簡易檢索 / 詳目顯示

研究生: 吳紀萱
Wu, Ji-Xuan
論文名稱: 臺灣手工釀造醬油知識建構--以新和春醬油漬物工廠為例
A Study of Knowledge Construction at the Case of Shin Ho Chun Handmade Fermented Soy Sauce Factory
指導教授: 劉元安
Liu, Yuan-An
學位類別: 碩士
Master
系所名稱: 運動休閒與餐旅管理研究所
Graduate Institute of Sport, Leisure and Hospitality Management
論文出版年: 2015
畢業學年度: 103
語文別: 中文
論文頁數: 141
中文關鍵詞: 臺灣手工釀造醬油知識創建身體化知識基進反思
英文關鍵詞: Taiwan handmade fermented soy sauce, knowledge creation, embodied knowledge, radical reflection
論文種類: 學術論文
相關次數: 點閱:153下載:37
分享至:
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報
  • 因緣際會下,我接觸到位於彰化縣社頭鄉、歷經了百年傳承的新和春醬油漬物工廠,我認為張家三代在社頭的脈絡變遷裡埋藏著臺灣傳統手工醬油珍貴的文化多樣性。從聯合國教科文組織(UNESCO)、慢食運動以及食饗觀光趨勢的全球觀點,讓我理解保存手工釀造醬油知識的必要性,因此本研究目的是以新和春為研究個案,應用Nonaka (1994) 知識創建模式建構個案的手工釀造工藝知識。透過田野觀察和實地操作,我用文字與圖像建構出「新和春的工」、「新和春的藝」、並以Merleau-Ponty (1962)的基進反思(radical reflection) 概念化「新和春的身體化知識」。新和春的工大致包含--發酵前的選購黑豆、洗豆浸泡、高溫蒸煮及冷卻製麴;發酵中的披豆、翻麴、洗麴、醒麴、拌鹽入缸、日曝、開缸、加水濾汁;發酵後的熬煮攪拌、沉澱過濾、口味調配、裝瓶、高溫殺菌和貼標包裝。新和春的藝涵蓋百年來在社頭鄉的自然人文的變遷脈絡,以及醞釀出的活的飲食文化襲產。老闆張仕明先生的身體化知識可以從時空感、力道感和掌控感來理解。

    Shin Ho Chun was the case of this study which has handmade soy sauce through fermentation over a century at Shetou Village, Changhua County. Three generations of Chang’s family have built and operated this factory, and I believed that some cultural diversity of Taiwanese culinary lay hidden here. Inspired with the perspectives of UNESCO, Slow Food Movement, and gastronomy tourism, the study aimed to construct the knowledge and craftsmanship of soy sauce fermentation of Shin Ho Chun, applying the modes of knowledge creation (Nonaka, 1994). The field observation and participation generated a number of words and pictures to build up the craftsmanship and the art of Shin Ho Chun, as well as the embodied knowledge of Mr. Chang Shih Ming who is the third-generation head conceptualized through the radical reflection of Merleau-Ponty (1962). The craftsmanship of Shin Ho Chun’s soy sauce fermentation included eighteen steps which were choosing beans, washing and soaking beans, steaming, cooling and making koji, paving beans, overturning koji, washing koji, waking-up koji, mixing with salt and putting into earthen jars, exposing to the sun, opening jars, adding water and filtering bean juice, stirring and boiling, precipitating and purifying, seasoning, bottling, sterilizing, and packaging and labeling. The hundred-year nature and humanity context of Shetou Village not only cultivated Shin Ho Chun’s soy sauce with human’s warmth, but also made Shin Ho Chun’s factory a living heritage. The embodied knowledge of Mr. Chang Shih Ming was conceptualized within sense of time and space, sense of strength, and sense of control. More conclusion and reflection were discussed.

