| dc.description.abstract | Following the transformation of social lifestyle, dried radish, a traditional Hakka specialty food, underwent drastic structural changes in terms of production, intermediary, and consumption mode. Dried radish had transformed from daily food into a comprehensive commercialized and diversified commodity in terms of production structure, manpower, product type, material, origin, usage, transportation, and symbolic meaning. In the past, due to food scarcity, Hakka females recycled vegetables and invented technique for preservation to stockpile food stocks. To date, “salty” and “fragrance” is still the taste of Hakka dishes, especially with dried radish being the most representative and was also called as a key element in Hakka’s diet culture. However, the current literature on dried radish were limited in ethnic identity and symbolic discourses, disregarding the importance of cultural industry. This research uses Taoyuan City as a case study and the analysis structure of cultural economics on food products in order to explore the production, intermediary, and consumption of dried radish. In addition, semi-structured depth interview with producers, intermediaries, and consumers along with field observation of dried radish processing plant was conducted as well. Through field observation and interview, there were seven common type of radish products which can be consumed raw, cooked, or processed. Apart of home-grown, the raw materials were collected from central and southern parts as well. Although the marinating procedure was complicated, it was similar. The quality and taste of the dried radish was affected by the difference in type of radish, harvest period, weather and technique of margination. There were four types of storage method: around 32% was stored in glass canisters, 29% in plastic bags, 17% in refrigerators, and others around 6%. The sales channel extends all over the place, around 47% in traditional markets, 16% home-sale, 6% in supermarkets, 5% in grocery stores, 5% consignment, and 21% was sold to other areas. Most traders used plastic bag to pack the dried radish and sold it along with other pickles or dried vegetables on the floor, in a basket or on a shelf. Along with the new trend in food consumption, dried radish was mostly cooked into egg dishes (22%), soup dishes (13%), and cake dishes (34%),and others . There was also new development in order to attract various consumers or generations to try dried radish. | en_US |