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AND、OR、NOT

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.13

Basic Information

Language : Traditional Chinese

First Published Issue : 第13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13屆
Total4Pages
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1

Foods of the Overseas Chinese (Americans)

Alan A. Lew

10.6641/PICCFC.13.2013.13.01 DOI

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

2

More Than a Food Festival: A Case Study of Xuyi International "Lobster" Festival

Sidney C. H. Cheung

10.6641/PICCFC.13.2013.13.02 DOI

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

3

Narrating Cuisines - Food Stories and Paratexts in Regional Cookbooks

Maarit Knuuttila

narrativesregional cuisinetextualizationfood storiescookbooks

10.6641/PICCFC.13.2013.13.13 DOI

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

4

Tourism and the UNESCO Effect: A Study of a Milk Tradition in South China

Sau-Wa Mak

10.6641/PICCFC.13.2013.13.23 DOI

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

5

飲食旅遊目的地建設:以「掏羊鍋」個案為中心的考察

何宏

餘杭倉前掏羊鍋飲食旅遊飲食文化

10.6641/PICCFC.13.2013.13.38 DOI

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

6

川滇瀘沽湖地區旅遊發展與摩梭民族飲食文化的變遷-以雲南瀘沽湖景區小落水村為例

陳剛

10.6641/PICCFC.13.2013.13.39 DOI

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

7

說一個地方的飲食故事:臺灣東海岸原住民部落自主性觀光發展下的新興餐飲現象

羅素玫

族群飲食文化感與地方感觀光自主性發展臺灣原住民

10.6641/PICCFC.13.2013.13.03 DOI

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

8

「山場」與「岩韻」:茶香之中的「文化圖式」──對閩北山區的空間結構之形成過程分析

肖坤冰

武夷岩茶空間結構文化圖式

10.6641/PICCFC.13.2013.13.04 DOI

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

9

Place Matters: Terroir, Techniques, and Jinhua Ham

Pio C. H. Kuo

10.6641/PICCFC.13.2013.13.05 DOI

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10

建構日本傳統飲食與打造文化旅遊市場:日本酒都的田野調查

吳燕和(David Y. H. Wu)

10.6641/PICCFC.13.2013.13.06 DOI

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

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第13屆
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