| dc.description.abstract | Hakka culture can be seen as the essential heritage in the contemporary world. Undoubtedly, through the favorable policies made by government, not only has Hakka culture reconstructed the new ethnic identification, but it has contributed toward the regional economics and industrial competitiveness. In recent years, the phenomena of “Developing the economic value of Hakka culture, and bring Hakka culture into economic activities” reveals that the representation of Hakka culture has been an implementation of “Glocalization” . The study is focused on the diversity of ethnic dietary culture in Hakka, and it is divided into three sections: one is the exploration of the realistic relationship between tourists and destination, another is the realization of the tourists’ imagination and cognition toward Hakka dietary, and the other is the discussion of the tourists’ behaviors and its meanings. Therefore, non-probability sampling method and semi-structured questionnaire for data collecting are used in this study. After the process of investigation, we use SPSS software as the method of exploratory factor analysis (EFA) and constructed the structural equation modeling (SEM). The consequence of this survey shows that besides the traditional food such as客家小炒, 薑絲炒大腸, 粄條 and 梅干扣肉, there are still over 95 kinds of answers in tourist’s cognition and image of Hakka dishes. Secondary, the four main factors named “Motive (M)”,“Affections (A)”,“Information / Media (I)” and “Cognitive behaviors (BC)” are highly related to the tourists’ social-economic status. Lastly, there are two points in the conclusion: one is the controversial dimension between economic development and cultural review in first one, the other is an explanatory comment of statistical result about the interaction of factors and tourist’s social-economic status. Based on the conclusion, the whole new model which proposed in the last chapter would be helpful as the reference for decision making and further research. | en_US |