論文作者

Hsiau-Hsian Nien, Yu-Chang Chen, Pen-Chen Chen, Kun-Li Wen.

卷號/期號:

摘要:

Due to their migration from Taiwan to mainland China, Taiwanese people initially focused on basic sustenance in their diet, eventually developing affordable, everyday foods. Through practical exploration, Taiwanese sticky rice, rice cake, braised pork rice,and other similar dishes became the most representative examples. However, past research has primarily focused on packaging and traditional mathematical analysis, did not exist the analysis of taste. Therefore, the paper uses grey clustering with objective weighted analysis to analyze the relationship among factors influencing taste. First, based on expert opinions in this field, evaluation values for each influencing factor are obtained. Then, a mathematical model is used to calculate the degree of interrelationship among these factors. To being the new innovatiion in this research area, the paper also transforms the traditionally ordinal approach into a cardinal analytical framework.

Keywords :

Taiwanese sticky rice, Rice cake, Braised pork rice, Taste, Grey clustering

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