Vol.22 No.1, 2026

A Flavor Enduring Through the Ages: The Circulation of Mapo Tofu and the Impact of War
Author Huang Chien-Chieh、Wu Jen-Shu
From Exotic to “Local”: Imperial Warfare and Manchurian Food in Modern Japan, 1920s-1945
Author Sun Jing
From Jiangnan to Lingnan: War, Diaspora, and Food Heritage in Two Contemporary Novels
Author Feng Jin
From Chop Suey to “How to Cook and Eat in Chinese”: The Early Migration of Chinese Culinary Culture in America
Author Chan Ka-Yan
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