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The Hierarchy Analysis of Hakka Food via Grey Relational Analysis

Parallel abstracts

The traditional saying ”food is a heavenly gift” means a lot to Oriental people. Taiwan's culinary reputation has its base in the diverse origins of its inhabitants. Over a long period of development Hakka cuisine has become quite popular and unique in Taiwan. It is through Cuisine experts' experiences and integration that we are able to enjoy lots of famous Hakka dishes. In the give major metropolitan cities of Taiwan, we can find a lot of restaurants providing Hakka food. Nowadays, people are no more interested in cheap and large dishes. People in general now prefer to eat food which is economic, healthy and tasty. It is necessary to increase or reduce dishes of similar types and to arrange a right proportion of dishes so that they may become more healthful and palatable. So far, all these have depended only on experts' experience. There is no mathematical model to analyze dishes to achieve objectivity. Therefore, the study uses grey relational analysis as a mathematical method for analysis, and to analyze ten popular dishes recommended by Hakka cuisine experts, which are 1. Pork intestines with sliced ginger in spicy and sour sauce; 2. Sautéed pork and squid with dried turnip and garlic, Hakka style; 3. Sautéed pork with dried pickles cabbage, 4. Fried Hakka noodle with chives oil; 5. Dried bamboo pig knuckle; 6. Orange sauce while chicken; 7. Steam pork with vegetable; 8. Chicken with herb; 9. Hakka salty dumpling and 10. Preserved white radish omelette, Hakka style. And the analysis factors include economy, healthy, food characteristics, material and nutrition. Through grey relational analysis, we can get the weighting among the ten dishes, and cluster the dishes in difference groups; the results not only can serve a reference for dish spread-out sequence and combination, but also lay a foundation for future quantitative study of dishes.