English  |  正體中文  |  简体中文  |  Post-Print筆數 : 27 |  Items with full text/Total items : 113303/144284 (79%)
Visitors : 50796931      Online Users : 735
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version
    Please use this identifier to cite or link to this item: https://nccur.lib.nccu.edu.tw/handle/140.119/152940


    Title: 台北的越南菜:線上評論分析及品牌推廣建議
    Vietnamese Cuisine in Taipei: Online Review Analysis and Brand Enhancement Suggestions
    Authors: 阮香江
    Nguyen, Huong Giang
    Contributors: 卞中佩
    Chung-pei Pien
    阮香江
    Huong Giang Nguyen
    Keywords: 越南菜
    台灣越南菜
    台北越南餐廳
    在線評論
    谷歌評論
    美食外交
    Vietnamese cuisine
    Vietnamese food in Taiwan
    Vietnamese restaurants in Taipei
    Online Review
    Google Reviews
    Gastrodiplomacy
    Date: 2024
    Issue Date: 2024-08-05 14:57:42 (UTC+8)
    Abstract: 截至2022年12月,在台外國人數已超過79.6萬人,其中越南人口數佔約24萬人。在台灣社會,越南移民是來自東南亞國家移民中最大的移民社群之一。追隨著遊客的腳步,越南餐館的出現成為了一種謀生方式,滿足越南人享受故鄉美食的需求,同時也體現了台灣充滿活力和潛力的飲食市場。隨著當地人對越南菜的接受度,越南餐廳數量顯著增加。然而,在台灣,人們對越南菜的口味和是否道地有許多分歧。因此,本研究旨在透過線上評論,以及實際造訪經驗來分析在台北的越南餐廳現況。本研究使用谷歌地圖和谷歌地圖評論收集了台北260家越南餐廳的資訊以及12,160條中英文評論。本研究應用文本與圖片分析,人們之實際體驗及台灣媒體中的資訊將上述數據進行分析。本研究結果表明,大多數的越南餐廳皆可被歸在休閒類,包括57家餐廳, 130家小吃店,和57家路邊攤,平均價格較低,介於100-150新台幣之間。在台北較受歡迎的越南菜包含河粉、春捲、麵包和咖啡。顧客讚賞越南菜,而其衛生與服務態度仍待改善。雖然越南菜在台灣飲食市場深受歡迎,本研究提出有關在台北的越南菜的特色及正宗性問题。最後,本研究對此提出建議以加強推廣台灣的越南餐廳品牌,同時也對越南向世界推廣其美食的運動做出貢獻。
    As of December 2022, the number of Vietnamese residents in Taiwan was about 240,000 out of more than 796,000 foreigners in Taiwan. It is considered one of the largest immigrant communities from Southeast Asian countries. Following the footsteps of immigrants, Vietnamese restaurants have appeared as a means of earning a living, serving the needs of enjoying the tastes of the country, and participating in Taiwan’s vibrant and potential food business market. The number of restaurants tends to increase because local people accept Vietnamese cuisine. However, many conflicting opinions about the taste and authenticity of Vietnamese foods have been raised in Taiwan. Therefore, this study aims to clarify the situation of Vietnamese cuisine and restaurants through online reviews and visits to Taipei’s Vietnamese restaurants. The study uses Google Maps and Google Maps Reviews to collect information about 260 Vietnamese restaurants in Taipei and 12,160 customer reviews in Chinese and English. The study applies text and image analysis, field trips to restaurants, and news from official Taiwanese media channels to analyze the above data. The result shows that most Vietnamese restaurants in Taipei concentrate on and under the casual segment, including 57 casual restaurants, 130 shops, and 57 food stalls, with lower medium prices from 100 to 150 NT. Some popular Vietnamese dishes in Taipei are Pho, Spring Rolls, Bread, and Coffee. Customers appreciate Vietnamese foods but require that hygiene and service attitudes be improved. Although the Taiwanese market welcomes Vietnamese cuisine, the study raises questions about Vietnamese identity in its culinary culture in Taipei. Finally, the study makes some suggestions to consider the authentic culinary business segment, enhance the Vietnamese culinary brand in Taiwan, and contribute a voice to the movement of Vietnamese society to promote its cuisine to the world.
