法國的餐廳數量在法國大革命後快速增加，出外用餐成為人們的生活習慣，顧客的消費影響了法國的飲食文化。18世紀19世紀間，布爾喬亞成為法國物質消費的主體，其中的飲食消費佔了日常生活中的一大部分。他們的消費行為為飲食文化帶來了一股新風潮，例如新穎的食材、高級餐廳、餐桌禮儀到用餐時間的改變等等。為了與社會中其他階級作區別，布爾喬亞藉由飲食新風潮來界定「品味」的標準，以此做為其階級符碼。本文擬從布爾喬亞消費品味的角度探究19世紀的史料，從中分析法國的政治及社會環境如何影響18至19世紀的飲食文化，並從社會學探究空間、消費心態和區隔的研究方法討論「階級認同」的形塑過程中時人與環境的相互影響。

文化的變遷，戰後台灣飲食書寫已是多元而龐雜，八○年代末期始發表飲食篇章的韓良露，經過二十多年的耕耘，至今已有七冊共二百多篇飲食文本。韓良露以劇作家、電視製作人、生活美食家多重角色現身文壇，本非傳統純文學創作的身分，因此她的飲食書寫雜有旅行、電影、商業等元素，不易適切歸類。然而，其文本確實呈現了臺灣當代飲食書寫的另一種風格，即是在文化工業底下，展現文學大眾化的取向，擺脫前期單以懷舊為書寫筆調，用簡單的文字、真誠的心態、多方的飲食知識說美食、講人生、談生活，除了感性地藉飲食形塑情感記憶與成長歷程，以知性之眼凝視本土飲食文化的遞嬗外，更呼籲人們正視工業科技及全球化後所附帶的生活危機，積極倡導慢食運動，拉近人們與食物的距離，使讀者將嚴肅的知識文化輕鬆入口，立刻感受閱讀後片刻的沈醉與品味生命中的美好滋味。 本論文以韓良露飲食文本的歷史背景、主題思想、書寫策略、藝術表現為研究對象，分作六章論述。第一章緒論，主要說明個人的研究動機、研究範圍方法及論文架構。第二章歷史觀照與文化轉變，重點在探討戰後飲食文化、飲食書寫的發展概況，並且整理作家的家庭背景、成長過程、人生經歷。第三章韓良露飲食書寫主題，分別從記憶、旅行、情慾展開研究，盼由飲食有關的主題內容，覓得她的情感脈絡與生活感發。第四章韓良露飲食書寫策略，由時空概念、文化工業、隱喻系統、互文指涉、小品辨體分析其飲食文本的藝術魅力，目的在探討作家筆下塑造的美味情境。第五章韓良露筆下的飲食意識，以文化、生活、人生三方面疏通作家的生命哲理，指出作家對現代人飲食的隱憂與呼籲。第六章提出研究總結，找出韓良露飲食書寫的特色與定位，最後對於未來相關研究給予建議。 / With the transition of society and culture, post-war dietetic literature has become more diverse and complex. Han began to present the dietetic writings from 1980s and since then has produced 7 volumes with more than 200 dietetics texts. Although a playwright, producer and gourmet, Han is far from being a traditional creator of literature since the ingredients in her dietetic texts mix elements of travel, movies, and commerce. As a result, it is not easy to classify her texts. However, they have opened a new chapter in the expression of Taiwanese contemporary dietetic literature with a stylish flair for diet, lifestyle and living. All this is served up in simple digestible words for the masses that come flavored with a wealth of dietetic wisdom. Her works mold the memory of her passion for creating dietetic texts and a sensitive grasp of local dietary culture in transition. But she also alerts her readers to the challenges posed by the information age and globalization. Her solution is a ‘slow food’ campaign that will revive the tie of people with their food. This is aided by her writings that let readers indulge in the delicacies of life. The six-chapter thesis covers a historical background, threads of thoughts, writing strategies, and art performance of Han’s dietetic texts. The first chapter introduces motivation, methodology, and structure of the thesis. The second chapter (Historical Review and Cultural Transition) follows up to expound upon post-war dietetic culture, the development of dietetics writings and Han’s family background, growth, and life experience. The third chapter focuses on the theme of Han’s dietetic writings from the aspects of memory, travel and sexual passion. As can be expected, we can discover Han’s affection and passion for life. The fourth chapter (Han’s Dietetic Writing Strategies) analyzes the artistic fascination and discusses the delicious situation created by Han’s texts in terms of the concept of time and space, cultural industry, metaphorical system, intertextuality and essay differentiation. The fifth chapter (The Dietetic Consciousness of Han’s Texts) points out Han’s philosophy of life, secret worries and appeals through angles of culture, living and life. The sixth chapter (Conclusion) explores the features and position of dietetic writings, brings suggestions, and points to future research.

