頁籤選單縮合
| 題 名 | 戰後淡水港埠飲食資產轉變為觀光名產發展之初探=A Preliminary Exploration of the Post-War Transformation of Tamsui Port's Food Culture into Specialty Tourist Products |
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| 作 者 | 陳柏升; | 書刊名 | 博物淡水 |
| 卷 期 | 16 2024.11[民113.11] |
| 頁 次 | 頁95-101 |
| 關鍵詞 | 淡水港; 日治時期; 觀光; 飲食文化; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本文探討日治時期為因應淡水港泥沙淤積,日人增修基隆港埠吞吐量能取而代之,淡水的港埠功能為此也逐漸消失,改以同時擁有山、海、河的城鎮特色,往觀光方向轉型發展。這期間,淡水港埠獨有的特色飲食如何由食物轉為食品、如何製作與銷售淡水獨有的特殊性與唯一性,讓外地遊客願意嘗試並成為地方特色;以及隨著外籍遊客與在地新移民的加入,如何為傳統港埠飲食增添異國元素與在地認同?作為北臺灣最早通商的港口,讓我們透過飲食文化,一窺淡水港這份海納百川、接納多元文化的氣魄。 |
| 英文摘要 | During the Japanese colonial period, Tamsui Port's role gradually diminished due to sediment buildup, while the Japanese expanded Keelung Port to handle more cargo, effectively replacing Tamsui Port. This essay explores the transformation of Tamsui Port, which leveraged its unique natural landscape— mountains, rivers, and the sea—to shift towards tourism development. During this period, how did Tamsui Port’s distinctive local foods evolve into marketable products? How were Tamsui's one-of-a-kind items produced and promoted to appeal to visitors from various regions, ultimately gaining recognition as local specialties? With the influx of international tourists and new residents, how were foreign elements and local identity integrated into traditional port cuisine? As northern Taiwan’s earliest trading port, let us explore Tamsui Port’s openness to cultural diversity through its food culture. |
本系統中英文摘要資訊取自各篇刊載內容。