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book 11. 来份杂碎 : 中餐在美国的文化史 = Chop suey: a cultural history of Chinese food in the United States
安德鲁．科伊著 ; 严华容译
北京市 : 北京时代华文书局, 2016
GEA103

book 12. Korean cuisine : an illustrated history
Michael J. Pettid
London : Reaktion Books, 2008
GEA103

book 13. 飲食與愛情 : 東方與西方的文化史 = Food and love : a cultural history of east and west
傑克。顧迪著 ; 楊惠君譯
台北市 : 聯經出版事業股份有限公司, 2004
GEA103

book 14. The history and culture of Japanese food
Naomichi Ishige
London : Kegan Paul, 2001
GEA103

book 15. Chinese food for thought = 食談
T.C. Lai
Hong Kong : Hongkong Book Centre, c1978
CHI102A

book 16. 飲食、權力與國族認同 : 當代日本料理的形成 = Modern Japanese cuisine : food, power and national identity
作者Katarzyna J. Cwiertka ; 譯者陳玉箴 ; 主譯國立編譯館
台北縣永和市 : 韋伯文化國際出版有限公司, 2009
GEA103

book 17. Paradox of plenty : a social history of eating in modern America
Harvey Levenstein
Berkeley, CA : University of California Press, c2003
SOC204

book 18. 日本料理的歷史 : 從本膳料理、懷石到京料理 探索和食文化的原點
熊倉功夫 ; [何姵儀譯]
新店市 : 遠足文化事業股份有限公司, 2016
GEA103

book 19. The globalization of Chinese food
edited by David Y.H. Wu and Sidney C.H. Cheung
Richmond, Surrey : RoutledgeCurzon, 2004
CHI102A

GEA103

SOC371

SOC260

book 20. Changing Chinese foodways in Asia
edited by David Y.H. Wu and Tan Chee-beng
Hong Kong : The Chinese University Press, c2001
SOC371

SOC260


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