| 圖書| 1. | Korsmeyer, Carolyn(2005)。The Taste Culture Reader: Experiencing Food and Drink。Berg。   | | 2. | Korsmeyer, Carolyn(1999)。Making Senses of Taste: Food and Philosophy。Ithaca, New York：Cornell University Press。 | | 3. | Stucky, Barb、莊靖(2014)。味覺獵人：舌尖上的科學與美食癡迷症指南。臺北：漫遊者。 延伸查詢 | | 4. | Rifkin, Jeremy(2009)。The Empathic Civilization: The Race to Global Consciousness in a World in Crisis。New York：J. P. Tarcher/Penguin。 | | 5. | Rangacharya, Adya(1996)。The Natyashastra: English Translation with Critical Notes。New Delhi：Munshiram Manoharlal。 | | 6. | 杜聲鋒(1988)。拉康結構主義精神分析學。臺北市：遠流出版公司。 延伸查詢 | | 7. | 司空圖、陳國球(1999)。二十四詩品。台北：金楓出版社。 延伸查詢 | 其他| 1. | Amsterdam Symposium on the History of Food，http://bijzonderecollectiesuva.nl/foodhistory/amsterdam-symposium-on-the-history-of-food/。 | 圖書論文| 1. | Sutton, David E.(2005)。Synesthesia, Memory, and the Taste of Home。The Taste Culture Reader: Experiencing Food and Drink。Oxford：Berg。 | | 2. | Chan, Kwok Shing(2007)。Poonchoi: The Production and Popularity of a Rural Festive Cuisine in Urban and Modern Hong Kong。Food and Foodways in Asia。London：Routledge。 | |