學術產出-Theses
Article View/Open
Publication Export
-
題名 飲食不用翻譯：在臺墨西哥飲食及文化認同
Lost in Translation? Mexican Food in Taiwan as a Cultural Marker of Identity作者 胡流
Loya, Julio Noyola y貢獻者 林怡潔
Jessica lin
胡流
Julio Noyola y Loya關鍵詞 墨西哥料理
當地
文化身分地球化
Mexican food
Authenticity
Cultural identity
Globalization日期 2017 上傳時間 2-Mar-2018 11:52:20 (UTC+8) 摘要 墨西哥食物在台灣是比較新的和不為人知的台灣人民學習無論是媒體，個人旅遊體驗，當地餐館還是偶爾事件。不過，這些餐廳提供的菜單與原始食物不同在墨西哥在成分和口味方面。這些差異很重要為了保存墨西哥的身份。在這項研究中，半結構化訪談為了更好地了解台灣的墨西哥食品生產商的作用，糧食文化融合。受訪的人表示擔心他們的食物作為保存他們的文化遺產的一種方式作為過程的一部分融入台灣社會。這些人的真實性也是一個問題保持自己的身份，而不僅僅是一個營銷策略。真實性和在文獻綜述中對文化撥款進行了討論，以更好地理解文獻受訪者的證詞。文化衝擊和符號學也被納入了討論作為一個理論背景來提出討論的可能性把食物作為一種交際手段來把它解釋為一種文化特徵。
Mexican food in Taiwan is relatively new and unknown, people in Taiwan learn about it either from media, personal travel experiences, local restaurants or occasional events. However, menus available at these restaurants differ from the original food made in Mexico in terms of ingredients and taste. These differences are important in order to preserve Mexican identity. In this study, semi-structured interviews with Mexican food producers in Taiwan were conducted to better understand the role of food in cultural integration. The people interviewed expressed concern for having their food present as a way to preserve their cultural heritage as part of the process of integration to Taiwanese society. Authenticity for these people is a matter of also preserving their identity and not merely a marketing strategy. Authenticity and cultural appropriation are discussed in the literature review to better understand the testimony of interviewees. Culture shock and semiotics are also brought into the discussion as a theoretical background to raise the discussion on the possibility of treating food as a communicative device to interpret it as a cultural identity marker.參考文獻 Alcock, J. P. (2000). Milk and Its Products in Ancient Rome. Paper presented at the Milk: Beyond the Dairy. Proceedings of the Oxford Symposium on Food and Cookery 1999.Anthelme, B.-S. (1826). Physiologie du goût. Paris, Librairie de la Bibliothèque nationale, 3. Barthes, R. (1973). Le plaisir du texte Paris. Seuil, coll.«Points.Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste: Harvard University Press.Bourdieu, P. (1993). The field of cultural production: Essays on art and literature: Columbia University Press. Burnett, J. (2013). Plenty and Want: a social history of food in England from 1815 to the present day: Routledge.Carafoli, J. F. Communicating Authenticity: Hosking. Counihan, C. (1999). The anthropology of food and body: Gender, meaning, and power: Psychology Press.Cullum-Swan, B., & Manning, P. K. (1998). Narrative Discourses. Cultural Studies, 3, 119-148.Dewey, J. (2005). Art as experience: Penguin.Dietler, M. (2006). Alcohol: Anthropological/archaeological perspectives. Annu. Rev. Anthropol., 35, 229-249.Douglas, M. (1975). Environments at risk. Implicit Meanings: Essays in Anthropology, 247.Earthy, S., & Cronin, A. (2008). Narrative analysis. Earthy, S., & Cronin, A. (2008). Narrative analysis.Farrer, J. (2017). Urban Foodways: a research agenda. Cheltenhan, UK ; Northampton, MA : Edward Elgar Publishing, 2017.Featherstone, M. (1990). Global culture: an introduction. Theory, Culture & Society, 7(2), 1-14.Feuerbach, L. (1863). Concerning Spiritualism and Materialism.Food Studies Programs, (2017). Retrieved from ASAF, http://www.food-culture.org/food-studies-programs/Furnham, A., & Bochner, S. (1986). Culture shock. Psychological reactions to unfamiliar environments. Culture shock. Psychological reactions to unfamiliar environments.Gaytán, M. S. (2014). The transformation of tequila: From hangover to highbrow. Journal of Consumer Culture, 1469540514556169.Goldstein, D. (2004). Food from the Heart. Gastronomica, 4(1), III.Greco, S. The semiotics of migrants’ food: Between codes and experience. Semiotica.Heldke, L. (2005). But is it authentic? Culinary travel and the search for the ‘Genuine Article.’