    論文通過簽名表 i 論文授權書 ii 摘要 iii Abstract iv 謝誌 v 目次 vi 圖次 viii 表次 xi 第壹章 緒論 1 第一節 研究背景 1 第二節 研究動機及目的 5 第貳章 文獻回顧 9 第一節 地方飲食文化管理與保存之全球視野 9 第二節 傳統烹飪工藝 22 第三節 知識建構 31 第四節 手工釀造醬油 39 第五節 對飲食文化的反身性思考—慢食運動、食饗觀光 43 第參章 研究方法 51 第一節 研究場域與研究對象 51 第二節 研究的理論架構 59 第三節 資料收集與分析 63 第肆章 田野觀察紀實 67 第一節 田野觀察紀實 70 第二節 綜論 79 第伍章 新和春的工 81 第陸章 新和春的藝 97 第一節 社頭鄉的背景介紹 97 第二節 新和春三代生產者的歷史脈絡 100 第三節 「活」的飲食文化遺產:新和春醬油漬物工廠 105 第柒章 新和春的身體化知識 111 第一節 釀造過程的身體經驗 111 第二節 基進反思的途徑 119 第三節 非思的基礎—語言 122 第四節 釀造醬油的身體化知識 126 第捌章 結論與反思 130 第一節 結論 130 第二節 反思 132 參考文獻 135

    ”Gastronomy” (2012,1月4日)。取自大英百科全書線上繁體中文版資料庫http://daying.wordpedia.com/Content.aspx?id=028745
    日本和食:風靡世界而本土勢弱。(2013,12月12日)。取自亞太日報http://hk.news.yahoo.com/日本和食-風靡世界而本土勢弱-023802121.html
    文化部 (2012,2月14日)。文化資產保存法。取自文化部http://law.moc.gov.tw/law/EngLawContent.aspx?Type=C&id=3
    中央電視台 (2013)。舌尖上的中國。臺北:天下文化。
    王建全 (2001)。再造傳統製造業競爭優勢。臺北:中華經濟研究院。
    王道還 (譯) (2004)。科學革命的結構。臺北市:遠流出版社。(Kuhn, T.S., 1962)
    江辛美 (2008)。日治時期醬油產業研究 (未出版之碩士論文)。國立彰化師範大學,彰化縣。
    林清山 (譯) (1992)。教育心理學─認知取向。臺北市:遠流出版社。(Mayer, R. E., 1987)
    汪福寶、莊華峰 (1994)。中國飲食文化辭典。合肥市:安徽人民出版社。
    林麗雲 (1998)。蔭油製造之研究 (未出版之博士論文)。國立臺灣大學,臺北市。
    林再生 (2015,3月14日)。今日僅在記憶中—閒話臺灣煤炭的源頭。取自經濟部能源局http://energymonthly.tier.org.tw/outdatecontent.asp?ReportIssue=200311&Page=23
    胡瑋珊 (譯) (2004)。知識的創造與辯證 。臺北縣: 中國生產力。(野中郁次郎、竹內弘高,1999)
    徐仲 (2014,1月23日)。評食材──黑豆。取自聯合報http://travel.udn.com/mag/travel/storypage.jsp?f_ART_ID=94915
    袁國芳 (2009)。麴菌研究之現況及展望。食品工業,41(11),1-2。
    倪進誠 (2004)。參與觀察法在旅遊行為研究上的應用— 一個貼近人地互動的思考設計。社會科教育學報,7,53-87。
    張伊倫 (1997)。古老的發酵食品-醬油。食品工業,29(4),65-72。
    張明仁 (1986)。醬油:天然醬油和化學醬油。食品工業,18 (2),28-31。
    張芬芬 (2007)。後現代質性研究: 特徵及其對課程研究的蘊義。課程與教學季刊,10(3),31-48。
    張瑋綺 (2012,11月18日)。食物主權與小農市集的倡議【部落格文字資料】。取自http://www.newsmarket.com.tw/blog/20266/
    邱秋霞、郭嘉信、謝寶全 (2007)。發酵生產技術實習。屏東縣: 國立屏東科技大學。
    許總雲 (1995)。服務業中知識資源建構與維持策略之研究 (未出版之碩士論文)。輔仁大學,臺北市。
    楊心豪 (2010)。甘醇醍醐味:手工釀造醬油。源雜誌YUAN Magazine,79,60-67。
    楊弘任 (2002)。看不見的技術-「蓮霧變成黑珍珠」的技術發展史。科技醫療與社會,2,1-56。
    經濟部 (1996)。醬油產業現況及發展趨勢分析。調查報告第85-080號。新竹市:財團法人食品工業發展研究所。
    臺灣概覽 (2014年11月29日)。社頭鄉地方概況。取自國家圖書館http://twinfo.ncl.edu.tw/tiqry/hypage.cgi?HYPAGE=search/search_res.hpg&dtd_id=4&g=&sysid=00000204&sflag=1
    郭華仁、陳昭華、陳士章、周欣宜 (2005)。傳統知識之保護初探。清華科技法律與政策論叢,2(1),49-99。
    劉一民 (2010)。運動身體經驗本源的追問-相遇於梅洛龐蒂的基進反思。運動文化研究 ,14,7-33。
    賴守誠 (2008)。食物的文化經濟與農鄉發展:義大利慢食運動及臺灣客家飲食運動的個案比較。農業推廣學報,24,45-72。
    陳國典 (2011)。社頭鄉志。彰化縣: 社頭鄉公所。
    陳勝和 (1975)。醬油。臺北市: 天然出版社。
    陳歆怡 (2014,4月2日)。「醬」心獨具。取自外交部臺灣美食文化網http://taiwanfoodculture.net/mp.asp?mp=1501
    陳瀅巧 (2006)。圖解文化研究。臺北市:易博士文化出版。
    陳蘇華 (2006)。中國烹飪工藝學。上海: 上海文化出版社。
    陳蘇華 (2008)。人類飲食文化學。上海: 上海文化出版社。
    蔣关昌 (1994)。釀造醬油的沿革及發酵機理的探討。中國調味品,(9),1-3。
    蔡宏明 (2000)。由產業演化看傳統產業競爭力的提升。經濟情勢評論季刊,5(4),37-64。
