從å°å—å°åƒæ¶‰å…¥ç¨‹åº¦æŽ¢è¨Žé£Ÿå™¨å°æ–¼å‘³æ„Ÿçš„影響/A Study on the Taste Perception towards the Utensils from Tainan Local Food Involvement

許婷婷 Ting-ting Hsu, 馬敏元 Min-yuan Ma

摘要


味覺相關研究證實,飲食éŽç¨‹ä¸­æ¬¡è¦çš„感官刺激,如視覺ã€å—…覺ã€è½è¦ºç”šè‡³è§¸è¦ºç­‰,éƒ½æœƒç„¡æ„ è­˜çš„å½±éŸ¿é£Ÿç‰©åšèµ·ä¾†çš„味覺感å—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,å°å—作為å°ç£é£²é£Ÿæ–‡åŒ–çš„é‡éŽ®,å…¶åƒçš„文化å«é‡ã€é«”é©—éŽç¨‹åŠæ„Ÿå®˜äº«å—,ä¹Ÿéƒ½æ›´åŠ å— åˆ°é‡è¦–。食器,作為食物最直接的背景,相關研究已證實其視覺刺激å°å‘³è¦ºçš„影響就算在較複雜的 真實環境下ä»æ˜¯é¡¯è‘—çš„;因此本研究é¸å®šä»¥é£Ÿå™¨ç‚ºåª’介,討論ä¸åŒé£Ÿå™¨ç‰¹å¾µå°æ–¼å°å—å°åƒé«˜ä½Žæ¶‰å…¥ æ—群所èªåŒä¹‹å°å—在地味覺感å—的影響,以期æå‡å°åƒæ–‡åŒ–體驗價值之åƒè€ƒã€‚é€éŽå¸‚å ´èª¿æŸ¥åˆ†é¡žé¸ å®šå…­é£Ÿå™¨ä»£è¡¨æ¨£æœ¬,盛入å°åƒä½¿é«˜ä½Žæ¶‰å…¥æ—群分別作視覺åŠå‘³è¦ºçš„å°å—在地èªåŒæ„Ÿè©•åˆ†,進而比較 ä¸åŒé£Ÿå™¨å°å…¶å‘³è¦ºé«”驗影響的程度åŠå·®ç•°,並以評價構造法èƒå–å„食器引發之å°å—åœ¨åœ°å‘³è¦ºä¹‹æ„Ÿå— åŠä¾†æºã€‚研究çµæžœç™¼ç¾é£Ÿå™¨ç‰¹å¾µå°æ–¼é«˜ä½Žæ¶‰å…¥æ—群å°åƒåœ¨åœ°å‘³è¦ºæ„Ÿå—的體驗都有顯著的影響;å°æ–¼ 高涉入æ—群食器的視覺刺激決定了味覺感å—,味é“是用來å†æ¬¡ç¢ºèªè¦–覺所誘發之在地味,å› æ­¤å°å‘³ 的食器其視味覺將相輔相æˆå¸¶çµ¦é«˜æ¶‰å…¥æ—群高èªåŒæ„Ÿ;而低涉入æ—群從視覺到味覺是一連貫的體驗 éŽç¨‹,相å°æ–¼é«˜æ¶‰å…¥æ—群以味覺來驗證視覺誘發之在地味,低涉入æ—群é€éŽå‘³è¦ºå†ä¸€æ¬¡ä¿®æ­£ä¸¦é‡æ–° 建構å„食器的在地味,因此在味覺感å—階段的評價與視覺階段幾乎ä¸å­˜åœ¨ç›¸é—œæ€§,而是一æŒçºŒæŽ¢ç´¢ åŠç™¼ç¾çš„éŽç¨‹ã€‚é€éŽè©•åƒ¹æ§‹é€ æ³•ä¹Ÿç™¼ç¾,高涉入æ—群的經驗來æºè¼ƒå»£æ³›è‡ªç”±ä¸”ä¸å—é™,è€Œä½Žæ¶‰å…¥æ— ç¾¤å‰‡å¤šå°ˆæ³¨æ–¼å…·é«”ä¸”ç›´æŽ¥ç­‰è¼ƒç‹¹éš˜çš„é€£çµã€‚而兩æ—群共åŒçš„ç¾è±¡ç‚º,æ™®é常見的熟悉感是評斷å°å— 在地味覺感å—é‡è¦çš„ä¾æ“šä¹‹ä¸€,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åŠé«˜è©•åƒ¹çš„在地味覺感å—。 

 

 

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 involvements. For high involvements, 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 involvements, 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. 


關鍵詞


台南小吃;味覺感知;食器;涉入程度;感性工學

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