Introduction

Key-note speech : 中國飲食史上的幾次突破/張光直

Cantonese Cuisine (Yue-Cai) in Taiwan and Taiwanese Cuisine (Tai-Cai) in Hong Kong : A Study of Food as Cultural Identity / Wu David Y. H.

Changing Dietary Culture in a Northern Chinese Village / Huang Shu-min

The Rise of Fast Food and its Impact on Local Dietary Culture in Beijing / Yan Yun-Xiang

Anthropological Perspectives on Chinese Diet and Culture / Hsu Mu-tsu, Chien Mei-ling

The Regionalism of Chinese Dietetic Culture and its Intermingling / Xu Ping-Fang

中國舊石器時代人類的飲食證據/ Tsang Cheng-Hwa

The Summary of the Image of Cooks in Ancient China on Archaeology / Wang Ren-xian

中國始有蒸餾酒的年代問題/ Liu Kwang-Ting

台灣酒類發展史/ Li Chin-Fung

「雄黃酒」與中國人的「藥補」思想/ Chi Yun-Wen

節慶祭典的供物與中國飲食文化-一個「常與非常」觀的節慶飲食/ Lee Fong-Mao

A Study on the Foods of Confucian Ancestral Rites and Buddhistic Rites in the Young-Nam Area of 13. Korea / Kim Sung-Mee

Comparison and Examination of Japanese-Chinese Eating Culture through a Shinsen / Hiromi Iwai

<三國演義>的飲食情境與文學藝術/胡萬川

中國茶酒傳說初談/ Riftine Boris

中國飲食文化的根本之道/ Wang Zi-Hui

A Spatial Perspective of Dietary Culture / Poon Kwai-shing

Round Table Discussion :台灣飲食文化的變遷

台灣的傳統食品 Lin Heng-Dao

Taiwan's Traditional Drinking-Eating Culture as Seen from Taiwanese Proverbs / Hsu Fu-Chuan

客家飲食與客家人 / Liu H.Y.

社會變遷與飲食文化意義產製的互動及新時空經驗之轉換 / Teng Ching-Heng

近年來台灣飲食現象觀察舉隅/ Chuang Po-Ho

論文總結暨綜合討論實錄/ Lu Yan-tung

Appendix