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Boolean logic combinations of key words is a skill used to expand or refine search parameters.
(1) AND (1) AND: Refines search parameters
(2) OR (2) OR: Expands search parameters (3) NOT: Excludes irrelevant parameters

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What is "Preprint"?

In order to provide readers the forefront academic information, after articles are accepted to publish in the journal, we publish them in network before they're printed. Those "on-line first articles" are called the "preprint articles". The preprint articles do not have volume No., page No., publication date, but can be identified by the DOI number. 「 http://dx.doi.org/ 」 Link to the latest version of the article.

How to cite Preprint Articles?

Please use the online publication date and the DOI number of the preprint article to cite the literature.

Cited example (may vary with different formats you cited):

Author name. Article name. Journal name. YYYY/MM/DD online publish in advance.

doi:DOI Number

Periodical Published Irregularly,Regular Release

DOI: 10.6641/PICCFC.91012

Basic Information

Language : Traditional Chinese

First Published Issue : 第9屆

Humanities> General

Publisher

財團法人中華飲食文化基金會

Taiwan

財團法人中華飲食文化基金會 Publishing 』

第12屆
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1

War, Migration and Food in Mongol China: Yuan Dynasty Food and Medicine

E. N. Anderson

10.6641/PICCFC.91012.2011.12.01 DOI

Abstract | Times Cited(2) Download Download PDF Add to Cart Add to Cart Track Track

2

飲食文化の民族間交流──日本の事例

石毛直道

10.6641/PICCFC.91012.2011.12.02 DOI

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3

The Cultural Politics of Ryukyu Cuisine: China and Satsuma Influences in the Development of Food Culture

Tomoko TamariMike Featherstone

10.6641/PICCFC.91012.2011.12.03 DOI

Abstract | Times Cited(2) Download Download PDF Add to Cart Add to Cart Track Track

4

「御三味」與「大牢」:沖繩久米村人的祭品與民族邊界

呂青華(Ching-Hua Lu)

閩人三十六姓御三味釋典琉球王國Fujian 36 clansUsanmiConfucianism Ceremonythe Ryukyu kingdom

10.6641/PICCFC.91012.2011.12.04 DOI

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5

中華豆腐乳在琉球/沖繩飲食文化中的禮遇和際遇-紅麴腐乳的受容和變容

劉剛

10.6641/PICCFC.91012.2011.12.05 DOI

Abstract Download Download PDF Add to Cart Add to Cart Track Track

6

自立、鄉愁與融入:越南配偶小吃店在臺灣

蕭新煌(Michael H. H. Hsiao)林開忠(Khay-Thiong Lim)

10.6641/PICCFC.91012.2011.12.06 DOI

Abstract | Times Cited(2) Download Download PDF Add to Cart Add to Cart Track Track

7

政治環境異動下的臺灣主食文化發展變遷

陳美慧(Mei-Hui Chen)

主食米食麵食飲食文化staple foodrice foodwheat foodfood culture

10.6641/PICCFC.91012.2011.12.07 DOI

Abstract | Times Cited(1) Download Download PDF Add to Cart Add to Cart Track Track

8

Changes in the Dietary Culture between China and Japan: Changes in the Taste and Aroma of Bouillon and Soup Stock as Base Flavoring of Chinese and Japanese Cuisines

Kazuyo KONO

Chinese bouillonJapanese soup stockdietary culture

10.6641/PICCFC.91012.2011.12.08 DOI

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9

節日聚餐與日常飲食:印尼峇里島華人的家鄉、跨文化飲食與認同

羅素玫

10.6641/PICCFC.91012.2011.12.09 DOI

Abstract | Reference(29) | Times Cited(1) Download Download PDF Add to Cart Add to Cart Track Track

10

遷徙、飲食方式與民族學文化圈-緬甸華人飲食文化的地域性與再生產

段穎

緬甸華人遷移飲食方式民族學文化圈

10.6641/PICCFC.91012.2011.12.10 DOI

Abstract | Reference(21) | Times Cited(1) Download Download PDF Add to Cart Add to Cart Track Track

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