    Reference: English References
    ALLEMANDOU, S. (2010). French chew over cuisine being placed on UNESCO list. France 24. https://www.france24.com/en/20101117-france-food-unesco-list-what-is-french-cuisine-gastronomy-culture
    Alotaibi, S., & Alshiha, A. (2021). The Impact of Ethnic Restaurant Menu Visual Appeal and Informativeness on Customers’ Desire to Order. Journal of Association of Arab Universities for Tourism and Hospitality, 21(2), 187-205. https://doi.org/10.21608/jaauth.2021.88798.1219
    Amilien, V., & Hegnes, A. W. (2013). The dimensions of ‘traditional food’ in reflexive modernity: Norway as a case study. Journal of the Science of Food and Agriculture, 93(14), 3455-3463. https://doi.org/https://doi.org/10.1002/jsfa.6318
    Bennett, M. J. (2013). Intercultural Communication. In Entry in C. Cortes (Ed) Multicultural America: A multimedia encyclopedia: New York: Sage.
    Bu, K., Kim, D., & Son, J. (2013). Is the culture–emotion fit always important?: Self-regulatory emotions in ethnic food consumption. Journal of Business Research, 66(8), 983-988. https://doi.org/https://doi.org/10.1016/j.jbusres.2011.12.021
    Casas-Rosal, J. C., Segura, M., & Maroto, C. (2021). Food market segmentation based on consumer preferences using outranking multicriteria approaches. International Transactions in Operational Research, 30(3), 1537–1566. https://doi.org/https://doi.org/10.1111/itor.12956
    Chapple-Sokol, S. (2013). Culinary Diplomacy: Breaking Bread to Win Hearts and Minds. The Hague Journal of Diplomacy, 8(2), 161-183. https://doi.org/https://doi.org/10.1163/1871191X-12341244
    Chi, C. I. (2021). New immigrants bring you to try Vietnamese cuisine highly praised by President Tsai. Taiwan Immigrants' Global News Network. https://news.immigration.gov.tw/Column/Detail/50bea639-e486-42e5-bc9b-836d5d79a9c5?category=5&lang=EN
    Chung, O. (2023). Gastronomic Paradise. Taiwan Today. https://www.taiwantoday.tw/news.php?post=239349&unit=12,20,35&unitname=Taiwan-Review&postname=Gastronomic-Paradise
    Csergo, J. (2019). Influence of French Cooking Globally. In H. L. Meiselman (Ed.), Handbook of Eating and Drinking: Interdisciplinary Perspectives (pp. 1-17). Springer International Publishing. https://doi.org/10.1007/978-3-319-75388-1_46-1
    Embassy of France in Zambia. (2021). The 6th edition of Goût de/Good France is bringing French gastronomy to all five continents. https://zm.ambafrance.org/The-6th-edition-of-Gout-de-Good-France-is-bringing-French-gastronomy-to-all
    Everington, K. (2022). Taipei ranked 10th most livable city in world by Monocle. Taiwan News. https://www.taiwannews.com.tw/news/4576214
    Filieri, R., & McLeay, F. (2013). E-WOM and Accommodation: An Analysis of the Factors That Influence Travelers’ Adoption of Information from Online Reviews. Journal of Travel Research, 53(1), 44-57. https://doi.org/10.1177/0047287513481274
    Groza, M. D., Locander, D. A., & Howlett, C. H. (2016). Linking thinking styles to sales performance: The importance of creativity and subjective knowledge. Journal of Business Research, 69(10), 4185-4193. https://doi.org/https://doi.org/10.1016/j.jbusres.2016.03.006
