類食
品工業技術研究所創辦迄今，以誕生面、消費面以及製作者(麵包師
傅)三個面向，試圖釐清並定義「歐式麵包」之意涵與文化意義，以
及其在台灣逐漸躍居主流市場的歷程與原因。
除了歷史文獻蒐集外，本文針對烘焙業者、麵包師傅、麵包推廣
單位及相關學術機構，以深度訪談法及參與觀察法進行研究。研究結
果發現，新原料(麵粉)的引進與麵包師傅的中介在幕後扮演著推動歐
式麵包發展的關鍵角色。此外，台灣烘焙師傅在世界盃競賽中嶄露頭
角，及歐式麵包與健康意識的結合，均大幅提高歐式麵包的能見度，
刺激消費者對歐式麵包的購買慾望並提高其接受度。

關鍵字

飲食文化 ； 歐式麵包 ； 消費符號 ； 身體技能

並列摘要

“European bread” has become more popular in Taiwan in recent years.
Whereas European bread is characterized with its hard texture, which is
different from the soft texture Taiwanese consumers feel used to, many factors
result in the proliferation of European bread. This thesis explores the
development of “European bread” in Taiwan since 1962, when the foundation
of China Grain Products Research & Development Institute was established,
examining how “European bread” is defined and understood in Taiwan.
In addition to historical data collection, this study also conducted in-depth
interviews and participant observation with bakers, experts of the baking
industries and bread promotion institutions, and scholars in other relevant
academic institutions. The result shows that there is not a term of “European
Bread’’ in Europe. However, in Taiwan, the import of new ingredients (flour)
and the intermediary bakers play an important role in promoting the
development of European Bread. The rising health-consciousness provides the
opportunity for bakers and bakery businesses to expand the European Bread
market in Taiwan. Besides, the award won by Taiwanese bakers in the World
Cup competition also make Taiwan’s local food ingredients stand on the
international stage. The above-mentioned factors effectively expands the
market of European Bread, and stimulates consumers’ desire to taste and buy
European Bread, largely improving consumers’ degree of acceptance.

並列關鍵字

food culture ； European Bread ； symbolic consumption ； body technique

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