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題名：用心品味：小吃在遊客心中的意義與價值
書刊名：餐旅暨家政學刊
作者：陳貞吟 引用關係／孫妤鑫
作者(外文)：Chen, Chen-yin／Sun, Yu-shin
出版日期：2008
卷期：5:1
頁次：頁1-20
主題關鍵詞：傳統小吃；美食消費；顧客價值；Traditional snacks；Delicacy consumption；Customer value
原始連結：連回原系統網址new window
相關次數：
  • 被引用次數被引用次數:期刊(13) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:13
  • 共同引用共同引用:87
  • 點閱點閱:148
小吃代表一種最樸實的庶民文化，同時也展現地方特色與歷史，不僅帶給遊客獨特的感官體驗，也具有無形的情感價值，但此種吸引力卻常被忽略。因此，本研究嘗試從消費者觀點，以方法目的鏈模型(means-end chain)探索三十年以上傳統小吃在遊客心目中的價值，同時以一對一深度訪談五十位遊客，引導他們說出對於傳統小吃的體驗，進而從中探究遊客對於傳統小吃的認知、情感與價值。研究結果發現，遊客認爲傳統小吃具有「美味」、「懷舊」、「滿足」、「堅持」與「傳承」等核心價值，形成這些價值的原因來自「真材實料」、「古早味」、「地方特產」、「歷史悠久」、「名聲遠播」等小吃特性，而這些特性讓遊客產生的內心感覺有單純的慕名而去、也有爲了感受地方的獨特性、或因爲喜歡或常去而形成的地方情感、甚至形成非他不可的執著感。
Snacks are a sincere expression of local culture, and serve to call attention to a locale's history and special features. Providing tourists with a unique sensory experience, snacks have an intangible emotional value, but their attractive power has largely been overlooked. Thus, adopting the perspective of the consumer behavior, this research utilized the means-end chain model to explore the value of traditional snacks to tourists. One-on-one interviews were conducted with 50 tourists, focusing on the attributes, consequences and values regarding traditional snacks. The results of the research show that the main factors influencing the value of traditional snacks to tourists include delicious taste, the ability to give rise to nostalgia and satisfaction, and their association with the handing on of tradition. Moreover, it was found that these values are based on such factors as genuine ingredients, traditional flavors, local specialty products, history, and reputation. The impression generated by these factors then gives rise to the desire to visit the place associated with a particular snack in order to experience the special features of the locale; a good experience or repeated visits may even result in a strong attachment to a particular place.
期刊論文
1.Cohen, Erik、Avieli, Nir(2004)。Food in tourism: Attraction and impediment。Annals of Tourism Research，31(4)，755-778。  new window
2.Hegarty, Joseph A.、O'Mahony, G. Barry(2001)。Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living。International Journal of Hospitality Management，20(1)，3-13。  new window
3.Quan, Shuai、Wang, Ning(2004)。Towards a structural model of the tourist experience: An illustration from food experiences in tourism。Tourism Management，25(3)，297-305。  new window
4.Gengler, C. E.、Reynolds, T. J.(1995)。Consumer Understanding and Advertising Strategy: Analysis and Strategic Translation。Journal of Advertising Research，35(4)，19-33。  new window
5.Gutman, J.(1982)。A Means-End Chain Model Based on Consumer Categorization Process。Journal of Marketing，46(2)，60-72。  new window
6.Hirschman, Elizabeth C.、Holbrook, Morris B.(1982)。Hedonic Consumption: Emerging Concepts, Methods and Propositions。Journal of Marketing，46(3)，92-101。  new window
7.Kassarjian, Harold H.(1977)。Content Analysis in Consumer Research。Journal of Consumer Research，4(1)，8-18。  new window
8.Zeithaml, Valarie A.(1988)。Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence。Journal of Marketing，52(3)，2-22。  new window
學位論文
1.洪蘇翠娟(2003)。高雄市居民對年節習俗的飲食認知、態度與行為之相關研究(碩士論文)。中國文化大學。  延伸查詢new window
2.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(碩士論文)。國立高雄師範大學。  延伸查詢new window
3.陳貞吟(2005)。懷舊體驗之情緒與價值--以遺跡觀光為例(博士論文)。國立中正大學。new window  延伸查詢new window
4.吳國榮(2006)。臺南小吃意象之研究(碩士論文)。靜宜大學，臺中。  延伸查詢new window
圖書
1.馮久玲(2002)。文化是好生意。臺北：商周。new window  延伸查詢new window
2.Hjalager, A. M.、Richards, G.(2002)。Tourism and Gastronomy。Routledge。  new window
3.Warde, Alan、Martens, Lydia(2000)。Eating Out: Social Differentiation, Consumption and Pleasure。Cambridge University Press。  new window
4.段義孚、潘桂成(1998)。經驗透視中的空間和地方。國立編譯館。  延伸查詢new window
5.王石番(1991)。傳播內容分析法--理論與實踐。台北：幼獅文化。  延伸查詢new window
其他
1.王婉婷(2007)。《台灣飲食文選》中的情感書寫。  延伸查詢new window
2.交通部觀光局(2006)。台灣--饕家的天堂。  延伸查詢new window
3.陳琪婷、謝邦昌、陳政雄(2002)。影響國人年節餐飲消費行為之因素探討。  延伸查詢new window
4.郭健明(1999)。發現台灣。  延伸查詢new window
5.童世璋(1987)。小吃的藝術與文化。  延伸查詢new window
6.張尊禎(2004)。台灣老字號。  延伸查詢new window
7.Davis, F.(1979)。Yarning for yesterday。  new window
8.Dittermer, D.(2001)。Dimensions of the hospitality industry : An introduction。  new window
9.Fletcher, J.(1997)。Heritage tourism: Enhancing the net benefits of tourism.。  new window
10.Geistfeld, L. V. ; Sproles, G. B. ; Badenhop, S. B.(197)。The concept and measurement of a hierarchy of product characteristics。  new window
11.Goldenberg, M. A. ; Klenosky, D. B. ; O’Leary, J. T. ; Templin, T. J.(2000)。A means-end investigation of ropes course experience。  new window
12.Humphrey, T. C. ; Humphrey, L. T.(Humphrey,)。“We gather together”: Food and festival in American life。  new window
13.Holbrook, M. B.(1996)。Customer value: A framework work for analysis and research。  new window
14.Jones, A. ; Jemkins, I.(2002)。“A taste of wales-Blas Ar Gymru”: Institutional malaise in promoting welsh food tourism。  new window
15.Scarpato, R.(2002)。Gastronomy as a tourist product: The perspective of gastronomy studies。  new window
16.Martens, L. ; Warde, A.(1997)。Urban pleasure? On the meaning of eating out in a Northern City。  new window
17.Williams, J.(1997)。‘We never eat like this at home’: food on holiday。  new window
圖書論文
1.Holbrook, M. B.(1999)。Introduction to consumer value。Consumer Value: A Framework for Analysis and Research。New York, NY：London：Prentice Hall：Routledge。  new window
 
 
 
 
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