Food Tourism and Food Qualification: The Aboriginal Cuisine in Wulai
Date Issued
2012
Date
2012
Author(s)
Hsieh, Yi-Chin
Abstract
The rising of food tourism and the blooming of food culture today mark the new developing stage which cultural economy is central in last twenty years. The mobility and constructability of food quality are significant at the process of emerging food tourism. Besides, the struggle between objective quality paradigm focusing on the function and security and the subjective quality paradigm emphasizing the sociality and aestheticity becomes more noticeable. In Taiwan, as production, consumption and institution increasingly supporting local or ethnic food shows that leading paradigm of food quality is shifting. Social mechanisms including modern media, policy, industrial structure etc have effect on the trend. Particularly for the peripheral market of food culture, the new system of ‘proconsumption’ formulated by participatory cultures of Web 2.0, acts as the bridge between producers and consumers networks.
In this study, we use Wulai district in New Taipei City as case and concentrate on its tourism development that centers on aboriginal cuisine today. By combining several research methods and data from different actors, including content analysis and discourse analysis of blog and press media, as well as in-depth interview with local restaurants and consumers, we try to discuss how the aboriginal cuisine is reconstructed to be one of the most important toured objects and foremost how the food tourism in Taiwan emerge. The results show that even the relationships of food, local and locality become the focus of qualification in post-modern society, local food go through requalification to meet with the ‘ satisfiable authenticity’ of consumers. Among which not only actors on the production chain compete with each other, also ‘proconsumers’ integrate quality discourse on blog and intermediate between local and extralocal. To summarize, indeed the rising of food tourism reflects the approach of cultural economy and the characteristics of consumption today, however it still more depends on the food qualification of both objective and subjective qualities in the network which actors have been through struggle and negotiation.
Subjects
food tourism
food quality
cultural economy
actors network
Wulai
aboriginal cuisine
Type
thesis
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