| dc.description.abstract | ABSTRACT
Taiwan Hakka food culture contains the Hakka traditional spirit of ancestors bearing lifestyle, reflecting the environment in which the Hakka ethnic group, organization members and the way of social interaction, or even reflects the beliefs of Hakka and the food and traditional values.
In recent years, due to social and economic structure and policy changes, ＂Hakka food culture＂ in the development of Taiwan’’s ＂Hakka image＂ process, ＂traditional Hakka food＂ plays an important role as the focus of public attention and achieved reflect the remarkable of the key position of power relations. The specific changes also reflect the history of Taiwan and the development of Hakka in Taiwan as well.
Hakka food culture medium for the transmission to transfer of lifestyle, the former by the Hakka women in their own ＂domestic kitchen＂ passed from generation to generation Hakka food, with the current business and social development the Hakka food industry undertake the role to pass down the Hakka food culture heritage, this is the phase shift of Hakka food culture gatekeeper transfer phenomenon.
To promote Hakka food and beverage industry, the government set up a policy for ongoing in collaboration with civil associations, academia and the Hakka restaurant holders to proceed periodic restaurant evaluation activities aimed at assisting industries and the dominance of the Hakka culture and industry attention. The non-governmental rganizations (NGO) and experts are specifically going to establish an evaluation system which be seen by the cooperation with mass media and try to define a rating mode in order to enhance its influence in Hakka food industry. This is the Hakka food culture gatekeeper re-transferring phenomena which the government is the decision maker in said activities held in northern Taiwan.
After compiling the study of Hakka food development in northern Taiwan with the collection of the related information of international restaurant evaluation system worldwide, the discussions and recommendations are as follows:
1. the restaurant industry evaluation system must be built on the principles of fairness and openness, through the communication of gatekeepers expectations on the Hakka food culture (original text) and promotion of industrial (physical development) as the two-axis, extending mutual benefit model as the garden of Hakka food culture heritage rooted in. And, during the process, the government is master of policy development and related resources which shows the most influential gatekeepers in the Hakka food culture changes.
2. Owing to the political and economic environment changes in Taiwan and the commercialization of Hakka food and beverage industry, the restaurant evaluation activities is to promote Hakka food and beverage and enhance the quality of business and consumer interests in this market.
The Hakka cuisine features must be translated into the presentation, recommendations should be directed to comply with modern diet trends, highlighting the Hakka food culture, cooking characteristics and specific flavor.
The Hakka restaurant survey held in Miaoli County’’s is the largest and achievements. To establish the long-term evaluation activities to ensure fair, openness and public participation requirements with the ＂ability of preserving and conveying the culture heritage,an independent organization is a applicable solution.
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