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  • 學位論文

客家花生豆腐文化及產業之研究

Studies of Culture and Industry on the Hakka Peanut Tofu

指導教授 : 曾純純

摘要


「花生豆腐」是南臺灣客家人製作的獨特在地美食,是六堆地區婦女「窮則變,變則通」,利用家中存糧花生與在來米結合製成,因狀似豆腐,故得名。本研究以花生豆腐之文化與產業發展為分析架構,試圖理解花生豆腐之傳承脈絡、手作工法並以實做分析花生豆腐呈現紫色的關鍵因子,藉以探討花生豆腐產業之現況與未來發展。 研究結果顯示:一、花生豆腐始於內埔鄉新東勢已流傳超過九十年,後隨人口外移流傳全臺,但食用族群仍以六堆地區客家人為主,可推展為具有地方特色與文化內涵的代表產業。二、經實做發現「花生種皮」及烹飪用具「鐵鍋」為花生豆腐呈現紫色之關鍵因子。三、依製作原料及原理分析,花生豆腐非為豆腐而係粄食其對於客家文化有著更深層的意涵。四、花生豆腐因保存期限短,行銷全臺不易,且因不耐加熱食用變化受限,致產量淡旺季明顯,不利產業發展。五、花生豆腐製作技藝者日漸凋零,年輕一代又不願承接,花生豆腐產業正面臨斷層危機。 花生豆腐為深具地方產業特色之農特產加工業,為能穩定與永續的發展,研究建議業者應轉型以「文化體驗感受」的經營模式,採取故事行銷之手法,改善包裝並運用網路行銷以拉攏年輕族群等方向著手;並建議公部門應加強形塑花生豆腐為六堆地區客家飲食代表,將花生豆腐發展成具有特色化、精緻化、高值化的產品,吸引消費者至產地購買,創造新的觀光旅遊經濟。

並列摘要


“Peanut Tofu” is a unique local dainty originated by the Hakka people in southern Taiwan. It is developed by womenfolk in Liudui area by utilizing what they have on hand, such as the stored-up peanuts and indica rice at home, based on the principle of “necessity being the mother of invention.” This dish is called Peanut Tofu because of its appearance’s resemblance to tofu. This study uses the peanut tofu culture and industry development as an analytical framework to explore peanut tofu’s heritage and traditional preparation methods, and identify key factors that give peanut tofu its purple color through practical analysis. This study also explores current status of the peanut tofu industry and its future development. Research results show that: (1) Peanut Tofu has been a popular recipe in the Neipu Township’s Xin Dong Xi region for over 90 years. It has spread throughout Taiwan as residents moved out to other regions. However, people who eat Peanut Tofu are still mainly Hakka from the Liudui area. Thus, it can be promoted as a representative industry of local culture and characteristic; (2) Experiment shows that the peanut’s integument and the iron pot used for cooking are key factors that give Peanut Tofu its purple color; (3) Based on the analysis of its ingredients and preparation principle, Peanut Tofu is not tofu, but is a type of rice-based dish, giving it a deeper meaning in Hakka culture; (4) Because Peanut Tofu has a short storage life, it cannot be easily distributed across the country. Also, Peanut Tofu cannot be heated, which means limited variations in the ways of consumption, and it has a clear peak and slack production season. These factors are detrimental to the industry’s development; (5) There are fewer and fewer Peanut Tofu makers today, and the younger generation is not willing to take on the craft. Thus, the Peanut Tofu industry is currently facing a the risk of craftsman shortage. Peanut Tofu is an agricultural product processing industry with deep local cultural meaning. To stably and sustainably develop the industry, transformation to a “cultural experience” type of operation is recommended. Industry operators can use a story marketing method, change the packaging, and use the Internet to fetch in younger consumer groups. Governmental departments are also advised to strengthen Peanut Tofu promotion as a Hakka representative food from the Liudui area, developing it into a characteristic, delicate, and high-value product, which can attract consumers to the production area to make purchases and create a new tourism and travel economy.

參考文獻


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