The Hierarchy Analysis of Hakka Food via Grey Relational Analysis
： Mei-Li You and Kun-Li Wen
： Hakka cuisine， Cuisine experts’ experiences， grey relational analysis， Weighting
： The traditional saying “food is a heavenly gift”means a lot to Oriental people. Taiwan’s culinaryreputation has its base in the diverse origins of itsinhabitants. Over a long period of development Hakkacuisine has become quite popular and unique inTaiwan. It is through Cuisine experts’ experiences andintegration that we are able to enjoy lots of famousHakka dishes. In the give major metropolitan cities ofTaiwan, we can find a lot of restaurants providingHakka food. Nowadays, people are no more interestedin cheap and large dishes. People in general now preferto eat food which is economic, healthy and tasty. It isnecessary to increase or reduce dishes of similar typesand to arrange a right proportion of dishes so that theymay become more healthful and palatable. So far, allthese have depended only on experts’ experience.There is no mathematical model to analyze dishes toachieve objectivity. Therefore, the study uses greyrelational analysis as a mathematical method foranalysis, and to analyze ten popular dishesrecommended by Hakka cuisine experts, which are 1.Pork intestines with sliced ginger in spicy and soursauce; 2. Sautéed pork and squid with dried turnip andgarlic, Hakka style; 3. Sautéed pork with dried picklescabbage, 4. Fried Hakka noodle with chives oil; 5.Dried bamboo pig knuckle; 6. Orange sauce whilechicken; 7. Steam pork with vegetable; 8. Chicken withherb; 9. Hakka salty dumpling and 10. Preserved whiteradish omelette, Hakka style. And the analysis factorsinclude economy, healthy, food characteristics,material and nutrition. Through grey relationalanalysis, we can get the weighting among the ten dishes,and cluster the dishes in difference groups; the resultsnot only can serve a reference for dish spread-outsequence and combination, but also lay a foundationfor future quantitative study of dishes.
Journal of Grey System(Volume 16)
： 241~250
： 2013
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