![]() ![]() This paper considers how meaningful social differences are conveyed through the use of initial and final segments in Macau Cantonese. Finally, in the conclusion, the interplay of democracy, ethnicity and national identity and its impact on Taiwan’s contemporary foodscape will be highlighted. Special attention is also paid to how Minnan and Hakka food are being “presented “, “positioned” and “weighted” in the constitution of “Taiwanese national cuisine”. The rise of “cuisinization” as well as “popularization” of ethnic Minnan and Hakka food will then be discussed in this paper by identifying the main features and changes of each of the ethnic food. The Minnan and Hakka ethnic food have since then been rapidly commercialized to become the recognized “cuisine” popularly served in restaurants beyond household consumption. This paper intends to argue that the rise of Taiwanese cuisine is the direct social product of the above political transformation and cultural change. It is equally important to note that, however, the non-Han aborigine food has not been considered as an integral part of Taiwanese cuisine. The two ethnic Han food of Minnan and Hakka have thus been ungraded to constitute the new core components of the rising Taiwan’s national cuisine. In one way, the making of Taiwanese cuisine can be seen as the liberalization of two major ethnic foods: Minnan and Hakka from the dominance of Mainland China’s provincial food systems such as Jiang-Zhe, Szechuan, and Guandong. ![]() The emergence of Taiwanese cuisine has a lot to do with the democratization process and the growth of Taiwan national identity since the 1980s. ![]()
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