    韓良憶 (譯) (2005)。食物的歷史—透視人類的飲食與文明。臺北市:左岸文化。(Fernandez-Armesto, F., 2002)
    鍾佳伶 (2012)。從食譜看宋人養生與食療-以《山家清供》為例。史學彙刊,2,103-133。
    謝恬、阮明淑 (2006)。臺灣知識管理系統之比較分析初探。教育資料與圖書館學,43(4),487-508。
    蕭蕭 (2006)。放一座山在心中。臺北: 九歌出版社。
    蕭惠丰 (2002)。產物保險公司知識移轉之探討--以富邦產物高雄分公司為例 (未出版之碩士論文)。國立成功大學,臺南市。
    顧瑋 (2013,5月28日)。醬油之初心(上)速釀與純釀 (部落格文字資料)。取自http://www.newsmarket.com.tw/blog/30495/
    Alavi, M. & Leidner, D. E. (2001). Review: Knowledge Management and Knowledge Management Systems: Conceptual Foundations and Research Issues. MIS Quarterly, 25(1), 107-136.
    Beck, U. (1992). Risk Society: Towards a New Modernity. London, UK: SAGE
    Bessière, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas. European Society for Rural Sociology, 38(1), 21-34.
    Bo, T. A. (1984). Origin of tao-shi and its production technology(I). Brew Soc. Japan, 79, 395-402.
    Bruns, G. L. (2013). What is tradition? New Literary History, 22(1), 1-21.
    Cohen, D. (1998). Toward a Knowledge Context: Report on the First Annual UC Berkeley Forum on Knowledge and the Firm. California Management Review, 40 (3), 22-39.
    Corigliano, M. A. & Baggio, R. (2002). Italian culinary tourism on the internet. In J. Collen & G. Richards (Eds.), Gastrnomy and Tourism, 92-106. Antwerpen, BE: Academie voor de Streekgebonden Gastronomie.
    Cook, S. D. N. & Brown, J. S. (1999). Bridging Epistemologies: The Generative Dance. Between Organizational Knowledge and Organizational Knowing. Organization Science, 10(4), 381-400.
    Gibson, J. J., (1977). The Theory of Affordances. In Shaw, R.E. and Bransford, J. (Eds.) Perceiving, Acting,and Knowing: Toward An Ecological Psychology, 67-82. Hillsdale, NJ: Erlbaum.
    Harrington, R. J., (2005). Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food. Journal of Culinary Science & Technology, 4(2-3), 129-152
    Haukeland, J.V., & Jacobsen, J. Kr. S. (2001). Gastrnomy in the periphery: Food and cuisine as tourism attractions on the top of Europe. Proceeeding of 10th Nordic Tourism Reserch Conference, Vasa, Finland.
    Hegarty, J.A. & O’Mahony, G.B. (2001). Gastrnomy: a phenomenon of cultural expressionism and an aesthetic for living. Hospitality Management, 20, 3-13.
    Hjalager, A. (2002). A typology of gastronomy tourism. In Hjalager, A. and Richards, G. (Eds.) Tourism and Gastronomy, 21-35. London, UK: Routledge
    Huber, G.P. (1991). Organizational Learning: The Contributing Processes and the Literatures. Organizational Science, 2(1), 88-115.
    Jorgenson, D. L. (1989). Participant observation: A methodology for human studies. Newbury Park, CA:Sage.
    Kidd, J. B. (1998). Knowledge Creation in Japanese Manufacturing Companies in Italy: Reflections Upon Organizational Learning. Management Learning, 29(2), 131-146.
