Abstract
Generally speaking, when we refer to the ‘culture of diet’, it means the content and style of the local culture that presented in our daily diet. In Taiwan, a large proportion of people are used to have meals out because they are busy at work, and this phenomenon has lead to the formation of a special diet called ‘Taiwanese buffet’. ‘Taiwanese buffet’ attracts consumers from a wide range of age due to its lower cost and various selections of the dishes. The aim of this study is to understand the condition of the present Taiwanese buffet and also how the diet is changed according to the four seasons. Therefore, the result of the study may serve as a good reference of the food content and dishware design for Taiwanese diet in the future. The method that used in this study is a one-year practical investigation of Taiwanese buffet in the National Yunlin University of Science and Technology. The conclusion of the investigation is listed as following: 1 Total 121 types of dishes were found during one-year investigation, and 21 out of 123 (17.4%) were provided all year around regardless of the change of season. 2 The ratio of bigger size food to smaller size food was about 1:3, 25% of the food was not suitable for the usage of chopsticks. 3 The ratio of food without soup to food with soup was 1:1.4, about 60% of food was cooked with soup. 4 The ratio of food for chopstick usage to that for spoon usage was 1:2. 5 The ratio of hard food to soft food was 1:1 (The food was considered as ‘hard’ if it remains its original shape after being picked up by chopsticks).
Citation
Cheng, C., Cai, D., and Huang, H. (2004) An Investigation of Taiwanese Diet., in Redmond, J., Durling, D. and de Bono, A (eds.), Futureground - DRS International Conference 2004, 17-21 November, Melbourne, Australia. https://dl.designresearchsociety.org/drs-conference-papers/drs2004/researchpapers/110
An Investigation of Taiwanese Diet.
Generally speaking, when we refer to the ‘culture of diet’, it means the content and style of the local culture that presented in our daily diet. In Taiwan, a large proportion of people are used to have meals out because they are busy at work, and this phenomenon has lead to the formation of a special diet called ‘Taiwanese buffet’. ‘Taiwanese buffet’ attracts consumers from a wide range of age due to its lower cost and various selections of the dishes. The aim of this study is to understand the condition of the present Taiwanese buffet and also how the diet is changed according to the four seasons. Therefore, the result of the study may serve as a good reference of the food content and dishware design for Taiwanese diet in the future. The method that used in this study is a one-year practical investigation of Taiwanese buffet in the National Yunlin University of Science and Technology. The conclusion of the investigation is listed as following: 1 Total 121 types of dishes were found during one-year investigation, and 21 out of 123 (17.4%) were provided all year around regardless of the change of season. 2 The ratio of bigger size food to smaller size food was about 1:3, 25% of the food was not suitable for the usage of chopsticks. 3 The ratio of food without soup to food with soup was 1:1.4, about 60% of food was cooked with soup. 4 The ratio of food for chopstick usage to that for spoon usage was 1:2. 5 The ratio of hard food to soft food was 1:1 (The food was considered as ‘hard’ if it remains its original shape after being picked up by chopsticks).