京都大学 / 新制・課程博士 / 博士(経営科学) / 甲第23358号 / 経営博第15号 / 新制||経営||3(附属図書館) / 京都大学大学院経営管理教育部経営科学専攻 / (主査)教授 若林 靖永, 教授 山田 忠史, 教授 原 良憲 / 学位規則第4条第1項該当 / Doctor of Philosophy in Management Science / Kyoto University / DFAM

近年來越來越多人基於健康理由，自己動手烹調料理，也帶動食譜社群網站的成長。雖然隨著Big Data議題受到注目，Data Mining在近年來相當熱門，然而針對食譜的巨量資料探勘與分析研究並不多。 本研究由網路擷取國外知名食譜網站Allrecipes.com、Food.com及Yummly.com的食譜資料，探勘世界主要料理的食材樣式與特性，包括料理口味、常用食材、特色食材、核心食材、食材搭配關係、料理間相似度與分群、及料理自動分類。 針對資料前處理，本論文提出結合食材詞庫並利用連通單元標籤演算法，提出解決食材同義詞的方法。為了探勘料理的食材樣式與特性，本研究透過網絡分析、關連規則、Phi, PMI等方法來探勘分析各種料理的特色食材、核心食材與食材搭配樣式。此外，本論文依據料理食材之相似度，並結合階層式分群技術，有別於一般以地理位置來群聚各類料理。本論文也提出運用階層式分類技術，以根據食材來自動判斷食譜的料理種類。 透過食譜網站的大量的使用者產生資料，探勘分析世界各種料理的樣式與特性，將可了解各種料理的風格與特色，進而應用在食譜網站的資料管理與查詢。

無庸置疑，人類的每一項知覺都一樣重要。因為我們仰賴這些知覺接收來自周遭的訊息，只要有一個消失不見，我們在生活上便會遇到困難。然而，在語言表達上，知覺並非一樣重要。嗅覺看似是最難表達的知覺，因為人們常常依賴物體來表達嗅覺，例如「草的味道」。另一方面，我們無需依賴物體、並使用顏色來表達視覺。當我們想陳述對於「天空」的想法時，我們會使用「藍色」而不是「天空的顏色」。不同的語言有無可能把重點放在不同的知覺上？如果是，是什麼原因造成不同的語言現象？ 觀察人們如何表達對食物的看法非常適合用來討論知覺表達，因為品嚐食物的過程和視覺、嗅覺、味覺、及口感息息相關。本研究搜集來自中文及日文母語者有關食物的知覺表達，包括職業廚師及料理新手。米飯在中國及日本文化扮演著主食的角色，這項文化地位讓米飯成為與發音人面談上的主題。假設所有的知覺在不同文化都一樣重樣，人們應該會以相似的方式來表達知覺。研究結果發現在知覺表達中，中文母語者主要強調口感，但日語母語者強調視覺。透過比較職業廚師及料理新手也能找到知覺表達上的差異：職業廚師主要著重視覺，新手則重視味覺。人們亦使用不同的認知策略來表達不同知覺，但職業廚師及新手都依賴對食物的評價來表達知覺。從生理學上來看，人類的知覺一樣重要，但中文及日文的知覺表達卻不一樣。本研究認為文化及社會因素了影響語言的知覺表達。 / Senses are undoubtedly important to people because they allow us to experience our world and we would face difficulties when any of them were absent. However, senses are not equally important in linguistic expressions. It seems that expressing odors is difficult in some languages because people often rely on concrete objects to make olfactory expressions, such as cǎo de weìdào ‘the smell of grass.’ Making use of color rather than concrete objects for visual expressions, we often choose lán ‘blue’ rather than tiānkōng de yánsè ‘the color of sky’ when expressing what we feel from sky. Is it possible that different emphasis of senses can be observed in different languages? If so, what is the reason leading to the differences in languages? Observing how people express their feeling toward food is an appropriate method to discuss sensory expressions, because the procedure of tasting food is strongly correlated with multiple senses like vision, odor, taste, and mouthfeel. This study collects sensory expressions of food from both Chinese and Japanese speakers, including both experts and novices of cooking. Acting as the main dish in Chinese and Japanese cultures, rice is regarded as the theme of interview due to the cultural importance. If all senses are important in different cultures, they should be expressed in similar ways. Our results suggest that Chinese mainly focuses on mouthfeel, while Japanese mainly focuses on vision when performing sensory expressions. The differences in sensory expressions can also be observed through comparing experts with novices: experts mainly focus on vision, and novices firstly choose taste. People also make use of different cognitive strategies to express different kinds of senses, but both experts and novices rely on the evaluative type to create sensory expressions. Sensory expressions are different between Chinese and Japanese although senses are physiologically identical for people. This study suggests that both culture and social factors influence sensory expressions in languages.

