| DC 欄位 |
值 |
語言 |
| DC.contributor | 客家研究碩士在職專班 | zh_TW |
| DC.creator | 張美鳳 | zh_TW |
| DC.creator | Chang Mei | en_US |
| dc.date.accessioned | 2010-7-28T07:39:07Z | |
| dc.date.available | 2010-7-28T07:39:07Z | |
| dc.date.issued | 2010 | |
| dc.identifier.uri | http://ir.lib.ncu.edu.tw:88/thesis/view_etd.asp?URN=977306014 | |
| dc.contributor.department | 客家研究碩士在職專班 | zh_TW |
| DC.description | 國立中央大學 | zh_TW |
| DC.description | National Central University | en_US |
| dc.description.abstract | 本研究結合客家飲食和樂活思潮，嘗試建構一種新的客家飲食生活風格。客家美食名聲響亮，可是在研究層次上，相關論文不多。然而，不能否認，飲食是客家文化主要意象之一，乃常人認識、深入客家文化的最佳管道，也是締造客家文化形象的重要環節，值得投入更多努力。這是本文研究客家飲食的主因。
此外，近年興起的樂活運動以為人類過往的飲食習慣，導致環境與身體的超載，乃是亟待反思與改革的關鍵。一旦注重、投入者日增，樂活不止左右文化，也左右消費，勢必形成一波新的生活風格。這對現今的飲食習慣衝擊極大。客家飲食如能及早積極回應，以樂活來改造、提升，創造新的文化品味與價值。如此，必能具備國際化的潛力，落實永續經營的理想。
雖然目前相關單位尚未針對客家餐廳進行總體調整與提升，本文仍依樂活觀點，就客家餐廳現況提出改良建議，建構它與樂活價值的連結，以期因應時代趨勢，開創新局，讓客家飲食具有它獨特而有品味的樂活風格，成為客家文化的標記，創造台灣料理的里程碑，而更有效播揚客家文化。
| zh_TW |
| dc.description.abstract | This research aims at constructing a new Hakka Culinary style by combining Hakka cuisine and the concept of LOHAS (Lifestyles of Health and Sustainability).
Academic studies on the Hakka gourmet are still few today while the food itself has been well-known for long. Yet, it is undeniable that Hakka food is a significant representation and also one of the best ways to probe into Hakka culture. Therefore,the major cause of the present study is also that Hakka food plays an important part in the formation of Hakka cultural image and requires more academic effort.
What is more, LOHAS movements in recent years have reflected the burden of environment and human body caused by past eating habits. As soon as the quantity of people attending to and practicing LOHAS increases, the concept of LOHAS could be extremely influential to culture and consumption,and probably will augment a new lifestyle that impact on eating habits nowadays. Thus, the Hakka food industry needs positive reactions to utilize this LOHAS trend to reform, improve and recreate its own cultural taste and value in order to possess international competitiveness and carry out the ideal of sustainable management.
Thus, the central idea of this research is to bring out suggestions to existing Hakka restaurants to make up their lacking of overall adjustment and upgrade in accordance with the LOHAS concept. By building up the connection between Hakka food and LOHAS values, I wish this study will help Hakka Food to develop a unique and elegant LOHAS style that carves out a new position in response to the forthcoming era. Moreover, may Hakka food become a symbol of Hakka culture and a milestone of Taiwanese cuisine, which is sufficient to carry through the Hakka culture.
| en_US |
| DC.subject | 客家飲食 | zh_TW |
| DC.subject | 生活風格 | zh_TW |
| DC.subject | 台灣料理 | zh_TW |
| DC.subject | 樂活 | zh_TW |
| DC.subject | Hakka Food | en_US |
| DC.subject | Lifestyle | en_US |
| DC.subject | Taiwanese Cuisine | en_US |
| DC.subject | LOHAS | en_US |
| DC.title | 台灣客家餐廳營運模式與樂活風格初探─以台北市、台北縣、台中市為例 | zh_TW |
| dc.language.iso | zh-TW | zh-TW |
| DC.title | An Investigation of Taiwan Hakka Restaurants’ Business Model and Lifestyles of Health and Sustainability: Taipei City, Taipei County and Taichung City as Case Studies | en_US |
| DC.type | 博碩士論文 | zh_TW |
| DC.type | thesis | en_US |
| DC.publisher | National Central University | en_US |