The study on the Folklore of Red Yeast use during the Japanese Colonial Period under the Red Yeast Control ---- In an example of life and at the age of rituals

• Main Authors: WANG,PENG-LONG, 王鵬龍
• Other Authors: YU,MEI-XIA
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/54c9gw

碩士 === 國立臺北大學 === 古典文獻與民俗藝術研究所民俗藝術組 === 102 === 　　The Red Yeast culture in Taiwan has a high degree of development during the Qing collar, and can be divided into the Red Yeast Rice Wine culture and the Red Yeast Rice Wine Dregs cultural.Japanese colonial period because of financial needs implementation liquor tax and yeast control.From 1907 began implementing Shuzo tax, Taiwan Red Yeast culture began to change with due decrees.In 1922, The Red Yeast culture began to produce a qualitative change from quantitative after the implementation of liquor monopoly. 　　The Red Yeast Rice Wine Dregs culture begins with the Red Yeast regulatory qualitative change. Folk began to replace the Red Yeast Rice Wine Dregs with red paste. The red paste into An Hua Mi and An Han Mi types.The raw material of An Hua Mi is Honghua petals(Carthamus tinctorius),but the raw materials of An Han Mi is Sumu lumber (Caesalpinia sappan). Finally these two alternatives is replaced by the of Ma Li leaf (Verbenaceae Tectona grandis L.f). 　　Shuzo tax implemented,folk not moonshine and winemaking customs limit. The liquor monopoly, the price soaring and quality decline, so rice wine instead of Red Yeast Rice Wine the regimen customs.The Red Yeast cultural change with silence against hegemony during Japanese occupation period.Colonized populations to adjust the second culture substances in order to keep the mainstream culture.