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    Please use this identifier to cite or link to this item: http://chur.chu.edu.tw/handle/987654321/36542


    Title: 五色養生飲食在客家菜之應用研究
    Authors: 陳淑莉
    Chen, Shu-Li
    Contributors: 餐旅管理學系
    Hospitality Management
    Keywords: 客家菜;客家飲食文化;五色飲食;養生
    Hakka cuisine;Hakka diet culture;five-color diet;health-preserving
    Date: 2011
    Issue Date: 2014-06-27 15:13:51 (UTC+8)
    Abstract: 中華民族具有五千多年文化，客家人在台灣是僅次於閩南人之第二大的族群，有關於客家飲食文化之探討研究也不在少數，然而五色養生在客家美食上的應用較少研究討論或發表。本研究之目的在以台灣餐飲產業中傳統客家菜為研究主題，調查與分析現有台灣傳統客家菜中，符合五行、五色與五味之養生健康飲食的菜餚，並整合客家菜餚的研究與相關文獻記載，歸納整理傳統客家菜與五色養生飲食之關聯性，希能發展與闡述客家菜的五色養生學術研究，以賦予傳統客家菜現代新生命。
    研究以三師為主軸，包括中醫師、營養師、烹飪師，進行專家深入訪談法的研究模式，針
    The five-color applications with few health used in Hakka cuisine is publishing-related article or see the relevant discussion. This item research of purpose in Taiwan catering industry in the of research theme, and investigation and analysis existing Tai
    Appears in Collections:[Department of Hospitality Management] Seminar Papers

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