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The Origins and Transformation of East Asian Food Culture (EAFC) 東亞飲食文化演進史 (GEA103)

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21. Cuisine, colonialism and Cold War : food in twentieth-century Korea

Katarzyna J. Cwiertka

London : Reaktion Books, c2012

GEA103

22. 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

23. 百年香港中式飲食 = Dining in Hong Kong over a century

鄭寶鴻編著

香港 : 經緯文化出版有限公司, 2013

GEA103

24. Food in Chinese culture : anthropological and historical perspectives

edited by K.C. Chang ; contributors, Eugene N. Anderson ... [et al.]

New Haven : Yale University Press, 1977

GEA103

25. The globalization of Chinese food

edited by David Y.H. Wu and Sidney C.H. Cheung

Richmond, Surrey : RoutledgeCurzon, 2004

CHI102A

GEA103

SOC371

SOC260

26. 金拱向东 : 麦当劳在东亚 =Golden arches east: McDonald's in East Asia

詹姆斯．华生主编 ; 祝鹏程译

杭州 : 浙江大学出版社, 2015

GEA103

27. 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

28. The land of the five flavors : a cultural history of Chinese cuisine

Thomas O. Höllmann ; translated by Karen Margolis

GEA103

29. The history and culture of Japanese food

Naomichi Ishige

London : Kegan Paul, 2001

GEA103

30. 拉麵的驚奇之旅 = Slurp!: a social and culinary history of ramen

顧若鵬著 ; 陳正杰譯

台北市 : 允晨文化實業股份有限公司, 2017

GEA103

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