文章詳目資料
中國飲食文化 THCITSSCI
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中文摘要
英文摘要
Where does European anthropological research on Chinese dietary culture currently stand? Our field research in China and our review of relevant academic output shows that there is a wide variety of current young scholars – only some of whom are sinologically and/or anthropologically informed or are competent in Chinese languages.
本卷期文章目次
- Repackaging Regional Chinese Cuisine: The Professionalization of Regional Chinese Restaurants in Sydney / Leo PANG
- Everyday Strategies of Rural Migrants: Assembling Skills in Mala tang Production / Lena KAUFMANN
- Cooking and Being a Cook: Identity in Practice and Perception / Aël THÉRY
- 從「烹飪」到「廚藝」：法國料理藝術泣展望 / 蔡倩玟