成功大學博碩士論文系統

簡易檢索 / 詳目顯示

回結果列表

研究生：	許婷婷 Hsu, Ting-ting
論文名稱：	從台南小吃涉入程度探討食器對於味感的影響 A Study on the Taste Perception towards the Utensils from Tainan Local Food Involvement
指導教授：	馬敏元 Ma, Min-Yuan
學位類別：	碩士 Master
系所名稱：	規劃與設計學院 - 工業設計學系 Department of Industrial Design
論文出版年：	2014
畢業學年度：	102
語文別：	英文
論文頁數：	100
中文關鍵詞：	台南小吃、味覺感知、食器、涉入程度、感性工學
外文關鍵詞：	Tainan local food, taste perception, utensils, involvement, Kansei engineering
相關次數：	點閱：148 下載：22
分享至:	分享至facebook 分享至twitter

查詢本校圖書館目錄查詢臺灣博碩士論文知識加值系統勘誤回報

味覺相關研究證實，飲食過程中次要的感官刺激，如視覺、嗅覺、聽覺甚至觸覺等，都會無意識的影響食物嚐起來的味覺感受並改變整體飲食經驗；而在講究飲食五感上更細膩體驗價值的休閒時代，台南作為台灣飲食文化的重鎮，其吃的文化含量、體驗過程及感官享受，也都更加受到重視。食器，作為食物最直接的背景，相關研究已證實其視覺刺激對味覺的影響就算在較複雜的真實環境下仍是顯著的；因此本研究選定以食器為媒介，討論不同食器特徵對於台南小吃高低涉入族群所認同之台南在地味覺感受的影響，以期提升小吃文化體驗價值之參考。透過市場調查分類選定六食器代表樣本，盛入小吃使高低涉入族群分別作視覺及味覺的台南在地認同感評分，進而比較不同食器對其味覺體驗影響的程度及差異，並以評價構造法萃取各食器引發之台南在地味覺之感受及來源。
研究結果發現食器特徵對於高低涉入族群小吃在地味覺感受的體驗都有顯著的影響；對於高涉入族群食器的視覺刺激決定了味覺感受，味道是用來再次確認視覺所誘發之在地味，因此對味的食器其視味覺將相輔相成帶給高涉入族群高認同感；而低涉入族群從視覺到味覺是一連貫的體驗過程，相對於高涉入族群以味覺來驗證視覺誘發之在地味，低涉入族群透過味覺再一次修正並重新建構各食器的在地味，因此在味覺感受階段的評價與視覺階段幾乎不存在相關性，而是一持續探索及發現的過程。透過評價構造法也發現，高涉入族群的經驗來源較廣泛自由且不受限，而低涉入族群則多專注於具體且直接等較狹隘的連結。而兩族群共同的現象為，普遍常見的熟悉感是評斷台南在地味覺感受重要的依據之一，這樣的食器也能帶來視味覺較一致的評價；而能誘發長期記憶的食器，相較於其他食器更能帶來較強烈及高評價的在地味覺感受。

A number of studies have shown that the secondary sensory stimulation, such as sight, smell, hearing or touch, can affect the taste of food unconsciously and even change the overall dining experience. In the decade of leisure, we pay more and more attention to the experiential value of five senses when eating, and Tainan, being the center of Taiwan food culture, the cultural content, experiential process and the feeling during the diet have become even more important. The utensils are the most direct backgrounds of foods, and relative studies have proved that there was significant influence between the visual stimulation of the utensils and the taste of food even in a complex environment. Therefore, the utensils were selected as mediums to discuss that how different features of the utensils influence the taste of local flavor for the high involvements and the low involvements. It is hoped that the result of this study will enhance the experiential value of tasting local food.
The result showed that the utensils had significant impact on tasting the local flavor for no matter high and low involvement. For high involvement, the visual stimulation of the utensils had already determine how the food would taste, and tasting was just to confirm the feeling which induced by sight is accurate. And for the low involvement, during the whole process from sight to taste, they kept modifying and re-constructing their feeling of Tainan local flavor through the utensils. And for all, familiarity of general common sense is one of the important bases to judge the local flavor, and the utensils which induced long-term memory can bring intensely higher evaluation of the local flavor.

