生產地方性：
台北火車站印尼小吃店的飲食文化

本研究旨在觀察並記錄台北車站的印尼街飲食文化之地方特殊性，藉由訪問這條印尼街上的五間小吃店家和進入小吃店消費的各個族裔食客，來具體描繪這條印尼街的景象。在經由現場觀察與訪談，透過分析五間小吃店的經營方式和廚藝食材料理、各個族裔食客的飲食習慣與消費模式，獲得關於台北車站印尼街的研究結果：一、飲食的料理食材是地區自然環境的呈現；二、飲食的儀式是民族文化獨特的外顯；三、飲食的烹煮方式與器具是族群文明的展現；四、物質的飲食生活，對於人類精神上的文化認同，是一種漸進式的改變與流轉，台北車站印尼街的小吃店飲食文化，藉由小吃店的經營者和消費的食客群，同時存在族裔經濟和文化經濟的現象，進而生產出台北車站印尼街的地方性。

關鍵字

飲食文化；地方性

並列摘要

The study aimed to observe and record the local special characteristics of dietary culture on the Indonesian street by Taipei Main Station. It concretely depicted views on the street by interviewing the owners of five restaurants and customers of different ethnic groups at these restaurants. Upon on-site observation and interviews, the study analyzed the management methods, culinary arts, ingredients, dishes of five restaurants, and the food habits and consumption modes of customers of different ethnic groups. The results of the study on the Indonesian street by Taipei Main Station are as follows: I. Dishes and ingredients were the presentation of local natural environment. II. Dietary ceremonies were unique appearances of national culture. III. Cooking methods and utensils were the demonstration of ethnic civilization. IV. Material dietary life was gradual change and circulation to the spiritual cultural identity of humans. Both ethnic economy and cultural economy existed in the dietary cultures of these restaurants on the Indonesian street by Taipei Main Station, which further generated the locality of the street by managers and consumers of the restaurants.