本文檢視使臺灣地方烹飪技藝在近二十年得以重生改造的重要行動者與其中介過程。研究運用文化中介者的概念架構並以訪談法進行探索，進而闡明具備特定習性及制度資源的家政推廣人員，援引農業推廣體系建立的設施與組織，在烹飪課程的生產與消費間反身性地持續建構各種連結且於飲食場域內各種位置之間實施各式協商，除促進烹飪技藝在地方層次的商品化外，並持續重新建構地方烹飪技藝的意義與價值，進而推動烹飪文化資本在地方的積累。

This research examines the role of major actors involved in the transformation of local cooking skills in Taiwan over the past two decades. To achieve this aim, this research considers home economics extension agents in Taipei County and Yilan County as examples of cultural intermediaries in modern Taiwan and conducts telephone and in-depth interviews. In the cultural economy of modern Taiwan, local cultural intermediaries can effectively introduce culinary cultural capital into rural areas. Since the 1990s, the model of regional development has gradually shifted to that of “endogenous rural development” in Taiwan. Furthermore, the social, political, and aesthetic qualities associated with local cuisine and common foods have evolved to a considerable level of importance in modern Taiwan. Because of this, cooking skills have gradually become a major interest in rural communities in Taiwan. The purpose of the research is to explore how home economics extension agents acting as local cultural intermediaries can introduce cooking skills into rural areas and reestablish traditional culinary practices while introducing new ones.