| Summary: | 碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 107 === Civilian Food and Local Identity: A Case Study of Chiayi Turkey Rice
Turkey rice used to be a substitute version of chicken rice for the working class in Chiayi. With the improvement in raising turkeys and culinary innovation, turkey rice, which had never been viewed as a “tender and juicy” taste, is presented as a delicate recipe by local restaurants. Previous studies lacked a focus on the significance of this staple for the local population and tended to present findings from quantified statistical research.
This research uses in-depth interviews with the turkey rice restaurants in Chiayi to investigate the context of the growth and expansion of turkey rice as a local phenomenon, with the purpose to understand the local identification with and affective bonds between the staple and its restaurants. Turkey rice, seemingly an example of Taiwanese street food, is deeply influenced by Japanese and American eating habits and is a combination of international gourmet elements.
Turkey rice is a comforting poultry-and-rice dish for the émigré community who wish to evoke a nostalgia for their hometown. This paper utilizes the methods of a literature review, in-depth interviews, and participant observation. The participants of the study comprise twenty turkey rice restaurants. From comparing and analyzing the features and specialties of each restaurant and investigating the artefacts of local identity from song lyrics, local newspaper articles, and journal reports, the study aims to shed light on the current situation of the turkey rice business. Additionally, this study proposes suggestions for future developmental patterns, marketing strategies, and the possibility to blend this established local culinary tradition with the promotion of tourism in Chiayi.
Keywords: turkey, turkey rice, local identity
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