The Japanese cuisine is the largest number of exotic dishes in Taiwan. The past researches of Japanese that ignoring the evolution of variety of types of Japanese cuisine see cuisine as a single cuisine type. The purpose of this study is to investigate the Japanese cuisine taste differentiation patterns and social significance.
I used Bourdieu¡¦s taste segmentation theory to analysis. Using depth interviews and historical documents to make a thorough inquiry. I classified Japanese cuisine into family-style, kaiseki ryori , buffet style all you can eat as well as chain stores, and pointed out the different types of stores will develop different taste.I found that except for the chain and buffet style all you can eat, other types of Japanese cuisine will emphasize ingredients imported from Japan, the chef's cooking skills, and a fresh source. Kaiseki ryori emphasized orthodoxy, relatively inexpensive family cuisine stressed Taiwanese taste to prefer popularity.
And cultural performance , the atmosphere of the the traditional family-style Japanese will tend to show Japanese culture, highlighting the cuisine of different countries with it. Kaiseki ryori or chain is modern style, with different family-style. The study found that different types of Japanese cuisine in the process to create taste have distinction between others and showed their class status.
| Identifer | oai:union.ndltd.org:NSYSU/oai:NSYSU:etd-1008112-111546 |
| Date | 08 October 2012 |
| Creators | Hsieh, I-Hui |
| Contributors | Cheng-Yuan Liu, Li-Hsuan Cheng, Chien-Yuan Chen |
| Publisher | NSYSU |
| Source Sets | NSYSU Electronic Thesis and Dissertation Archive |
| Language | Cholon |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-1008112-111546 |
| Rights | user_define, Copyright information available at source archive |
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