. The taste culture reader: Flavor, food and meaning, 385-394.Hosking, R. (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005.Hudgins, S. (2006). In the eye of the beholder, on the tongue of the taster: what constitutes culinary authenticity? Paper presented at the Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005.Jacobsen, J. K. (2006). Adulteration as part of Authenticity Authenticity in the Kitchen: Prospect Books.Jeanneret, M. (1991). A Feast of Words: Banquets and Table Talk in the Renaissance: University of Chicago Press.Kaufmann, J.-C. (2010). The meaning of cooking: Polity.Korsmeyer, C. (2002). Making sense of taste: Food and philosophy: Cornell University Press.Latour, B. (1999). Pandora`s hope: essays on the reality of science studies: Harvard university press.Lost in Translation: Mexican food in Taiwan, food as a cultural marker of identity.Leach, E. R. (1964). Anthropological aspects of language: Animal categories and verbal abuse: MIT press Cambridge, MA.Lotman, J. (2005). On the semiosphere. Sign systems studies, 33(1).Lévi-Strauss, C., Weightman, J., & Weightman, D. (1994). The raw and the cooked: Introduction to a science of mythology: Pimlico New York, NY.Manning, P. (2012). Semiotics of drink and drinking: A&C Black.Miller, J., & Deutsch, J. (2009). Food studies: an introduction to research methods: Berg Publisher.Monaghan, J., & Just, P. (2000). Social and cultural anthropology: A very short introduction (Vol. 15): Oxford Paperbacks.Monsiváis, C. (1999). Tequila with lime and other table talk. Tequila: The Spirit of Mexico, 13-17.Parasecoli, F. (2011). Savoring semiotics: Food in intercultural communication. Social Semiotics, 21(5), 645-663.Peirce, C. S. (1931). In C. Hartshorne & P. Weiss. Collected papers of Charles Sanders Peirce, 8.Pilcher, J. M. (2012). Planet taco: A global history of Mexican food: Oxford University Press.Plummer, K. (2002). Telling sexual stories: Power, change and social worlds: Routledge.Pratt, J. (2007). Food values the local and the authentic. Critique of anthropology, 27(3), 285-300.Shrum, W. (1991). Critics and publics: Cultural mediation in highbrow and popular performing arts. American Journal of Sociology, 97(2), 347-375.Stano, S. Introduction: Semiotics of food. Semiotica.Tambiah, S. J. (1969). Animals are good to think and good to prohibit. Ethnology, 8(4), 423-459.Tannahill, R. (1973). Food in history.Taylor, C. (1994). Multiculturalism: Examining the politics of recognition, ed. Amy Gutmann: Princeton: Princeton University Press.Tedlock, B. (2000). Ethnography and ethnographic representation. Handbook of qualitative research, 2(1).Tequila Regulatory Chamber, (2017). Retrieved from CRT https://www.crt.org.mx/EstadisticasCRTweb/ Ziff, B. H., & Rao, P. V. (1997). Borrowed power: Essays on cultural appropriation: Rutgers University Press. 描述 碩士
國立政治大學
國際傳播英語碩士學位學程(IMICS)
104461016資料來源 http://thesis.lib.nccu.edu.tw/record/#G0104461016 資料類型 thesis dc.contributor.advisor 林怡潔 zh_TW dc.contributor.advisor Jessica lin en_US dc.contributor.author (Authors) 胡流 zh_TW dc.contributor.author (Authors) Julio Noyola y Loya en_US dc.creator (作者) 胡流 zh_TW dc.creator (作者) Loya, Julio Noyola y en_US dc.date (日期) 2017 en_US dc.date.accessioned 2-Mar-2018 11:52:20 (UTC+8) - dc.date.available 2-Mar-2018 11:52:20 (UTC+8) - dc.date.issued (上傳時間) 2-Mar-2018 11:52:20 (UTC+8) - dc.identifier (Other Identifiers) G0104461016 en_US dc.identifier.uri (URI) http://nccur.lib.nccu.edu.tw/handle/140.119/116097 - dc.description (描述) 碩士 zh_TW dc.description (描述) 國立政治大學 zh_TW dc.description (描述) 國際傳播英語碩士學位學程(IMICS) zh_TW dc.description (描述) 104461016 zh_TW dc.description.abstract (摘要) 墨西哥食物在台灣是比較新的和不為人知的台灣人民學習無論是媒體，個人旅遊體驗，當地餐館還是偶爾事件。不過，這些餐廳提供的菜單與原始食物不同在墨西哥在成分和口味方面。這些差異很重要為了保存墨西哥的身份。在這項研究中，半結構化訪談為了更好地了解台灣的墨西哥食品生產商的作用，糧食文化融合。受訪的人表示擔心他們的食物作為保存他們的文化遺產的一種方式作為過程的一部分融入台灣社會。