Introduction

Contents

Chinese-French Influences in Tableware from 1500 onward/

Marc DE FERRIÈRE LE VAYER………………………………………………… 1-1

Enchante (アンシャンテ), Honorable France (おフランス), Chanson(シャンソン):

French Culture and Cuisine in Japanese Popular Culture/

Midori HINO, David Y.H. WU….……………………………………….………. 2-1

A Ferangzhi Banquet in Shanghai, the Paris of the East / John Eng WONG….......…...3-1

Social Resilience and Oyster Farming: A Comparative Approach to the Study

of Food Heritage/ Sidney C. H. CHEUNG……………………………………….. 4-1

Acceptors” and “Disseminators”, the Role of Taiwanese in the Western and

French Food Market in Shanghai /HSU Chia- Ling………………………………... 5-1

Authenticity, Terroir, and Invention of Tradition: French Wine versus

Taiwanese Tea / YU Shuenn-Der…………..………………………………….….. 6-1

Interaction of Tea Culture between France and Asia /Colette GENESTE……...... 7-1

Michelin Stars Over China: The Place of France in Shanghai’s Culinary

Contact Zones / James FARRER…………………………………………………. 8-1

French Haute Cuisine in Taiwan, « feu d’artifice (fireworks) » or « art e vivre»?

/TSAI Chien-Wen……..………………………………………………………… 9-1

Vietnamese Weddings as a French Accomplishment /Nir AVIELI………………. 10-1

Food as Intangible Cultural Heritage: A Lesson from Japan /

Katarzyna J. CWIERTKA………..……………………...………………………...11-1

Gastronomic Tourism in Yakutia /Aitalina BORISSOVA………………………... 12-1

Food Traditions of Yakoute and the Image of the Food in Language /

Isabella BORISSOVA………………………………………………………….. 13-1

Study on Cooking Sichuan Cuisine Using Western Culinary Methods and

Its Applications / HE Jiang-hong, LU Yi, LI Xiao…………………………..…… 14-1

Democracy versus Distinction: A Study of European Food in Chinese and Western

Restaurants in Hong Kong, China / MAK Sau-Wa……………….……………… 15-1

Asian Diet and Culture: Cultural Performance on Taiwan Gourmet Dishes/

YANG Ming-Ching, LIN Su-Chen, WANG Tzu-Yun…………………………… 16-1

Eating fan-ts’ai in France: Transformations of the Asian-Chinese Meal Structure

in Relation to Personal Migratory / YANG Fong-Ming………………….................. 17-1

Western Cuisine and Shanghai Gourmand Culture / LU Feiyun, ZHU Minglu…….... 18-1

French Images and Stereotypes Reflected in Taiwan Food Commercials/

WENG Cheng-Sheng………..……………………….…………………………… 19-1

Research on Food Tourism by Foreign Visitors in Seoul / KIM Bok-Rae….....…...... 20-1

From Shark Fin to Original Shark Dishes: Reconstruction from Tsunami and Promotion

of Food Tourism in Kesennuma, Northeastern Japan / Jun AKAMINE…................….21-1

What is Korean Cuisine Anyway? : K-Food, K-Wave, and K-Identity in

Contemporary Korean Tourism / HO Sa-Na…………………………….....................22-1

Community Based Tourism in Northern Mountainous Area in Vietnam-A Challenge

of the Youth of Muong Ethnic Group / Mayu INO……………………………......... 23-1

Safeguarding the Heritage of Huai-Yang Cuisine: Gastronomy and Pleasure in

Yangzhou in the Eighteenth-century Chinese City of Yangzhou / Pio C.H. KUO…… 24-1

Chinese Foods” as a Brand Image: A Socio-Communication Study of the Country

Image of Chinese Foods among Urban Communities in Sri Lanka /Sugath Mahinda

SENARATH………………………………………...........................................…….25-1

Indigenous Dietary Culture in Taiwan – An Example of Cifadahan Restaurant /

WU Hsueh-Yueh…………………………………………….……………........………26-1

Taiwan's High-quality Restaurant Selection Investigation Analysis / KUO Ming-Long,

CHEN Ming-Li, YANG Yu-Juan………………………………..................................27-1

How the Mongolians Eat? The French View through Travel Stories /

Isabelle BIANQUIS……………………………………………......…………………..28-1

French Cuisine and French-style food in Contemporary China: A Case Study on

Western Restaurants in Tianjin / LIU Zheng-Yu………………….......................... 29-1

Information and Communication Technologies as the New Bridge of Exchanging

Food Cultures and Improving Performance / CHEN Ming-Li, CHEN Kuo-Liang..... 30-1

Hot Spring Food: Food Identities, Hedonistic Values, Food Consumption Motivations,

and Behavioral Intentions from the Perspective of Gastronomic Tourism/ Janet CHANG... 31-1