參考文獻
Cooper, J. S.(1983).The Curse of Agade.Baltimore:The Johns Hopkins University Press.
Montanari, M.(1994).The Culture of Food.Oxford:Blackwell.
Elias, Norbert(1978).The History of Manners.New York:Pantheon.
延伸閱讀
- Sabban, F. (2006). Forms and Evolution of Chinese Cuisine in France. In 財團法人中華飲食文化基金會 (Ed.), 中華飲食文化學術研討會論文集 (pp. 229-237). 財團法人中華飲食文化基金會. https://doi.org/10.6641/PICCFC.91012.2006.09.12
- Kim, B. R. (2013). An Anthropology of Historic Foods in Japan, China and Korea. In 財團法人中華飲食文化基金會 (Ed.), 2013 中華飲食文化國際學術研討會論文集 (pp. 177-191). 財團法人中華飲食文化基金會. https://doi.org/10.6641/PICCFC.13.2013.13.07
- 陳志明（2006）。Food Culture in the Near East, Middle East and North Africa。中國飲食文化，2(2)，165-170。https://doi.org/10.30152/JCDC.200607.0006
- 蔡倩玟（2016）。From Cooking to Culinary Art: Artification Prospect of French Cuisine。中國飲食文化，12(2)，135-172。https://www.airitilibrary.com/Article/Detail?DocID=18119301-201610-201611080009-201611080009-135-172
- Avieli, N. (2007). A History of Cooks and Cooking. 中國飲食文化, 3(1), 177-185. https://doi.org/10.30152/JCDC.200701.0005