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张开阳
柳嘉信
葡語國家研究院
葡語國家研究碩士學位課程(中文學制)
碩士
2021
葡萄牙飲食特徵及其文化效應研究
A Research on the Features and Cultural Effects of Dietary Culture in Portugal
葡萄牙 ; 飲食特徵 ; 地中海飲食 ; 公共營養
Portugal ; Dietary characteristics ; Mediterranean diet ; Public nutrition
食物作為文化的一部分，飲食文化背後有許多影響因素，地理位置、氣候環境、歷史背景與脈絡、多元種族的文化、習俗與信仰等等，種種因素緊密銜接，繁衍出不同地域的多元飲食文化的內涵。瀕臨海洋的葡萄牙，在飲食特徵上深受地中海飲食的影響，本文以公共營養學角度出發，試圖運用營養學的理論為基礎，從食材、烹調方式、飲食習慣等方面進行分析，找出葡萄牙飲食文化上的特性和通性，更進一步比較了過去曾受葡萄牙飲食文化影響的前殖民地，包括了巴西、中國澳門等地的飲食，藉此探討葡萄牙飲食文化對於前殖民地飲食文化的影響。
本文通過設計之訪談題綱，對於葡萄牙飲食烹調專業人員進行深度訪談，並根據訪談中所取得的內容文本數據，經過編碼及藉助NVivo 12軟件進行內容分析，得到以下結論：葡萄牙飲食的特徵可以分爲食材方面的特徵和飲食習慣方面的特徵。食材的特徵有：番茄、洋蔥、鱈魚和橄欖油等。飲食習慣方面的特徵有：對外來食材和包容吸收。以及對鱈魚的鍾愛、葡萄酒的搭配。葡萄牙在吸收其他國家飲食模式的同時，對其他國家或地區也會將自己的飲食習慣保留在其地方，從而產生新的飲食文化，例如巴西葡國菜和澳門的土生葡菜等。再通過營養價值分析特徵食材，得出葡萄牙飲食是符合當代營養學要求的健康飲食模式。
本文通過設計之訪談題綱，對於葡萄牙飲食烹調專業人員進行深度訪談，並根據訪談中所取得的內容文本數據，經過編碼及藉助NVivo 12軟件進行內容分析，得到以下結論：葡萄牙飲食的特徵可以分爲食材方面的特徵和飲食習慣方面的特徵。食材的特徵有：番茄、洋蔥、鱈魚和橄欖油等。飲食習慣方面的特徵有：對外來食材和包容吸收。以及對鱈魚的鍾愛、葡萄酒的搭配。葡萄牙在吸收其他國家飲食模式的同時，對其他國家或地區也會將自己的飲食習慣保留在其地方，從而產生新的飲食文化，例如巴西葡國菜和澳門的土生葡菜等。再通過營養價值分析特徵食材，得出葡萄牙飲食是符合當代營養學要求的健康飲食模式。
Food as a part of the culture, food culture behind many influencing factors, geographical location, climate environment, historical background and context, multi-racial culture, customs and beliefs, etc., a variety of factors are closely linked, breeding the connotation of diverse food culture in different regions. Portugal, which is bordered by the sea, is deeply influenced by the Mediterranean diet in terms of dietary characteristics, this paper starts from the perspective of public nutrition, tries to use the theory of nutrition as the basis, analyzes from the aspects of ingredients, cooking methods, eating habits, etc., to find out the characteristics and generalities of Portuguese food culture, and further compare the former colonies that have been influenced by Portuguese food culture in the past, including Brazil, Macao, China and other places, in order to explore the influence of Portuguese food culture on the food culture of former colonies.
Through the design of the interview topic outline, the in-depth interview of Portuguese food and cooking professionals, and based on the content text data obtained in the interview, with the help of NVivo 12 software content analysis, the following conclusions are obtained: the characteristics of the Portuguese diet can be divided into the characteristics of ingredients and the characteristics of eating habits. The ingredients are characterized by tomatoes, onions, cod and olive oil. The characteristics of eating habits are: foreign ingredients and tolerance absorption. While Portugal absorbs the dietary patterns of other countries, it will also retain its own eating habits in other countries or regions, thus producing new food cultures, such as Brazilian Portuguese cuisine and Macau Macanese cuisine.Through the analysis of the nutritional value of the characteristic ingredients, it is concluded that the Portuguese diet is a healthy eating model that meets the requirements of contemporary nutrition.
