Introduction

Key-note speech : 食と歷史/陳舜臣

Terminological Study of a Trilingual (Chinese-Korean-Japanese) Presentation of Food Texture / Lee Cherl-Ho

A Comparison of the Food-Composition Tables of Japan, Korea and China with Reprence to Tepminology / Yasuhiro Ota

Future Development of the Foodservice Industry in Taiwan : Adapting the American Foodservice Quality Assurance Model / Hsu Cathy H. C.

Modernization of the Chinese Food and Beverage Management / Hsye David M.

On the Scientific and Artistic Characteristics of Chinese Dietetic Culture / Yang Chang-Ju

Taste in Food and Art in China and Japan / Joan Stanley-Baker

Filamentous Noodles, "Miantiao(麵條)": their Origin and Diffusion / Naomichi Ishige

An Examination of the Development of Chinese Food and Beverage Culture Based on 9. Historical Changes of Vegetable Foods / Luo Gui-Huan

The Development of China's Milk-Culture / Fumisaburo Tokita

Food - Steamers from Prehistoric Times / Chang Kuang -Yuan

Some Highlights in the Development of I-hsing Wake / Chang Hung - Yung

Regional Differentiation and Developing Trends of Chinese Dietary Culture / Chen Chuan- Kang

On Taiwanese Cuisine / Lin Ming-Geht

The Function of Tea in Human Health / Chen Zong-Mao

A Study on the Interchange of Korean and Chinese Tea Culture / Kim Myoung-Bae

Tea Groups in the Ming Dynasty / Wu Chin-ho

Overview of Chinese Drinking Practices / Tseng Yong-Yih

Wine and Traditional Chinese Literature / Hsieh Shun- Shiung

From Nature to Culture / P. C. Huang

Round Table Discussion : 醫、食、運動與健康

Chinese Dietetic Habits as Seen from the Cultural Point of View / Wang Xue-tai

祀神宴之習俗 / Lee Fong-Mao

早年的北京飲食生活/ Lin Hai-Ying

泉州飲食習俗/ Wu Chieh-Chiu

飲食與文化/ Chen Chi-Nan

圓桌會議：醫、食、運動與健康

疾病、飲食、消費者 / Chwang Leh-Chii

國人之營養狀態、慢性疾病與平均壽命/ Huang Po-Chao

Diets in China / Huang Shau-Yen

醫食運動與健康/ Tai Tong-Yuan

On the Origination and Nutrition Value of the Chinese Theory that Food and Medicine Showe the Same Origin / Liy Yi-Chu

Appendix