擺盪在傳統、記憶與食安之間：醬油觀光工廠裡的文化與身體經驗 Tradition, Memory and Food Safety: Cultural and Bodily Experience in the Soy Sauce Tourism Factory
「組裝」醬料的當代風土論述：以臺中地區發酵釀造工坊的生產網絡為例 Contemporary Discourses on the Local Flavor of “Assembled” Sauce: Examples from the Production Networks of Fermentation Workshops in the Taichung Area
防腐和提鮮：地方文化協會與醬園的討論及實踐 Preservation and Flavour Enhancement: Product Development and Discussion within a Local Cultural Association and an Artisan Sauce Plant
從「酵素」到「醬」：當代泰雅族飲食流變的文化地景 From The Natural Fertilizer and Fungicide to “Sauce”: The Changes of Foodways in the Current Cultural Landscape of the Atayal
豉油小碟裡的香港：從生曬醬油到港製頭抽 Soy Sauce in Hong Kong: From Sun-Dried Sauce to First Brewed Premium
