本計劃分兩年進行：第一年研究太平洋戰爭前後臺灣的餐飲，包括先天地理條件而形塑的早期料理，和戰前已存在的小吃；戰後出現的酒家菜、眷村菜等等。第二年考察中國八大菜系在臺灣落地生根後，如何融合、內化西洋及東洋菜，形成文化雜交下的混血菜；以及晚近十年，大量外籍配偶所發生的東南亞異國料理。隨著經濟起飛，快速精緻地發展；民眾消費需求不斷提升，良性循環，臺灣人在農業、養殖業、畜牧業、餐飲業亦不斷改良精進。全面探索臺灣餐飲領導全球中華料理的因素。 The project comprises two years: before and after the first year of Taiwan's food and beverage Pacific War, including the shape of geographical conditions of the early dishes, snacks and existing before the war; food restaurants emerged after the war, military dependents dishes and so on. The second year of study put down roots in Taiwan, eight Chinese cuisine, how fusion of Western and Oriental dishes in, the formation of mixed culture dishes under hybridization; and recent decades, a large number of foreign spouses from Southeast Asia occurred exotic dishes. With the economic boom and rapid development of sophisticated; people rising consumer demand, a virtuous circle, the people of Taiwan in agriculture, aquaculture, animal husbandry, sophisticated food and beverage industry have also been improved. Fully explore the world leader in Taiwan Chinese food restaurants factors. 研究期間：10008 ~ 10107
