台湾客家饮食变迁的文化离散与融合

台湾客家自明末清初来台至今,饮食有六次较明显的变迁,带来客家饮食文化较明显的离散与融合。台湾客家饮食共同特色是保持食物的原味、特别擅用香料与沾酱、具独特的酱渍食品、自制酒茶饮品繁多。台湾客家还吸收来自大江南北的饮食文化,发展出风靡饮食市场的城市美食。受到移居地的自然与人文社会环境的影响",在地化"的客家族群出现相当多元而异质的饮食文化特色。

On the Cultural Diaspora and Amalgamation of the Hakka Catering Changes in Taiwan

Taiwan Hakka ethnic group has gone through six noticeable catering changes since the late Ming and early Qing Dynasties when they inhabited in Taiwan, bringing with them the noticeable Hakka ethnic cultural diaspora and amalgamation in Hakka catering culture. The Hakka cuisine in Tanwan falls into the east, south and north Hakka dishes, which are commonly characterized by preservation of the natural flavors, skilful use of spice and sauce, unique saucing foods and various wine and tea drinks. In addition, the Hakka in Taiwan absorb catering culture from all parts of China, developing urban foods popular all over the catering markets. Influenced by the natural and socio-cuhural environments, many multiple and foreign catering cultural features arise among the local Hakka ethnic groups. Meanwhile, cuisine also serves to be the most powerful symbol, demonstrating the Hakka ethnic cultural features.