這些人的真實性也是一個問題保持自己的身份，而不僅僅是一個營銷策略。真實性和在文獻綜述中對文化撥款進行了討論，以更好地理解文獻受訪者的證詞。文化衝擊和符號學也被納入了討論作為一個理論背景來提出討論的可能性把食物作為一種交際手段來把它解釋為一種文化特徵。 zh_TW dc.description.abstract (摘要) Mexican food in Taiwan is relatively new and unknown, people in Taiwan learn about it either from media, personal travel experiences, local restaurants or occasional events. However, menus available at these restaurants differ from the original food made in Mexico in terms of ingredients and taste. These differences are important in order to preserve Mexican identity. In this study, semi-structured interviews with Mexican food producers in Taiwan were conducted to better understand the role of food in cultural integration. The people interviewed expressed concern for having their food present as a way to preserve their cultural heritage as part of the process of integration to Taiwanese society. Authenticity for these people is a matter of also preserving their identity and not merely a marketing strategy. Authenticity and cultural appropriation are discussed in the literature review to better understand the testimony of interviewees. Culture shock and semiotics are also brought into the discussion as a theoretical background to raise the discussion on the possibility of treating food as a communicative device to interpret it as a cultural identity marker. en_US dc.description.tableofcontents Introduction 1Research Questions and Justification 8Literature review 10Authenticity 10Ambiguity 12Communicating authenticity 13Authenticity in particular and in general 13Adulteration 14Searching and producing authenticity 15Food Semiosis 16Why semiotics? 17Sign as a physical object 18Prestige granting associations 19Identity 20Food acts as a marker of cultural identity 21The power of food as a communicative resource 21Immigrant identity 22Berry’s model 22Cultural Appropriation 23Methodology 24Ethnography places personal meaning in the center 24Time, focus and other limitations 25Narrative analysis 26Results 28Interviews 28Tara 28Lez 29Issac 30Yoyo 31VMino 35Personal account 36The Taco Machin 36Tequila is Mexico 39Menu and logotype 40Don Burrito 40Decorations 44Discussion 45Conclusions 47Figures 50References 50Appendix 54Tara 54Lez 68Issac 98Yoyo 112Ernesto 134Mino 157Osado 183 zh_TW dc.format.extent 2787198 bytes - dc.format.mimetype application/pdf - dc.source.uri (資料來源) http://thesis.lib.nccu.edu.tw/record/#G0104461016 en_US dc.subject (關鍵詞) 墨西哥料理 zh_TW dc.subject (關鍵詞) 當地 zh_TW dc.subject (關鍵詞) 文化身分地球化 zh_TW dc.subject (關鍵詞) Mexican food en_US dc.subject (關鍵詞) Authenticity en_US dc.subject (關鍵詞) Cultural identity en_US dc.subject (關鍵詞) Globalization en_US dc.title (題名) 飲食不用翻譯：在臺墨西哥飲食及文化認同 zh_TW dc.title (題名) Lost in Translation? Mexican Food in Taiwan as a Cultural Marker of Identity en_US dc.type (資料類型) thesis en_US dc.relation.reference (參考文獻) Alcock, J. P. (2000). Milk and Its Products in Ancient Rome. Paper presented at the Milk: Beyond the Dairy. Proceedings of the Oxford Symposium on Food and Cookery 1999.Anthelme, B.-S. (1826). Physiologie du goût. Paris, Librairie de la Bibliothèque nationale, 3. Barthes, R. (1973). Le plaisir du texte Paris. Seuil, coll.«Points.Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste: Harvard University Press.Bourdieu, P. (1993). The field of cultural production: Essays on art and literature: Columbia University Press. Burnett, J. (2013). Plenty and Want: a social history of food in England from 1815 to the present day: Routledge.Carafoli, J. F. Communicating Authenticity: Hosking. Counihan, C. (1999). The anthropology of food and body: Gender, meaning, and power: Psychology Press.Cullum-Swan, B., & Manning, P. K. (1998). Narrative Discourses. Cultural Studies, 3, 119-148.Dewey, J. (2005). Art as experience: Penguin.Dietler, M. (2006). Alcohol: Anthropological/archaeological perspectives. Annu. Rev. Anthropol., 35, 229-249.Douglas, M. (1975). Environments at risk. Implicit