基於組織、文化與社會三者具有變遷之特性，和彼此互動關係密切的假設，本研究由飲食文化的內涵切入，經由文獻回顧印證魯菜飲食文化的形成暨變遷過程，得知其乃為中國地方文化、社會等互動下的產物。而相對於川、蘇、粵菜系，其較具悠久歷史的孕育、較具有利政經因素的影響、較具獨特資源的供給和較具優勢人文的涵養，固然使魯菜飲食文化成為中國飲食文化的基礎，但也為其埋下了封閉、保守的特性。 本研究以悅賓樓為例，實證結果發現，其所經營的魯菜飲食，無論在物質面向或非物質面向，均有不同程度的改變。前者包括：食材用量結合本地生產，且用量漸增；調味料亦遷就本地消費者習慣，使米酒和提鮮用量增；菜點和烹製技藝方面，則傾向增加水產類菜款，顏色趨於本色但多元，帶鹹菜款比重下降，嫩質感菜款增加和刀工變化與烹調方法趨繁。後者包含：實實在在的管理、正正派派的經營和以客為尊的服務。 由悅賓樓之經營觀之，魯菜飲食文化之變遷主要係受本土化和現代化的影響。而統計與分析顯示，本土化主要表現在菜點和員工兩方面。現代化則顯見於觀念、產品和制度三方面。 本研究其他重要發現則有： 壹、魯菜飲食文化之變遷與形成是漸進的。 貳、魯菜飲食文化變遷之內涵更趨符合現代飲食。 參、魯菜飲食文化變遷的目的非關進步。 肆、魯菜飲食文化的變遷仍持續中。 / Based upon the fact that there are specific features of changes among organizations, culture, and the society, and the hypothesis that they interact closely among one another, adopting methods of historical documents and literature review, this thesis by focusing on the changing content of the cuisine culture; the author proves that the formation and the changes of the Shantung cuisine culture is actually a product of the interaction among regional Chinese culture, the society, etc. In contrast with the Sichuan cuisine, Shanghai cuisine, and Canton cuisine, which enjoy wider popular acceptance, more favorably political and economic influence, better supplied by unique resources, and better humane and social background, the Shantung cuisine culture though has been the base of Chinese cuisine culture, it nevertheless has suffered from being locked-in and conservative. Yueh-Bin-Lou Restaurant is taken as the case study of this thesis. The author found out that the Shantung dishes it serves shows changes to certain extent, both in the material and non-material aspects. The former includes: the amount of the materials used carves relative by proportion of Taiwanese product. The use of seasonings also caters to the tastes of the Taiwanese customers; the consumption of rice wine and MSG increases. The courses and the cookery have shown the following changes: increase of seafood, the color tends to stick to the original but of more varieties; the salty courses are decreasing, tender taste courses appear more often, and more varieties have shown on carving and cooking of food. As to the latter, it includes: practical management, legal operations, and customized services. From the Yueh-Bin-Lou Restaurant case, the author found out that the changes of the Shantung cuisine culture are mainly influenced by indigenization and modernization processes. According to statistics and analysis, the indigenization shows mainly on the ordering of courses, and the hiring of employees; while the modernization can be depicted obviously on concepts, products and systems. Other important findings of this thesis are: 1.The changes and formation of the Shantung cuisine culture are progressive. 2.The content of changes of the Shantung cuisine culture fits more towards modern healthy diet. 3.The purpose of changes of the Shantung cuisine culture has nothing to do with progress. 4.The changes of the Shantung cuisine culture are still undergoing.

