烹飪嗜好者的深度休閒特徵及其資訊行為研究

Abstract

隨著社會制度的變遷與經濟發展，伴隨如週休二日制度的實施、法訂工時的修訂，讓社會大眾日益重視工作之餘的休閒時間，願意投入更多心力於休閒嗜好之中。休閒嗜好的資訊行為研究多半檢視收藏物品、旅遊、編織、遊戲等嗜好，少有資訊行為研究關注烹飪嗜好，尤其是烹飪嗜好者的「深度休閒特徵」。深度休閒特徵影響人們從事休閒嗜好時，是否願意對嗜好努力投入長期時間，並從中獲取嗜好相關技巧、知識與經驗。而這些特徵為何？又與嗜好者尋求資源之管道及其所從事的資訊活動有何關聯？上述有關烹飪嗜好者的深度休閒特徵及其資訊行為之議題，皆值得進一步探究。 因此，本研究透過問卷調查法了解烹飪嗜好者的深度休閒特徵及其資訊行為，以深度休閒理論發展之量表來衡量嗜好者的深度休閒特徵，並著眼於嗜好者在「試作新料理」與「烹調曾經做過的料理」兩種烹飪情境中，使用各項資源管道的情形，再進一步檢視前述烹飪情境中，探索階段與規劃階段從事「搜尋」、「瀏覽」、「閱覽」與「交換」四種資訊活動的頻率。本研究實施兩次前置研究，修正後再行正式發放問卷，共計回收有效問卷487份，透過描述性統計、卡方檢定、t檢定與雙因子變異數進行資料分析。 研究結果顯示，烹飪嗜好者外食次數頻率高、普遍接觸烹飪多年，並傾向使用網路資源獲取相關烹飪資訊。比起「烹調曾經做過的料理」，烹飪嗜好者在「試作新料理」時，更需要尋求烹飪相關資訊。其中，深度休閒特徵高分群的嗜好者，較低分群的嗜好者更加重視紙本資源，從事各項資訊活動的頻率亦較高。 本研究探究烹飪嗜好者的深度休閒特徵及其資訊行為，研究結果可供食材購物網站、食譜推薦系統開發者、烹飪特色書店與專門圖書館作為參考。建議食材購物網站可主動推薦食譜及相關資訊給嗜好者；食譜推薦系統開發者可以根據烹飪嗜好者所偏好的「搜尋」、「瀏覽」與「閱覽」行為，設計相應的系統功能、或可依據使用者個人資料，主動推薦烹飪嗜好者料理食譜；烹飪特色書店與專門圖書館應持續提供高品質的紙本資源、根據嗜好者所偏好的「搜尋」、「瀏覽」與「閱覽」行為，強化資訊服務。未來研究則可進一步探討不同個人差異的烹飪嗜好者之資訊需求、探討嗜好者建立與運用個人烹飪筆記之資訊行為、探究嗜好者於其他烹飪階段之資訊活動情形；研究方法上，則可搭配質化的深度訪談或焦點團體訪談，進行混合研究，以進一步解釋嗜好者在更多元的烹飪情境與階段之資訊行為。

With the changes of social policies and economic development, individuals are able to spend more time and efforts on their leisure activities. Most information-behavior research regarding leisure activities examines individuals’ hobbies on collecting items, traveling, knitting, playing games, and so on; few focus on cooking hobbyists’ information behavior, let alone discussing their serious leisure characteristics. Individuals’ serious leisure characteristics affect how people devote to and engage in leisure activities, including whether they are willing to invest significant time to develop specific skills, knowledge, and experience. What serious leisure characteristics do cooking hobbyists possess? How do these characteristics affect their information seeking behavior or information activities? The above-mentioned issues regarding characteristics of serious leisure and information behavior of the cooking hobbyists are worthy of further exploration. Therefore, the current study used a web survey to investigate cooking hobbyists’ serious leisure characteristics and their information behavior. Cooking hobbyists’ serious leisure characteristics were measured by a serious leisure scale drawing upon Stebbins’ theory. The current study investigates information sources used by cooking hobbyists when they try new recipes and when they made food they once made before, and further investigates how frequently cooking hobbyists engage in four information activities (i.e., searching/retrieving, browsing, unfolding, and exchanging information) in exploring and planning stages of cooking. After two rounds of pilot testing, the current study disseminated a web survey and collected 487 valid responses. In addition to descriptive statistics, chi-square tests, t-tests, and two-way ANOVA were used for data analysis. The major findings of this study can be summarized as follows: cooking hobbyists tend to eat out frequently and have gotten in touch with cooking for many years. They also tend to obtain cooking information through the Internet. Comparing to “making food they once made before,” cooking hobbyists are more likely to seek information when “trying new recipes.” Cooking hobbyists with higher scores on serious leisure characteristics value print resources more than those with lower scores. They also engage in various information activities more frequently. Based on the findings, this study provided several suggestions for food ingredients online shopping websites, recipe-recommendation system developers, culinary bookstores, and special libraries. For food ingredients online shopping websites, it is suggested that the website may proactively recommend recipes and relevant information to cooking hobbyists. For recipe-recommendation system developers, the system can provide customized functions based on users’ searching/retrieving, browsing, unfolding behaviors. Recipe-recommendation systems can also proactively recommend cooking recipes based on users’ customized data. For culinary bookstores and special libraries, continue providing high-quality print resources is essential. These bookstores and libraries can also enhance information services according to cooking hobbyists’ searching/retrieving, browsing, and unfolding preferences. Future research can further explore the information needs of cooking hobbyists with different individual differences. Future research can also explore information behavior regarding how cooking hobbyists create and use personal cooking notes, as well as explore information activities of cooking hobbyists in other cooking stages. As to research methods, future research can employ mixed-method research designs using survey with in-depth interviews or focus-group interviews in order to further explain cooking hobbyists’ information behavior in diverse culinary situations and stages.