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泰灣 - 泰國快速服務餐廳 / The main objective of this study is to make a business plan that outlining the necessary measures taken to create ThaiOne, a Thai quick service restaurant in Taipei, Taiwan R.O.C of which the first restaurant location is in Neihu Technology park. It aims to provide authentic, delicious and healthy Thai food with the convenience of fast-food with rapid response time. In the study, global and local market information was acquired from available sources to determine the future growth of global food industry and food industry in Taiwan in general. Interviews with potential customers and site visits were also conducted in Neihu business area with the aim to find out consumer behaviour and expectations on the new food outlet or restaurant in the area. Financial analysis such as net present value, sensitivity and break-even analysis were conducted to determine if the project is worth investing or not and what is major risk of the project. The result of the study show positive net present value of the proposed business. However sensitivity analysis reveals that sale volume is the major factor that could affect the business cash flow and success of the investment.

危機の時代＝アジア・太平洋戦争に活動した四名の料理家の軌跡をたどる。一般にこの時代は食糧難の時代とされ、料理家のような食の専門家の活動の余地は限られていたとされる。本論文では、こうした見方に批判的な検討を加え、食糧難の時代であるからこそ、食や栄養に関する専門的な技能を持った料理家に、例外的な活動の機会が与えられたとする前提に立ち、田中米・香川綾・近藤とし子・東佐与子の四名の活動を詳述する。 / A hundful of cooking specialists, who were involved in Asia and Pacific War, are to be argued in this thesis. Generally, it is said that there is little room for cooking specialsts to develop their skill and opportunity because of food shortage due to the war. By requestioning this view, each articles focuses on extraordinary opportunities given to cooking specialists; Tanaka Yone, Kagawa Aya, Kondo Toshiko, and Higashi Sayoko. / 博士(現代アジア研究) / Doctor of Philosophy in Contemporary Asian Studies / 同志社大学 / Doshisha University