Meanings: Essays in Anthropology, 247.Earthy, S., & Cronin, A. (2008). Narrative analysis. Earthy, S., & Cronin, A. (2008). Narrative analysis.Farrer, J. (2017). Urban Foodways: a research agenda. Cheltenhan, UK ; Northampton, MA : Edward Elgar Publishing, 2017.Featherstone, M. (1990). Global culture: an introduction. Theory, Culture & Society, 7(2), 1-14.Feuerbach, L. (1863). Concerning Spiritualism and Materialism.Food Studies Programs, (2017). Retrieved from ASAF, http://www.food-culture.org/food-studies-programs/Furnham, A., & Bochner, S. (1986). Culture shock. Psychological reactions to unfamiliar environments. Culture shock. Psychological reactions to unfamiliar environments.Gaytán, M. S. (2014). The transformation of tequila: From hangover to highbrow. Journal of Consumer Culture, 1469540514556169.Goldstein, D. (2004). Food from the Heart. Gastronomica, 4(1), III.Greco, S. The semiotics of migrants’ food: Between codes and experience. Semiotica.Heldke, L. (2005). But is it authentic? Culinary travel and the search for the ‘Genuine Article.’. The taste culture reader: Flavor, food and meaning, 385-394.Hosking, R. (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005.Hudgins, S. (2006). In the eye of the beholder, on the tongue of the taster: what constitutes culinary authenticity? Paper presented at the Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005.Jacobsen, J. K. (2006). Adulteration as part of Authenticity Authenticity in the Kitchen: Prospect Books.Jeanneret, M. (1991). A Feast of Words: Banquets and Table Talk in the Renaissance: University of Chicago Press.Kaufmann, J.-C. (2010). The meaning of cooking: Polity.Korsmeyer, C. (2002). Making sense of taste: Food and philosophy: Cornell University Press.Latour, B. (1999). Pandora`s hope: essays on the reality of science studies: Harvard university press.Lost in Translation: Mexican food in Taiwan, food as a cultural marker of identity.Leach, E. R. (1964). Anthropological aspects of language: Animal categories and verbal abuse: MIT press Cambridge, MA.Lotman, J. (2005). On the semiosphere. Sign systems studies, 33(1).Lévi-Strauss, C., Weightman, J., & Weightman, D. (1994). The raw and the cooked: Introduction to a science of mythology: Pimlico New York, NY.Manning, P. (2012). Semiotics of drink and drinking: A&C Black.Miller, J., & Deutsch, J. (2009). Food studies: an introduction to research methods: Berg Publisher.Monaghan, J., & Just, P. (2000). Social and cultural anthropology: A very short introduction (Vol. 15): Oxford Paperbacks.Monsiváis, C. (1999). Tequila with lime and other table talk. Tequila: The Spirit of Mexico, 13-17.Parasecoli, F. (2011). Savoring semiotics: Food in intercultural communication. Social Semiotics, 21(5), 645-663.Peirce, C. S. (1931). In C. Hartshorne & P. Weiss. Collected papers of Charles Sanders Peirce, 8.Pilcher, J. M. (2012). Planet taco: A global history of Mexican food: Oxford University Press.Plummer, K. (2002). Telling sexual stories: Power, change and social worlds: Routledge.Pratt, J. (2007). Food values the local and the authentic. Critique of anthropology, 27(3), 285-300.Shrum, W. (1991). Critics and publics: Cultural mediation in highbrow and popular performing arts. American Journal of Sociology, 97(2), 347-375.Stano, S. Introduction: Semiotics of food. Semiotica.Tambiah, S. J. (1969). Animals are good to think and good to prohibit. Ethnology, 8(4), 423-459.Tannahill, R. (1973). Food in history.Taylor, C. (1994). Multiculturalism: Examining the politics of recognition, ed. Amy Gutmann: Princeton: Princeton University Press.Tedlock, B. (2000). Ethnography and ethnographic representation. Handbook of qualitative research, 2(1).Tequila Regulatory Chamber, (2017). Retrieved from CRT https://www.crt.org.mx/EstadisticasCRTweb/ Ziff, B. H., & Rao, P. V. (1997). Borrowed power: Essays on cultural appropriation: Rutgers University Press. zh_TW
