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題名：(Special Issue: Chinese Food in New Settings) Introduction
書刊名：中國飲食文化
作者：Sabban, Françoise／Flitsch, Mareile
出版日期：2016
卷期：12:2
頁次：頁1-19
原始連結：連回原系統網址new window
相關次數：
  • 被引用次數被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:0
  • 共同引用共同引用:6
  • 點閱點閱:4
期刊論文
1.Pan, N.(2007)。Gendering the dormitory labor system: Production, reproduction, and migrant labor in south China。Feminist Economics，13(3/4)，239-258。  new window
2.Yan, Yun-xiang(2012)。Food Safety and Social Risk in Contemporary China。The Journal of Asian Studies，71(3)，705-729。  new window
3.Flitsch, Mareile(2011)。Hesitant Hands on Changing Tables: Negotiating Dining Patterns in Diaspora Food Culture Transfer。Asiatische Studien Etudes Asiatiques，65，969-984。  new window
4.Henningsen, Lena(2011)。Food and the Desire for Romantic Love in Contemporary China: Branding and Marketing Trends in Popular Contemporary Chinese-Language Literature。Transcultural Studies，2，232-270。  new window
5.Henningsen, Lena(2012)。Individualism for the Masses? Coffee Consumption and the Chinese Middle Class' Search for Authenticity。Inter-Asia Cultural Studies，13，408-427。  new window
6.Sabban, Franfoise(2012)。Histoire de l'alimentation chinoise: bilan bibliographique (1911-2011)。Food & History，10，103-129。  new window
7.Schachinger, Barbara(1994)。Tee-und Biergenuß bei den Tibetern: Objekte aus der Sammlung Ernst Schafer im Staatlichen Museum fur Volkerkunde Munchen。Münchner Beiträge zur Völkerkunde，4，57-95。  new window
8.Schatz, Merle(2013)。Zuckermalerei in China。Kulinaristik，5，24-28。  new window
9.Liu, Wei(2010)。Der runde Esstisch in China: Zur Pragmatik chinesischer Gastlichkeit。Palatum，2，41-43。  new window
10.Wilkinson, Endymion Porter(2001)。Chinese Culinary History。China Review International，8。  new window
11.Wu, David Y. H.(20080000)。All You Can Eat Buffet: The Evolution of Chinese Cuisine in Hawaii。中國飲食文化，4(1)，1-24。new window  new window
12.Yang, Fong-Ming(2010)。Tensions, arrangements el ambivalences alimentaires dans le couple mixte: Frangais maries et immigres a Taiwan。Anthropology of Food(online journal)，2010(Dec.)。  new window
13.陳玉箴(20101200)。Bodily Memory and Sensibility: Culinary Preferences and National Consciousness in the Case of "Taiwanese Cuisine"。臺灣人類學刊，8(3)，163-196。new window  new window
學位論文
1.Feyel, Janina(2012)。Food Among Muslim Minorities in China(碩士論文)。Ludwig Maximilian University München，München。  new window
2.Hoff, Katharina(2010)。The Orient Tastes Strange: The Relationship Between Cuisine and Culture in the Context of East Asia(博士論文)。University of Vienna。  new window
3.Li, Weihua(2010)。'Für das Volk ist das Essen der Himmel': Essen und Trinken bei chinesisch-deutschen Geschaftsessen als Medium moderner kultureller Selbstinszenierung chinesischer Gastgeber(碩士論文)。University of Regensburg。  new window
4.Schneider, Mindi(2013)。Modem Meat, Industrial Swine: China and the Remaking of Agri-Food Politics in the 21st Century(博士論文)。Cornell University。  new window
圖書
1.Roberts, John Anthony George(2002)。China to Chinatown: Chinese Food in the West。London：Reaktion Books。  new window
2.Nakano, Yoshiko(2009)。Where There Are Asians, There Are Rice Cookers： How 'National' Went Global via Hong Kong。Hong Kong：Hong Kong University Press。  new window
