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題名:飲食文化與「在地性」在觀光發展中的重要性:以法國波爾多的葡萄酒文化為例
書刊名:高雄應用科技大學學報
作者:陳永祥 引用關係
作者(外文):Chen, Yeong-shyang
出版日期:2013
卷期:42
頁次:頁1-30
主題關鍵詞:在地性波爾多葡萄酒文化多元化使用性質LocalityBordeauxWine cultureMulti-use characters
原始連結:連回原系統網址new window
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  • 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:1312
  • 點閱點閱:144
期刊論文
1.Appadurai, Arjun(1981)。Gastro-Politics in Hindu South Asia。American Ethnologist,8(3),494-511。  new window
2.Chang, R. C. Y.、Kivela, J.、Mak, A. H. N.(2010)。Food Preferences of Chinese Tourists。Annals of Tourism Research,37(4),989-1011。  new window
3.Chase,Charlotte(1983)。Symbolism of Food Shortage in Current Polish Politics。Anthropological Quarterly,56(2),76-82。  new window
4.Clark,Dylan(2004)。The Raw and the Rotten: Punk Cuisine。Ethnology,43(1),19-31。  new window
5.Counihan, Carole M(1988)。Female Identity,Food,and Power in Contemporary Florence。Anthropological Quarterly,61(2),51-62。  new window
6.Counihan, Carole M.(1992)。Food Rules in the United States: Individualism。Individualism, Control, and Hierarchy. Anthropological Quarterly,65(2),55-66。  new window
7.Foster,George M.(1986)。South Seas Cruise: A Case Study of a Short-lived Society。Annals of Tourism Research,13,215-238。  new window
8.Orlove, Benjamin、Schmidt,Ella(1995)。Swallowing Their Pride: Indigenous and Industrial Beer in Peru and Bolivia。Theory and Society,24(2),271-298。  new window
9.Wang, Ning(2006)。Itineraries and the Tourist Experience。In Travels in Paradox: Remapping Tourism,65-76.。  new window
10.Wilk, Richard R.(1999)。"Real Belizean Food": Building Local Identity in the Transnational Caribbean。American Anthropologist,101(2),244-255。  new window
11.Appadurai, Arjun(1988)。How to Make a National Cuisine: Cookbooks in Contemporary India。Comparative Study of Society and History,30(1),3-24。  new window
12.Hughes, George(1995)。Authenticity in tourism。Annals of Tourism Research,22(4),781-803。  new window
13.江昱仁、林君儒、郭心怜(2009)。居民生活型態與地方依附之研究--以高雄市三民區河堤公園為例。休閒事業研究,7(4),135-156。  延伸查詢new window
14.Cohen, Erik、Avieli, Nir(2004)。Food in tourism: Attraction and impediment。Annals of Tourism Research,31(4),755-778。  new window
15.曹勝雄、孫君儀(20090400)。建構地方依附因果關係模式。地理學報,55,43-63。new window  延伸查詢new window
16.Fanstasia, Richard(1995)。Fast Food in France。Theory & Society,24(2),201-243。  new window
圖書
1.[2]李忠謙(2003)。圖解哲學。台北:城邦文化。  延伸查詢new window
2.Courtwright, David T(2002)。上癱五百年:咖啡、醇、大麻、酒…的歷史力量。台北:立緒文化。  延伸查詢new window
3.Edensor,Tim(2006)。Sensing Tourist Places.。In Travels in Paradox: Remapping Tourism。Lanham, Maryland:Rowman & Littlefield Publishers, Inc。  new window
4.Fried, Eunice(1986)。Burgundy: The Country, the Wines, the People。New York:Harper & Row, Publishers。  new window
5.Meyer-Czech, Kim(2003)。Food Trails in Austria.。In Food Tourism Around the World: Development,Management and Markets。Burlington, MA:Butterworth-Heinemann。  new window
6.Scarpato,Rosario、Daniel, Roberto(2003)。New Global Cuisine: Tourism, Authenticity and Sense of Place in Postmodern Gastronomy。In Food Tourism Around the World: Development,Management and Markets。Burlington, MA:Butterworth-Heinemann,。  new window
7.Seward, Desmond(1979)。Monks and Wine.。New York:Crown Publishers, Inc。  new window
8.Sharpies, Liz(2003)。The World of Cookery-School Holidays.。In Food Tourism Around the World: Development, Management and Markets。Burlington, MA:Butterworth- Hdnemami,。  new window
9.Sykes, Karen(2005)。Arguing with Anthropology: An Introduction to Critical Theories of the Gift。New York:Routledge。  new window
10.Telfer,David J.、Hasuimoto, Atsuko(2003)。Food Tourism in Niagara Region: The Development of a Nouvelle Cuisine。In Food Tourism Around the World: Development,Management and Markets。Burlington, MA:Butterworth-Heinemann。  new window
11.Trigg, Roger、黎德星、朱家琳、蘇羿如(2009)。社會科學槪論。台北:巨流。  延伸查詢new window
12.Trubek, Amy B.(2000)。Haute Cuisine: How the French Invented the Culinary Profession。Philadelphia, PA:University of Pennsylvania Press。  new window
13.Wang, Ning(2000)。Tourism and Modernity: A Sociological Analysis。Peigamon。  new window
14.(2005)。Reason and Sexuality in Western Thought。Malden, MA:Polity Press。  new window
15.Counihan, Carole M.(1999)。The Anthropology of Food and Body: Gender, Meaning, and Power。New York:Routledge。  new window
16.Watsom, James L.、Caldwell, Melissa L.(2005)。The Cultural Politics of Food and Eating: A Reader。Malden, MA:Blackwell Publishing Ltd。  new window
17.Bell, David、Valentine, Gill(1997)。Consuming Geographies: We Are Where We Eat。Routledge。  new window
18.Long, Lucy M.(2004)。Culinary Tourism。The University Press of Kentucky。  new window
19.葉肅科、董旭英(2002)。社會學概論。臺北:學富文代事業有限公司。  延伸查詢new window
20.Douglas, Mary(1996)。Purity and Danger: An Analysis of the Concepts of Pollution and Taboo。London。  new window
21.Goody, Jack(1982)。Cooking, Cuisine, and Class: A Study in Comparative Sociology。Cambridge University Press。  new window
22.陳向明(20020000)。社會科學質的研究。臺北:五南。new window  延伸查詢new window
圖書論文
1.Molz, Jennie Germann(2004)。Tasting an Imagined Thailand: Authenticity and Culinary Tourism In Thai Restaurants。Culinary Tourism。The University Press of Kentucky。  new window
2.Urry, John(2006)。Preface: Places and Performances。Travels in Paradox: Remapping tourism。Rowman & Littlefield Publishers, Inc。  new window
3.Hall, C. Michael、Sharples, Liz(2003)。The consumption of experiences or the experience of consumption? An introduction to the tourism of taste。Food tourism around the world: Development, management and markets。Butterworth Heinemann。  new window
4.Appadurai, Arjun(1986)。Introduction: Commodities and the Politics of Value。The Social Life of Things: Commodities in Cultural Perspective。Cambridge University Press。  new window
 
 
 
 
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