| 摘要: | 本研究以原住民飲食傳承與觀光發展模式為主軸，以宜蘭縣大同鄉寒溪村泰雅族不老部落為研究對象，本研究採質性研究結合文獻參考及進行半結構式深度訪談，以部落主要幹部、工作人員、下屬、原根職校導師、教師、學生、觀光客，分析深入探討部落實施教育方式，行銷原住民飲食及觀光模式。
本研究之研究結果如下：
1.不老部落運用自然土地資源，以發展農業為核心，使部落土地產生價值及經濟效益，達到自產自銷、自給自足的目的，以吸引年輕人回到部落生活。
2.返鄉族人在部落開設餐廳，提供原住民特色餐飲，藉以傳承泰雅族飲食文化。
3.成立原根職校，提供了體制外的實驗教育，使失學的部落青年願意回到部落接受高中教育，接受耆老學習各種農業技術及泰雅族傳統文化，使原住民文化得以傳承。觀光方面，族人運用社會企業概念和行銷管理的模式來發展部落觀光。
4.不老部落的耆老教導年輕族人運用山中的自然土地資源，遵循傳統耕耘農作、狩獵、飲食、了解動植物生態的生活方式，將原住民飲食傳承轉化為各種不同食物風貌來發展永續的觀光模式。
本研究根據結果提出建議：
不老部落可以利用行銷方式，以增加其知名度，除自製自銷的農產品，亦應讓觀光客有更多機會到部落參觀，部落餐飲品質的內容仍要繼續精益求精、與時俱進，其工作人員的素質，敬業精神要不斷提升，結合部落周邊生態環境，傳統餐飲推陳出新，建立賞心悅目、優雅寧靜的綠色環境，來創造觀光部落飲食新契機。
This research focuses on the food inheritance and tourism development of aborigines, taking the Atayal BulauBulau aboriginal village is located Han-shi village, Da-Tung township, Yi-Lan County as the research object. This study uses qualitative research that combined literature analysis with semi-structured in-depth interview method to main cadres and staff of the tribe, teachers and students of the Root Vocational School, and tourists to analysis and deeply explore implementation of educational methods, marketing of aborigines diets and sightseeing mode.
The results of this research are as follows:
1.The Atayal BulauBulau aboriginal village uses their natural land resources to develop agriculture and generates value and economic benefits for the tribal land. That can achieve the purpose of self-production, self-sufficiency, and attract young people to return to tribal life.
2.The returnees open restaurants and provide aboriginal specialty dining in the tribe to inherit the Atayal food culture.
3.Founded The Root Vocational School, it provides experimental education outside the system and tribal youth out of school go back to receive high school education. At the same time, the tribal youth learn various agricultural techniques and traditional Atayal culture from the elderly that indigenous culture can be inherited. As the sightseeing, the clansman use social enterprise concept and model of marketing management to develop tribal tourism.
4.The elderly of the tribal teach youth to use the natural land resources of the mountains, follow traditional farming practices, hunting, diet, and learn about the lifestyle of the animal and plant ecology. They transform aboriginal food into a variety of different food styles to develop sustainable tourism.
This research makes suggestions based on the results:
To increase the tribe’s visibility, The Atayal BulauBulau aboriginal village can take advantage of marketing methods, homemade agricultural products and tourists have more opportunities to visit the tribe. The quality of dining must continue to improve with the times. They need to improve the quality and professionalism of the staff. Combined the environment around the tribe, traditional dining have been innovated, and created a pleasing, elegant and tranquil green environment to create new opportunities for sightseeing and tribal food. |
