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At the President’’s Table: Food, Politics, and the History of Breaking Bread at the White House

為了解決bi tool的問題，作者Prud’homme, Alex 這樣論述：

A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream--what they ate, why they ate it, and what it tells us about the state of the nation--from

the coauthor of Julia Child’s best-selling memoir My Life in FranceThe American presidents have been hosts to some of the most significant moments in our history over meals at 1600 Pennsylvania Avenue. And during such occasions, our commanders-in-chief have understood the value of breaking bread wit

h both friends and foes--Thomas Jefferson’s nation-building receptions in the new capital Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Booker T. Washington’s groundbreaking supper with Teddy Roosevelt; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy

Carter’s détente between Israel and Egypt at Camp David. Here, Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents, how their meals were prepared and by whom, and the ways in which their food polic

ies affected people around the world. As each president grew into his distinguished role, his personal tastes evolved White House menus over time--from simple eggs and black coffee for Abraham Lincoln during the Civil War and celebratory turtle soup after, to squirrel stew for Dwight Eisenhower, jel

ly beans and enchiladas for Ronald Reagan, and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, science, religion, war, class, gender, race, and so much more. Prud’homme also pulls back the curtain on

overlooked figures like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, or pioneering First Ladies, such as Dolley Madison and Jackie Kennedy, who used food and entertaining to build political and social

relationships. As he weaves these stories together, Prud’homme reveals that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, a form of entertainment, and a symbol of the nation. Included are ten authent

ic recipes for favorite presidential dishes, such as: Martha Washington’s Preserved CherriesAbraham Lincoln’s Gingerbread MenWilliam H. Taft’s Billy Bi Mussel SoupFranklin D. Roosevelt’s Reverse MartiniLady Bird Johnson’s Pedernales River Chili

bi tool進入發燒排行的影片

臺灣消費者評估9種冷泡紅茶感官接受性與品飲過程感受變化之研究

為了解決bi tool的問題，作者邱思綺 這樣論述：

食品感官品評是以人類的感官系統作為工具，並用科學客觀的方式來探討感官感受與食品之間的交互作用，同時結合生理、心理與統計學的科學研究方法。動態感官品評技術有別於以往常見的靜態感官品評技術，可以知曉品評員品評樣品時，樣品在口中隨著時間之感受變化，相較於靜態感官品評，同一種樣品在動態感官品評時能蒐集到更多複雜的感官特性結果。茶是現今世界上消費最廣泛且受歡迎的三大主要飲料之一，其中，紅茶為大多數人能接受之類型。現今尚無針對紅茶之動態感官品評研究，因此本研究利用9分快感測試 (9-Point hedonic test)、選擇適合項目法(Check-All-That-Apply Method; CATA

法)、時序感覺支配法(Temporal Dominance of Sensations; TDS)、時序選擇適合項目法(Temporal Check-All-That-Apply; TCATA)評估9種臺灣冷泡紅茶（臺灣山茶、紅玉、蜜紅玉、青心烏龍、蜜青心烏龍、台茶12號、武夷、肉桂及鳳凰品種），以瞭解臺灣消費者接受性與感官特性及飲用後在口中之感受變化。冷泡茶樣品是以茶葉比水1:100的比例，用常溫水浸泡1小時後，放入5℃冷藏6小時製成。選擇適合項目法試驗招募87名消費者品評員，時序感覺支配法試驗招募108名消費者品評員，時序選擇適合項目法試驗招募95名消費者品評員。在評估試驗後進行統計分析，

包含變異數分析、考克蘭Q檢定、對應分析、集群分析、時序感覺支配法曲線、顯著感官特性之帶狀圖、時序選擇適合項目法曲線、時序選擇適合項目法差異曲線及軌跡圖。消費者接受性測試結果顯示，9種冷泡紅茶之接受性大多高於「沒有喜歡或不喜歡」的程度。選擇適合項目法(CATA法)研究結果顯示，在所有樣品感官特性中，消費者明顯感受到澄清明亮且具有光澤的外觀，而口感方面擁有明顯的回甘感及留香感。時序感覺支配法(TDS)研究結果顯示消費者對於臺灣山茶之品飲感受具有明顯的花香味及蜜香味。紅玉、蜜紅玉及台茶12號的感受較相似可視為同一群，澀感為此群主要被支配的感受。青心烏龍、蜜青心烏龍及武夷品種為同一群，草本味為其主要被

