| 期刊論文| 1. | Wang, Ning(1999)。Rethinking authenticity in Tourism experience。Annals of Tourism Research，26(2)，349-370。   | | 2. | Everett, S.、Slocum, S. L.(2012)。Food and tourism: An effective partnership? A UK-based review。Journal of Sustainable Tourism，21(6)，789-809。 | | 3. | 陳玉箴(20160600)。「道地」的建構：「臺灣料理」在東京的生產、再現與變遷。臺灣人類學刊，14(1)，7-53。 延伸查詢 | | 4. | 余舜德(20160600)。The Authentic Taste of Puer Tea and Transnational Interests。臺灣人類學刊，14(1)，89-109。 | | 5. | Bestor, Theodore C.(2014)。Most F(l) avored Nation Status: the Gastrodiplomacy of Japan's Promotion of Cuisine。Gastrodiplomacy，11，59-62。 | | 6. | Chen, Yujen(2011)。Ethnic Politics in the Framing of National Cuisine: State Banquets and the Proliferation of Ethnic Cuisines in Taiwan。Food, Culture and Society，14(3)，315-333。 | | 7. | Everett, S.、Aitchison, C.(2008)。The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England。Journal of Sustainable Tourism，16(2)，150-167。 | | 8. | Kratz, Corinne A.(2011)。Rhetorics of Value。Visual Anthropology Review，27(1)，21-48。 | | 9. | Lyon, Sarah(2013)。Coffee Tourism in Chiapas: Recasting Colonial Narratives for Contemporary Markets。Culture, Agriculture, Food and Environment: The Journal of Culture and Agriculture，35(2)，125-139。 | | 10. | Pratt, Jeff(2007)。Food Values: the Local and the Authentic。Critique of Anthropology，27(3)，285-300。 | | 11. | Sims, Rebecca(2009)。Food, place and authenticity: local food and the sustainable tourism experience。Journal of Sustainable Tourism，17(3)，321-336。 | 會議論文| 1. | Clement, Alain(2013)。The High Quality Products of the Past。Hong Kong, HK：Chinese University of Hong Kong。232-242。 | | 2. | Duruz, Jean(2013)。Nonya Rice Dumplings at Terminal Three: Re-casting Meaning of Food and Place In Singapore。Hong Kong, HK：Chinese University of Hong Kong。125-145。 | 其他| 1. | The Economist(20140215)。Japan's Cuisine: Acquired Taste。 | | 2. | Kiniry, Laura(2017)。Over 130 Factories Get New Lives as Tourist Destinations in Taiwan，https://www.smithsonianmag.com/travel/stepinside-taiwans-tourism-factories-180964778/。 | 圖書論文| 1. | Barthes, Roland(2008)。Toward a Psychosociology of Contemporary Food Consumption。Food and Culture: A Reader。Routledge。 | | 2. | Avieli, Nir(2014)。Contested Culinary Heritage in a Vietnamese Town: Cooks, Diners and Local Identity。Rethinking Asian Food Heritage。Foundation of Chinese Dietary Culture。 | | 3. | Grasseni, Christina(2003)。Packaging Skills: Calibrating Cheese to the Global Market。Commodifying Everything: Relationships of the Market。New York, NY：Routledge。 | | 4. | Kopytof, Igor(1986)。The Cultural Biography of Things: Commodization as Processes。The Social Life of Things。Cambridge, UK：Cambridge University Press。 | |