Tradition and Innovation: Application of Sesame Cuisine in Taiwanese Health Diet
| Autor: | Ke-Chun Chen, 陳科均 |
|---|---|
| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 102 Sesame has been a familiar ingredient in Chinese diets for thousands of years. It has become an inseparable component in the Taiwanese cuisines not only in snacks but also in the health preserving medicinal dishes in our daily lives. Moreover, cooking styles are different through generations to generations. Furthermore, after the exotic cuisine and innovative ways of cooking are introduced into Taiwanese market, the traditional cuisines are challenging by the innovative food currently. After sesame was brought into China, it has the inseparable relations with Chinese pharmacology and Taoism. It has two usages, one is for the medicinal purpose and the other is for Taoist food to become god. Whilst developing the integration of multi-cultures, the understandings of sesames for most of the people still stayed on the points of the health, preventive Chinese medicine, convalescence and so on. Nowadays, the sesame plays an important role in Taiwanese Folk diet. On the one hand, it gives different meanings on the food in the festivals. On the other hand, it is mainly used in the tonic food for self-health perception. The study is conducted by snowball sampling, semi-structured interviews and participant observation so as to explore four structures in the following areas: the farmers’ associations of original planted places, oil industry, catering industry and consumers. In addition, the development of the sesame and the eating behaviors of consumers on traditional and innovative cuisine are also discussed in this paper. The study concluded that the runners in the catering industry and consumers would choose food based on their previous consumption experiences. They will consider sesame’s healthy characteristics. Since the innovative cuisines are everywhere, compared to the elder consumers, the young groups generally could accept the innovative sesame cuisine. However, the consumers who are above 50years old will still chose the traditional sesame cuisines instead of the innovative food. The phenomenon could be considered that the habits on food consumption is still influenced by the previous experiences. In order to cater the tastes of the customers, operators often emphasize the high visibility of the products and raise the discussion in the market. These marketing strategies create the blind spots and form the marketing myopia on the product inventions. The improvement of supply and demand rules in catering will develop the ‘coexistence’ of traditional sesame food and innovative sesame cuisine in the market and provides more choice for consumers. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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