The 2nd Symposium on Chinese Dietary Culture

Theme 1.Chinese Tea and Wine.
2.Chinese Dietary and its Way to the Regimen
3.The Rapid Progress in the Food Processing Technology.
4.The Aesthetics of Chinese Dietary Culture.
5.The Economics Point of View on Chinese Dietary Culture.
Date Sep.5-6, 1991
Venue Hall Apollo, 20F, Mercuries Building
Participants Total 169 experts both from domestics and overseas.
Papers published In addition to the key-note speech, the total were 16 papers, among them, 10 papers in Chinese, 5 papers in Japanese, and 1 paper in English.
Publications The Proceedings of The Second Symposium on Chinese Dietary Culture


The Proceedings of The 2nd Symposium on Chinese Dietary Culture
Title：
The Proceedings of The 2nd Symposium on Chinese Dietary Culture
Publication Year：
1993
Other：
Out of print
Price US$ 45
Out of print
Introduction
Key-note speech：Changes in the Food Culture of Medieval China / Hsu Cho-yun
Health-Related Dietary Attitudes in Contemporary Chinese / Chwang Leh-chii
Introducing Kao Lien's Tsun Sheng Pa-Ch'ien-Diet Control in the Practice of Yang-Sheng / Y. C. Kong & P. S. Kwan
Parameters of Chinese Health-Food Selection / Yang Ling-ling
Manifold Products of Chinese Teas and Physiological Functions of Tea-Drinking / Chiu Tsai-Fa and Chen Ying-Ling
A History of Tea-Drinking Culture / Nunome Chofu
Chinese Wines and Daily Life / Li Chin-Fung
Rice Wine in East and Southeast Asia / Kozaki Michio
The Five Elements in Phase and the Five Flavors in Harmony--An Introduction to the Aesthetice of Chinese Gastronomy / Liu Ssu-liang
Chinese Food Culture as Viewed from the Persplefive of Minority Food Culture/ Chou Da-Sheng
Food Science and Technology in China's Dietary Culture / Chen, T.C.
The Origin of Fermented Foods and Drinks in the Orient / Huang, H.T.
Dietetics, Processing and Utilization of Coix Lachryma - Jobi L. / Chiang Wen-Chang, Chang Tzyy-Wen
Techniques for Producing Chinese Spice / Hong Guang-zhu
豆腐製造技術的變遷/ Takei Emiko
經濟發展及飲食體系的變化/ Kojima Reiitsu
Back