台南市小吃文化研究
| Autor: | 吳國泰 |
|---|---|
| Rok vydání: | 2003 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 91 Tainan has been given the title Fu-Chieng (The Old Capital) for long, it was the first developed region of Taiwan. Tainan has also earned a reputation for its abundant historical sites and local delicacies/cuisines, later which are rich in both their quantities and qualities. This article is devoted to studying, the “hsiao-chih”, local delicacies,( also known as side dishes or repasts), according to the categories of food materials, to sort out the types of local delicacies, through noted on bibliography over the years, with the help of local field surveys, to understand the history and prospective of owners of local delicacies-diners. From the perspective of daily schedule, the so-called “hsiao-chih” (or siao-tsh), a kind of dish somehow falls between Western snacks and side dishes, is the food for common city folks to enjoy between regular meals. Material-wise, they mostly use the simple, locally-handy materials which are abundant locally in Tainan. From the perspective of making/cooking-methods, local delicacies symbolize and contain the local powerful vivacity their selves. It originated from the daily family diet and dishes, and then was spread gradually to the whole sections of society. This research will divide the Tainan city local delicacies into seven categories: 1.meat, 2.poultry, 3.seafood, 4.rice, 5.noodles, 6.pastries and cakes, 7.iced sweets & drinks. The materials for Tainan city local delicacies, for example: milk fish, oysters, Narrow-barred Spanish mackerel (scomberomorus commerson), chicken, duck…are all commonly seen in everyday life, and are also frequently consumed during daily meals. Among them, the milkfish and oysters are particularly well-known as the Tainan local specialties. Gourmet delicacies were thus created, through the application of flavoring/seasoning and heating control, topped with the ingenious utilization of simple edible materials. The development of Tainan city local delicacies emerged from the entrancing alley to temple gates, and locations where folks used to gather, such as Shih-Jin-Jioh. From the perspective of social development & transition, the development of Tainan city local delicacies was greatly influenced by city-development and renewal. They attributed to the up and downs of some famous local delicacies collecting centers, among some of them which are still well known until this day, such as: Sakariba, the Ming-Tsuh Road Night Market, while some others locations such as Tung-Men (East Gate) Circle, have faded away in people’s memories. These historical local delicacies diners/hawkers, one after another, symbolize the diet habits of Tainan City folks, and form the sub-culture of Tainan city local delicacies nowadays. In this modern period with convenient traffic, rapid information, through all kinds of promotion for local delicacies accompanied with proper exposure on the press means, the ways to run the local delicacies diners/hawkers would be totally different as well. From the perspective of modernization, the Western style fast food/light meals diners/restaurants in which the decoration, atmosphere, comfortable dining environments are emphasized, not only affect the dining choice of the Tainan citizens. They also pushed some owners of the local delicacies diners/hawkers to focus on changing the methods of managing and running their shops more than before. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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