| Summary: | 碩士 === 國立高雄餐旅大學 === 台灣飲食文化產業研究所 === 100 === This study explores the local development of baguette in Taiwan and the cultural tastes for bread consumption in Kaohsiung City. This thesis uses the content analysis and interviewing as the research methods. Through content analysis, this study would like to discover of the culture meaning that the print media had embedded on baguette and the change of tastes. The interviewing subjects for bakers and consumers to showing the current status of baguette in the development of Kaohsiung City and the social distinction of taste.The research results showed the consumer culture of baguette formed in the process of social development in Taiwan since1950. It can be divided into five periods. In Taiwan, after 60 years of space-time goes on, baguette had been molded as a sign of French Food Culture with its leisure life culture image and combined with Western-style dining and the concept of healthy eating. Since 1990s, the bread industry of Kaohsiung is beginning to show the trend of refined. In the description of the bakers, it shows the limitations of production and consumption, the need to compromise to the mainstream of the consumption of soft bread. Consumers who love to eat Baguette have formed their own identity and distinction by the characteristic of crispy and al dente from eating baguette. The identity and distinction help the consumer to recognize the quality of baguette and distinguish their lifestyle between daily life and leisure life. The social distinction of baguette involves the variety of flavors and the change of appearance; it also embodies the creolization and glocalization of excotic food.
|
|---|