    Guerrero, L., Guàrdia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S., Sajdakowska, M., Sulmont-Rossé, C., Issanchou, S., Contel, M., Scalvedi, M. L., Granli, B. S., & Hersleth, M. (2009). Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52(2), 345-354. https://doi.org/https://doi.org/10.1016/j.appet.2008.11.008
    Hennig-Thurau, T., Gwinner, K. P., Walsh, G., & Gremler, D. D. (2004). Electronic word-of-mouth via consumer-opinion platforms: What motivates consumers to articulate themselves on the Internet? Journal of Interactive Marketing, 18(1), 38-52. https://doi.org/10.1002/dir.10073
    Hu, M., & Liu, B. (2004). Mining and summarizing customer reviews Proceedings of the tenth ACM SIGKDD international conference on Knowledge discovery and data mining, Seattle, WA, USA. https://doi.org/10.1145/1014052.1014073
    Immawati, N. A. (2017). The Thailand’s Gastrodiplomacy as a strategy to develop national branding (2002-2025) Universitas Muhammadiyah Yogyakarta]. http://repository.umy.ac.id/handle/123456789/17182
    Jang, S., Ha, A., & Silkes, C. A. (2009). Perceived attributes of Asian foods: From the perspective of the American customers. International Journal of Hospitality Management, 28(1), 63-70. https://doi.org/https://doi.org/10.1016/j.ijhm.2008.03.007
    Jang, S., & Ha, J. (2015). The Influence of Cultural Experience: Emotions in Relation to Authenticity at Ethnic Restaurants. Journal of Foodservice Business Research, 18(3), 287-306. https://doi.org/10.1080/15378020.2015.1051436
    Johnson, R. (2012). The world's best street food. The Guardian. https://www.theguardian.com/travel/2012/feb/24/worlds-best-street-food-lonely-planet
    Jurafsky, D., Chahuneau, V., Routledge, B. R., & Smith, N. A. (2014). Narrative framing of consumer sentiment in online restaurant reviews. First Monday, 19(4). https://doi.org/10.5210/fm.v19i4.4944
    Kolar, T., & Zabkar, V. (2010). A consumer-based model of authenticity: An oxymoron or the foundation of cultural heritage marketing? Tourism Management, 31(5), 652-664. https://doi.org/https://doi.org/10.1016/j.tourman.2009.07.010
    Laura Sidali, K., & Hemmerling, S. (2014). Developing an authenticity model of traditional food specialties. British Food Journal, 116(11), 1692-1709. https://doi.org/10.1108/BFJ-02-2014-0056
    Lee, D., Moon, J., & Jeong, J. (2021). Consumer sophistication as an enhancer of innovation in the food industry: Measurement Development and Validation. British Food Journal, 124(1), 3803-3820. https://doi.org/https://doi.org/10.1108/BFJ-06-2021-0686
    Lertputtarak, S. (2012). The relationship between destination image, food image, and revisiting Pattaya, Thailand. International Journal of Business and Management, 7(5), 11-12. https://doi.org/http://doi.org/10.5539/ijbm.v7n5p111
    Luša, Đ., & Jakešević, R. (2017). The Role of Food in Diplomacy: Communicating and “Winning Hearts and Minds” Through Food. Medijske studije, 8(16), 99-118. https://doi.org/https://doi.org/10.20901/ms.8.16.7
    Mehta, J. (2023). The impact of customer segmentation on customer retention rates. ABMATIC AI. https://abmatic.ai/blog/impact-of-customer-segmentation-on-customer-retention-rates
    Ministère de l’Europe et des Affaires étrangères et d’Alain Ducasse. (2019). The White Paper on Responsible Gastrodiplomacy. Project Good France.
