Inheriting the Old Tainan Flavor:A Cultural Representation from Local Blanching Beef

• Main Authors: Yang, Tzu-Ya, 楊紫雅
• Other Authors: Su, Heng-An
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/32qbuh

碩士 === 國立高雄餐旅大學 === 台灣飲食文化產業研究所 === 104 === To inherit the culture of local boiled beef, the official “Tainan Blanching Beef Festival” has been organized by Tainan city government for years. However, the imbalance between local beef supply and demand makes part of blanching beef less stable in quality, followed by disappointment from customers. To explore the causes of this consumption phenomenon, the research suggested that the special flavor of blanching beef is positively correlated to Tainan’s history and culture. Although there are beef-consumption researches that mainly discuss the beef quality from the food science aspect, the researches which focus on the flavor and cultural connotation of boiled beef is still in the blank. Based on the theory proposed by Barb Stuckey (2014), this research developed two main flavors that can inherit the traditional boiled beef: “Quality” and “Taste” from sensory experiences, as well as “Smell” which can evoke the individual’s memory and emotion. Therefore, the comprehensive interviews were applied from insightful gourmets first, then the entire cattle industry composed by cattle owners, dealers, meat-packers and butchers, in order to outline the culture of local blanching beef. The research found that the unique feature of Tainan’s blanching beef is the “Fresh taste”, which accordingly forms community’s attitude towards tastes and attitudes, namely the reflection of local kindness. In brief, the authentic flavor of Tainan’s blanching beef can be accurately delivered when all three essences are available – food, emotion, and history.