本文以「蒙古國的五色料理」為題，主要以蒙古國當地的料理為論述對象。五色分別為《白食》（Цагаан идээ），奶製品；《紅食》（Улаан идээ），五畜的肉；《綠食》（Ногоон идээ），各種植物及水果；《黃食》（Шар идээ），各種農作物及雜糧之油炸食物；《黑食》（Хар идээ），各種飲料及酒類、礦泉水等五種稱為五色料理，就是蒙古料理。 本文分五章，以五章來展開論述。第二到五章談五色料理，而第一章則是論述做為其基礎的灶。 第一章介紹蒙古的灶與五色料理，介紹蒙古的「灶文化」傳統習俗與五色料理處理過程的工具。 第二章 紅食：游牧民族料理的意象。分別從游牧民族的生活與牲畜、肉類保存的加工製作、肉類的料理、內臟及零碎肉的處理介紹蒙古牧民仰賴的五畜（綿羊、牛、山羊、馬、駱駝）；以及各種肉類加工方式、肉類料理與新式料理手法如綜合熱炒、肉絲炒麵。此外，受到南方中國的影響，出現「精細料理」的包子、扁食、餡餅，比較獨特的是碗裝火腿。蒙古民族愛吃也擅長處理動物內臟，有熱炒肝臟、用心、腎、肝、肺、瘤胃（肚）等內臟組成的五臟湯最有名；還有愛啃骨肉，有水煮羊頭、舌頭肉、肉凍。 第三章 白食：日常生活的主食。以草原生活環繞白食、白食食品特性、奶品的來源、日常生活裡的奶製品等分述奶品的製程、製作時節與生乳相關的民俗。 第四章 黃食與青食：生活中不可或缺的配角。有「隨手可吃的黃食」，包括油品與點心（Боов）。黃食就是油品。油品分為兩種，分別是動物油和植物油。蒙古族傳統上都吃動物油，近代則吃植物油的比例逐漸提高。 麵粉蒙古人以小麥、大麥磨製的麵粉，將這些麵粉加工再製的食品稱即為糕點，稱為點心（Боов）。接著論述「游牧生活對青食的需求」。有固有發展出來的的青食（水果、野果、蘑菇、松子、大麥、小麥），有古代傳入的青食（大蒜，洋蔥，白菜），有近代傳入的青食（馬鈴薯、青菜、番茄、黃瓜、辣椒），然後解釋上述各種青食。之後論述「奶茶」，特色為炒茶與熬茶，其次是「蒙古族喝茶文化」，有待客斟茶與回贈《茶的祝詞》，有重飲茶輕吃飯，往往是「一日三次茶」，卻「一日一頓飯」，有磚茶。再者「蒙古族喝茶習俗」，有敬茶，包括「德吉」與「咪拉勒格」，有禮品，曾是貴重品物，甚至當貨幣使用，有「禁忌」。 第五章 黑食：待客之道。分三節：第一節 奶酒（忽迷思Kumis，Гүүний сүү），第二節 白酒（Цагаан архи），兼提「日本提煉的可爾必思」與「蒙古國發展製酒業」，第三節 有色酒（答剌速Дарс，沙棘果Чацаргана）。 / This article is based on the theme of "Mongolian Cuisine", which is mainly based on the local cuisine of Mongolia. (Цагаан идээ), various plants and fruits; "yellow food" (Шар идээ), "red food" (Улаан идээ), five kinds of meat; Various kinds of crops and grains of fried food（Ногоон идээ）; "black food" (Хар идээ), a variety of drinks and alcohol, mineral water and other five kinds of five-color dishes, that is, Mongolian cuisine. This article is divided into five chapters to discuss. The second to the fifth chapter is about the five-color dishes, and the first chapter is discussed as the stove, which is the base of cuisine. The first chapter introduces the Mongolian stove and five-colors cuisine, introducing the Mongolian traditional "stove culture" and the tools used in the process of cuisine. Chapter II Red Food: The Image of Nomadic Cuisine. (Sheep, cattle, goats, horses, camels) from the nomadic life and the processing of livestock, meat, meat processing, viscera and petrique treatment, and the various meat processing methods, Meat dishes and new cooking techniques such as integrated stir-fried, pork fried noodles. In addition, by the impact of the South China, the emergence of "fine food" buns, flat food, pies, more unique is the bowl of ham. Mongolians love and is also good at dealing with animal offal, hot liver, heart, kidney, liver, lung, rumen (belly) and other internal organs composed of the most famous “dirty soup”; also love to bite flesh and blood, boiled sheep, sheep tongue, aspic. Chapter III White Food: Daily staple food. To the grassland life around the white food, and its characteristics, the source of milk, daily life in the dairy products such as the preparation of the milk process, the production season and milk-related folk. Chapter IV Yellow Food and Green Food: an indispensable supporting role in life. There are "ready to eat yellow food", including oil and snacks (Боов). Yellow food refers to oil. Oil is divided into two kinds, namely, animal oil and vegetable oil. Mongolian traditions eat animal oil, modern times the proportion of vegetable oil is gradually increased. Flour Mongolian wheat, barley grilled flour, these flour processing and reproduction of the food that is the pastry, known as the bakery (Боов). Then we talked about "the demand for green food in nomadic life". There are inherently developed green food (fruit, wild fruit, mushrooms, pine nuts, barley, wheat), there are ancient incoming green food (garlic, onions, cabbage), there are modern incoming green food (potatoes, vegetables, tomato, cucumber, pepper), and then explain the various kinds of green food. After the discussion of "milk tea", characterized by fried tea and boiled tea, followed by "Mongolian tea culture", there are guests pour tea and rebate "blessing words" after drinking, they concern more of tea than food, often "drink tea three times a day" but "one day a meal", there are brick tea. In addition, "Mongolian tea custom", there are tea-toss, including "Deji" and "Miraz", a gift, for tea was expensive goods, even was currency. Chapter V Black Food: Hospitality. There are three sections: the first section of horse milk wine (Kumis, Гүүний сүү), the second section of white wine (Цагаан архи), and "Japan refined Calpico" and "Mongolian wind industry", the third section of Colored wine (Дарс, Чацаргана).

京都大学 / 0048 / 新制・課程博士 / 博士(人間・環境学) / 甲第19815号 / 人博第786号 / 新制||人||189(附属図書館) / 27||人博||786(吉田南総合図書館) / 32851 / 京都大学大学院人間・環境学研究科共生文明学専攻 / (主査)教授 川島 昭夫, 教授 合田 昌史, 教授 廣野 由美子, 教授 中島 俊郎 / 学位規則第4条第1項該当 / Doctor of Human and Environmental Studies / Kyoto University / DGAM

