Vol.16 No.1, 2020

Legend and Taste: In Search of the Evolution of ‘Three-Cup Chicken’ in Modern Taiwan
Author KUO Pio Chung-Hao
The Construction of Food Nationalism: Bordering Authentic Taiwanese Bubble Tea in Vietnam
Author HUNG Po-Yi, YUN Guan-Ren
Beyond Fu Pei-Mei and Ah-Chi-Shi: The Tendency and Diversity of the Cookbook Publishing and the Changing Culinary Culture in Post-War Taiwan
Author PAN Tsung-Yi
Evolution of Taiwanese Fragrant Meat Culture: from ‘Food Therapy’ to ‘Forbidden Food’ (1949-2001)
Author PI Kuo-Li
Plum Blossom Banquet: The Rise and Fall of the Feast Reform Movement in Modern Taiwan and the ‘Social Crisis’ and ‘Moral Anxiety’ Involved
Author CHEN Yuan-Peng
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