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中國飲食文化
Journal of Chinese Dietary Culture |
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| 201510 (11:2期)期所有篇 |
- 米酒、美味地景、臺灣味 Rice Wine, the Aesthetic Landscape and Taiwanese Taste
- 老店新開——臺南周氏蝦捲的創新經營 Transformation of a Traditional Cuisine: An Innovation of Tainan Chou’s Shrimp Roll
- 原民飲食作為文創產業——臺東達魯瑪克部落的創意／異／藝族群料理 Indigenous Food and Cuisine as Cultural Industries : A Case Study of Taromak’s Ethnic Aestheticism
- 廚師不同學習背景對廚藝創造力發展歷程差異之研究 A Study of Difference in Educational Background of Chefs on Developing Culinary Creativity
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