The Inheritance of Rice Culture on Hakka Traditional foods in Tongluo

• Main Authors: Liu,Tse-Ling, 劉澤玲
• Other Authors: Yi-Chun Lee
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/43463887211407531464

碩士 === 高雄餐旅學院 === 台灣飲食文化產業研究所 === 98 === This study discusses how traditional Hakka rice serve as a connection of family interaction. Using collective memory from Halbawachs as theoretical framework, which evokes participants’ memories, decodes episodic memories, and organizes familiar memories of rice and communal memories, this study represents the spiritual meaning of familiar interaction and rice. This study, employed a qualitative research approach. Through in-depth interviews, participant observation, focus group and informal interviews, this study documents the interaction of local residents and Hakka rice, the business ideals of Hakka rice industries, and the perspectives of Hakka images from residents and business owners. Based on rice preparing processes that individuals perform, the researcher categorizes them into the role of supervisor (mothers-in-law), executer (sisters-in-law or daughters-in-law), and helper (adolescents or male family members). However, contrary to the previous studies, men are not invisible in the process of meal preparation. Although the dominant gender role that distances them from the kitchen, they still assist female family members when needed. Taste preference of family members shapes the selection and amount of Hakka rice, which is embodied in the permanent “flavor principles.” Since there are flavor divergences among families, each family has its own distinctive flavor. Supervisors or executors may harbor ambivalent feelings towards commercial rice products at first, but they could still purchase these Hakka rice once they approve them. Business owner of Hakka rice have strong motivations to support the development of Hakka rice industry; their “stiff neck” spirits also motivate them to emphasize on quality. The most important marketing strategy is word of mouth. Besides adjust ingredients to elongate preservation, business owners also expand product lines, and through cross-channel cooperation, proliferating clients alterative choices. Respondents from Tong luo, business owners, and the media believe that traditional food could promote Hakka culture. Nowadays the media recommends Hakka food culture in travel magazines and awakens Hakka people’s rice memories, which not only helps the marketing of Hakka culture, but also strengthens the position of rice in Hakka culture.