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Affected by capitalism and technological advancement, agriculture transformed into an industrialized production model and became an industrialized agriculture. In order to pursue higher benefits, producers use a large number of pharmaceuticals and scientific methods to maintain quality and output, and also lose production value. And consumers often like to choose high-quality products at low prices. They rarely pay attention to their origin, source or even production methods. Even if they want to know the above information, only a few manufactures have signs that make consumers become more obscure about value of diet and agriculture production and meaning. And because of the professional division of labor and rapid production and marketing channels, producers are unable to communicate their production concepts to consumers, resulting in the production and consumption of the problem of diet and agriculture break. My government is also aware of this problem and has been promoting food and farming education for many years. Many food safety incidents still occur. Therefore, this study rethinks whether we can start from different cores to find the crux of food and farming education, and want to repair the break through the role of chef as an intermediary. The reason is because today's diet is mostly external food, and the most direct place of contact with food is also the restaurant, and the chef not only acts as an intermediary between producers and consumers, but also a consumer who buys ingredients and producers of cooking. Therefore, this study will explore the ways in which chefs can repair the break between diet and agriculture and the complementarity with food and farming education concepts. The research object selected chef Garrison in Taichung SHAN-SHIN Restaurant, and using the semi-structured interview and editing analysis, it can be analyzed that the chef's approach to repairing the break includes “Exploring Producers and Ingredients with Ideas/Features”, “Preserving Traditions/Local Food Culture”, “Reflecting the Original Taste of Food”, “Fusion of Creativity or Creation Elements”, “Conveying the Ideas of Ingredient Production and Cuisine Creative”, and “Reflecting the Differences in Meals”. The failure to repair the broken behavior has “Find a Partner with a High Degree of Cooperation”. In addition, in the complementary part, the concepts of food and farming education can be introduced as “Government Makes Mandatory Regulations”, and “Exploration of Producers and Ingredients with Ideas/Features”. And the concepts that can be introduced to repair the diet and agriculture break include “Local Production and Local Consumption”, “Whole Food Use”, “Family Eating Together”, “Original Sensory Experience”, and “Diversity”. Both have put forward the concepts of “Cultural Heritage” corresponding to “Preserving Traditional/Local Food Culture” and “Agricultural Food” corresponding to “Reflecting the Original Taste of Food”.
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