客家餐館與客家菜餚之當代發展與特色展演：以桃園與新竹為範圍

This research aims to investigate how operators and culinary professionals of Hakka restaurants in the Taoyuan region adapt and continually innovate their products and services in the ever-evolving and dynamic food industry landscape, particularly in light of recent disruptions caused by the COVID-19 pandemic. The objective is to sustain and introduce innovations to maintain the quality and distinctive characteristics of Hakka cuisine in the Taoyuan area. This project focuses on Hakka restaurants and Hakka cuisine in Taoyuan, utilizing local typical food networks and Bourdieu's concept of fields as a theoretical framework. Various qualitative research methods, including in-depth interviews, on-site observations, and live photography, are employed to: (1) Investigate the patterns and dynamic trends in various key aspects of the development of Hakka restaurants in the Taoyuan region and the production and cooking processes of Hakka cuisine. (2) Identify the strategies adopted by Hakka restaurants in response to the pandemic and explore how these adaptive and innovative measures can be sustained and further showcased within a broader local specialty food production and consumption system.The research findings reveal that among the 16 surveyed Hakka restaurants in Taoyuan:(1)11 establishments (approximately 68.8%) employed the first type of pandemic response strategy, involving downsizing restaurant operations (including reducing salaries, reducing staff, shortening working hours, decreasing seating capacity, and temporarily suspending operations); (2)8 establishments (approximately 50%) pursued the second type of pandemic response strategy, which included developing and selling processed products or frozen dishes; (3)8 establishments (approximately 50%) implemented the third type of pandemic response strategy, which involved producing and selling take-out bento boxes; (4)6 establishments (approximately 37.5%) followed the fourth type of pandemic response strategy, which entailed investing in transitioning into a different type of food and beverage business.Based on these results, the following policy recommendations are proposed:(1)Collaborate with Taoyuan's culinary education programs and local culinary mentors to nurture a new generation of Hakka culinary professionals with diverse local culinary knowledge and versatile practical skills.(2)Introduce new information communication technologies and processing techniques to encourage Hakka food industry players to engage in the development and distribution of diversified food products with local characteristics.(3)Integrate the on-site preparation and distribution channels of Hakka food industry players to ensure that award-winning Hakka food products are more accessible and consistently available for consumers within a wider market.