| 期刊論文| 1. | Rozin, Paul、Vollmecke, Teresa A.(1986)。Food likes and dislikes。Annual Review of Nutrition，6，433-456。   | | 2. | 蘇以文(20020700)。What Can Metaphors Tell Us About Culture?。語言暨語言學，3(3)，589-613。 | | 3. | West, Stephen H.(1997)。Playing with Food: Performance, food, and the Aesthetics of Artificiality in the Sung and Yuan。Harvard Journal of Asiatic Studies，57(1)，67-106。 | | 4. | Beauchamp, Gary K.(2016)。Why Do We Like Sweet Taste: A Bitter Tale?。Physiology & Behavior，164，432-437。 | | 5. | Dethier, Vincent Gaston(1978)。Other Tastes, Other Worlds。Science，201，224-228。 | | 6. | Koo, Linda C.(1984)。The Use of Food to Treat and Prevent Disease in Chinese Culture。Social Science and Medicine，18(9)，757-766。 | | 7. | 劉炳淑、高豔麗(2008)。漢語中的飲食隱喻。US-China Foreign Language，6(2)，589-613。 延伸查詢 | | 8. | 徐小佳、許曦明(2009)。漢英「酸」味覺概念隱喻的對比分析。現代語文雜誌，2，103-106。 延伸查詢 | 學位論文| 1. | Lin, Ya-Hua(2011)。Taste/Food Metaphors in the Hakka Language and Hakka People's Comprehension of Proverbs(碩士論文)。National Cheng Kung University，Tainan。 | 圖書| 1. | Wilkinson, Endymion Porter(2000)。Chinese History: a manual。Cambridge, Mass.：Harvard University Asia Center。 | | 2. | von Rospatt, Alexander(1995)。The Buddhist Doctrine of Momentariness: a Survey of the Origins and early Phase of this Doctrine up to Vasubandhu。Stuttgart：Franz Steiner Verlag。 | | 3. | Lakoff, George(1987)。Women, fire, and dangerous things: What categories reveal about the mind。Chicago, IL：Chicago University Press。 | | 4. | Edkins, Joseph(1880)。Chinese Buddhism: A Volume of Sketches, Historical, Descriptive and Critical。London：Trübner & Co.。 | | 5. | Höllmann, Thomas、Margolis, Karen(2013)。The Land of the Five Flavors: A Cultural History of Chinese Cuisine。New York：Columbia University Press。 | | 6. | 九界(2012)。談理說性的佛陀--概說漢傳佛教。New Taipei City：Ximei Publisher。 延伸查詢 | | 7. | Korsmeyer, Carolyn(1999)。Making Sense of Taste。Ithaca, NY：Cornell University Press。 | | 8. | 林崇安(1992)。佛教教理的探討。Taipei：Huiju Publisher。 延伸查詢 | | 9. | Stucky, Barb(2012)。Taste What You're Missing。New York：Free Press。 | | 10. | 楊惠卿(2005)。正港台灣味：18項傳統小吃尋根之旅。Taipei：Sheng-chi Publisher。 延伸查詢 | | 11. | Lakoff, George、Johnson, Mark(1980)。Metaphors We Live by。University of Chicago Press。 | | 12. | Sweetser, Eve(1990)。From Etymology to Pragmatics: Metaphorical and Cultural Aspects of Semantic Structure。Cambridge University Press。 | 圖書論文| 1. | Chang, Kwang-chih(1977)。Ancient China。Food in Chinese Culture: Anthropological and Historical Perspectives。Taipei：SMC Publishing Inc.。 | | 2. | Kant, Immanuel(2005)。Objective and Subjective Senses: The Sense of Taste。The Taste Culture Reader: Experiencing Food and Drink。Berg。 | | 3. | 劉思量(2009)。五行終始、五味調和--中國飲食美學初探。飲食文化綜論。Taipei：Foundation of Chinese Dietary Culture。 延伸查詢 | | 4. | Xiong, Jiajuan、Huang, Chu-Ren(2015)。Being Assiduous: Do We Have BITTERNESS or PAIN?: The Synesthetic and Conceptual Metaphors of BITTERNESS and PAIN in Chinese and English。Chinese Lexical Semantics. Lecture Notes in Computer Science。Cham：Springer。 | | 5. | Ye, Zheng-dao(2007)。Taste as a Gateway to Chinese Cognition。Mental States: Volume 2: Language and cognitive structure。John Benjamins Publishing Company。 | |