| Summary: | 碩士 === 國立政治大學 === 科技管理與智慧財產研究所 === 104 === This work aims at the innovative intermediaries of the food and dining industry. From the grow and producer out of the farmland, designed and processed, to how food is consumed and how could the food identity could be internationally recognized, all these phases are critical to propose the value to the items, from the raw material, to the production of food, so as to the promotion of out our culinary identity.
The explorations of such cross-over intermediaries start with the background studies, supplemented by second-hand audio and video sources plus the in-person interview with each of my targeted cases. They are “Green in Hand“, star Chef Andre Chiang, and the food critique and commenter Elizabeth Kao. They promote Taiwan’s authentic food identity, image as well as the indigenousness to the international community, building up the market awareness and reputation like no other intermediaries before, who mainly focus upon the transition of the Material, the Right, but not the value.
The research defines ”innovative intermediaries” as the organization/ the personnel who deploy diverse practices to deliver the tacit knowledge and skills to from individual producers/ artisan to the general public. As the tacit knowledge/ skills become a message or knowledge basis that every one with general knowledge could receive and recognize, then the community will get more connected, the the market will get more interested to the food and dining wishes with their rising willingness to pay. Analytic frame is adopted from the Knowledge Spiral Theory of the Prof. Ikujiro Nonaka and Hirotaka Takeuchi published in 1995, which adapts and still relevant throughout the time.
Wish the work could provide some inspiration and practical managerial suggestions for professionals dedicating to the food and the dining industry.
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