Make up the first Tuna：The Research of Tungkang Bluefin Tuna Relishes

• Main Authors: Hsien-fei Yang, 楊仙妃
• Other Authors: Chong-xi Lin
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/40270612503686392493

碩士 === 國立雲林科技大學 === 文化資產維護系碩士班 === 95 === After 2001 ”Pingtung Bluefin Tuna Cultural Festival”, Bluefin tuna “sashimi” was not just raw fish any more, but became a deluxe cuisine and symbolized the noble taste of Japanese food culture. It is paradoxical that the market price of Bluefin tuna “sashimi” turns out to be expensive because of the mentioned festival. In this thesis, the focus on what made the distinction between the raw fish and a deluxe uncooked cuisine will be presented. When a single event becomes a major trend of a society, culture thing is not only the cause, but it is also the way to interpret social activities or events. The “Pingtung Bluefin Tuna Cultural Festival” should not be recognized as a local industry cultural activity, but be recognized as a catalyst to present a potential brand-new fishery. The purpose of this thesis is to deconstruct the noble taste of Bluefin tuna “sashimi”, and to re-process the new concept of eating something uncooked, but delicious. Finally, this thesis aims to explore the most important value of Taiwan’s fishery and to possibly point out that how the new fishery culture can promote the today’s fishery activity.