    Morley, K. (2023). What is market segmentation and why is it so important? Insider. https://useinsider.com/what-is-marketing-segmentation/
    Nelson, P. (1970). Information and Consumer Behavior. Journal of Political Economy, 78(2), 311-329. http://www.jstor.org/stable/1830691

    Nguyen, H. M., Dang, L. A. T., & Ngo, T. T. (2019). The Effect of Local Foods on Tourists' Recommendations and Revisit Intentions: The Case in Ho Chi Minh City, Vietnam. The Journal of Asian Finance, Economics and Business, 6(3), 215-223. https://doi.org/https://doi.org/10.13106/jafeb.2019.vol6.no3.215
    Nguyen, T. T. (2016). The transformation of Vietnamese food in Taiwan: Case study of Vietnamese-run restaurants in Hualien. National Dong Hwa University, Taiwan.
    Nicklin, M. W. (2018). Celebrate French Gastronomy: Goût de France/Good France 2018. France Today. https://francetoday.com/culture/celebrate-french-gastronomy-gout-de-france-good-france-2018/
    Paharia, N., Keinan, A., Avery, J., & Schor, J. B. (2011). The Underdog Effect: The Marketing of Disadvantage and Determination through Brand Biography. Journal of Consumer Research, 37(5), 775-790. https://doi.org/10.1086/656219
    Pang, B., & Lee, L. (2008). Opinion Mining and Sentiment Analysis. Foundations and Trends® in Information Retrieval, 2(1–2), 1-135. https://doi.org/10.1561/1500000011
    Parasecoli, F. (2011). Savoring semiotics: food in intercultural communication. Social Semiotics, 21(5), 645-663. https://doi.org/10.1080/10350330.2011.578803
    Parasecoli, F. (2022). How Countries Use Food to Win Friends and Influence People. Foreign Policy Magazine. https://foreignpolicy.com/2022/08/20/food-diplomacy-countries-identity-culture-marketing-gastrodiplomacy-gastronativism/
    Pham, M. J. A. (2013). Food as Communication: A Case Study of South Korea’s Gastrodiplomacy. Journal of International Service in Washington, D.C, 22, 1-22.
    Pham, M. l. (2020). Developing Culinary Nation Branding Strategy for Vietnam. National Research University “Higher School of Economics”.
    Porter, M. E. (1990). The Competitive Advantage of Nations. Harvard Business Review. https://hbr.org/1990/03/the-competitive-advantage-of-nations
    Rockower, P. (2012). Recipes for gastrodiplomacy. Place Branding and Public Diplomacy, 8. https://doi.org/10.1057/pb.2012.17
    Rockower, P. (2020). A Guide to Gastrodiplomacy. Routledge Handbook of Public Diplomacy (2nd Edition ed.). Routledge. https://www.taylorfrancis.com/chapters/edit/10.4324/9780429465543-25/guide-gastrodiplomacy-paul-rockower
    Ruddy, B. (2014). Hearts, minds, and stomachs: gastrodiplomacy and the potential of national cuisine in changing public perceptions of national image. Public Diplomacy Magazine, 11, 29-32.
    Sayare, S. (2010). Unesco Hails French Food, Oil Wrestling and Flamenco. The New York Times. https://www.nytimes.com/2010/11/17/world/17unesco.html
    Senecal, S., & Nantel, J. (2004). The influence of online product recommendations on consumers’ online choices. Journal of Retailing, 80(2), 159-169. https://doi.org/https://doi.org/10.1016/j.jretai.2004.04.001
    Shin, B., Ryu, S., Kim, Y., & Kim, D. (2022). Analysis on Review Data of Restaurants in Google Maps through Text Mining: Focusing on Sentiment Analysis. Journal of Multimedia Information System, 9, 61-68. https://doi.org/10.33851/JMIS.2022.9.1.61
    Solleh, F. M. (2015). Gastrodiplomacy as a Soft Power Tool to Enhance Nation Brand. Journal of Media and Information Warfare, 7. https://jmiw.uitm.edu.my/images/Journal/v7c5.pdf
    Soroker, S., Berger, R., Levy, S., & Nebenzahl, I. D. (2023). Understanding consumer sophistication and the moderating role of culture in the tourism context. International Journal of Hospitality & Tourism Administration, 24(1), 29-64. https://doi.org/10.1080/15256480.2021.1938781
    Springer, K. (2018). On the hunt for Vietnam’s best banh mi. CNN. https://edition.cnn.com/travel/article/best-banh-mi-hoi-an-vietnam/index.html
    Stengel, K. (2021). Goût de France/good France, un menu « à la française ». Le Modèle Culinaire Français. Presses universitaires François-Rabelais. https://doi.org/https://doi.org/10.4000/books.pufr.30202
    Taiwan Department of Information Services. (2022). Taiwan attracting major international firms for R&D investment. Executive Yuan Press Releases.
