東坡肉的形成與流衍初探 “With No Meat, One Becomes Thin”: The Invention and Spread of Dongpo Pork
太湖三白：明清時期的水產品位與生活記憶 The ‘Three Whites’ of Lake Tai: The Taste of Aquatic Products and Life Memories during the Ming and Qing Dynasties
中國菜的現代性；日本遊客在民國時期食都上海的美食體驗 The Modernity of Chinese Cuisine: Gastronomic Experiences of Japanese Tourists in Shanghai, the Capital of Gastronomy in Republican China
