Introduction

序言／陳奇祿

Greeting／George C. S. WONG

傳播、離散與融合：中國飲食方式的演進／Sidney W. MINTZ (文思理)

Chinese Food and Foodways in Southeast Asia：An Overview／TAN Chee-beng

Chinese Food in Malaysia：Functions,Continuity and Variations in Foodways／CHIA Oai-peng

Chinese Culinary Culture：The Singapore Baba-Nyonya Angle／William T. H. GWEE

家庭、食物與客家認同：以馬來西亞客家後生人為例／蕭新煌、林開忠

臺灣及東南亞客家移民飲食文化初探／曾喜城

泰北雲南華人節日祭典餐宴食物及其近時的改變／黃樹民

越南李文馥（1785-1849）筆下十九世紀初的亞洲飲食文化／陳益源

Eating Out and Eating Chinese：Global Encounter of Diaspora Chinese Restaurant／David Y. H. WU

Tracing the Dragon’s Trail in Chinese Indonesian Foodways／Myra SIDHARTA

Chinese Street Food：A Legacy of Unique Food Culture in Penang／SOO Khin-wah

Foodways, Identity and Ethnic Interaction： A Case Study of Chinese Dietary Culture in Mandalay／DUAN Ying

Chinese Foodways in the Philippines: A Process of Acculturation and Localization／Carmelea Yinching Ang SEE

Food Memory and Narratives of the Hoa People in Vietnam／CHAN Yuk-wah

Performing Southeast Asian Food in Hong Kong Tea Cafes／Veronica S. W. MAK

The Cultural Function of Chinese Banquet in Thailand／Warussaporn BURUTRATANAPHAN, Walwipha URUSRATANAPHAND

Chinese Dietary Influences in the Pacific／Nancy J. POLLOCK

泉州的傳統祭品與象徵及其現代變遷／王連茂

麻油雞的迷思／陳祥水

泉州傳統節日飲食與傳播／丁毓玲

地緣區域視野下的東南亞飲食文化考察／鄭　南

東南アジアの、食べものを口に運ぶ道具について／前川健一

Cross-Cultural Interaction and Chinese Food in Bali／Bondan WINARNO

肉骨茶起源考The Origins of Bak Kut Teh／林金城

東南亞海南飲食的融合特色──以檳榔嶼海南餐廳的餐點為例／杜忠全

 

附錄

圓桌會議「中國菜的地方化」

會議簡介

會議議程

與會學者介紹

與會人員名單

籌備委員會