期刊論文1. | Brumann, Christoph(1999)。Writing for culture: Why a successful concept should not be discarded。Current Anthropology,40(Suppl),S1-S27。 |
2. | Sahlins, Marshall(1999)。Two or Three Things that I Know about Culture。The Journal of the Royal Anthropological Institute,5(3),399-421。 |
3. | Brumann, Christoph(2014)。Heritage Agnosticism: A third Path for the Study of Cultural Heritage。Social Anthropology,22(2),173-188。 |
4. | Appadurai, Arjun(1988)。How to Make a National Cuisine: Cookbooks in Contemporary India。Comparative Studies in Society and History,30(1),3-24。 |
5. | 黃貞燕(20131100)。無形文化遺產國際公約的成立與其護衛方法論。文化資產保存學刊,25,7-31。 延伸查詢 |
6. | Brumann, Christoph(2009)。Outside the Glass Case: The Social Life of Urban Heritage in Kyoto。American Ethnologist,36(2),276-299。 |
7. | Kirshenblatt-Gimblett, Barbara(2004)。Intangible Heritage as Metacultural Production。Museum International,56(1/2),52-65。 |
8. | Smith, Laurajane(2015)。Intangible Heritage: A Challenge to the Authorised Heritage Discourse。Revista d'etnologia de Catalunya,40,133-142。 |
9. | 熊倉功夫(2014)。ユネスコ無形文化遺産に登録された本当の理由。ヘルシスト,226,2-7。 延伸查詢 |
10. | Appadurai, Arjun(1986)。On Culinary Authenticity。Anthropology Today,2(4)。 |
11. | Bestor, Theodore C.(2014)。Most F(l)avored Nation Status: the Gastrodiplomacy of Japan's Global Promotion of Cuisine。Public Diplomacy,11,59-62。 |
12. | Rath, Eric C.(2012)。How Intangible Is Japan's Traditional Dietary Culture?。Gastronomica: The Journal of Critical Food Studies,12(4),2-3。 |
13. | Rath, Eric C.(2013)。Reevaluating Rikyū: Kaiseki And the Origins of Japanese Cuisine。The Journal of Japanese Studies,39(1),67-96。 |
14. | Rath, Eric C.(2017)。Historical Reflections on Culinary Globalization in East Asia。Gastronomica: The Journal of Critical Food Studies,17(3),82-84。 |
圖書1. | Burke, Peter(2009)。Cultural Hybridity。Polity Press。 |
2. | Belasco, Warren James(2008)。Food: The Key Concepts。Berg。 |
3. | Mintz, Sidney Wilfred(1996)。Tasting Food, Tasting Freedom。Boston, MA:Beacon Press。 |
4. | Lie, John(2001)。Multiethnic Japan。Cambridge, Mass.:Harvard University Press。 |
5. | Cwiertka, Katarzyna Joanna(2006)。Modern Japanese Cuisine: Food, Power and National Identity。London:Reaktion Books。 |
6. | Boym, Svetlana(2001)。The Future of Nostalgia。New York:Basic Books。 |
7. | Smith, Laurajane(2006)。Uses of Heritage。Routledge。 |
8. | 岡田哲、林錚顗(2013)。明治洋食事始:日式炸豬排誕生的故事。臺北:玉山社出版事業股份有限公司。 延伸查詢 |
9. | Cwiertka, Katarzyna J.、陳玉箴(2009)。飲食、權力與國族認同:當代日本料理的形成。臺北:韋伯文化國際出版有限公司。 延伸查詢 |
10. | Ivy, Marilyn(1995)。Discourses of the Vanishing: Modernity, Phantasm, Japan。University of Chicago Press。 |
11. | Ohnuki-Tierney, Emiko(1993)。Rice as self: Japanese Identities through Time。Princeton University Press。 |
12. | Ferguson, Priscilla Parkhurst(2004)。Accounting for Taste: The Triumph of French Cuisine。Chicago:Chicago University Press。 |
13. | Rath, Eric C.(2010)。Food and Fantasy in Early Modern Japan。Berkeley:University of California Press。 |
14. | Kushner, Barak(2012)。Slurp!: A Social and Culinary History of Ramen, Japan's Favorite Noodle Soup。Global Oriental。 |
15. | Solt, George(2014)。The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze。University of California Press。 |