CHAPTER 1 INTRODUCTION	1
1 General Background Information	1
1.1 Experiential Value of Tainan Local Food	1
1.2 Taste Perception	2
1.3 Taste Perception towards the Dining Utensils	3
2 Purpose of the Study	4
3 Limitations of the Study	4
4 Research Framework	5
CHAPTER 2 LITERATURE REVIEW	6
1 Interpretation and Image of Tainan Local Food	6
1.1 Definition and Interpretation of Local Food(小吃)	6
1.2 Emotional image of Local Food	7
1.3 Local Food Image of Tainan	8
2 Procedure of Taste Perception	9
2.1 Personal Construct Theory	9
2.2 Tourism Image	10
2.3 Experience of Taste Perception	12
2.4 Procedure of Taste Perception	14
3 Taste Perception towards the Utensils	15
3.1 Definition of the Dinning Utensils	16
3.2 Importance and Cultural values of the Utensils	16
3.3 Sensation Transference towards the Utensils	16
4 Involve Theory	18
4.1 Concept of Involvement and the Leisure Involvement	18
4.2 Measurement of Leisure Involvement	19
5 Brief Summary	21
CHAPTER 3 EXPERIMENTAL METHODS AND PROCEDURE	22
1 Experimental Design and Structure	22
2 Experimental Preparation	23
2.1 Participants	23
2.2 Samples of Utensils	24
2.3 Samples of Tainan Local Food	25
2.4 Experimental Environment	25
3 Experimental Design and Process	26
CHAPTER 4 INDUCED TASTE AND COMPLEX TASTE TOWARDS THE UTENSILS	27
1 Comparison between Induced taste and Complex taste	27
1.1 High Involvement	28
1.2 Low Involvement	29
2 Comparison between High Involvement and Low Involvement	30
2.1 Induced taste	30
2.2 Complex taste	31
3 Brief Summary	32
CHAPTER 5 EXPERIENTIAL TASTE TOWARDS THE UTENSILS	33
1 The Tainan Images towards the Utensils	33
1.1 Pure Material	34
1.2 Red-black Japanese Style	34
1.3 Pure Black	37
1.4 Illustration Style	37
1.5 Collage Totem	40
1.6 Ring Totem	40
2 Experiential taste of Tainan Flavor	43
2.1 Features of the utensils	44
2.2 Environment or people of the store	44
2.3 Field and image of Tainan	44
2.4 Usual experience	45
2.5 Impressive experience once	45
2.6 Childhood or long time ago	45
3 Brief summary	46
CHAPTER 6 GENERAL DISCUSSION	47
1 Induced taste	47
1.1 High  Involvement	47
1.2 Low Involvement	47
2 Complex taste	48
2.1 High  Involvement	48
2.2 Low Involvement	49
3 Experiential taste	50
3.1 Sources of the Experiential taste	50
3.2 Familiar to See	50
3.3 The Long Term Memory of Time Level	51
CHAPTER 7 CONCLUSIONS AND RECOMMENDATIONS	52
REFERENCES	54
Appendix A 中文精簡版本	58
Appendix B THE CHINESE RESULTS OF THE EVALUATION GRID METHOD	77
Appendix C QUESTIONNAIRE AND VALIDITY ANALYSIS	83
Appendix D SCORES OF INVOLVEMENT AND GROUPING OF HIGH AND LOW INVOLVEMENT	85
Appendix E QUANTIFICATION Ⅲ OF THE UTENSILS	86
Appendix F EXPERIMENTAL RECORDING FORM FOR THE PARTICIPANTS	89
Appendix G ORIGINAL DATA OF EVALUATIVE SCORES FOR EACH INVOLVEMENT	90
Appendix H REPETED MEASURES ANOVA	92
Appendix I T-TEST	97
                                    

