EAT FULL, EAT WELL, EAT INGENIOUSLY－－Research on the Development of the Menu Design for Taiwan Banto

• Main Authors: Sui-Hua Huang, 黃穗華
• Other Authors: Ming-Kuei Shih
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/12014381246356355780

碩士 === 靜宜大學 === 管理碩士在職專班 === 95 === Abstract Banto culture is the source most has the Taiwan culture characteristic from the folk the diet achievement, the review growth process, “Banto” the activity to accompany us to pass in the life the important time, all marries, the new home moves on to better things, long-lived wedding and funeral jubilations and so on feast, full month all obviously arrives its fragrant trace. In order to understand in the different time background, Taiwan Banto menu design content the evolution and searches analyzes facilitates the influence factor which the menu evolves, this research picks in the nature methodology to participate in the observation, the depth interview and the focal point association for gathers capital the material main method, first and 7 Banto correlation personnel to carry on half structural formula depth interview. Then with the dining trade union, the chef trade union and the seafood wholesaler and 8 people carries on time focal point association interview, expected from multi-dimensional faces cuts into obtains the plentiful material by takes the analysis, the ratio to the foundation. After the interview obtained material duplication after the writing manuscript, the basis takes root the theory request code and the material analysis principle, forms the important subject and the core concept, finally presents the findings by the phenomenology and the hermeneutics material analysis method.The research discovery result was as follows: Taiwan Banto menu design connotation evolution aspect, first was Banto menu design to be able to change along with society''s evolution, its diet culture by stages for recovering around is “eat full”; The Republic of China 60 ~ 70''s were “eat full”, “eat well”; The Republic of China 70 ~ 80''s are “eat well”, “eat ingeniously”; Republic of China 80 ~ 90''s was, “eat ingeniously”, “eat health”. Furthermore, about affects Taiwan Banto to menu design vicissitude the factor, the discovery politics ecological environment change and each kind of policy opening (for example: The open seafood import, rescinds martial law, joins WTO and so on) to be able to increase Banto food material the multiplicity, then influence menu sketch; In social culture aspect, social position height, region manners and customs approval, religious belief difference, custom culture taboo, even the nutrition health idea all to Banto menu to draw up influential; In economical development aspect: National income climbs unceasingly, causes the people to be willing to spend many moneys in the diet expense, many high price food material like abalone, the shark fins obtains populace''s favor gradually, urges to Banto product diversification fine; In artificial cultivation aspect, cultivation (fishing) industry vigorous development (for example: Lithosporic, nine, the dried roe and so on) causes the seafood to attend to utilizes even more generally with the chicken in manages the table to attend to on, therefore breeds artificially causes to Banto food material type diversification, the price fair price; In the low temperature allocation aspect, the freezing technology strives unceasingly with transportation developed, causes each place to live the fresh food material to be possible more rapid and the hygienic delivery Banto situation, may preserve has attended to the good delicacies beautiful food, lets the consumer eat relieved; In protects lives takes the aspect, the keeping in good health healthy diet idea popularization, causes various types keeping in good health to attend to the soup also gradually to appear in manages the table to attend to, but other “few oils”, “few salts”, “few sugars” the ingredients obtain consumer''s favor by no means, therefore, outside braises manages the table health to attend to the idea to have again to educate and the practice. Keywords：Banto, Food culture, Menu design