The Place Making of Da-jia, Taichung：A Study of Food Localization

• Main Authors: Shih-Ting Chen, 陳詩婷
• Other Authors: 蘇恒安
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/77505080162144170654

碩士 === 國立高雄餐旅大學 === 台灣飲食文化產業研究所 === 101 === The long-term impact of globalization has resulted in two aspects in the local. One is that homogenous products pose a threat to local traditional industries. The formulation and motivation of the policy “One Town One Product” in Taiwan can be developing strategies in face of threatening globalization. Local agricultural food and specialties are among these products most recognized for symbolizing a place. It is local food tourism that emerges in this background. It is also a significant enhancer to mold a place. According to this, this study investigates the place and taro in Da-jia, Taichung Township. Miele & Murdoch’s (2002) research approach of “aesthetical gastronomy” is adopted to explore how a taro makes Da-jia so popular today. The research is based on actor network theory to examine three fields： cooking tacit knowledge, food localization and food torism industries. It is found that governmental policies and localization for taro quality in gastronomic industries are crucial for tourism strategies to reshape and make representation of Da-jia by using in-depth observation.