    Taiwan News. (2019). Taiwan president and YouTuber introduce Vietnamese cuisine.
    https://www.taiwannews.com.tw/en/news/3794384
    Tam. (2018). Taste of Vietnam: Experts urge promotion of food tourism. Vietnam Economic News. https://ven.congthuong.vn/taste-of-vietnam-experts-urge-promotion-of-food-tourism-33127.html
    Tam, A. (2023). Vietnamese cuisine to be developed into national brand. VIETNAMNET GLOBAL. https://vietnamnet.vn/en/vietnamese-cuisine-to-be-developed-into-national-brand-2200011.html
    Teng, C. (2017). The Taste of Home: Savor a Spoonful of Southeast Asian Spices. Taiwan Panorama. https://www.taiwan-panorama.com/en/Articles/Details?Guid=928506c4-1765-4b6b-8515-062d5d6ddb52&CatId=8&postname=The%20Taste%20of%20Home%3A%20%20%E2%80%94Savor%20a%20Spoonful%20of%20Southeast%20Asian%20Spices
    Thailand MFA. (2021). Thailand: How the kitchen of the world is transforming our future food.
    https://www.cnbc.com/advertorial/thailand-how-the-kitchen-of-the-world-is-transforming-our-future-food/
    The Economist Newspaper. (2002, February 21). Thailand’s gastro-diplomacy. The Economist. https://www.economist.com/asia/2002/02/21/thailands-gastro-diplomacy
    Tourism Authority of Thailand Newsroom. (2023). TAT strengthens “Visit Thailand Year 2023” towards a meaningful travel direction.
    Trichopoulou, A., Soukara, S., & Vasilopoulou, E. (2007). Traditional foods: a science and society perspective. Trends in Food Science & Technology, 18(8), 420-427. https://doi.org/https://doi.org/10.1016/j.tifs.2007.03.007
    Valdespino, A. (2019). Pho 79 is the first Orange County restaurant to win a prestigious James Beard Foundation award. The Orange County Register. https://www.ocregister.com/2019/01/30/pho-79-is-the-first-orange-county-restaurant-to-win-a-prestigious-james-beard-foundation-award/
    Vanhonacker, F., Verbeke, W., Guerrero, L., Claret, A., Contel, M., Scalvedi, L., Żakowska-Biemans, S., Gutkowska, K., Sulmont-Rossé, C., Raude, J., Granli, B. S., & Hersleth, M. (2010). How European consumers define the concept of traditional food: evidence from a survey in six countries. Agribusiness, 26(4), 453-476. https://doi.org/https://doi.org/10.1002/agr.20241
    Varanyanond, W. (2013). Fostering Food Culture with Innovation: OTOP/SME and Thai Kitchen to the World.
    Vietnam News. (2022). Vietnam’s 'Banh mi' added to Merriam-Webster's dictionary. https://en.vietnamplus.vn/vietnams-banh-mi-added-to-merriamwebsters-dictionary/237343.vnp
    Wallin, M. (2013). Gastrodiplomacy – “Reaching Hearts and Minds through Stomachs”. American Security Project. https://www.americansecurityproject.org/gastrodiplomacy-reaching-hearts-and-minds-through-stomachs/
    Walsh, J. (2014). Hallyu as a Government Construct: The Korean Wave in the Context of Economic and Social Development. In Y. Kuwahara (Ed.), The Korean Wave: Korean Popular Culture in Global Context (pp. 13-31). Palgrave Macmillan US. https://doi.org/10.1057/9781137350282_2
    Wood, N. T., & Muñoz, C. L. (2007). ‘No rules, just right’ or is it? The role of themed restaurants as Cultural Ambassadors. Tourism and Hospitality Research, 7(3–4), Page 242–255. https://doi.org/10.1057/palgrave.thr.6050047
    World Culinary Awards. (2022). Asia's Best Culinary Destination 2022.
