- 期刊
Book Review: Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine
參考文獻
Brenner, Michael, Pia Sörensen and David Weitz. 2020. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine. New York, NY: W.W. Norton & Company.
Borghini, Andrea. 2015. “What is a Recipe?” Journal of Agricultural and Environmental Ethics 28.4: 719-38.
Falk, Pasi. 1991. “Homo Culinarius: Towards an Historical Anthropology of Taste.” Social Science Information 30.4: 757-90.
McGee, Harold. 1984. On Food and Cooking: The Science and Lore of the Kitchen.New York, NY: Scribner.
Myhrvold, Nathan, Chris Young and Maxime Bilet. 2011. Modernist Cuisine: The Art and Science of Cooking. Bellevue, WA: The Cooking Lab.
延伸閱讀
- 劉正元（2014）。Book Review: ＂Foodies: Democracy and Distinction in the Gourmet Foodscape＂。中國飲食文化，10(1)，159-166。https://www.airitilibrary.com/Article/Detail?DocID=18119301-201404-201404250008-201404250008-159-166
- Chi, C. W. (2017). Book Review-From Field to Fork: Food Ethics for Everyone. 中國飲食文化, 13(1), 205-215. https://www.airitilibrary.com/Article/Detail?DocID=18119301-201704-201705050018-201705050018-205-215
- Peter Atkins、Ian Bowler（2010）。BOOK REVIEWS Food in Society: Economy, Culture, Geography。中國飲食文化，6(1)，143-147。https://doi.org/10.30152/JCDC.201001.0005
- 李匡悌（2009）。Book Review: The Archaeology of Food and Identity。中國飲食文化，5(1)，181-190。https://www.airitilibrary.com/Article/Detail?DocID=18119301-200901-201008040005-201008040005-181-190
- 劉建偉（2017）。Book reviews: ＂Cooking, Cuisine and Class: A Study in Comparative Sociology＂ by Jack Goody。華岡史學，(5)，143-154。https://www.airitilibrary.com/Article/Detail?DocID=P20160308001-201712-201806050012-201806050012-143-154