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題名：現代消費文化動力下族群飲食文化的重構：以臺灣「客家菜」當代的休閒消費轉型為例
書刊名：國家與社會
作者：賴守誠 引用關係
作者(外文)：Lai, Shou-Cheng
出版日期：2006
卷期：1
頁次：頁167-213
主題關鍵詞：消費文化；族群飲食；客家菜；休閒消費；Consumer culture；Ethnic food；Hakka cuisine；Leisure consumption
原始連結：連回原系統網址new window
相關次數：
  • 被引用次數被引用次數:期刊(18) 博士論文(0) 專書(1) 專書論文(2)
  • 排除自我引用排除自我引用:17
  • 共同引用共同引用:44
  • 點閱點閱:147
近半個世紀以來，現代化進程的強化與延展，使得在傳統社會文化架構下相對穩定的要素，在當代發展的脈絡中逐步重構而獲得全新的重要地位。食物就是這樣一個別具意義的例子。在現代社會激烈去地域化與時空壓縮的快速推展中，飲食不但逐步成為社會文化力量連作的焦點，並取得了反映社會文化權力關係的顯著關鍵地位。飲食烹飪所潛隱帶有社會、政治與美學的特質，也因此獲得了空前的凸顯。本文將以臺灣客家飲食在現狀消費文化脈絡中崛起與轉型的個案為例，說明族群飲食文化在高現代性的社會中如何展開重構。本研究主要運用內容分析法與論述分析法，對有指標性報紙其報導文本的歷史性資料(1951-1999)進行分析，探索「客家菜」在當代臺灣社會中是如何在性質上被轉變為一種現代休閒消費的形式。而且特別著重於闡明這種作為休閒消費的客家飲食，在最近二十年是如何逐步被具強大影響力之消費文化的主要動力特徵所穿透。
Since the 1980s, with the deterritorialization and time-space compression that comes with advanced modernization, the social, political and aesthetic properties potentially associated with cuisine have come to be immensely significant in modem societies. Against this backdrop, food has gradually become a central focus of socio-cultural forces and gained a key position that reflects socio-cultural power relations. In this paper, the case of the rise and transformation of Taiwan "Hakka cuisine" in the context of modem consumer culture is used as an example to demonstrate how ethnic food culture is reconstructed in the society of high modernity. In order to explore how "Hakka cuisine" is qualitatively transformed into a form of moddern leisure consumption in contemporary Taiwan, this research sets out to select indicative samples of texts from newspapers published during 1951-1999 in Taiwan and subject these historical materials to content analysis and discourse analysis. And special emphasis is put on how "Hakka cuisine" as a form of leisure consumption during the past two decades has been increasingly penetrated by powerful dynamics that characterize modem consumer culture.
期刊論文
1.Appadurai, Arjun(1988)。How to Make a National Cuisine: Cookbooks in Contemporary India。Comparative Study of Society and History，30(1)，3-24。  new window
2.Stigler, G. J.、Becker, G. S.(1977)。De Gustibus non est Disputandum。American Economic Review，67(2)，76-90。  new window
3.楊昭景(20050800)。擺盪於傳統與創新之中--談客家飲食特色及發展方向。中華飲食文化基金會會訊，11(3)，25-32。  延伸查詢new window
4.王雯君(20050600)。客家邊界：客家意象的詮釋與重建。東吳社會學報，18，117-156。new window  延伸查詢new window
5.Fischler, Claude(1988)。Food, self and identity。Social Science Information，27(2)，275-292。  new window
6.楊昭景、邱文彬(20050300)。生存、覺知與存在：客家飲食內涵與發展。餐旅暨家政學刊，2(1)，71-81。new window  延伸查詢new window
7.Dixon, Jane(1999)。A Cultural Economy Model for Studying Food Systems。Agriculture and Human Values，16，151-160。  new window
8.Fanstasia, Richard(1995)。Fast Food in France。Theory & Society，24(2)，201-243。  new window
9.Ferguson, Priscilla Parkhurst(1998)。A Cultural Field in the Making: Gastronomy in 19th-Century France。American Journal of Sociology，104，597-641。  new window
10.Guthman, Julie(2002)。Commodified Meanings。Meaningful Commodities，42(4)，295-311。  new window
11.Miller, Peter、Nikolas, Rose(1997)。Mobilizing the Consumer。Theory, Culture and Society，14，1-36。  new window
12.Brownlie, Douglas、Hewer, Paul、Home, Suzanne(2005)。Culinary Tourism: An Exploratory Reading of Contemporary Representations of Cooking。Consumption, Markets and Culture，8(1)，7-26。  new window
會議論文
1.楊彥杰(2000)。客家菜與客家飲食文化。臺北：中國飲食文化基金會。363-383。  延伸查詢new window
學位論文
1.蔣艷蓉(2001)。從餐飲版面看台灣飲食文化之變遷—以中國時報.民生報為例台北。銘傳大學，台北。  延伸查詢new window
圖書
1.Slater, D.(1997)。Consumer culture and modernity。Cambridge：Polity Press。  new window
2.Mennell, Stephen、Murcott, Anne、van Otterloo, Anneke H.(1992)。The sociology of food: Eating, diet and culture。Sage。  new window