本文探討寫者如何將日常經驗轉化為文字作品，尤其如何將難以言喻的飲食經驗透過文字生動地表現。透過此問，試圖揭櫫經驗訴諸文字的過程，以及其間複雜交錯的課題。本文採用體現的取徑(embodied approach)，以當代飲食書寫為考察對象，擇取其中代表作家，蔡珠兒與謝忠道的文字作品與兩位作家的訪談資料，來詮釋經驗轉化為文字的脈絡，梳理經驗、身體感以及書寫之間的關係。本文的研究結果為，第一，書寫並非只是由「心」而完成的活動，也涉及「身體」的角色。第二，書寫並非是文字單純對應經驗的表徵過程，而是重新創造的過程，經驗、身體感與文字三者彼此相互作用，在書寫之下連動與共生。第三，本文以飲食書寫來關照書寫活動，重新揭示「書寫」的本質。最後，本文認為體現取徑可作為文學評論的全新視角，並以此對飲食書寫的寫作策略提出相關建議。 / The article explores how does a writer transform ordinary experiences into written languages, and how does he vividly express diet experiences that are beyond expressions. Based on these, this article tries to answer a sophisticated question about the relationship between experiences and languages. Taking the embodied approach to study contemporary food writing, this article discovers the context of experiences transforming into written languages, with representative written works and interviews by two writers, Jewel, Tsai and Chung-Tao, Hsieh. Also, with these materials, I explain the dynamic relationship among experience, bodily feeling and written language. The findings of this research include three points. First, writing activity is affected not only by human mind, but also by human body. Second, writing is not the simple process that languages represent experiences, however, it is the creative process that experiences, bodily feeling and languages interplay each other. Third, this article redefines the essence of writing. Especially, I think that the embodied approach is likely to be a method of literary criticism. On the basis of this approach, I suggest some writing strategies about the contemporary food writing.

自明治時代開始，日本政府為了晉身近代化國家之行列，積極地引進西方文化，而西洋蔬菜之品種及栽培技術的引進亦是西方文化導入政策中的一環。然而，即便是同樣於明治維新期為了近代化而從西方引進的食物，融入日本生活之過程則各有不同。因此，筆者欲以西洋蔬菜之洋蔥為例，加以探討日本飲食文化中受容之樣態。 本稿以洋蔥為例是因為，洋蔥是明治初期所引進之西洋蔬菜中，最早融入於日本飲食生活中之蔬菜。然而，洋蔥不如馬鈴薯般可作為主食食用，且味道較其他蔬菜刺鼻，於是要在毫無抵抗的情況下以新蔬菜的身分融入日本飲食生活中勢必有其難度。因此，筆者欲在本稿中針對洋蔥是如何融入日本之飲食生活，及其融入之過程加以闡述說明。 研究方法方面，首先，藉由蔬菜栽培史闡明官方及民間之洋蔥的導入、生產過程。接著，從宮廷中之菜單、西洋料理之食譜、西洋料理餐廳之菜單等史料中，考察日本之西洋料理中調理洋蔥的方法。再者，從軍隊之菜單、料理學校及女子學校所進行之料理課程的教科書、洋食餐廳之菜單等史料中，考察日本之洋食中調理洋蔥的方法。然後，從軍隊之菜單、料理學校及女子學校所進行之料理課程的教科書、新聞之料理資訊等史料中，考察日本之和食中調理洋蔥的方法。最後，比較洋蔥於西洋料理、洋食、和食中之使用方法異同，以闡明洋蔥是如何融入日本固有之飲食生活的體系中。藉由以前述方法所得到之結果，便可得知洋蔥之具體的受容樣態。 / Starting from the Meiji era (1868), the Japanese government aggressively imported elements of western culture in order to modernize the country. One of the government’s policies was to import western vegetables and cultivation techniques. Even though different foods were imported from the West at the same time, the process of acceptance was different for each kind. In this paper, I would like to use the onion as an example to discuss how western vegetables were adopted into Japanese cuisine. The onion was chosen in this paper because it was the first western vegetable that had taken a firm hold on Japanese cuisine. However, the onion can’t be a staple starch like the potato, and it has a special flavor. So it was not easy to be accepted. In this paper, I would like to examine how the onion was accepted in Japanese cuisine. In this research, the import process and the production process of the onion was examined in the vegetable history of Japan. The cooking method of the onion of the Western food was investigated in the menu of the Imperial Court, the recipe of the western food cookbook, and the menu of the western food restaurant. Then the cooking method of the onion of the Yousyoku (洋食) was investigated in the menu of the army food, the textbook of the cooking school, the girls’ school, and the menu of the Yousyoku (洋食) restaurant. And then the cooking method of the onion of the Japanese food was investigated in the menu of the army food, the textbook of the cooking school, the girls’ school, and the recipe columns of the newspaper. In conclusion, the cooking methods of the onion were compared among the Western food, Yousyoku (洋食), and Japanese food to clearly show how the onion was accepted in the historical Japan and in Modern Japan.

