Local Specialty, Peasants’ Craftsmanship and Food Quality: The Wine in Erlin, Changhua County
Date Issued
2015
Date
2015
Author(s)
Lin, Meng-Hsuan
Abstract
The attention of food has shifted from instrumental purposes for life sustaining to symbolic meaning for different tastes. This change marked the importance of food quality in the era of cultural economy. Recent debates about wine quality have been dominated by the two paradigms from the Old World and the New World, which have competed the authority of wine’s culture and economy for the latest thirty years. The former emphasized on the concept of “terroir”. On the other hand, the latter relied on highly industrial skills and scientific managements. These quality discourse and theory are introduced to explain the wine made in Taiwan by wine professionals and some consumers. It’s not adequate to know the wine production and consumption deeply in Taiwan. In the global trend of wine producing and comsuming, we took Erlin’s wine as our case. As knowing Erlin is a representative wine producing area, we tried to present in detail what aspects has this place developed. Guiding by the cultural economy approach, we follow the three concepts, food quality, local specialty, and peasants’ craftsmanship step by step. We found that the local specialty reflected the spirits of Erlin’s agriculture. Peasants in Erlin have much chanllenging characteristic than other people. Meanwhile, the peasants’ craftsmanship is an inevitable part in the agro-food production.
Subjects
Wine
Erlin in Changhua County
Local Specialty
Peasants’ Craftsmanship
Food Quality
SDGs
Type
thesis
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