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2019-03-21「客家佳餚」臺灣客家美食文化講座

「客家佳餚」講座 台灣文化飄香

洛杉磯華僑文教服務中心21日在華埠圖書閱覽室舉辦「客家佳餚」台灣客家美食文化講座,由洛城客家僑團介紹台灣客家美食及其文化底蘊。主辦方希望透過文化和生活的分享加強中華民國政府對海外僑民服務,增進互動並共同追求美好的生活。

台灣客家人在早期墾荒階段所發展出的飲食文化,都以攜帶方便且易於保存的食物為主,例如醃製醬菜、菜乾、蕃薯等,之後歷經日本殖民統治,以及光復後國民政府遷台,將中國各省的八大菜系輸入台灣,藉由通婚、雜居以及都市變遷的種種變革,客家飲食文化已由單純的山居飲食習性,逐漸匯流並形成具備台灣在地特色的飲食模式,進而型塑其特色菜餚。

洛僑中心主任翁桂堂表示,早期因為戰亂關係客家人往南遷徙,比如台中、高雄、屏東都有客家莊和客家人。客家人給人印象勤奮,刻苦耐勞、團結,他們代表台灣文化的一部分。人們在日常生活中常常吃到很多令人難忘的客家小吃,尤其是客家小炒、豆腐香肉、薑絲大腸等美食,客家菜美味下飯,特色以豬肉和米食為主,比如板條和麻糬。來源:世界日報

「客家佳餚」臺灣客家美食文化講座於3月21日(星期四)上午11時30分在洛僑中心華埠圖書閱覽室舉行,是華埠圖書館舉辦的第三十一場臺灣系列文化講座。

駐洛杉磯台北經濟文化辦事處副處長暨洛僑中心主任翁桂堂致詞表示,客家人最早由黃河及江淮流域,後因戰亂向南遷徙,台灣客家鄉親遍布在桃竹苗、台中、台南、高雄、屏東的丘陵山地客家庄,客家人吃苦耐勞、硬頸及團結的特質也代表著台灣文化的一部分,而台灣客家美食經過台灣本土的融和,更是令人難忘,例如客家小炒、豆腐鑲肉、薑絲炒大腸等,都令人垂涎三尺,還有浪漫台三線的美景,希望大家有機會到台灣客家庄做客,歡迎僑胞及主流人士親身體驗台灣慢活及深度旅遊。

美國客家聯合會會長李妙麗、前會長江瑞瀛、合唱團團長曹宸、理事張義興接著以生動的圖片和敍述介紹了客家美食的文化內涵以及「客家豬腳」、「客家湯粄條」、「客家油飯」的作法。江瑞瀛並帶領客家鄉親志工烹煮客家粄條和客家麻糬,連同曹宸和張義興預煮的油飯和豬腳一起提供給現場觀眾享用,被一掃而光,獲得極大好評。今天參加活動的還有羅省中華會館主席梁永泰、副主席廖美華、顧問張自豪、方杰洲、僑務委員遲景林暨夫人、僑務委員温玉玲、AARP華人分會會長劉煥君、南加州中興大學校友會會長廖天輪、婦女新運會主席黃美霞、英端工商會會長黃余翠媚、僑務顧問吳健夫人、張麗卿、洛僑中心副主任傅以蒨、簡槙男等。

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