摘 要
本研究依據R. J. Sternberg and T.I. Lubart 所提出的「匯合取向」（confluence approach）作為理論依據，探討人與環境因素對於廚藝創造力的影響。為達成研究目的，本研究根據文獻探討，以102位具廚藝得獎經驗之對象，編制及效化研究工具；之後針對廚藝工作者及廚藝科系學生為調查對象，採立意取樣，有效樣本669份，以結構方程式模式分析在廚藝創意個人特質與廚藝創意環境中，影響廚藝創造力之因素。
「廚藝創意個人特質量表」包括：人格特質、知能與經驗等兩個構面，共計42題。在「廚藝創意環境量表」包括：家庭環境、學校環境、組織環境及社會文化環境等四個構面，共計48題。兩個量表具有良好的信度與效度。
假設模型經修飾後，在廚藝創造力表現整體適配指標上均達理想範圍；在廚藝創造力表現整體因素的模型上，「廚藝創意個人特質」與「廚藝創意環境」各研究變項的測量模型分析，均達顯著水準，因此影響廚藝創造力表現整體因素的模型得到驗證。根據模型變項之間的線性結構關係，顯示廚藝創意個人特質及廚藝創意環境之間會相互影響，研究結果印證匯合取向理論中人與環境互動產生創造力。
在廚藝創意個人特質及廚藝創意環境部分，其中又以廚藝創意環境對於廚藝創造力之影響力相對較高。就廚藝創意個人特質而言，其中知能與經驗較個人特質具較大的影響力；在廚藝創意環境方面，組織環境的影響最大，學校環境的影響最小。就廚藝創意人及廚藝創意環境對廚藝創造力表現而言，廚藝創意環境較廚藝創意人對於廚藝創造力其影響力相對較高。本研究之整體結果可供未來在創造力的人才培育上之參考依據

Abstract
The research is based on the confluence approach from R. J. Sternberg and T.I. Lubart, to investigate the person and environmental factors which influence the development of culinary creativity. 102 culinary competition winner were employed to was developed and verified inventories including：Creative Culinary Person Inventory(CCPI), Culinary Environment Inventory(CCEI) and Creative Culinary Performance . Then 669 subjects including persons working culinary field and culinary department students were employed to develop culinary creativity model in order to explore the relationship among creative person traits, creative environment and culinary creativity.
Creative Culinary Person Inventory(CCPI) includes dimensions of personality, and knowledge and experience with 42 questions. Culinary Environment Inventory(CCEI) includes dimensions of family, school, organization and social-culture environments with 48 questions.
The culinary creativity model has ideal fitness indexes after model modification. According to the model, there is interaction between creative person traits and creative environment. The creative person traits and creative environment have direct effects on culinary creativity. The result is confirming the confluence approach.
Key words: culinary creativity, creativity, culinary arts, Structural Equation Modeling（SEM）

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