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12. | Prescott, J.、Young, O.、O'Neill, L.、Yau, N. J. N.(2002)。Motives for Food Choice: A Comparison of Consumers from Japan, Taiwan, Malaysia and New Zealand。Food Quality and Preference,13,489-495。 |
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圖書1. | 山內昶、丁怡、翔昕(2002)。筷子刀叉匙:東西方的文化記號與飲食風景。台北:藍鯨。 延伸查詢 |
2. | 李寧遠、黃韶顏(2003)。飲食文化。台北:華香園。 延伸查詢 |
3. | 車前子(2005)。好吃。台北:時報。 延伸查詢 |
4. | Furnham, A.、Bochner, S.(1986)。Culture Shock: Psychological Reactions to Unfamiliar Environment。New York:Metheun。 |
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7. | 李亦園(1979)。信仰與文化。台北:巨流圖書公司。 延伸查詢 |
8. | Ward, Colleen、Bochner, Stephen、Furnham, Adrian(2001)。The Psychology of Culture shock。Routledge。 |
9. | Miles, Matthew B.、Huberman, A. Michael、張芬芬(2005)。質性研究資料分析。雙葉書廊。 延伸查詢 |
10. | 胡幼慧、姚美華(1996)。質性研究:理論、方法及本土女性研究實例。巨流。 延伸查詢 |
11. | Patton, Michael Quinn(1990)。Qualitative evaluation and research method。Sage。 |
12. | Fernandez-Armesto, Felipe、韓良憶(2005)。食物的歷史--透視人類的飲食與文明。臺北:左岸文化出版社。 延伸查詢 |
13. | 王國川、翁千惠、Boyatzis, R. E.(2005)。質性資料分析--如何透視質性資料。臺北:五南。 延伸查詢 |