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題名:「和食」的遺產化及其不滿:建構與傳統之外
書刊名:文化研究
作者:張正衡
作者(外文):Chang, Cheng-heng
出版日期:2021
卷期:32
頁次:頁255-298
主題關鍵詞:和食無形文化遺產純正性遺產論述遺產的不可知論WashokuIntangible cultural heritageAuthenticityHeritage discourseHeritage agnosticism
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(1) 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:16
  • 點閱點閱:2
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。  new window
2.Sahlins, Marshall(1999)。Two or Three Things that I Know about Culture。The Journal of the Royal Anthropological Institute,5(3),399-421。  new window
3.Brumann, Christoph(2014)。Heritage Agnosticism: A third Path for the Study of Cultural Heritage。Social Anthropology,22(2),173-188。  new window
4.Appadurai, Arjun(1988)。How to Make a National Cuisine: Cookbooks in Contemporary India。Comparative Studies in Society and History,30(1),3-24。  new window
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。new window  延伸查詢new window
6.Brumann, Christoph(2009)。Outside the Glass Case: The Social Life of Urban Heritage in Kyoto。American Ethnologist,36(2),276-299。  new window
7.Kirshenblatt-Gimblett, Barbara(2004)。Intangible Heritage as Metacultural Production。Museum International,56(1/2),52-65。  new window
8.Smith, Laurajane(2015)。Intangible Heritage: A Challenge to the Authorised Heritage Discourse。Revista d'etnologia de Catalunya,40,133-142。  new window
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new window
10.Appadurai, Arjun(1986)。On Culinary Authenticity。Anthropology Today,2(4)。  new window
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。  new window
12.Rath, Eric C.(2012)。How Intangible Is Japan's Traditional Dietary Culture?。Gastronomica: The Journal of Critical Food Studies,12(4),2-3。  new window
13.Rath, Eric C.(2013)。Reevaluating Rikyū: Kaiseki And the Origins of Japanese Cuisine。The Journal of Japanese Studies,39(1),67-96。  new window
14.Rath, Eric C.(2017)。Historical Reflections on Culinary Globalization in East Asia。Gastronomica: The Journal of Critical Food Studies,17(3),82-84。  new window
圖書
1.Burke, Peter(2009)。Cultural Hybridity。Polity Press。  new window
2.Belasco, Warren James(2008)。Food: The Key Concepts。Berg。  new window
3.Mintz, Sidney Wilfred(1996)。Tasting Food, Tasting Freedom。Boston, MA:Beacon Press。  new window
4.Lie, John(2001)。Multiethnic Japan。Cambridge, Mass.:Harvard University Press。  new window
5.Cwiertka, Katarzyna Joanna(2006)。Modern Japanese Cuisine: Food, Power and National Identity。London:Reaktion Books。  new window
6.Boym, Svetlana(2001)。The Future of Nostalgia。New York:Basic Books。  new window
7.Smith, Laurajane(2006)。Uses of Heritage。Routledge。  new window
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new window
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new window
10.Ivy, Marilyn(1995)。Discourses of the Vanishing: Modernity, Phantasm, Japan。University of Chicago Press。  new window
11.Ohnuki-Tierney, Emiko(1993)。Rice as self: Japanese Identities through Time。Princeton University Press。  new window
12.Ferguson, Priscilla Parkhurst(2004)。Accounting for Taste: The Triumph of French Cuisine。Chicago:Chicago University Press。  new window
13.Rath, Eric C.(2010)。Food and Fantasy in Early Modern Japan。Berkeley:University of California Press。  new window
14.Kushner, Barak(2012)。Slurp!: A Social and Culinary History of Ramen, Japan's Favorite Noodle Soup。Global Oriental。  new window
15.Solt, George(2014)。The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze。University of California Press。  new window
16.Aronczyk, Melissa(2013)。Branding the nation: The global business of national identity。Oxford University Press。  new window
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new window
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new window
19.Farrer, James(2015)。The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones。New York:Palgrave Macmillan。  new window
20.小菅桂子(2002)。カレーライスの誕生。東京:講談社。  延伸查詢new window
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new window
22.Thomas, Nicholas(1991)。Entangled Objects: Exchange, Material Culture, and Colonialism in the Pacific。Cambridge, MA:Harvard University Press。  new window
23.Ryang, Sonia(2015)。Eating Korean in America: Gastronomic Ethnography of Authenticity。Honolulu:U of Hawai'i P。  new window
24.Bestor, Theodore C.(2004)。Tsukiji: The Fish Market at the Center of the World。University of California Press。  new window
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new window
26.Appadurai, Arjun(1996)。Modernity At Large: Cultural Dimensions of Globalization。University of Minnesota Press。  new window
27.Goody, Jack(1982)。Cooking, Cuisine, and Class: A Study in Comparative Sociology。Cambridge University Press。  new window
28.Harrison, Rodney(2013)。Heritage: Critical Approaches。Routledge。  new window
29.Paxson, Heather(2012)。The Life of Cheese: Crafting Food and Value in America。Berkeley:University of California Press。  new window
