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http://mitustr.lib.mitust.edu.tw:8080/ir/handle/987654321/772
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| Title: | Exploring crucial features of Kansei hybrid cuisine design: Rough set approach |
| Authors: | Wu, Wei-Wen
Lan, Lawrence W.
Lee, Yu-Ting
藍武王 |
| Contributors: | 電視與網路行銷管理系
國際貿易系 |
| Keywords: | Hakka food, hybrid cuisine design, Kansei engineering, Kaiseki cuisine, Rough set theory |
| Date: | 2011-09 |
| Issue Date: | 2011-10-17 18:28:46 (UTC+8) |
| Publisher: | 台灣感性資訊學會 |
| Abstract: | This paper proposes a solution framework to explore the crucial features of Kansei hybrid cuisine design—an innovative culinary formation with favorable elements of Kaiseki and Hakka foods. Sixteen features of two different cuisines are identified by Kansei engineering technique; the identified features are then mined by rough set theory approach. A pilot example is tested against four representative groups of customers. Preliminary results show that “dishes serving order” is regarded as a crucial feature for status-oriented consumers group, suggesting that this group may view the Hakka-Kaiseki hybrid cuisines as “ceremony” rather than just eating. Moreover, the convenience-oriented consumers group attributes “salty” as a crucial feature, which, in contrast, cannot be accepted by the personalizing consumers group. Hence, the chefs may offer light-flavor hybrid cuisines along with separated sauces to satisfy both groups of customers. The proposed solution framework can serve as a useful tool to innovate on the local foods as tourism destination enablers. |
| Relation: | International Journal of Kansei Information, Vol. 2, No. 3, pp.157-166 |
| Appears in Collections: | [電視與網路行銷管理系] 專書、期刊論文或研討會議論文
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Files in This Item:
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Description |
Size | Format | |
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| Exploring_crucial_features_of_Kansei_hybrid_cuisine_design.pdf | | 357Kb | Adobe PDF | 2004 | View/Open |
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