本研究依循Web 2.0內容平台的研究成果，探討在科技快速變遷之下，網路新創事業如何尋找創意靈感的源頭活水？如何以精實創業模式，節省時間與資源的浪費，透過社群經營找到商業模式創新的可能性，在競爭激烈的網路產業紅海中，快速搶占市場先機脫穎而出？ 首先，本研究針對過去許多學者在網路企業、虛擬社群、商業模式及精實創業等各理論的發展進行探討說明，接著以Eric Ries（2011）的精實創業理論與Steve Blank（2013）的精實創業三原則為研究主軸，融合Wheelwright and Clark（1994）的Design-build-test Cycle之Design Phase、Hagel Ш and Arthur G. Armstrong（1997）建立臨界數量會員的三大挑戰、Gary Hamel（2000）的事業經營模式，成為本研究分析架構的基礎。本研究採取探索性個案研究法，選取iCook愛料理及iPeen愛評網兩個企業個案，進行半結構式訪談，深入了解網路新創事業的起源、理念、發展與作法。 透過分析比較企業個案與文獻理論探討，本研究之發現如下： 一、新創事業的創意靈感來源，來自於對使用者的深入觀察及國外成功案例的啟發。創新商業模式的作法須以「企業價值主張」及「目標客群鎖定」為中心，透過「減法」方式建構最小可行方案，並融合國外創新成功因子及台灣在地文化，提升創新事業的新穎性及適地性。 二、建構虛擬社群的方式，須回歸於「產品功能介面」與「顧客使用經驗」的不斷優化，輔以知名品牌或關鍵人物的口碑宣傳，加速擴散行銷，並善用內容資產及消費者心理分析，加強產品的功能服務及客製化使用程度，以提升顧客對企業品牌的忠誠度。 三、以敏捷開發法創新商業模式，須由草根模式發展核心策略，適時參考顧客的回饋意見，不斷輸入外部知識以避免團隊核心僵化，進而加速產品開發週期循環，並藉由價值網絡的策略聯盟，累積企業的知名度與顧客流量，最後能以自身品牌資產主動創造合作網絡的價值。 最後依據結論提出網路新創事業在經營管理方面的建議，如下所述： 一、深度經營垂直性社群，輔以口碑行銷擴散社群廣度。 二、跨領域整合硬體、軟體、內容、服務各方優勢，創新商業模式的應用。 三、精實創業的過程，講求階段性開發的速度而非精準度，因此團隊成員的專業核心能力為成功的關鍵要素所在，配合顧客回饋意見及創新審核法的檢視，以薄創新的開發方式搶占市場先機。 / Based on the study results of Web2.0, this research attempted to explore how internet new businesses seek for inspiration in the era of rapid advancement of technologies? How can they discover the possibilities of inventing a new business model by taking community as the business center and seize the market in such a competitive network industries by employing the lean startup model to make good use of time and avoid wasting resources? First of all, this research aims at discussing the development of theories of internet enterprises, virtual communities, business models and the lean startup models put forward by scholars. Next, the basic structure of this research is formed by centering on The Lean Startup Model Theory (Eric Ries, 2011) and Three Principles of The Learn Startup Model (Steve Blank, 2013), and further integrates Design-build-test Cycle(Wheelwright and Clark, 1994), Three Challenges of Developing Critical Mass(Hagel Ш and Arthur G. Armstrong, 199) and Business Model Theory(Gary Hamel, 2000). This research adopted an exploratory case study method, where data was collected through semi-structured interviews with two enterprises—iCook and iPeen, to analyze and understand the origin, concepts, development and measures of innovative business network. After this study compared the analysis of the case study of the enterprises and reviewed literatures, the findings of this research are as follows. First, the inspiration of innovative businesses stem from closely studying targeted users and successful cases from overseas. Innovative business models should be “value-proposition-oriented” and “targeting-customer-oriented”, employ “subtraction” to develop a feasible plan and fuse successful elements of abroad cases and Taiwan culture into innovative business models to enhance the novelty and localization of innovative businesses. Second, the methods of establishing virtual communities should put emphasis on ceaselessly optimizing “product function interface” and “customer’s using experience”, cooperate with well-known brands or key men to promote products and marketing, make good use of content assets and customer psychology analyses, and intensify product function services and customization utilities to increase customer loyalty in business brands. Third, agile-development-based innovation business models should center A Grass Roots Model of Strategy Formation to develop core strategies, take customers’ feedback into consideration, and constantly instill external knowledge to avoid core rigidities to further accelerate product development cycle; through value network of strategic alliance, the enterprises accumulate corporate recognition and customer flow. Eventually ebterprises can establish their own brands to actively create the value of cooperative network. Finally, based on the conclusions, this research proposed three suggestions of management for the internet new business as below. First, deeply engage with vertical community and cooperate with word of mouth marketing to extent the span of community. Second, to integrate hardware, software, content and service interdisciplinarily in order to innovate the application of business model. Third, the process of The Lean Startup emphasized on the speed of phased development rather than accuracy. Therefore, the key success element is the professional skills of the entrepreneurial team members, with customer’s feedback and innovation accounting method of viewing the business in order to accelerate the development of innovation to seize market opportunities.