    https://worldculinaryawards.com/award/asia-best-culinary-destination/2022
    World Travel Awards. (2019). Asia Winners.
    https://www.worldtravelawards.com/winners/2019/asia
    World Travel Awards. (2020). Asia Winners.
    https://www.worldtravelawards.com/winners/2020/asia
    World Records Union. (2020). World Records Union (WorldKings) recognized 05 Vietnamese Culinary World Records. WorldKings. https://worldkings.org/news/recognized-records/world-records-union-worldkings-recognized-05-vietnamese-culinary-world-records
    Zelinsky, W. (1985). The roving palate: North America's ethnic restaurant cuisines. Geoforum, 16(1), 51-72. https://doi.org/https://doi.org/10.1016/0016-7185(85)90006-5

    French References
    Truong, G. (2023). Aperçu sur le croisement culinaire Vietnam - France. Le Courrier du Vietnam. https://lecourrier.vn/apercu-sur-le-croisement-culinaire-vietnam-france/1166890.html

    Chinese References
    Chen, Y. (2022). Weihe Yuenan meishi dian yue kai yue duo jian? Neihang tao ke jie 3 guanjian: Wansheng Taiwan xiaochi [Why are Vietnamese restaurants opening more and more? 3 Keys conquer the Taiwanese culinary market]. Daily View. https://house.dailyview.tw/article/18744
    Cheng, C. F., & Su, H. A. (2013). Beef Pho Identity: Taiwanese, Vietnamese, or Their Hybridity?
    Hsiao, M. H. H., & Lim, K.T. (2011). Self-Sustaining, Nostalgia and Integration: Small Restaurants Owned by Vietnamese Spouses in Taiwan.
    Tsai Ing-wen Youtube Channel. (2019). Xin nan xiang meishi da jihe! Tai tai hunxie meinu dai nin yi tan jiujing [A great collection of new southbound food! Taiwanese and Thai-Taiwanese girl take you to find out]. https://www.youtube.com/watch?v=9P2-EDzT2wo

    Vietnamese References
    An. (2007). “Phở” vào từ điển Oxford. Tuoi Tre News. https://tuoitre.vn/pho-vao-tu-dien-oxford-221061.htm
    Bich Ngan. (2023). Quán ăn Việt Nam “Hello VietNam” được đề cử giải thưởng Bib Gourmand.
    https://news.pts.org.tw/article/653201
    Binh. (2023). Vietnam Phở Festival 2023: Đưa phong vị phở đến Nhật Bản. Tuoi Tre News.
    https://tuoitre.vn/vietnam-pho-festival-2023-dua-phong-vi-pho-den-nhat-ban-20230928093737039.htm
    Ha Lien. (2023). Quảng bá văn hóa ẩm thực Việt trên truyền hình. People's Army Newspaper.
    https://www.qdnd.vn/van-hoa/doi-song/quang-ba-van-hoa-am-thuc-viet-tren-truyen-hinh-736701
    Hoang, T. D. T. (2023). Tác động của các yếu tố kéo và đẩy đến sự hài lòng của khách du lịch nội địa về ẩm thực Huế. Tạp chí Khoa học Đại học cần Thơ, 59(2), 253-262. https://doi.org/10.22144/ctu.jvn.2023.086
    Linh. (2023). Truyền thông Nhật Bản giới thiệu Vietnam Phở Festival 2023: Đa dạng, đầy hấp dẫn. Tuoi Tre News. https://tuoitre.vn/truyen-thong-nhat-ban-gioi-thieu-vietnam-pho-festival-2023-da-dang-day-hap-dan-20230916082925074.htm
    Ly, T. H. Y.; Tran, T. H. (2020). Ngoại giao văn hóa Việt Nam: Một thập niên nhìn lại. Communist Review.
    https://tapchicongsan.org.vn/web/guest/quoc-phong-an-ninh-oi-ngoai1/-/2018/817244/ngoai-giao-van-hoa-viet-nam--mot-thap-nien-nhin-lai.aspx
    Mi Ly. (2020). Google Doodle vinh danh bánh mì Việt Nam ở hơn 10 quốc gia. Tuoi Tre News.
