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1. The Oxford handbook of food history

edited by Jeffrey M. Pilcher

SOC260

2. Food and culture : a reader

edited by Carole Counihan, Penny Van Esterik, and Alice Julier

SOC403

SOC260

SOC204

3. Heritage cuisines : traditions, identities and tourism

edited by Dallen J. Timothy

SOC308

4. Cuisine and empire : cooking in world history

Rachel Laudan

GEA103

5. Routledge handbook of food in Asia

edited by Cecilia Leong-Salobir

SOC260

6. The sociology of food and agriculture

Michael Carolan

SOC260

7. 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

8. Urban foodways and communication : ethnographic studies in intangible cultural food heritages around the world

edited by Casey Man Kong Lum and Marc de Ferrière le Vayer

SOC260

9. Eating out : social differentiation, consumption and pleasure

Alan Warde and Lydia Martens

SOC412

10. The globalization of Chinese food

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

Richmond, Surrey : RoutledgeCurzon, 2004

CHI102A

GEA103

SOC371

SOC260

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