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| May 2020 |
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14 |
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| 頁數：237-258 |
| 客家料理之大數據分析 |
| Big Data Analytics of Hakka Cuisine |
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| 作者 |
施雅惠 |
| Author |
Yahui Shih |
| 關鍵詞 |
客家料理、網路、大數據 |
| Keywords |
Hakka Cuisine, Internet, Big Data |
| 摘要 |
政府對客家文化日益重視，客家委員會積極推動客家文化及建立知識體系，希望能延續傳統的客家文化，成為全球客家文化研究與交流中心。而客家飲食是一般大眾心目中最重要的客家意象，所以客家料理有一定的重要性。而因為網路勢力的崛起，故本研究是以大數據為基礎來分析客家料理的網路訊息。在研究資料分析的一年之間，聲量最高峰為 2017年8月19日，補教名師徐薇於粉絲頁直播客家艾草菜包教學影片，網友熱烈討論料理製作細節；客家料理的聲量多集中於社群網站，其次為部落格及討論區；客家料理給消費者的主要印象為口味重鹹又重油，對此消費者評價兩極；有人認為重口味才是正統的客家味，亦有人批評吃重鹹重油傷身，偏好改良過的客家料理。 |
| Abstract |
While the government is paying more and more attention to the Hakka culture, Hakka Affair Council actively promotes the Hakka culture and establishes a knowledge system. It hopes to maintain the traditional Hakka culture and become a global Hakka Cultural Research and Exchange Center. Hakka Food is the most important Hakka image of the general public, so Hakka cuisine is indispensable. Because of the rise of Internet, this study analyze the online information of Hakka cuisine based on big data. The study results show that the highest peak of the volume is on August 19, 2017 while Ms. Xu Wei, a cramschool English teacher, broadcasted a Hakka radish bun teaching video on her fan page . The netizens discussed the details of the cooking. The volume of the Hakka cuisine has been concentrated on the Social Networking site, followed by Blogs and Discussion forums.
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