청말민초 중국의 음식문화의 변화와 설탕소비경향

Abstract

Unlike Chinese white sugar, Chinese brown sugar which is expensive and low quality was not kicked out in the Chinese sugar market. This situation shows that there was a difficult factor to measure ‘Chinese palate’ in addition to price that was an important factor in determining the transaction in China’s sugar trade between 1864 and 1930. If it had not been for the preference of "Chinese palate", it would failed to survive the competition with foreign brown sugar and have been forced out of the market. Why is it only applied to Chinese brown sugar and not to Chinese white sugar? What does this "Chinese palate" really have to do with the fact that the demand for Chinese brown sugar has been rising since the introduction of the modern world system? To solve this question, this research looked at Chinese sugar consumption trends from 1864 to 1930, mainly the status of Western food being introduced and distributed in China, which is considered the main source using foreign refined sugar. And in addition, I finded out how Western food culture has influenced Chinese food culture. This is an attempt to find out what caused the consumption of foreign refined sugar to surge since 1902. Next, I looked at Chinese sugar consumption trends during the modern transition period and looked at how long the preference for ‘Chinese palate’ has affected sugar purchases. And I looked at the creation and disappearance of the preference for ‘Chinese palate’ in relation to the change of Chinese concept during this period. This is, in other words, a cultural interpretation of the transfer of the sugar market’s initiative power from brown sugar to refined sugar and from molasses to centrifugal sugar.