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摘要
外文摘要
引文資料
題名:
Amateur Cooking Schools and the Self-Fashioning of a 'Middle Class'
書刊名:
中國飲食文化
作者:
甄穎
作者(外文):
Zhen, Willa
出版日期:
2011
卷期:
7:1
頁次:
頁61-88
主題關鍵詞:
業餘烹飪學校
;
廣州市
;
中產階級
;
認同
;
Cooking schools
;
Guangzhou
;
Middle class
;
Identity
原始連結:
連回原系統網址
相關次數:
被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
排除自我引用:0
共同引用:0
點閱:23
本文討論在改革後的中國所出現的業餘烹飪學校與新「中產階級」的現象。本文試圖透過於兩個業餘烹飪學校所得的民族誌資料,配合與廚師、飲食作家、飲食記者的訪談,集中處理業餘烹飪學校學生的故事與烹飪學校的論述。業餘烹飪學校,無論是在過去或現在,都藉著推廣及反映中產階級和富裕階層的消費,反映出當地飲食文化中好奇的利基。當職業學校充滿對工作、技能和就業能力的論述,業餘烹飪學校卻是推廣休閒和自我實現的課程。通過這些敘述,我認爲業餘烹飪學校不僅是教學和學習廚藝的場所,而且還提供空間,讓個人吸收及協調中產階層的身份認同。
以文找文
This article discusses the phenomenon of amateur cooking schools in post-reform China and their connection with the rise of a new 'middle class.' Using ethnographic accounts collected from two amateur cooking schools and interviews with cooks, food writers, and journalists, this article places their role within the current culinary landscape of Guangzhou. This ethnographic material includes narratives from different students who enroll in amateur cooking schools and the discourses surrounding the schools themselves. Amateur cooking schools, both historically and at present, have filled a curious niche in local foodways through their responsiveness and promotion of trends to middle class and wealthy consumers. While vocational schools are built around discourses of work, skills, and employability, amateur cooking schools promote leisure and self-fulfillment in their curriculum. Through these narratives I argue that amateur cooking schools are not only sites of teaching and learning, but also spaces where individuals absorb and negotiate middle class identities though learning how to cook.
以文找文
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。
2.
Klein, Jakob(2007)。Redefining Cantonese Cuisine in Post-Mao Guangzhou。Bulletin of the School of Oriental and African Studies,70(3),511-537。
3.
Tomba, Luigi(2004)。Creating an Urban Middle Class: Social Engineering in Beijing。The China Journal,51,1-25。
圖書
1.
Swislocki, Mark(2009)。Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai。Stanford, Calif.:Stanford University Press。
2.
Rofel, L.(2007)。Desirim China: Experiments in neoliberalism, sexuality, and public culture。Durham, NC:Duke University Press。
3.
Short, F.(2006)。Kitchen secrets: The meaning of cooking in everyday life。New York, NY:Berg。
4.
Jing, Jun(2000)。Feeding China's Little Emperors: Food, Children and Social Change。Stanford:Stanford University Press。
5.
Dunlop, Fuchsia(2008)。Shark’s Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China。London。
6.
Kraus, Richard(1989)。Pianos and Politics in China: Middle-Class Ambitions and the Struggle over Western Music。Oxford。
7.
Li, Hongkun(2008)。Shi Zai Zhongguo: Zhongguo Ren Yinshi Shenghuo Da Shiye。Jinan。
8.
Wang, Xiaoling,(2006)。Shi Zai Guangzhou: Lingnan Yinshi Wenhua Jingdian。Guangzhou。
9.
Zhou, Xiaohong(2008)。Chinese Middle Class: Reality or Illusion?。Patterns of Middle Class Consumption in India and China。New Delhi ; Thousand Oaks ; London ; Singapore。
10.
Chee, Bemadine(2000)。Eating Snacks, Biting Pressure: Only Children in Beijing。Feeding China’s Little Emperors: Food, Children, and Social Change。Stanford。
11.
Cheung, Sidney C.H.(2002)。Food and Cuisine in a Changing Society: Hong Kong。The Globalization of Chinese Food。Honolulu。
12.
Goodman, David S.G.、Zang, Xiaowei(2008)。Introduction, The New Rich In China: the Dimensions of Social Change。The New Rich in China: Future Rulers, Present Lives。Abingdon and New York。
13.
Klein, Jakob(2006)。Changing Tastes in Guangzhou: Restaurant Writings in the Late 1990s.。Consuming China. Approaches to Cultural Change in Contemporary China。London ; New York。
14.
Klein, Jakob(2008)。For Eating, It’s Guangzhou: Regional Culinary Traditions and Chinese Socialism。Enduring Socialism: Explorations of Revolution and Trans-formation, Restoration and Continuation。Oxford and New York。
15.
Ong, Aihwa(2008)。Self-fashioning Shanghainese: Dancing across Spheres of Value。Privatizing China, Socialism from Afar。Ithaca。
16.
Tam, Siumi Maria(2007)。Convenient-involvement Foods and the Production of the Family Meal in South China。Food and Foodways in Asia: Resource, Tradition and Cooking。Abingdon ; New York。
17.
Zhang, Li(2008)。Private Homes: Performing a New Middle-Class.。Privatizing China, Socialism from Afar。Ithaca。
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