Through the design of the interview topic outline, the in-depth interview of Portuguese food and cooking professionals, and based on the content text data obtained in the interview, with the help of NVivo 12 software content analysis, the following conclusions are obtained: the characteristics of the Portuguese diet can be divided into the characteristics of ingredients and the characteristics of eating habits. The ingredients are characterized by tomatoes, onions, cod and olive oil. The characteristics of eating habits are: foreign ingredients and tolerance absorption. While Portugal absorbs the dietary patterns of other countries, it will also retain its own eating habits in other countries or regions, thus producing new food cultures, such as Brazilian Portuguese cuisine and Macau Macanese cuisine.Through the analysis of the nutritional value of the characteristic ingredients, it is concluded that the Portuguese diet is a healthy eating model that meets the requirements of contemporary nutrition.
2022
中文
106
致 謝 I
摘 要 II
Abstract III
圖目錄 1
表目錄 2
第一章 緒 論 3
1.1 選題背景 3
1.2 選題意義 5
1.3 研究目標與研究問題 7
1.4 研究內容 8
第二章 文獻綜述 10
2.1 飲食特徵 10
2.1.1 歷史對文化特徵的影響 11
2.1.2 地理位置、氣候對文化特徵的影響 12
2.2 公共營養學 13
2.3 公共營養學視角看地中海飲食的特徵 15
2.4 文化視角看地中海飲食的特徵 19
2.5 葡萄牙飲食文化影響 21
2.6 本章小結 24
第三章 研究方法與設計 26
3.1 研究方法 26
3.1.1半結構式訪談 26
3.1.2 內容分析法 28
3.1.3 營養成分分析法 29
3.2 研究工具設計 30
3.3 研究預測試 32
第四章 研究過程與實證研究 34
4.1 訪談對象的基本情況 34
4.2 內容分析法 36
4.2.1開放式編碼 37
4.2.2軸向式編碼 40
4.2.3 選擇式編碼 42
4.2.4訪談回收數據分析 43
4.2.5內容分析小結 52
4.3 食材營養成分分析 53
4.3.1橄欖油 53
4.3.2 洋蔥 56
4.3.3 番茄 58
4.3.4 青椒 59
4.3.5 大蒜 60
4.3.6 食材營養成分分析結論 60
第五章 結論 64
5.1 研究結果與發現 64
5.2 研究建議 69
參考文獻 72
作者簡歷 88
附 錄 89
摘 要 II
Abstract III
圖目錄 1
表目錄 2
第一章 緒 論 3
1.1 選題背景 3
1.2 選題意義 5
1.3 研究目標與研究問題 7
1.4 研究內容 8
第二章 文獻綜述 10
2.1 飲食特徵 10
2.1.1 歷史對文化特徵的影響 11
2.1.2 地理位置、氣候對文化特徵的影響 12
2.2 公共營養學 13
2.3 公共營養學視角看地中海飲食的特徵 15
2.4 文化視角看地中海飲食的特徵 19
2.5 葡萄牙飲食文化影響 21
2.6 本章小結 24
第三章 研究方法與設計 26
3.1 研究方法 26
3.1.1半結構式訪談 26
3.1.2 內容分析法 28
3.1.3 營養成分分析法 29
3.2 研究工具設計 30
3.3 研究預測試 32
第四章 研究過程與實證研究 34
4.1 訪談對象的基本情況 34
4.2 內容分析法 36
4.2.1開放式編碼 37
4.2.2軸向式編碼 40
4.2.3 選擇式編碼 42
4.2.4訪談回收數據分析 43
4.2.5內容分析小結 52
4.3 食材營養成分分析 53
4.3.1橄欖油 53
4.3.2 洋蔥 56
4.3.3 番茄 58
4.3.4 青椒 59
4.3.5 大蒜 60
4.3.6 食材營養成分分析結論 60
第五章 結論 64
5.1 研究結果與發現 64
5.2 研究建議 69
參考文獻 72
作者簡歷 88
附 錄 89
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