Bailey, R. W. (2008). Human performance engineering. Miaoli city: Laurel Books.
Cheskin, L. (1957). How To Predict What People Will Buy. New York: Literary Licensing.
Crompton, J. L. (1979). An assessment of the image. Journal of Travel Research, 14(4), 8-23.
Deliza, R., & MacFie, H. J. H. (1996). The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review. Journal of Sensory Studies, 11:103-128.
Dimanche, F., M, E. H., & Howard, D. R. (1991). Testing the involvement profile scale in the context of selected recreational andtouristic activities. Journal of Leisure Research, 23, 51-66.
Dobni, D., & Zinkhan, G. M. (1990). In search of brand image: A foundation analysis. Advances in Consumer Research, 17, 110-119.
Fakeye, P. C., & Crompton, J. L. (1991). Image Differences between Prospective, Frist-Time, and Repeat Visitors to the Lower Rio Grande Valley. Journal of Travel Research, 30(2), 10-16.
Gal, D., Wheeler, S. C., & Shiv, B. (2007). Cross - Modal Influences on Gustatory Perception. Available at Social Science Research Network: http://ssrn.com/abstract=1030197.
Gunn, C. A. (1972). Vacationscape: Designing Tourist Regions. University of Texas at Austin: Bureau of Business Research.
Gunter, B. G., & Gunter, N. C. (1980). Leisure styles: a conceptual framework for modern leisure. The Sociological Quarterly, 21(3), 361-374.
Harrar, V., & Spence, C. (2013). The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it. Flavour, 2.
Havitza, M. E., & Dimanche, F. (1999). Leisure involvement revisited: drive properties and paradoxes. Journal of Leiure Research, 31(2), 122-149.
Holbrook, M., & Hirschman, E. C. (1982). The Experiential Aspects of Consumption Consumer Fantasies, Feeling and Fun. Journal of Consumer Research, 9(2), 132-140.
Kant, I. (1990). Anthropologie in pragmatischer hinsicht. Taipei: 結構群.
Kelly, G. (1955). The Psychology of Personal Constructs. New York: W.W. Norton.
Krich, J. (2009). Old Favorites - Checking out Taiwan's 'century restaurants'. The Wall Street Journal.
Laurent, G., & Kapferer, J. N. (1985). Consumer involvement profiles: A new practical approach to consumer involvement. Journal of Advertising Research, 25(6), 48-56.
Loori, J. D. (2005). The Zen of Creativity: Cultivating Your Artistic Life. New York City: Ballantine Books.
Maga, J. (1974). Influence of color on taste thresholds. Chemical Senses and Flavour, 1:115-119.
Nunnally, J. C., & Bernstein, I. H. (1994). Psychometric Theory (3rd ed.). New York: McGraw-Hill.
Piqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013). Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting. Flavour, 2.
Piqueras-Fiszman, B., Harrarb, V., Alcaidea, J., & Spence, C. (2011). Does the weight of the dish influence our perception of food? Food Quality and Preference, 22(8), 753-756.
Piqueras-Fiszman, B., & Spence, C. (2012). The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage. Journal of Sensory Studies, 27(5), 324-331.
Schmitt, B. (1999). Experiential marketing. New York: The Free Press.
Sherif, M., & Cantril, H. (1947). The Psychology of Ego-Involvement. New York: John Wiley and Sons.
Stone, R. N. (1984). The marketing characteristics of involvement. Advances in Consumer Research, 11, 210-215.
Wansink, B., & Ittersum, K. v. (2012). Fast food restaurant lighting and music can reduce calorie intake and increase satisfaction. Psychological Reports:Human Resources & Marketing, 111:111-115.
Wijk, R. A. d., Polet, I. A., Boek, W., Coenraad, S., & Bult, J. H. (2012). Food aroma affects bite size. Flavour, 1(3).
Wu, K. L. (2005). A study on the snack image of Tainan city. (master’s thesis), Providence University Department of Tourism.
山口昌伴. (1999). 食器と食具-その夕一シノロヅ.
山內昶. (2002). 筷子刀叉匙. Taipei: Cite Publishing Ltd.
吳仁麟. (2011). 台南小吃博物館. Retrieved 05/20, 2014, from http://blog.udn.com/vinwu/5591930
李春方. (1996). 生命力的延伸─小吃，飲食文化的基石. 聯合文學, 7月.
林佳慧. (1997). 國民旅遊目的地形象之研究. 國立台灣大學商學研究所碩士論文.
馬敏元. (2010). 淺談日本新產品開發之感「心」技術. 工業材料雜誌, 280期, 160-172.
張春興. (1992). 心理學概要. 台北: 東華書局.
莊茹倩, 田麗, & 鐘志強. (2000). 遊客涉入程度、知覺價值與行為意圖關係之研究. [The Relationship Among Involvement, Perceived Value And Behavioral Intentions Of The Yunlin Music Festival]. 休閒運動期刊, 9, 73-84.
郭淑菁. (2003). 登山社員休閒涉入、休閒滿意度與幸福感之研究. 大葉大學休閒事業管理學系碩士班碩士論文
黃昆祥. (2003). 台南市觀光遊憩資源調查與路線規劃之研究. 國立高雄師範大學地理學系碩士論文
黃俊英, & 賴文彬. (1990). 涉入理論發展與實務應用. 管理科學學報, 7(1), 15-29.
葉小慧. (2002). 台南市小吃之地方感詮釋與地理實察路線設計研究. 國立高雄師範大學碩士論文.
趙榮光, & 謝定源. (2000). 飲食文化概論. 北京: 中國輕工業出版社.
蔣曉梅. (2001). 都市意象之研究----以台南市為例. 國立成功大學建築學系博士論文.
盧瑩娣. (2005). 色彩對誘發食慾影響之研究─以蛋糕盤為例.雲林科技大學視覺傳達設計系碩士論文.

校內：立即公開
校外：2015-07-08公開

簡易檢索 / 詳目顯示

相關論文