A Study of the Subjectivity of Experience Traditional Food Culture Value Co-creation Attitude Using Q Methodology

Abstract

This study examined the effect of the experience of traditional food culture on value co-creation attitude. The analysis with the Q methodology of the value co-creation attitude into 17 items of 4 sub-concepts: interaction attitude, knowledge-sharing attitude, responsive attitude, and public attitude. This study was significant in that, the participants continue to seek new and special experiences; therefore, it was necessary to expand and offer unique traditional food culture experiences, and the public and private sectors should actively seek to develop and expand such experiences. And through the analysis above, it discussed ways to invigorate and diversify traditional food culture experience and the measures to hand down and inherit the traditional food culture and suggests improvements in traditional food culture experience.