支配的感受。肉桂具有較豐富的感官特性。鳳凰品種在後期才出現澀感、回甘感及留香感之感受。時序選擇適合項目法(TCATA)研究結果顯示消費者在9種紅茶中感受到的主要特徵為澀感、草本味、留香感及回甘感，其次為花香味及清涼感。消費者認為花香味為飲用臺灣山茶時最主要特徵；紅玉、蜜紅玉及鳳凰品種則有明顯澀感；青心烏龍、蜜青心烏龍、台茶12號、武夷及肉桂品種則有明顯草本味。測試結束時，幾乎所有樣品都有感受到明顯回甘感及留香感。本研究以CATA法、TDS及TCATA來分析探討消費者對9種冷泡紅茶之感官感受及樣品在口中的感受變化，研究所建立之科學化且客觀的結果，可以幫助茶文化未來的行銷及推廣。

Master Your Data With Excel and Power Bi: Leveraging Power Query to Get & Transform Your Task Flow

為了解決bi tool的問題，作者Escobar, Miguel/ Puls, Ken 這樣論述：

Power Query is the amazing new data cleansing tool in both Excel and Power BI Desktop. Do you find yourself performing the same data cleansing steps day after day? Power Query will make it faster to clean your data the first time. While Power Query is powerful, the interface is subtle--there are too

ls hiding in plain sight that are easy to miss. Go beyond the obvious and take Power Query to new levels with this book. Miguel Escobar is an Excel and BI specialist and a Microsoft MVP from 2014-2017. Ken Puls is the controller/director of IT at the Fairwinds Community & Resort. He is a winner of

the prestigious Microsoft MVP - Excel award.

B2B會展參展商展位人員的個人特徵、互動行為及交流表現

為了解決bi tool的問題，作者盧盟方 這樣論述：

企業對企業(B2B)會展被視為行銷人員與現有和潛在顧客進行聯繫的成本效益措施(Bello&Barksdale,1988;Lilien,1983)。 此外，它們被視為企業資訊收集、產品曝光、關係建立和組織學習的寶貴渠道(Hansen,1996;Kerin&Cron,1987; Li,2006)。B2B會展作為行銷媒體的組成部分，為產業買賣雙方提供了一個進行交易、關係和資訊交流的良好平台(Siemieniao&Gębarowski,2017)。現有的展覽文獻缺乏對B2B會展背景下展位人員-展覽參觀者二元互動的前因和後果的系統性和理論性調查。從社會交換理論的角度來看，這項研究的主要目的是研究被忽視

但關鍵的主題，希望提供有趣的理論討論和管理建議。具體而言，本研究試圖發展和測試與展覽相關的模型，該模型的構建旨在找到有關展位人員與參觀者互動的三個問題的初步答案。一、個人特質是否會影響展位人員的互動行為？二、展位人員的顧客導向行為是否可以調解個人特質與互動行為之間的聯繫？ 三、展位人員的互動行為是否會影響參觀者對展位人員的資訊績效和關係績效的評估？本研究模型包含三個主要組成部分。一，展位人員的個人特徵包括以下因素：尋求挑戰(challenge seeking)、工作樂趣(task enjoyment)和外向性格(extraversion personality)。二是展位人員的互動行為，包括資

訊蒐集(information gathering)、B2B會展的關係行銷視角(Relationship Marketing Perspective)和關係綁定(relationship bonding)。三是兩個變數代表展位參觀者在對展位人員的資訊績效(informational performationce)和關係績效(relational performance)的評估。此外，本研究還探討了顧客導向(customer orientation)對個人特徵和互動行為之間Relationship Marketing Perspective的中介效果。 最後，本研究表明：一、內在動機、外向性格和

顧客導向是展位人員互動行為的重要先決條件。二、二元數據表明互動行為與展位參觀者的信息和關係表現密切相關。三、展位人員的顧客導向積極地調解了內在動機和互動行為因素之間的關係。四、展位人員的顧客導向積極地調解了外向性與互動行為因素之間的關係。