| Summary: | 碩士 === 國立臺灣師範大學 === 歐洲文化與觀光研究所 === 103 === Take pâtisserie tourism in Paris as a case study, this research is to explore its destination-making, to study how it is transferred from France to Taiwan by intermediate guiding systems and, by interviewing Taiwanese tourists, to analyze the consumption practices of symbol-collecting, distinctive performances and sensory experiences.
Using Pierre Bourdieu’s “field” &; “distinction in consumption” theory, the research studies destination-making, cultural intermediaries and consumption practices in the field of gastronomic tourism, focused on Parisian pâtisseries. Research method is based on discourse analysis about historical documents, guidebooks and in-depth interviews. Field records during the fieldwork and the internship about sales and client services in the pâtisserie Carl Marletti in Paris are analyzed.
The emphasis on the research is as followed. First, it describes how French pâtisseries (both desserts and shops) are anchored as the role of aestheticization in the field of cultural production by practitioners, gourmets and intellectuals under the historical context. This makes French pâtisseries symbolic powers to standardize sensory logic and to pinpoint social classes. Furthermore, gastronomic field is connected to the field of literary, aesthetics and media on fashion. Second, historical route and sensory imagination about French pâtisseries are introduced to early Taiwanese by means of Japanese colonial development policy, cultural westernization, in Taiwan. Also, the guide books of Parisian pâtisseries, written by Taiwanese travelers, are considered cultural intermediaries and the discourses inside are analyzed as the production of symbols and ideologies. Third, it analyzes the tourists’ consumption practices of photo-taking, souvenir-collecting, performances, as well as sensory description to demonstrate the concept of “distinction in taste” in pâtisserie tourism as alternative tourism.
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