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new window
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new window
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new window
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new window
34.小菅桂子(2017)。にっぽん洋食物語大全。筑摩書房。  延伸查詢new window
35.木曾功(2015)。世界遺產ビジネス。小学舘。  延伸查詢new window
36.青木直己(2017)。和菓子の歴史。筑摩書房。  延伸查詢new window
37.阿古真理(2015)。「和食」って何?。筑摩書房。  延伸查詢new window
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new window
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new window
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new window
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new window
42.速水健朗(2011)。ラーメンと愛国。講談社。  延伸查詢new window
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new window
44.飯野亮一(2016)。すし天ぷら蕎麦うなぎ。筑摩書房。  延伸查詢new window
45.熊倉功夫(2007)。日本料理の歴史。吉川弘文館。  延伸查詢new window
46.Akagawa, Natsuko(2015)。Heritage Conservation and Japan's Cultural Diplomacy: Heritage, National Identity and National Interest。Routledge。  new window
47.Cwiertka, Katarzyna J.、Machotka, Ewa(2018)。Consuming Life in Post-Bubble Japan: A Transdisciplinary Perspective。Amsterdam University Press。  new window
48.Dinnie, Keith(2015)。Nation Branding: Concepts, Issues, Practice。Routledge。  new window
49.Goto-Jones, Christopher(2009)。Modern Japan: A Very Short Introduction。Oxford University Press。  new window
50.Hanley, Susan(1999)。Everyday Things in Premodern Japan。University of California Press。  new window
51.Herzfeld, Michael(2016)。Cultural Intimacy: Social Poetics and the Real Life of States, Societies, and Institutions。Routledge。  new window
52.Johnston, Josee、Baumann, Shyon(2015)。Foodies: Democracy and Distinction in the Gourmet Foodscape。Routledge。  new window
53.Niehaus, Andreas、Walravens, Tine(2017)。Feeding Japan: The Cultural and Political Issues of Dependency and Risk。Palgrave Macmillan。  new window
54.Ryang, Sonia(2004)。Japan and National Anthropology: A Critique。Routledge。  new window
55.Stalker, Nancy K.(2018)。Devouring Japan: Global Perspectives on Japanese Culinary Identity。Oxford University Press。  new window
56.Wilk, Richard(2006)。Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists。Berg。  new window
57.Comaroff, Jean、Comaroff, John L.(2009)。Ethnicity, Inc.。University of Chicago Press。  new window
其他
1.青木保(20091008)。日本文化は“ミックス文化”?,http://wedge.ismedia.jp/articles/-/550。  延伸查詢new window
2.Cwiertka, Katarzyna J.(20131212)。How Traditional is 'Traditional' Japanese Cuisine,https://www.cwiertka.com/how-traditional-is-traditional-japanese-cuisine/。  new window
3.Kushner, Barak(20150717)。Ramen vs. 'Washoku': The Changing Face of Japanese Cuisine,https://www.nippon.com/en/features/c02203/。  new window
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。  new window
2.Hobsbawm, Eric(1984)。Introduction: Inventing Traditions。The Invention of Tradition。Cambridge:Cambridge University Press。  new window
3.Akagawa, Natsuko(2018)。National Identity, Culinary Heritage and UNESCO: Japanese Washoku。Safeguarding Intangible Heritage: Practices and Politics。Routledge。  new window
4.Assmann, Stephanie(2010)。Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables。Japanese Foodways: Past and Present。University of Illinois Press。  new window
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。  new window
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。  new window
7.Bestor, Theodore C.(2011)。Cuisine and Identity in Contemporary Japan。Routledge Handbook of Japanese Culture and Society。Routledge。  new window
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。  new window
9.Cwiertka, Katarzyna J.(2018)。Serving the Nation: The Myth of Washoku。Consuming Life in Post-Bubble Japan: A Transdisciplinary Perspective。Amsterdam University Press。  new window
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。  new window
11.Rath, Eric C.(2015)。The Invention of Local Food。The Globalization and Asian Cuisine: Transnational Networks and Culinary Contact Zones。Palgrave Macmillan。  new window
12.Rach, Eric C.、Assmann, Stephanie(2010)。[Japanese Foodways: Past and Present] Introduction。Japanese Foodways: Past and Present。University of Illinois Press。  new window
13.Rath, Eric C.(2018)。Afterword: Foods of Japan, Not Japanese Food。Devouring Japan: Global Perspectives on Japanese Culinary Identity。Oxford University Press。  new window
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。  new window
15.Rath, Eric C.(2015)。The Magic of Japanese Rice Cakes。Routledge History of Food。Routledge。  new window
16.Watson, James L.、Klein, Jakob A.(2016)。Introduction: Anthropology, Food and Modern Life。The Handbook of Food and Anthropology。Bloomsbury。  new window
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。  new window
18.Mintz, Sidney W.(2003)。Eating Communities: The Mixed Appeals of Sodality。Eating Culture: The Poetics and Politics of Food。Heidelberg:Winter。  new window
 
 
 
 
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