    Ngoc Diep & Thien Dieu. (2018). Xác lập 12-12 là ‘Ngày của phở Việt Nam’. Tuoi Tre News.
    Nguyen, C. H. (2021). “Kinh đô ẩm thực Việt”- hành trình xây dựng. Nhan Dan Newspaper. https://nhandan.vn/kinh-do-am-thuc-viet-hanh-trinh-xay-dung-post668582.html
    Nguyen, H. (2021). Xây dựng, quảng bá hình ảnh quốc gia trong chiến lược ngoại giao văn hóa. https://www.tapchicongsan.org.vn/
    Phan, H. X., & Tran, M. T. (2017). Phát triển du lịch ẩm thực tại thành phố Hồ Chí Minh. Tạp chí Khoa học Đại học Văn Lang, 3, 78-85.
    Thanh Giang. (2023). Phát triển văn hóa ẩm thực Việt Nam thành thương hiệu quốc gia. Vietnam Plus News.
    https://www.vietnamplus.vn/phat-trien-van-hoa-am-thuc-viet-nam-thanh-thuong-hieu-quoc-gia/846813.vnp
    Thanh Huyen. (2023). Không gian ẩm thực Hà Nội: Quảng bá tinh hoa ẩm thực Việt. VOV2 News.
    https://vov2.vov.vn/van-hoa-giai-tri/khong-gian-am-thuc-ha-noi-quang-ba-tinh-hoa-am-thuc-viet-44100.vov2
    Vo, T. Q. N., Nguyen, T. H. D., & Nguyen, T. T. N. (2023). Phát triển du lịch ẩm thực thành sản phẩm du lịch đặc trưng của điểm đến du lịch Đà Nẵng. Tạp chí Khoa học xã hội, Nhân văn và Giáo dục, 3(1), 135-146.

    Database
    Department of Civil Affairs, Taipei City Government. (2023). Taibei shi ge xingzhengqu zuixin yuefen renkou shu ji hu shu [The latest monthly population and number of households in each district of Taipei City].
    https://ca.gov.taipei/News_Content.aspx?n=8693DC9620A1AABF&sms=D19E9582624D83CB&s=EE7D5719108F4026
    Department of Civil Affairs, Taipei City Government. (2023). Tongji ziliao [Statistical Data].
    https://nit.taipei/News.aspx?n=A81AC21367E6CBD7&sms=8328A0B4118F4B0D
    Department of Urban Development of Taipei City. (2022). Zoning Map of Urban Development in Taipei City. Taipei City Statistical Abstract, Page 44.
    https://www-ws.gov.taipei/001/Upload/367/relfile/45669/9004141/71fee317-fd84-475d-84d1-f231531c93b5.pdf
    Mirai Business Research Institute. (2022, June 30). Breakdown of chain catering industry in Taiwan in 2021, by region and store type [Graph]. In Statista. Retrieved June 18, 2024. https://www.statista.com/statistics/1319740/taiwan-regional-distribution-of-chain-restaurant-industry
    Taiwan MOEA. (2023). Gross revenue of businesses serving food in Taiwan from 2012 to the 1st half of 2023 (in billion New Taiwan dollars). In Statista. Retrieved October 06, 2023, from https://www.statista.com/statistics/1318816/taiwan-food-service-business-gross-revenue/
    Taiwan MOEA. (2023). Sales of Wholesale, Retail and Food Services in December 2022. Department of Statistics. https://www.moea.gov.tw/
    Taiwan National Immigrant Agency. (2022). Statistics of Foreign Residents by Nationality by month and year.

