Chinese Dietary Culture

Book review

Information for Authors on Submission of Articles

Introduction

Chinese Dietary Culture is an academic periodical published every 6 months. First published in January 2005, it is published in January and July each year. This academic journal on humanities and sociology is produced by the Foundation of Chinese Dietary Culture. It is intended to promote social and cultural research into the Chinese dietary culture's content, techniques, etiquette and literature. Through the understanding of Chinese dietary culture's regional and social attributes as well as its place in society and history, the periodical highlights the importance of “diet” in human civilization and provides a place for academics to exchange ideas.

Book review

If you have a book that you would like to send for review in theJournal of Chinese Dietary Culture, please mail it to:
Foundation of Chinese Dietary Culture
Attn: JCDC Book Reviews
145, Chien Kuo N. Rd, Sec. 2 Taipei, Taiwan

We shall forward your book on to the appropriate book review editor. The Journal of Chinese Dietary Culture does not accept unsolicited book reviews

Information for Authors on Submission of Articles

Purpose of Publication: The Journal of Chinese Dietary Culture is a scholarly journal published twice a year, in April and October, starting in 2005, by the Foundation of Chinese Dietary Culture. It aims to promote the study of Chinese dietary culture and hopes to foster a new level of understanding of the regional and integral nature of Chinese dietary culture and its social and historical process of formation. It also proposes to highlight the significant contribution that dietary culture in China has made to that of the world.

Manuscripts: Manuscripts must not exceed 20,000 words in Chinese or 10,000 words in English. Please give the author's full name, institution of affiliation, position and contact information (including phone, fax, and e-mail address) on the manuscript. Manuscripts via e-mail (preferably in Ms-Word) are acceptable. However, a hard copy of the manuscript with an abstract in both Chinese and English（no more than 500 words）and a list of keywords (2-5 words) are also required. The author is responsible for obtaining permission to use copyrighted materials, such as illustrations, charts, or lengthy quotations.; All manuscripts are subject to an evaluation process before publishing, and will be published in both printed and digital versions and be included in a database. Upon publication, each author will receive three copies of the issue as well as a modest honorarium.

Theme-articles: For the purpose of promoting and consolidating research and discussion on important topics on dietary culture, each issue of the Journal of Chinese Dietary Culture will focus on a particular theme, though it will also include articles of general interest.
The themes planned for the following three years include the following: (1) The Dietary Culture in Modern China; (2) Matters of the Bedchamber and Diet; (3) The Consumption of Stimulants; (4) Chinese Cooking outside China; (5) Archaeological

All correspondence regarding submission of manuscripts should be addressed to: the Foundation of Chinese Dietary Culture
145, Chien Kuo N. Rd, Sec. 2, Taipei, Taiwan
Tel: 886-2-25031111 ext.5620
Fax: 886-2-25171806
E-mailfcdc@mercuries.com.tw
Website：www.fcdc.org.tw

Submission of Articles

1. Use Time New Roman, point-size 12pt.
2. he Journal’s upper limit for most submissions is 30 pages and under 10000 words, , using half shape.
3. Ｉ、Ａ.、1.、a.、(1)、(a) in each paragraph.
4.Figures

(1) Place the caption underneath the figure.

(2) Type as follows: “Figure 1. Caption” in Time New Roman, point-size 11pt.

(3) Leave about two lines of space between the figure caption and the text of the paper.
5.Footnotes

(1) Please refer to The Chicago Manual of Style,

(2) Footnote numbers should appear at the end of the text sentences, superscript, after the dot.
6.References

a. 史料(Primary sources)
- footnote：Yan Chen, Mohua yinguan ganjiu huairen ji, in Qingdai zhuanji congkan, pp.29-409.
- reference：Yan Chen.〔1889〕1985.Mohua yinguan ganjiu huairen ji. Yan Chen. Qingdai zhuanji congkan. Taipei: Mingwen shuju.
b. 論著 (Secondary sources)

1. 專書(Book)

footnote：Wendy Doniger, Splitting the Difference, p. 65.

reference：Doniger, Wendy. 1999. Splitting the Difference. Chicago, IL: University of Chicago Press.

2. 會議論文(Conference’s Thesis)

註釋：杜正勝，〈從疑古到重建－傅斯年的史學革命〉。

書目：杜正勝。1995。〈從疑古到重建－傅斯年的史學革命〉。發表於「傅斯年先生百齡紀念研討會」，12月17日至18日。臺北：歷史語言研究所。

footnote：Chee-Beng Tan, “Ecology, Values and Foodways.”

reference：Tan, Chee-Beng. 2017. “Ecology, Values and Foodways.” Paper presented at 2017 International Conference on Chinese Food Culture, October 15-18, Brisbane. Taipei: Foundation of Chinese Dietary Culture.

3. 專書論文(Book’s Thesis)

footnote：Andrew Wiese, “‘The House I Live In’: Race, Class, and African American Suburban Dreams in the Postwar United States,” pp. 101-2.

reference：Wiese, Andrew. 2006. “‘The House I Live in’: Race, Class, and African American Suburban Dreams in the Postwar United States.” In The New Suburban History, edited by K. M. Kruse and T. J. Sugrue. Chicago, IL: University of Chicago Press, 99-119.

4. 期刊論文(Journal’s Thesis)

footnote：John Maynard Smith, “The Origin of Altruism,” pp. 639-40.

reference：Smith, John Maynard. 1998. “The Origin of Altruism.” Nature 393: 639-40.

5. 學位論文(Thesis)

footnote：Mats Amundin, “Click Repetition Rate Patterns in Communicative Sounds from the Harbour Porpoise, Phocoena Phocoena,” pp. 22-9, 35.

reference：Amundin, Mats. 1991. “Click Repetition Rate Patterns in Communicative Sounds from the Harbour Porpoise, Phocoena Phocoena.” Ph.D. diss., Stockholm: Stockholm University.

6. 報章媒體(Media)

footnote：William S. Niederkorn, “A Scholar Recants on His ‘Shakespeare’ Discovery.”

reference：Niederkorn, William S. 2002. “A Scholar Recants on His ‘Shakespeare’
Discovery.” New York Times, June 20, Arts section, Midwest edition.

c. 網站(Websites)
footnote：Gisela Williams, “10 Restaurants Worth a Plane Ride,” accessed 2011/1/7.

reference：Williams, Gisela. 2011. “10 Restaurants Worth a Plane Ride.” New York Times, Jan 7, http://www.nytimes.com/2011/01/09/travel/09restaurants.html?_r=1, accessed 2011/1/7.