並列摘要
In Japanese society, Yakiniku and Bulgogi are considered as two separate entities. Yakiniku has its origins on the Korean Peninsula, but it was actually invented by ethnic Koreans in Japan and developed in Japanese society. On the other hand, Bulgogi is a dish which came from Korea recently. Comparing the histories of Japanese Yakiniku and Korean Bulgogi, this paper examines the interaction between Japanese and Korean food cultures during the modern era. Furthermore, it endeavors to anticipate future directions of the food industry in this time of food globalization.
被引用紀錄
Chou, C. W. (2014). 具奈米結構之新穎氧化物半導體電晶體研究 [master's thesis, National Chiao Tung University]. Airiti Library. https://doi.org/10.6842/NCTU.2014.00371
Liao, C. H. (2013). 具有奈米點摻雜之高效能雙閘極非晶銦鎵鋅氧薄膜電晶體 [master's thesis, National Chiao Tung University]. Airiti Library. https://doi.org/10.6842/NCTU.2013.00793
曾文彥（2011）。以傳輸量測表面覆蓋層對非晶態IGZO薄膜遷移率的影響〔碩士論文，國立交通大學〕。華藝線上圖書館。https://doi.org/10.6842/NCTU.2011.00788
Chen, C. H. (2011). 具有奈米點摻雜與背通道效應之高效能非晶銦鎵鋅氧薄膜電晶體 [master's thesis, National Chiao Tung University]. Airiti Library. https://doi.org/10.6842/NCTU.2011.00591
陳智聖（2009）。固定效率追蹤達到快速充電目的之演算法〔碩士論文，國立交通大學〕。華藝線上圖書館。https://doi.org/10.6842/NCTU.2009.01079
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