    Photos’ Links
    Deep Fried Pho: http://www.savourydays.com/cach-lam-pho-chien-phong/
    Dried Pho: https://dulich.laodong.vn/am-thuc/pho-hai-to-dac-san-gia-lai-khach-goi-mot-duoc-hai-1230748.html
    Glass Noodles: https://danviet.vn/tuyet-chieu-nau-hu-tieu-thap-cam-chuan-vi-thom-ngon-20210308105023348.htm
    Goût de France: https://www.france.fr/en/campaign/gout-france-good-france
    Image of Authentic Vietnamese food at Vietnamese prices:
    https://www.taipeitimes.com/News/feat/archives/2005/06/10/2003258769
    Instant noodles: https://thanhnien.vn/chuyen-gia-noi-gi-ve-nhung-van-de-lien-quan-suc-khoe-khi-dung-mi-an-lien-1851511947.htm
    Noodles: https://giaoducthoidai.vn/cach-lam-mi-tuoi-la-hoanh-thanh-huong-vi-dac-biet-tai-nha-post168524.html
    Northern Pho: https://tuoitre.vn/vietnam-pho-festival-2023-mang-bi-kip-gia-truyen-den-nhat-20230929082530144.htm#content-3
    Origin of Pho and Pot au feu: https://en.wikipedia.org/wiki/Pot-au-feu
    Pho’s Day: https://ngaycuapho12thang12.tuoitre.vn/
    Pho (Flat rice noodles): https://organicfood.vn
    Pho Rolls: https://vtc.vn/cach-lam-pho-cuon-ha-noi-ngon-va-de-dang-ar767566.html
    Rice noodles: https://bepnhabeo.blogspot.com/2018/06/bun-tuoi-bun-soi-nho.html
    Sour Pho: https://vietnamnet.vn/mon-pho-chua-voi-nuoc-sot-than-thanh-lam-ki-cong-hang-chuc-nguyen-lieu-cao-bang-2070955.html
    Southern Pho: https://cdn.tuoitre.vn/2022/12/30/photo-1-1672387755372677819952.jpg
    ThaiSelect: https://www.thaiselect.com/
    Vermicelli: https://vtc.vn/co-phai-mien-dong-khong-chua-tinh-bot-an-nhieu-khong-so-beo-ar674308.html
    Vietnam Cuisine Culture Association: http://vcca.vn
    Description: 碩士
    國立政治大學
    全球傳播與創新科技碩士學位學程
    111ZM1020
    Source URI: http://thesis.lib.nccu.edu.tw/record/#G0111ZM1020
    Data Type: thesis
    Appears in Collections:[全球傳播與創新科技碩士學位學程] 學位論文

    Files in This Item:

    File SizeFormat
    102001.pdf6771KbAdobe PDF0View/Open


    All items in 政大典藏 are protected by copyright, with all rights reserved.


    社群 sharing

    著作權政策宣告 Copyright Announcement
    1.本網站之數位內容為國立政治大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,惟仍請適度,合理使用本網站之內容,以尊重著作權人之權益。商業上之利用,則請先取得著作權人之授權。
    The digital content of this website is part of National Chengchi University Institutional Repository. It provides free access to academic research and public education for non-commercial use. Please utilize it in a proper and reasonable manner and respect the rights of copyright owners. For commercial use, please obtain authorization from the copyright owner in advance.

    2.本網站之製作,已盡力防止侵害著作權人之權益,如仍發現本網站之數位內容有侵害著作權人權益情事者,請權利人通知本網站維護人員(nccur@nccu.edu.tw),維護人員將立即採取移除該數位著作等補救措施。
    NCCU Institutional Repository is made to protect the interests of copyright owners. If you believe that any material on the website infringes copyright, please contact our staff(nccur@nccu.edu.tw). We will remove the work from the repository and investigate your claim.
    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback