The Cultural Research of Dried fish Manufacturing Industry In Penghu Region

碩士 === 國立臺南大學 === 台灣文化研究所碩士班 === 101 === The object of this study is the dried fish industry in Penghu. It is found that Penghu has been abundant in catches; however, during September and next February, with the half-a-year blowing of northeast wind, the fishermen have very limited days fishing on t...

Full description

Bibliographic Details
Main Authors: Su-pei Huang, 黃淑沛
Other Authors: Chin-ming Kuan
Format: Others
Language:zh-TW
Published: 2013
Online Access:http://ndltd.ncl.edu.tw/handle/64155647025482326610
id ndltd-TW-101NTNT5642003
record_format oai_dc
spelling ndltd-TW-101NTNT56420032015-10-13T22:01:29Z http://ndltd.ncl.edu.tw/handle/64155647025482326610 The Cultural Research of Dried fish Manufacturing Industry In Penghu Region 澎湖魚乾產業文化之研究 Su-pei Huang 黃淑沛 碩士 國立臺南大學 台灣文化研究所碩士班 101 The object of this study is the dried fish industry in Penghu. It is found that Penghu has been abundant in catches; however, during September and next February, with the half-a-year blowing of northeast wind, the fishermen have very limited days fishing on the sea, so most residents take advantage of the summer fishing season and preserve fish by making dried fish in order to eat in the winter. It is found that some kinds of dried fish are more delicious, which forms the regionally special food culture of dried fish. During Japanese ruling period, through the promotion and guidance of the colonial government, the fried fish industry in Penghu gradually developed. During 1950s and 1960s, the local government and the central government pushed the policy of that every fisherman has his own boat. Power fishing boats substantially increased in Penghu, and the catches increased, which developed the dried fish industry. Dried fish industry resulted in developing colony economy, created employment opportunities for the residents, and changed their life styles. The fresh fish catches, sufficient sunlight, and the improvement of processing equipments and sun-drying methods are the key to famous and delicious dried fish. After 1986, the ocean environment was damaged by disasters and man-made destruction. The fishery resources gradually decreased, which caused the outward migration and aging of population. The dried fish industry confronted the crisis. In addition, consuming habits kept changing; it was not easy to sell dried fish. The dealers had to develop new marketing channels. For the past few years, because of promoting leisure experience in the industry and using tiny dried fish to develop making famous XO sauce and dried fish snakes, the dried fish industry in Penghu has been regaining boosting opportunities. Chin-ming Kuan 管志明 2013 學位論文 ; thesis 204 zh-TW
collection NDLTD
language zh-TW
format Others
sources NDLTD
description 碩士 === 國立臺南大學 === 台灣文化研究所碩士班 === 101 === The object of this study is the dried fish industry in Penghu. It is found that Penghu has been abundant in catches; however, during September and next February, with the half-a-year blowing of northeast wind, the fishermen have very limited days fishing on the sea, so most residents take advantage of the summer fishing season and preserve fish by making dried fish in order to eat in the winter. It is found that some kinds of dried fish are more delicious, which forms the regionally special food culture of dried fish. During Japanese ruling period, through the promotion and guidance of the colonial government, the fried fish industry in Penghu gradually developed. During 1950s and 1960s, the local government and the central government pushed the policy of that every fisherman has his own boat. Power fishing boats substantially increased in Penghu, and the catches increased, which developed the dried fish industry. Dried fish industry resulted in developing colony economy, created employment opportunities for the residents, and changed their life styles. The fresh fish catches, sufficient sunlight, and the improvement of processing equipments and sun-drying methods are the key to famous and delicious dried fish. After 1986, the ocean environment was damaged by disasters and man-made destruction. The fishery resources gradually decreased, which caused the outward migration and aging of population. The dried fish industry confronted the crisis. In addition, consuming habits kept changing; it was not easy to sell dried fish. The dealers had to develop new marketing channels. For the past few years, because of promoting leisure experience in the industry and using tiny dried fish to develop making famous XO sauce and dried fish snakes, the dried fish industry in Penghu has been regaining boosting opportunities.
author2 Chin-ming Kuan
author_facet Chin-ming Kuan
Su-pei Huang
黃淑沛
author Su-pei Huang
黃淑沛
spellingShingle Su-pei Huang
黃淑沛
The Cultural Research of Dried fish Manufacturing Industry In Penghu Region
author_sort Su-pei Huang
title The Cultural Research of Dried fish Manufacturing Industry In Penghu Region
title_short The Cultural Research of Dried fish Manufacturing Industry In Penghu Region
title_full The Cultural Research of Dried fish Manufacturing Industry In Penghu Region
title_fullStr The Cultural Research of Dried fish Manufacturing Industry In Penghu Region
title_full_unstemmed The Cultural Research of Dried fish Manufacturing Industry In Penghu Region
title_sort cultural research of dried fish manufacturing industry in penghu region
publishDate 2013
url http://ndltd.ncl.edu.tw/handle/64155647025482326610
work_keys_str_mv AT supeihuang theculturalresearchofdriedfishmanufacturingindustryinpenghuregion
AT huángshūpèi theculturalresearchofdriedfishmanufacturingindustryinpenghuregion
AT supeihuang pēnghúyúgānchǎnyèwénhuàzhīyánjiū
AT huángshūpèi pēnghúyúgānchǎnyèwénhuàzhīyánjiū
AT supeihuang culturalresearchofdriedfishmanufacturingindustryinpenghuregion
AT huángshūpèi culturalresearchofdriedfishmanufacturingindustryinpenghuregion
_version_ 1718072519927267328