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The Taste of Taiwanese Breakfast After World War II
Melvin Sia Kee Siong
fast food shops
Walking on the streets of Taiwan, breakfast shops can be seen everywhere. In 2018, the number of chain breakfast shops reached 11,542, more than the number of convenience stores. It can be said that eating breakfast has formed a unique Taiwanese dietary pattern. In fact, in Taiwanese society 70 years ago, there were less breakfast shops on the streets, and the types of breakfast were mostly porridge and sweet potatoes. Until 1949, a large number of mainlanders moved to Taiwan, which bringing China's different eating habits and different cuisines to the island, and mixed with Taiwanese flavors and here comes the starting point for the fusion of foods in this province and other provinces, which also makes breakfast more diverse. Therefore, the discussion in this article will start from 1949 to explore the changes in the types of breakfast in Taiwanese society after the world war II. It also focuses on (1) the impact of US aid and national policies in the 1950s on breakfast food types such as buns, steamed buns, and quiches. (B) the impact of nutrition policies on bread and milk breakfast types. (3) The impact of post-war economic development on breakfast eating habits. (4) The rise of Taiwanese breakfast shop has replaced traditional Chinese breakfast. (5) The influence of fast food chains and convenience stores on breakfast types. (6) The visualization of diet and changes in breakfast types in recent years. Through the above topics, explain how Taiwan's unique breakfast culture has evolved to this day.
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