3.Thompson, J.(1995)。Media and Modernity。Cambridge：Polity Press。  new window
4.Lury, C.(1996)。Consumer Culture。New Brunswick, New Jersey：Cambridge：Rutgers University Press：Polity Press。  new window
5.Bourdieu, P.(1993)。The Field of Cultural。Cambridge：Polity Press。  new window
6.Bell, David、Valentine, Gill(1997)。Consuming Geographies: We Are Where We Eat。Routledge。  new window
7.Winship, Janice(1987)。Inside Women’s Magazines。London：Pandora Press。  new window
8.Beck, Ulrich、Giddens, Anthony、Lash, Scott(1994)。Reflexive modernization。Stanford, CA：Stanford University Press。  new window
9.Ashley, Bob、Hollows, Joanne、Jones, Steve、Taylor, Ben(2004)。Food and Cultural Studies。London：Routledge。  new window
10.Lupton, Deborah(1996)。Food, the Body and the Self。London：Sage。  new window
11.Mintz, S. W.(1996)。Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past。Boston, MA：Beacon Press。  new window
12.Gans, Herbert J.(1974)。Popular Culture and High Culture: An Analysis and Evaluation of Taste。New York, NY：Basic Books。  new window
13.Du Gay, Paul、Hall, Stuart、Janes, Linda、Mackay, Hugh、Negus, Keith(1997)。Doing Cultural Studies: The Story of the Sony Walkman。Sage。  new window
14.Tomlinson, John(1991)。Cultural Imperialism: A Critical Introduction。Baltimore：The Johns Hopkins University Press。  new window
15.王增能(1995)。客家飲食文化。福建教育出版社。  延伸查詢new window
16.Ritzer, George(1996)。The McDonaldization of Society: An Investigation into the Changing Character of Contemporary Social Life。London：Pine Forge Press。  new window
17.Baudrillard, Jean(1998)。The Consumer Society--Myths & Structures。London：Sage Publications。  new window
18.Beck, Ulrich(1992)。Risk society: Toward a new modernity。London：Sage。  new window
19.Chaney, David C.(1996)。Lifestyles。London：New York：Routledge。  new window
20.Giddens, Anthony(1991)。Modernity and Self-Identity: Self and Society in the Late Modern Age。Cambridge：Blackwell Publishers。  new window
21.Warde, Alan(1997)。Consumption, Food and Taste: Culinary Antinomies and Commodity Culture。London：Sage。  new window
22.Bauman, Zygmunt、王志弘(2002)。工作、消費與新貧。台北：巨流。  延伸查詢new window
23.王仁湘(2001)。飲食之旅。台北：台灣商務印書館。  延伸查詢new window
24.Noddings, Nel(1984)。Caring: A Feminine Approach to Ethics and Moral Education。University of California Press。  new window
25.Jameson, Fredric(1991)。Postmodernism, or, The Cultural Logic of Late Capitalism。Verso。  new window
26.Featherstone, Mike(1991)。Consumer culture and postmodernism。Sage Publications。  new window
27.Beardsworth, Alan、Keil, Teresa(1997)。Sociology on the Menu: An Invitation to the Study of Food and Society。Routledge。  new window
28.Mintz, Sindey Wilfred(1985)。Sweetness and Power: The Place of Sugar in Modern History。Viking Penguin。  new window
29.Elias, Nobert(1978)。The Civilizing Process Volume I: The History of Manners。Oxford。  new window
30.Hermes, Joke(1995)。Reading Women’s Magazines。Cambridge。  new window
31.Mennell, Stephen(1985)。All Manner of Foods。Oxford。  new window
32.Thompson, John(1991)。Ideology and Modem Culture: Critical Social Theory in the Era of Mass Communication。Cambridge。  new window
33.王仁湘(1980)。民以食為天：中國飲食文化。台北。  延伸查詢new window
圖書論文
1.莊英章(2003)。客家社會文化與飲食特性。客家飲食文化輯。臺北：行政院客家委員會。  延伸查詢new window
2.Mintz, Sidney(1994)。Eating and Being: What Food Means。Food: Multidisciplinary Perspectives。Cambridge：Basil Blackwell。  new window
3.Seymour, Diane(2004)。The Social Construction of Taste。Culinary Taste: Consumer Behaviour in the International Restaurant Sector。Oxford：Elsevier Butterworth-Heinemann。  new window
4.Adorno, Theodor、Horkheimer, Max、Cumming, John(1997)。The Culture Industry: Enlightenment as Mass Deception。Dialectic of Enlightenment。London：Verso。  new window
 
 
 
 
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