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| 題 名 | 廚藝戲曲定期展演--文本中臺灣廚師奮鬥故事解讀=Regular Performance of Cookery Drama--Text Interpretation on the Career Development of Cooks from Different Generations in Taiwan |
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| 作 者 | 陳貴凰; 洪文發; 吳菊; | 書刊名 | 島嶼觀光研究 |
| 卷 期 | 4:4 2012.01[民101.01] |
| 頁 次 | 頁74-108 |
| 分類號 | 427 |
| 關鍵詞 | 餐飲; 廚師; 職涯發展; Foodservice; Cook; Career development; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 回顧臺灣廚藝歷史舞台不斷上演著高潮迭起戲碼,主角「廚師」用時光歲月來烹煮,讓全球各地美食匯聚「吃在臺灣」之美譽,養成具有邁向飲食王國的實力。故本研究旨在探索文本中廚師職涯發展歷程,藉由文件分析法與參與觀察法爬櫛出廚師於舞台崗位奮鬥可分為探索期、接受期、認同期、自主期與成就期;且不同世代出生廚師在時空經驗轉變影響下,所表現廚藝舞台生命故事各有千秋。如民國40年代以前出生資深的「智慧導師」因生活經濟因素進入學徒,通過層層艱辛考驗後站在職涯的高崗上,各自發展出的特有品味與風格。而出生於民國40-60年代中生代「當家師傅」則是在家人影響親友協助展開廚藝生涯的序幕,因當家自主站在幕前,必須承擔起國家級廚藝交流、廚藝工會組織運作、產品研發與技術轉移等重任。又新一代(民國60年代以後)「活力廚師」接受正規餐飲教育,背負著多元的任務,藉由參與各式廚藝論壇及會展競賽,正努力的秀出自我,展開跨領域學習,使其更具新「食」代的競爭能力,處於新品預售中。 |
| 英文摘要 | In the culinary history of Taiwan, cooks have made Taiwan famous for foodservice worldwide, and have combined world cuisine with reputation as 'food in Taiwan'. The aim of this study was to explore the text in the career development of cooks via document analysis and participant observation. The development can be chronologically identified as periods of exploration, acceptance, identification, independence, and achievement. Under the influence of history, cooks of different generations have different stories. Cooks born in the 40s (1950s) before Republic of China are the 'Smart Mentors', they started as apprentices due to economic reasons, and then advanced in their special styles through hard tests; each of them developed the unique taste and style. Those born between the 40s to 60s (1950s-1970s) are the 'Middle Age Cooks', they began their career with the help of families and friends. As masters on their own, they stand in the foreground, promote international cookery exchange, organize trade unions, research and develop productions, and transfer techniques. As for the cooks born after the 60s Republic of China (1970s), they are the 'New Generation cooks' with highly diverse tasks. They have received formal foodservice education, and take part in various cookery forums and contests; they are hardworking and competitive, expanding interdisciplinary learning, and creating a new 'food generation'. |
本系統中英文摘要資訊取自各篇刊載內容。