16. | Aronczyk, Melissa(2013)。Branding the nation: The global business of national identity。Oxford University Press。 |
17. | 青木保(1990)。「日本文化論」の変容:戦後日本の文化とアイデンティティー。東京:中央公論社。 延伸查詢 |
18. | 網野善彥、堯嘉寧(2013)。重新解讀日本歷史。臺北:聯經。 延伸查詢 |
19. | Farrer, James(2015)。The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones。New York:Palgrave Macmillan。 |
20. | 小菅桂子(2002)。カレーライスの誕生。東京:講談社。 延伸查詢 |
21. | 原田信男、周穎昕(2011)。日本料理的社會史:和食與日本文化論。社會科學文獻出版社。 延伸查詢 |
22. | Thomas, Nicholas(1991)。Entangled Objects: Exchange, Material Culture, and Colonialism in the Pacific。Cambridge, MA:Harvard University Press。 |
23. | Ryang, Sonia(2015)。Eating Korean in America: Gastronomic Ethnography of Authenticity。Honolulu:U of Hawai'i P。 |
24. | Bestor, Theodore C.(2004)。Tsukiji: The Fish Market at the Center of the World。University of California Press。 |
25. | 大久保洋子、孟勲、陳令嫻、林品秀(2017)。江戶的食空間:從街頭攤販到將軍的餐桌,日本料理就是這麼來的。臺北:時報文化。 延伸查詢 |
26. | Appadurai, Arjun(1996)。Modernity At Large: Cultural Dimensions of Globalization。University of Minnesota Press。 |
27. | Goody, Jack(1982)。Cooking, Cuisine, and Class: A Study in Comparative Sociology。Cambridge University Press。 |
28. | Harrison, Rodney(2013)。Heritage: Critical Approaches。Routledge。 |
29. | Paxson, Heather(2012)。The Life of Cheese: Crafting Food and Value in America。Berkeley:University of California Press。 |
30. | 柏井壽、嚴可婷(2015)。美食有這麼了不起嗎?拯救誤入歧途的飲食文化。時報。 延伸查詢 |
31. | 吉田伸之、熊遠報(2011)。成熟的江戶。北京大學出版社。 延伸查詢 |
32. | 家永三郎、靳叢林、陳泓、張富貴、劉珊(2017)。外來文化攝取史論。大象。 延伸查詢 |
33. | 網野善彥、劉軍、饒雪梅(2011)。日本社會的歷史。社會科學文獻。 延伸查詢 |
34. | 小菅桂子(2017)。にっぽん洋食物語大全。筑摩書房。 延伸查詢 |
35. | 木曾功(2015)。世界遺產ビジネス。小学舘。 延伸查詢 |
36. | 青木直己(2017)。和菓子の歴史。筑摩書房。 延伸查詢 |
37. | 阿古真理(2015)。「和食」って何?。筑摩書房。 延伸查詢 |
38. | 阿古真理(2016)。なぜ日本のフランスパンは世界一になったのか:パンと日本人の150年。NHK出版。 延伸查詢 |
39. | 阿古真理(2017)。昭和の洋食.平成のカフェ飯:家庭料理の80年。筑摩書房。 延伸查詢 |
40. | 原田信男(2013)。日本の食はどう変わってきたか:神の食事から魚肉ソーセージまで。角川学芸。 延伸查詢 |
41. | 原田信男(2014)。和食とはなにか:旨みの文化をさぐる。角川。 延伸查詢 |
42. | 速水健朗(2011)。ラーメンと愛国。講談社。 延伸查詢 |
43. | 飯野亮一(2014)。居酒屋の誕生:江戸の呑みだおれ文化。筑摩書房。 延伸查詢 |
44. | 飯野亮一(2016)。すし天ぷら蕎麦うなぎ。筑摩書房。 延伸查詢 |
45. | 熊倉功夫(2007)。日本料理の歴史。吉川弘文館。 延伸查詢 |
46. | Akagawa, Natsuko(2015)。Heritage Conservation and Japan's Cultural Diplomacy: Heritage, National Identity and National Interest。Routledge。 |
47. | Cwiertka, Katarzyna J.、Machotka, Ewa(2018)。Consuming Life in Post-Bubble Japan: A Transdisciplinary Perspective。Amsterdam University Press。 |
48. | Dinnie, Keith(2015)。Nation Branding: Concepts, Issues, Practice。Routledge。 |
49. | Goto-Jones, Christopher(2009)。Modern Japan: A Very Short Introduction。Oxford University Press。 |
50. | Hanley, Susan(1999)。Everyday Things in Premodern Japan。University of California Press。 |
51. | Herzfeld, Michael(2016)。Cultural Intimacy: Social Poetics and the Real Life of States, Societies, and Institutions。Routledge。 |
52. | Johnston, Josee、Baumann, Shyon(2015)。Foodies: Democracy and Distinction in the Gourmet Foodscape。Routledge。 |
53. | Niehaus, Andreas、Walravens, Tine(2017)。Feeding Japan: The Cultural and Political Issues of Dependency and Risk。Palgrave Macmillan。 |
54. | Ryang, Sonia(2004)。Japan and National Anthropology: A Critique。Routledge。 |
55. | Stalker, Nancy K.(2018)。Devouring Japan: Global Perspectives on Japanese Culinary Identity。Oxford University Press。 |