3.Cheung, Sidney C. H.、Tan, Chee-Beng(2007)。Food and Foodways in Asia: Resource, Tradition and Cooking。London：Routledge。  new window
4.Hollmann, Thomas(2010)。Schlafender Lotos, trunkenes Huhn: Kulturgeschichte der chinesischen Küche。Munchen：Beck。  new window
5.Kaufmann, Lena(2011)。Mala tang-Alltagsstrategien landlicher Migranten in Shanghai。Wiesbaden：Harrassowitz。  new window
6.Wu, David Y. H.、Tan Chee-Beng(2001)。Changing Chinese Foodways in Asia。Hong Kong：The Chinese University Press。  new window
7.Wu, David Y. H.、Cheung, Sidney C. H.(2002)。The Globalisation of Chinese Cuisine。Richmond：Curzon Press。  new window
其他
1.Chandler, Adam(20141223)。Why American Jews Eat Chinese Food on Christmas，http://www.theatlantic.com/national/archive/2014/12/why-american-jews-eat-chinese-food-on-christmas/384011/。  new window
2.Hsu, Elisabeth，Newman, John(2008)。Making noodles in Zanzibar。  new window
3.(2012)。Geschichte，http://www.kulinaristik.de/uber-die-akademie/geschichte/。  new window
4.Zeitschrift，http://www.kulinaristik.net/zeitschrift.html。  new window
5.(2013)。Einladung, China-Workshop zur Kulinaristik: Produktwandel in der chinesischen Konsumkultur，http://www.kulinaristik.net/fileadmin/user_upload/PDFs/Exteme_VeranstaUungen/2013-05-24bis25_Einladung_Workshop_Produktwandel.pdf。  new window
圖書論文
1.Chan, Kwok-shing(2007)。The Production and Popularity of a Rural Festive Cuisine in Urban and Modem Hong Kong。Food and Foodways in Asia: Resource, Tradition and Cooking。London：Routledge。  new window
2.Chan, Sally(2002)。The Chinese Experience of Food。Food in the Migrant Experience。Aldershot：Ashgate。  new window
3.Farquhar, Judith(2006)。Eating and the Good Life。Handbook of Material Culture。London：Sage。  new window
4.Henningsen, Lena(2012)。Zwischen Imitation und Imagination: Chinesische Spielarten der 'Starbucks Experience'。Tradition? Variation? Plagiat? Motive und ihre Adaption in China. Jahrbuch der Deutschen Vereinigung fur Chinastudien。Wiesbaden：Harrassowitz。  new window
5.Klein, Jakob A.(2008)。''For Eating, It's Guangzhou'': Regional Culinary Traditions and Chinese Socialism。Enduring Socialism: Explorations of Revolution and Transformation, Restoration and Continuation。Oxford：New York：Berghahn。  new window
6.Sabban, Franfoise(2009)。Forms and Evolution of Chinese Cuisine in France。Regionalism and Globalism Chinese Culinary Culture。Taiwan：Foundation of Chinese Dietary Culture。  new window
7.Serizawa, Satohiro(2007)。Edible Mercy: Charity food production and fundraising activities in Hong Kong。Ford and Foodways in Asia: Resource, Tradition and Cooking。London：Routledge。  new window
8.Tam, Siumi Maria(2007)。Convenient-Involvement Foods and Production of the Family Meal in South China。Food and Foodways in Asia: Resource, Tradition and Cooking。Routledge。  new window
9.Wernsdorfer, Martina(2014)。Tea in the Himalayas and in Japan: A Multifaceted Beverage in Exquisite Variations。Drinking Skills: Milk, Cassava Beer, Kava, Palm Wine, Tea, Rice Beer。Sulgen：Benteli。  new window
10.Yan, Yunxiang(2013)。Of Hamburger and Social Space: Consuming McDonald's in Beijing。Food and Culture: A Reader。London：Routlegde。  new window
 
 
 
 
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