本論文以台灣戰後五十年來中國時報上與飲食活動相關的廣告，從廣告的觀點，去探索台灣社會變遷如何對民眾飲食習慣造成影響。 　　本研究採用歷史研究法，蒐集1950年至2000年在中國時報刊登所有飲食活動相關的廣告，整理歸納出台灣民眾飲食習慣的變化。並使用文獻分析法，分析影響台灣社會變遷之政治經濟文化等相關論述及官方統計資料、期刊論文。 　　研究結果發現，社會變遷使得台灣民眾飲食習慣從重視「吃的功能」走向「吃的價值」；經濟發展帶動飲食習慣由重「量」轉而重「質」的發展；戰後五十年受到外來文化的影響使得台灣飲食習慣走向西方化、速食化；女性角色轉變因而帶動更直效的飲食習慣；飲食產業也隨著飲食趨勢提供不同需求的商品及服務。 / In this paper is from an advertising point of view to explore how social changes in the fifty years after the war activities affected the diet habits of Taiwanese. This study uses Historical Research to collect all published in the China times from 1950 to 2000 the diet activity-related advertising. And use the Content Analysis to analysis of Taiwan social changes of the political, economic, cultural and other relevant official statistical data, and the journal articles. The research results showed the social change makes the diet habits of the Taiwanese from the emphasis on “food’s functional” to “food’s value”. Economic development led diet habits by attention “quantity “towards "quality". Outside culture influences to make Taiwan diet habits Western oriented and fast-food oriented. The changing role of women and thus bring more direct eating habits. The diet industries provide goods and services with different needs dietary trends.

本研究於個人數位註釋應用程式iPARIS上，建立影像標籤註釋之功能，稱為iPARIS-PLUS。它提供不同於以往文字註釋的新方法，讓使用者可以有另一種選擇，也同時解決在面臨多國語系時的註釋問題，並有效的降低記錄所花費之時間。iPARIS-Plus能讓使用者保有在行動裝置上紀實之便利性的同時，也能兼顧記錄的完整性，讓人們不再將記錄視為一種麻煩。除此之外，我們透過群眾外包的力量將用於註釋的影像標籤轉換為文字後儲存於資料庫中，解決原先因多國語系註釋問題讓使用者無法輸入文字，導致資料庫缺少該筆資料而造成資料空缺。在評估方面，受測者認為影像標籤註釋之方法可以有效的解決多國語系註釋之問題，以及有效節省在行動裝置上打字之時間，更加強了記錄的便利性與完整性，同時也帶來不同以往的新鮮感。而我們藉由群眾外包得到良好的解析率，並且從歷程記錄中發現群眾外包於運作上，越多專業之群眾並不一定帶來越好的成果，只仰賴少部分專業之群眾提供貢獻，反而能減少問題產生，進而得到較好之結果。 / In this study, we created the function of image tags annotating in the application, iPARIS-Plus. It provided a new method of annotation which is different from the text annotations, therefore, users could have another choice. This function could solve the problem of multilingual annotation and reduce the time effectively when users take for the record. iPARIS-Plus allows users to retain the convenience of recording on their mobile device, at the same time, it also considers the integrity of the records, so let people will no longer feel recording is a trouble. In addition, we converted the image tags that used to annotate into text through the crowdsourcing system to solve the problem which users couldn’t enter text because of the multilingual annotation, it resulted in a lack of databases. In the evaluation, users argued that the image tags annotation method could solve the problem of multilingual annotation effectively, as well as saving the time they typing on their moblie devices, even more it can enhance the integrity and convenience of records. We got a good resolution rate of converting the image tags into text by crowdsourcing system and found that more professional crowds do not bring better results. On the contrary, we could rely on a few of professional crowds to reduce the problems, then got a better results.