    Kivela, J. (2004). Gastronomy and Culinaria as a Tourist Attraction: Do gastronomy tourist exist as a meaningful market segment? 第九屆餐飲管理論文集。臺北:中華飲食文化基金會。
    Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
    Kuhn T. S. (1970). The Structure of Scientific Revolutions (2nd ed.). Chicago, Illinois: University of Chicago Press.
    Lash, S. & Urry J. (1994). Economies of Signs and Space. London, UK: SAGE.
    Lieblich A.Tuval-Mashiach R., & Zilber T. (1998). Narrative Research: reading, analysis and interpretive. Thousand Oaks, CA: Sage.
    Lyons, N. & Laboskey, V. K. (2002). Why narrative inquiry or exemplars for a scholarship of teaching? In Lyons, N. & Laboskey, V. K. (Eds.). Narrative inquiry in practice, 11-27. New York, NY: Teachers college press.
    Medina, F. X. (2007). Food Heritage in the Mediterranean Area: In Search of New Perspectives of Promotion and Interpretation. Quaderns de la Mediterrania, 8, 195-198.
    Merleau-Ponty, M. (1962). Phenomenology of perception. Colin Smith (trans). New Jersey, NJ: The Humanities Press.
    Nonaka, I. (1994). A Dynamic Theory of Organizational Knowledge Creation. Organization Science, 5(1), 14-37.
    Norman, D. A. (1988). The design of everyday things. New York, NY: Doubleday.

    Neely, C. (2007). The Significance of Food in Culture: Is Taste an Art Form? UW-L Journal of Undergraduate Research, 1-4.
    Páramo, R. M. (2006). Gastronomic heritage and cultural tourism. An exploration of the notion of risk in traditional Mexican food and the gastronomic system. The Essex Graduate Journal, 6, 2-15.
    Petrini C. (2007). Slow Food Nation: A Blueprint for Changing the Way We Eat. New York, NY: Rizzoli Ex Libris.
    Riessman, C. K. (1993). Narrative analysis. Newbury Park, CA: Sage.
    Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management, 23(1), 15–24.
    Scarpato, R. (2002). Gastronomy as a tourist product: the perspective of gastronomy studies. In Hjalager, A. and Richards, G. (Eds.) Tourism and Gastronomy, 51-70. London, UK: Routledge.
    Sharples, L. (2004). The word of cookery-school holidays. In Hall, C. M., C Michael Hall, Sharples, L., Mitchell, R., i Macionis, N. & Cambourne, B.(Eds.) Food Tourism Around The World: Development, Management and Markets, 102-120. Oxford, UK: Butterworth-Heinemann.
    Söderlind, U. (2011). The Gastronomic man and Georgia’s food culture. Review of Applied Socio-Economic Reasearch,1(1), 97.
    Teece, D. J. (1998). Capturing Value from Knowledge Assets: The New Economy, Markets for Know-How, and Intangible Assets. California Management Research, 40(3), 55-79.
    Telfer, E. (2002). Food as Art. In Neil, A. & Ridley, A. (Eds.), Arguing about art: Contemporary Philosophical Debates (2nd ed., 9-27). New York, NY: Routledge.
    UNESCO (2003). Covention for The Safeguarding of The Intangible Cultural Heritage. Paris, FR: UNESCO.
    UNESCO (2011). List of Intangible Cultural Heritage in Need of Urgent Safeguarding. Paris, FR: UNESCO.
    UNESCO (2012). Operational Guidelines for the Implementation of the World Heritage Convention. Paris, FR: UNESCO.
    UNESCO (2013). List of Intangible Cultural Heritage in Need of Urgent Safeguarding. Paris, FR: UNESCO.
    Wahlqvist, M. L., & Lee, M. S. (2007). Regional food culture and development. Asia Pacific journal of clinical nutrition, 16, 2-7.
    Warde, A. (1997). Consumption, Food and Taste. London, UK: Sage.
    Welz, G. (2013). Contested Origins: Food Heritage and the European Union’s Quality Label Program. Food Culture Society, 16(2), 265-277.
    Woods, E. & Sheina, M. (1999). Knowledge Management: Building the Collaborative Enterprise. London, UK: Ovum.
    Yuan, J., Cai, L. A., Morrison, A. M., & Linton, S. (2005). An analysis of wine festival attendees' motivations: A synergy of wine, travel and special events. Journal of Vacation Marketing, 11(1), 41-58.
    Zelinsky, W. (1985). The roving palate: North America's ethnic restaurant cuisines. Geoforum, 16(1), 51-77.

    下載圖示
    QR CODE