56. | Wilk, Richard(2006)。Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists。Berg。 |
57. | Comaroff, Jean、Comaroff, John L.(2009)。Ethnicity, Inc.。University of Chicago Press。 |
圖書論文1. | Wilk, Richard R.(2002)。Food and Nationalism: The Origins of "Belizean Food"。Food Nations: Selling Taste in Consumer Societies。Routledge。 |
2. | Hobsbawm, Eric(1984)。Introduction: Inventing Traditions。The Invention of Tradition。Cambridge:Cambridge University Press。 |
3. | Akagawa, Natsuko(2018)。National Identity, Culinary Heritage and UNESCO: Japanese Washoku。Safeguarding Intangible Heritage: Practices and Politics。Routledge。 |
4. | Assmann, Stephanie(2010)。Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables。Japanese Foodways: Past and Present。University of Illinois Press。 |
5. | Assmann, Stephanie(2015)。The Remaking of a National Cuisine: The Food Education Campaign in Japan。The Globalization and Asian Cuisine: Transnational Networks and Culinary Contact Zones。Palgrave Macmillan。 |
6. | Assmann, Stephanie(2017)。Global Recognition and Domestic Containment: Culinary Soft Power in Japan。Feeding Japan: The Cultural and Political Issues of Dependency and Risk。Palgrave Macmillan。 |
7. | Bestor, Theodore C.(2011)。Cuisine and Identity in Contemporary Japan。Routledge Handbook of Japanese Culture and Society。Routledge。 |
8. | Bestor, Theodore C.(2018)。Washoku, Far and Near: UNESCO, Gastrodiplomacy, and the Cultural Politics of Traditional Japanese Cuisine。Devouring Japan: Global Perspectives on Japanese Culinary Identity。Oxford University Press。 |
9. | Cwiertka, Katarzyna J.(2018)。Serving the Nation: The Myth of Washoku。Consuming Life in Post-Bubble Japan: A Transdisciplinary Perspective。Amsterdam University Press。 |
10. | Rath, Eric C.(2010)。Honzen Dinning: The Poetry of Formal Meals in Late Medieval and Early Modern Japan。Japanese Foodways: Past and Present。University of Illinois Press。 |
11. | Rath, Eric C.(2015)。The Invention of Local Food。The Globalization and Asian Cuisine: Transnational Networks and Culinary Contact Zones。Palgrave Macmillan。 |
12. | Rach, Eric C.、Assmann, Stephanie(2010)。[Japanese Foodways: Past and Present] Introduction。Japanese Foodways: Past and Present。University of Illinois Press。 |
13. | Rath, Eric C.(2018)。Afterword: Foods of Japan, Not Japanese Food。Devouring Japan: Global Perspectives on Japanese Culinary Identity。Oxford University Press。 |
14. | Rath, Eric C.(2017)。For Gluttons not Housewives, Japan's First Gourmet Magazine, Kuidōraku。Feeding Japan: The Cultural and Political Issues of Dependency and Risk。Palgravc Macmillan。 |
15. | Rath, Eric C.(2015)。The Magic of Japanese Rice Cakes。Routledge History of Food。Routledge。 |
16. | Watson, James L.、Klein, Jakob A.(2016)。Introduction: Anthropology, Food and Modern Life。The Handbook of Food and Anthropology。Bloomsbury。 |
17. | West, Harry G.(2016)。Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection。The Handbook of Food and Anthropology。Bloomsbury。 |
18. | Mintz, Sidney W.(2003)。Eating Communities: The Mixed Appeals of Sodality。Eating Culture: The Poetics and Politics of Food。Heidelberg:Winter。 |