延伸閱讀
- 蘇恒安（2023）。Book Review: Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine。中國飲食文化，19(1)，173-180。https://www.airitilibrary.com/Article/Detail?DocID=18119301-N202305060008-00005
- Swislocki, M. (2009). Book Review: Food in the Ancient World. 中國飲食文化, 5(2), 175-181. https://www.airitilibrary.com/Article/Detail?DocID=18119301-200907-201004230139-201004230139-175-181
- 洪伯邑（2017）。Book Review: Philosophy Comes to Dinner: Arguments about the Ethics of Eating。中國飲食文化，13(2)，199-209。https://www.airitilibrary.com/Article/Detail?DocID=18119301-201710-201711170008-201711170008-199-209
- 羅素玫（2015）。Book Review: ＂Food and Wine Tourism: Integrating Food, Travel and Territory＂。中國飲食文化，11(1)，151-156。https://www.airitilibrary.com/Article/Detail?DocID=18119301-201504-201504290007-201504290007-151-156
- Makio, M. (2007). Everyone Eats: Understanding Food and Culture. 中國飲食文化, 3(1), 187-190. https://doi.org/10.30152/JCDC.200701.0006