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Origin of Medicinal Food: Sauces and...

Lin, Hsi,

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Origin of Medicinal Food: Sauces and Herbs in Hakka Cuisine = = 藥食本源：客家飲食中的醬料與草藥 /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Origin of Medicinal Food: Sauces and Herbs in Hakka Cuisine =/ Hsi Lin.
其他題名:	藥食本源：客家飲食中的醬料與草藥 /
作者:	Lin, Hsi,
面頁冊數:	1 electronic resource (98 pages)
附註:	Source: Masters Abstracts International, Volume: 86-09.
Contained By:	Masters Abstracts International86-09.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31944265
ISBN:	9798308184218

Origin of Medicinal Food: Sauces and Herbs in Hakka Cuisine = = 藥食本源：客家飲食中的醬料與草藥 /
Lin, Hsi,

Origin of Medicinal Food: Sauces and Herbs in Hakka Cuisine =藥食本源：客家飲食中的醬料與草藥 /Hsi Lin. - 1 electronic resource (98 pages)

Source: Masters Abstracts International, Volume: 86-09.

This paper explores the cultural characteristics of Hakka cuisine, focusing on the ethnic dietary customs. It examines the development of Hakka cuisine in Taiwan, including its historical background, migration, localization, and the incorporation of medicinal values and dietary balance into dishes. The consumption of fermented sauces and pickled foods reflects a layered history within the context of food and culinary culture.The culinary culture in Taiwan and the Hakka ethnic group has a long and intertwined history. Traditional practices such as fermentation, pickling, and rice consumption continue to be part of everyday life, albeit often hidden within markets or private networks, waiting for those who seek to experience their flavors. With aging producers and limited sales, traditional fermented soybean paste, known as yellow bean paste, is gradually declining. This paper focuses on the origin of Hakka Soybean Paste(mi24 ziong11), along with the use of herbs and dietary practices in Hakka cuisine. It compares field experience and research data in China and Taiwan, aiming to document the history of Hakka cuisine in Taiwan and its ongoing development and adjustment in the cultural landscape of Taiwanese food.The research is based on practical experiences and utilizes content analysis as the primary research method, combining participant observation and literature analysis. It examines how the Hakka community adapts and integrates local dietary consciousness, transforming accessible ingredients into dietary practices that align with their values, emphasizing the balance of hot and cool properties in food. Through dietary supplements, traditional Hakka cuisine becomes a form of ethnic medicine, adjusting to the physical demands of daily labor. This study aims to provide a comprehensive review and extension of existing literature through fieldwork and interviews, contributing to the further development of Hakka cuisine in Taiwan.

Chinese

ISBN: 9798308184218Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

客家飲食史

Origin of Medicinal Food: Sauces and Herbs in Hakka Cuisine = = 藥食本源：客家飲食中的醬料與草藥 /
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