This business plan is about a system that integrates the process of diet from planning, execution, and result tracking. The author has noticed the wide penetration of smart phone in Taiwan, and the unique benefit of health care mobile device application software (“Apps”) in preventing diseases and managing individual health that traditional medical service fall short to offer. She also has witnessed the growing trend of ecommerce in Taiwan that the items being traded online have further expended to food and grocery. Her idea is to link the diet plan, grocery shopping, and body measurement tracking all together on the same platform to provide household a simple, efficient, and effective way to lead a health life. The system of this business plan doesn’t involve with any new technology, either is it the first diet related software on the market. But it is the first one that links the process with online food and grocery shopping, which is able to help consumers save a lot of time. Another competitive advantage is, unlike competitors offering single objective/method of diet, the nutrition knowledge on this system is designed to be open-sourced, which means it can be applied on diet of all purposes. Consumers are able to choose the diet method that is most effective on them. The business plan is meaningful to carry out. First of all, the usage of Apps is proved to have the positive effect on users’ health. It helps them to understand the linkage of their behavior and health level. It also increases users’ self-accountability on their own health. Second, this system is expected to boots behavior of cooking at home by mitigating the pain in shopping and providing incentive by it with diet. Cooking at home is foundation of healthy eating. The two together is able to enhance the health consciousness and health management implementation at both individual and household level. If wildly adapted, it will be able enhance overall health level of the nation. It will save medical expense, and burden on national health insurance. People of Taiwan will live in a high quality life with better health status. This business is also profitable to carry out, if executed properly. Unlike other items, food and grocery are things that customers have to purchase periodically. Thus, it brings in most stable and sustainable sales. The reason online food and grocery grows slower than other items is because it required substantial trust from customers, which is possible to achieve with sufficient quality control and promotion. Once it is built, such revenue is more resilient than other items which can stand economy downturn. The online shopping of this system is also designed to be an open platform which linked with multiple sellers. The revenue is transaction fee. By investing in this attractive and value added system to customers, investors will be able to enjoy the benefit from growing online food and grocery market. However, since this system doesn’t involve with new technology, it might be mimicked by competitors quickly. The key to success is to attract as many users as possible in a short period of time, leaving no room of survival for late comers. Therefore, this business is more suitable for blue-chip internet/software companies, like Yahoo, or eBay, or Amazon in US, books.com in Taiwan(博客來) …etc. With their existing experience in system development, customer service, and abundant capital, they are able to make this move fast and accurate. To them, developing this business is like opening another revenue stream with the least effort.

食物往往蘊藏著無形情感與過往生命記憶。以家庭飲食而言，舉凡食物的味道、口感與氣味皆可能牽引出家庭關係與父母形象等生命故事。據此，本研究旨在以「家庭敘事」之研究視角探討家庭中飲食、記憶與生命傳承之關聯，主要鎖定「家傳菜餚」之家庭共食情境與敘事內涵，從而探討家庭中獨有的飲食口味如何承載與紀錄家庭生命歷程。 　　研究發現，家傳菜餚的故事內容由個人、家庭與菜餚在各式情境之下交織而成，描述昔日飲食經驗時更展現家庭生活背景、家庭信仰與成員性格等內涵。而過往家庭記憶主要透過「倒敘」手法浮現，但其不只是單向回溯過往經驗，敘事者的記憶軌跡往往與現今家庭生活與未來人生交錯對話。 　　此外，家傳菜餚的味道與意義可協助個人理解家庭與建構自我。由於日常飲食經驗於長遠家庭生命歷程中可逐漸形塑為家庭獨有之飲食習慣與傳統，後輩成員得以透過經驗之複製與轉移進而將家庭生命的「過去」、「現在」與「未來」彼此牽連並開展新機。 / Food often contains invisible emotions and life memories, and its taste and smell are also likely to touch off family stories. With this in mind this study aims to explore possible connections among food, memory and life in families from the perspective of “family narratives,” focusing on clues that may be inherent in “family recipes,” with a purpose to understand how family tastes may record life courses. 　It was found in this study that stories of family recipes are co-constructed by food and different members of the family. These stories not only describe these members’ past experiences in food cooking but also trace their life backgrounds, family values and personalities. Following this sense family memories often emerge from "flashbacks" while describing food story, and in doing so the time flow of present and future appears commonly. 　In addition, when food stories are always linked up with family traditions, the taste and meaning of family recipes are also useful in identity construction.

This business plan is focused on the feasibility of establishing My Chef in the Honduran market as a meal option for individuals who are too busy to cook and/or want the convenience of healthy food options delivered right to their office or home. The health food industry is an industry which has seen a lot of growth in the current years and it is starting to take off in Honduras. Even though we would not be the first movers, we are aware that we offer a unique selling proposition where we are not only focused on the meals but we understand the importance that support and a community play on individuals’ decision to continue a healthy lifestyle. The meal plan delivery service has taken off around the world in places such as The United States, Canada, Spain, and England. We intend to replicate this success in Honduras by assisting people in making healthier choices. From the research done we are confident that My Chef will be a successful option for individuals interested in maintaining a healthy lifestyle as well as those who do not have the time to cook.