| 题名 |
灰色（0,N）權重模型於客家菜色內涵因子之研究 |
| 并列篇名 |
Apply GM(0,N) Model to Analyze the Connotation in Hakka Cuisine |
| 作者 |
林秉敏(Ping-Min Lin) |
| 关键词 |
觀光 ； 客家菜 ； 相對聚類性 ； GM(0,N) ； 文化傳承 ； Hakka cuisine ； Tourism course ； Connotation ； GM(0,N) model ； Culture inheritance |
| 期刊名称 |
計量管理期刊 |
| 卷期/出版年月 |
20卷2期（2023 / 11 / 01） |
| 页次 |
21 - 30 |
| 内容语文 |
繁體中文;英文 |
| 中文摘要 |
本文主要以大學中的觀光課程中之餐飲為重點，以中國的川菜、湘菜、粵菜、閩菜、蘇菜、浙菜、徽菜和魯菜總共八大菜系後的第九個菜系-客家菜，分析菜色之間對於經濟性、健康性、口味性、食材性及營養性五項內涵之間的相對聚類性。除了可以做為做為宣傳客家文化傳承之用外，也可以對觀光的課程做補充。本文首先針對目前在台灣客家菜色中最常出現的十道客家菜，包括有薑絲炒大腸、客家小炒、梅干扣肉、香蔥油炒粄條、筍乾蹄膀、桔醬白斬雞、福菜蒸肉、仙草雞、客家鹹湯圓及客家菜脯蛋總共十道客家菜。完整的說明整個烹煮過程以至自行完成所有的實品，可以了解客家菜的內涵及特殊之處。其次以灰色系統理論中的GM(0,N)權重的數學模式，對所完成的客家十大菜色做五項內涵之間相對聚類性的分析，達成觀光及客家文化傳承之目的。 |
| 英文摘要 |
The main purpose of the paper aims to Hakka cuisine and to enhance the tourism course in universities, which is the ninth cuisine of the eight major cuisines in China, namely Sichuan cuisine, Hunan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine and Shandong cuisine. The innovative auxiliary teaching materials can not only be used as materials for educational sightseeing series, but also can be used topublicity for Hakka culture. First, it focuses on the ten Hakka dishes that are most commonly seen in Taiwanese banquets at present, starting from the details of the ingredients and purchases, a complete explanation of the entire cooking process and even the completion of all the actual products, to let us can understand the The connotation of Hakka cuisine. Secondly, using the soft computing model, which is GM(0,N) model of grey system theoy to analyze the chatacteristic for economy, health, taste, ingredients and nutrition five factors in the ten Hakka dishes. Finaly, after the results are obtained, it can achieve the purpose of sightseeing and Hakka culture inheritance. |
| 主题分类 |
工程學 >
工程學綜合 社會科學 > 管理學 |
| 参考文献 |
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