台灣當代散文創作近來逐漸走向專業化發展。所謂專業化指的是散文創作者有意識的以專業知識充實散文創作的肌理，使得當代散文逐漸脫胎換骨，進入知性散文的新典範時期。當代知性散文創作中，又以飲食散文／食物書寫為九○年代以降最重要的一脈。同時自林文月之後，蔡珠兒的食物書寫又另啟一項新典範。蔡珠兒以其文化研究的學術背景，孜孜探究食物的知性肌理；佐以中文系涵養下的拿手漢字做為調理食物知識的利器，做出一道道知性的飲食散文／食物書寫大餐。本文即以蔡珠兒的飲食散文／食物書寫為討論中心，兼論此類型飲食散文／食物書寫在知性散文脈絡中發展的可能性。

The contemporary prose of Taiwan creates and moves towards specialized development gradually recently. The so-called specialization means prose creator's conscious substantiating the skin texture that the prose is created with the professional knowledge, make the contemporary prose remould oneself thoroughly gradually, enter the new model period of the knowing prose. In the contemporary knowing prose is created, write for the 1990s in order to lower most important first pulse with the diet prose/food wriying. At the same time since Lin Wen Yueh, Tsai Chu Erh's food writing and separately opens a new model also. Tsai Chu Erh with academic background that culture studies, diligent to probe into skin texture of knowing of food; the ones that mixed with the ability to control oneself of Chinese Leterature Department were good at Chinese characters and cook the edge toll of food knowledge in order to nurse one's health, make a lot of knowing diet proses/the food writing meal. This text promptly with Tsai Chu Erh's diet prose/food writing for discuss in the center, and concurrently the theory, this type diet prose/the food writing the possibility of development in the knowing train of thought of prose.