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https://ah.lib.nccu.edu.tw/handle/140.119/118308| 題名: | 台灣美食外交-國家道地美味與推廣策略 Taiwan`s Gastrodiplomacy: Strategies of Culinary Nation-Branding and Outreach |
作者: | 藍小米 Defrancq, Camille |
貢獻者: | 林永芳 Lin, Yung-Fang 藍小米 Camille Defrancq |
關鍵詞: | 軟實力 美食公共外交 台灣美食 影響 Soft power Gastrodiplomacy Taiwanese cuisine Impact |
日期: | 2018 | 上傳時間: | 3-Jul-2018 | 摘要: | 這個研究的重點，是軟實力的機制與它的文化層面。我首先深入了解軟實力的機制，再來聚焦於公共外交及美食公共外交，還有它對群眾產生的正面影響力。目前，這個主題還算新穎，學術領域還沒有很多學者做比較深入的研究，也還沒有全面的案例分析，或比較分析。所以我打算採台灣的案例分析，實現這個方面的不足。選台灣這個國家也不是沒道理的。第一，因為台灣在國際關係方面，算是一個中等權力體，也因為最近中華民國的外交日俱孤立。因而公共外交，可能是台灣持續為自己在21世纪爭取國際地位的唯一辦法。\r\n因為一個國家的道地美食，也會反映這個國家的文化與歷史，所以也展現了每個國家的特色。我的研究，分析了國家美食對國家形象的影響，也評估了潛在益處。我採取比較分析，感知分析及政策分析，並打算呈現美食公共外交，不僅對國際能見度的提升，也對促進國家雙邊關係，都是一個非常有效的策略。 This research was done to understand the mechanism of Soft Power and focused on its cultural aspect. It gives an in-depth analysis of a recent field of public diplomacy, gastrodiplomacy, the positive attraction of the foreign audience by fulfilling their stomachs with good food. This field is pretty new in the academic sphere and does not have yet a complete case study as I intended to give by using the case study of a middle power: Taiwan. The choice of Taiwan is not thoughtless. The Republic of China has increasingly been diplomatically isolated and therefore the use of public diplomacy may be one of its only options to keep a positive place in the 21st century.\r\nWith this study, I try to show the potential benefit that gastrodiplomacy can have on people perception on how it can help to identify a country culture through its culinary culture. Through comparative study, perception analysis and policy analysis, I try to show that not only does gastrodiplomacy is an effective strategy for increasing awareness and attracting the foreign audiences, it could be also used to enhance the relationship between two countries. |
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Le cuisinier parisien, ou, L`art de la cuisine française au dix-neuvième siècle: traité élémentaire et pratique des entrées froides, des socles, et de l`entremets de sucre: suivi d`observations utiles aux progrès de ces deux parties de la cuisine moderne: Au dépôt principal et chez MM. J. Renouard [and 5 others]. | 描述: | 碩士 國立政治大學 國際研究英語碩士學位學程(IMPIS) 1058620081 |
資料來源: | http://thesis.lib.nccu.edu.tw/record/#G1058620081 | 資料類型: | thesis |
| Appears in Collections: | 學位論文 |
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