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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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31. The history and culture of Japanese food

Naomichi Ishige

London : Kegan Paul, 2001

GEA103

32. Korean cuisine : an illustrated history

Michael J. Pettid

London : Reaktion Books, 2008

GEA103

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

Thomas O. Höllmann ; translated by Karen Margolis

GEA103

34. 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

35. Overseas march : how the Chinese cuisine spread?

edited by David Y.H. Wu

Taipei, Taiwan : Foundation of Chinese Dietary Culture, 2011

GEA103

SOC260

36. The Routledge handbook of soft power

edited by Naren Chitty, Li Ji, Gary Rawnsley, Craig Hayden

GEA103

37. 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

38. Tea in China : a religious and cultural history

James A. Benn

GEA103

39. 中国茶密码 = The code of CHA

罗军作品

北京市 : 生活．读书．新知三联书店, 2016

GEA103

40. 拉麵 : 一麵入魂的國民料理發展史 = The untold history of ramen: how political crisis in Japan Spawned a global food craze

喬治．索爾特著 ; 李昕彥譯

新北市 : 八旗文化, 2016

GEA103

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