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題名:Explaining Chronological Changes in Food Preferences in Southeast Asia
書刊名:中國飲食文化
作者:園田茂人
作者(外文):Sonoda, Shigeto
出版日期:2022
卷期:18:1
頁次:頁147-180
主題關鍵詞:食物偏好國界亞洲學生調查東南亞時間序列分析Food preferencesNational boundariesAsian student surveySoutheast AsiaChronological analysis
原始連結:連回原系統網址new window
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  • 共同引用共同引用:1
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期刊論文
1.Bester, Theodore C.(2000)。How sushi went global。Foreign Policy,121,54-63。  new window
2.Bunmak, Suttiporn(2019)。Immigrant Entrepreneurs: Migrant Social Networks of Tom Yam Restaurants in Malaysia。Asian Political Science Review,3(1),1-11。  new window
3.Hamamoto, Atsushi、Sonoda, Shigeto(2007)。History and Dynamism of Changing Japanese Food in Contemporary China。Asia-Pacific Tokyu,9,1-20。  new window
4.Huh, In Sil、Kim, Hyesook、Jo, Hee Kyung、Lim, Chun Soo、Kim, Jong Seung、Kim, Soo Jin、Kwon, Oran、Oh, Bumjo、Chang, Namsoo(2017)。Instant Noodle Consumption is Associated with Cardiometabolic Risk Factors among College Students in Seoul。Nutrition Research and Practice,11(3),232-239。  new window
5.Meyer-Ohle, Hendrik(2014)。Japanese Retailers in Southeast Asia: Strong Local Partners, Shopping Malls, and Aiming for Comprehensive Internationalization。The International Review of Retail, Distribution and Consumer Research,24(5),500-515。  new window
6.Pingali, Prabhu(2006)。Westernization of Asian Diets and the Transformation of Food Systems: Implications for Research and Policy。Food Policy,32,281-298。  new window
7.Sonoda, Shigeto(2003)。Ramen Going to China: Globalization and Changing Dietary Cultures in East Asia。Chuo Hyoron,246,18-25。  new window
8.Sonoda, Shigeto(2009)。Changing Dietary Cultures and Impacts of Globalizations in East Asia: Some Research Findings of AsiaBarometer。Japanese Sociological Review,60(3),396-414。  new window
圖書
1.Tan, Chee-beng(2011)。Chinese Food and Foodways in Southeast Asia and Beyond。NUS Press。  new window
2.Ritzer, George(1993)。The McDonaldization of society。Pine Forge Press。  new window
3.Watson, James L.(1997)。Golden Arches East: McDonald's in East Asia。Stanford, California:Stanford University Press。  new window
4.Kushner, Barak(2012)。Slurp!: A Social and Culinary History of Ramen, Japan's Favorite Noodle Soup。Global Oriental。  new window
5.Held, David(2000)。A Globalizing World? Culture, Economics, Politics。London:Open University。  new window
6.黃登興、蔡青龍、蕭新煌(20120000)。臺灣越南配偶的族裔經濟。臺北:中央研究院人文社會科學研究中心亞太區域研究中心。new window  延伸查詢new window
7.Wu, David Y. H.、Cheung, Sidney C. H.(2002)。The Globalization of Chinese Food。Curzon。  new window
8.Errington, Frederick、Gewertz, Deborah、Fujikura, Tatsuro(2013)。The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century。University of California Press。  new window
9.Akuto, Hiroshi、Tokyo Gas Institute of Urban Life Studies(1992)。International Comparison of Dietary Culture。Nihon Keizai Shimbunsha。  new window
10.Hayami, Kenro(2011)。Ramen and Patriotism。Kodansha。  new window
11.Inoguchi, Takashi(2007)。The Genealogy of International Relations。University of Tokyo Press。  new window
12.Inoguchi, Takashi(2011)。AsiaBarometer: Values in East and Southeast Asia。Jigakusha Publishers。  new window
13.Ishige, Naomichi(1991)。Introduction to Cultural Noodle-logy。Foodium Communication Inc.。  new window
14.Kato, Hiroko(2002)。Sushi, Please!。Shueisha。  new window
15.Kong, Lily、Sinha, Vineeta(2015)。Food, Foodways and Foodscapes: Culture, Community and Consumption in Post-Colonial Singapore。World Scientific Publishing Company。  new window
16.Kosuge, Keiko(2002)。The Making of Curry Rice。Kodansha。  new window
17.Matejowsky, Ty(2017)。Fast Food Globalization in the Provincial Philippines。Lexington Books。  new window
18.Mizuno, Jinsuke(2019)。Where did Curry come from?。Shogakukan。  new window
19.Morieda, Takushi(1989)。Curry Rice and the Japanese。Kodansha。  new window
20.Okada, Tetsu(2002)。The Making of Ramen。Chikuma Shobo。  new window
21.Rahman, Fadly(2016)。Jejak Rasa Nusantara: Sejarah Makanan Indonesia。PT Gramedia Pustaka Utama。  new window
22.Wilson, Bee(2010)。Sandwich: A Global History。Reaktion Books。  new window
23.Wu, David Y. H.、Tan, Chee Beng(2001)。Changing Chinese Foodways in Asia。The Chinese University Press。  new window
其他
1.Sonoda, Shigeto(20051115)。Globalization of Kimchi。  new window
2.(2022)。Singapore Laksa La Mian,http://koyashi.net/?p=5865。  new window
3.(20170110)。CJ Cheiljedang Expands Production Bases in Southeast Asia,http://english.hankyung.com/business/2017/01/10/1432351/cj-cheiljedang-expands-production-bases-in-southeastasia。  new window
4.(2017)。Japanese chain to roll out more conveyor-belt sushi shops in Sourtheast Asia,https://asia.nikkei.com/Business/Japanese-chain-to-roll-out-more-conveyor-belt-sushi-shops-in-Southeast-Asia。  new window
5.(20180606)。キユーピー、タイで開発のドレッシング 周辺国に輸出,https://www.nikkei.com/article/DGXMZO31463480W8A600C1FFE000/。  延伸查詢new window
6.NA5RI(2018)。30種以上のベトナムインスタント麺食べ比べ!おすすめお土産を探せ,https://sai5n.com/shopping/recommend_instant_noodles, accessed 2022/3/28。  延伸查詢new window
7.Word Instant Noodle Association(2018)。Global Demand,https://instantnoodles.org/jp/noodles/demand/table。  new window
圖書論文
1.Aoki, Tamotsu(2001)。Domestication of Chinese Foodways in Contemporary Japan: Ramen and Peking Duck。Changing Chinese Foodways in Asia。The Chinese University Press。  new window
2.Sonoda, Shigeto(2012)。McDonaldization of East Asia?: Many Globalizations in Changing Food Culture。Emerging Middle Classes in East Asia。Keiso Shobo。  new window
 
 
 
 
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