:::

詳目顯示

回上一頁
題名:古早味與古早心--從飲食電影《總舖師》探究角色中之傳統人情
書刊名:人文與社會學報
作者:蔡舜寧林天祥
作者(外文):Tsai, Shun-ningLin, Tien-hsiang
出版日期:2017
卷期:3:6
頁次:頁163-182
主題關鍵詞:飲食電影辦桌文化臺灣飲食文化古早味料理傳統人情Dietary filmBando cultureTaiwan dietary cultureOld-time delicacyTraditional social relationship
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(1) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:1
  • 共同引用共同引用:29
  • 點閱點閱:17
近年來,本土文化意識提昇,對於昔日美好情懷尤甚。「呷辦桌」正是臺灣傳統互助合作、熱鬧共享的美味印記。《總舖師》是陳玉勳導演,於2013 年上映,由夏于喬、林美秀、楊祐寧主演的飲食、喜劇電影。由幾位舉足輕重廚師對職業的尊重,食材的處理,人生觀的呈現,喚起觀眾回味台灣熱情積極、真誠無私的古早味。本文先介紹《總舖師》內容,以一場比賽,讓觀眾在笑中帶淚的同時,看見男女主角的成長。其次,藉由本片的古早味料理,認知臺灣辦桌宴席「手路菜」,對總舖師的精湛手藝,油然生敬。最後,由本片人物傳達的古早心,提點出臺灣人情的種種美好。
In recent years, Taiwan local culture consciousness has been raised and stirred. This is particularly true for bringing back wonderful old-time memories and impressions. One of old-time impressions is 'Eat Bando.' Bando means managing tables and holding banquets in home or street venues literally. Eat Bando reflects the impression of Taiwanese old-time delicacy, and of old-time morality, such as mutual-cooperation, selflessness and also share of exciting feeling. 'Zone Pro Site' is a comedy film that embodies Eat Bando. This film, released in 2013, is directed by Chen Yu-hsun and casted by Kimi Hsia, Tony Yang, and Mei-hsiu Lin. 'Zone Pro Site' mixes comedy and old-time delicacy elements. This film expresses chefs' respect in processing foods and ingredients, and recalls Taiwanese exciting, sincere, selfless traditional social relationship and old-time morality. This paper first describes the plot of 'Zone Pro Site'. Wan, charactering by Kimi Hsia, returned home after unsuccessful model career, but found her family's restaurant was shrunk to a shabby noodle stand. Her shadow did not light up until a master chef, charactering by Tony Yan, decided to help her. Next, this paper elaborates on seven Taiwanese old-time delicacies. Not only foods and ingredients processing but also the immortal hidden meaning are elaborated. Finally, through the characters in 'Zone Pro Site', this paper puts forward the beauty of Taiwanese traditional social relationship and old-time morality, like mutual-cooperation, selflessness and the share of exciting feeling.
期刊論文
1.陳貴凰、黃穗華(20110600)。呷飽、呷好、呷巧、呷健康--臺灣辦桌菜單品項演變之研究。餐旅暨觀光,8(2),97-126。new window  延伸查詢new window
2.賀培育、姚選民(2015)。論人情傳統的歷史成因及其影響。南華大學學報:社會科學版,2015(3),42-47。  延伸查詢new window
學位論文
1.吳佳玲(2008)。品味中國菜:華語飲食電影的集體記憶與文化認同(碩士論文)。輔仁大學。  延伸查詢new window
圖書
1.焦桐(2010)。臺灣味道。台北市:二魚文化。  延伸查詢new window
2.蘇慧霜(2008)。華人社會與文化--社會風俗篇。新學林。  延伸查詢new window
3.黃婉玲(2012)。總鋪師辦桌:再現老台菜的美味記憶。台北:健行文化出版事業有限公司。  延伸查詢new window
4.唐魯孫(1987)。中國吃的故事。台北:漢光。  延伸查詢new window
5.唐魯孫(2000)。中國吃。臺北:大地出版社。  延伸查詢new window
6.黃婉玲(2010)。尋找台灣古早味--讓人難忘的36種絕妙好滋味。台北:樂果文化。  延伸查詢new window
7.陳嵩壽(2013)。總舖師 呷飽尚贏電影書。臺北市:水靈文創。  延伸查詢new window
8.周涌、張希(2007)。亞洲電影分析。北京市:中國廣播電視。  延伸查詢new window
9.王宣一、朱守谷(2003)。國宴與家宴。臺北市:時報文化。  延伸查詢new window
10.何金城、蘇信川、周子欽(2005)。辦桌。臺北市:邦聯文化。  延伸查詢new window
11.黃婉玲(2012)。阿嬤的廚房。台北:樂果文化事業有限公司。  延伸查詢new window
12.李天鐸(1996)。當代華語電影論述。時報文化出版企業股份有限公司。  延伸查詢new window
13.鄧景衡(20020000)。符號、意象、奇觀:台灣飲食文化系譜。臺北:田園城市文化。new window  延伸查詢new window
 
 
 
 
第一頁 上一頁 下一頁 最後一頁 top
:::
無相關著作
 
QR Code
QRCODE