Citations (10)
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Read on this site (4)
Michelle T. King. (2020) Special Issue on Chinese Culinary Regionalism: Introduction. Global Food History 6:2, pages 85-88.
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Pintsang Tseng & Yujen Chen. (2020) Making “Chinese Cuisine”: The Grand Hotel and Chuan-Yang Cuisine in Postwar Taiwan. Global Food History 6:2, pages 110-127.
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Yi-Chieh Lin. (2020) Sustainable food, ethical consumption and responsible innovation: insights from the slow food and “low carbon food” movements in Taiwan. Food, Culture & Society 23:2, pages 155-172.
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Wantanee Suntikul. (2019) Gastrodiplomacy in tourism. Current Issues in Tourism 22:9, pages 1076-1094.
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Articles from other publishers (6)
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Yujen Chen. 2022. ‘Going Native?'. ‘Going Native?'
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Osman Güldemir, Onur Tugay, Gökhan Şallı, Emrah Yıldız & Seher Çelik Yeşil. (2021) Bringing fruity meat dishes of Ottoman cuisine into businesses. Journal of Ethnic Foods 8:1.
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Hsien-Ming Lin, Ching Lin Pang & Da-Chi Liao. (2020) Home food making, belonging, and identity negotiation in Belgian Taiwanese immigrant women’s everyday food practices. Journal of Ethnic Foods 7:1.
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Rueyling Tzeng. (2019) Beyond palatable: White privilege and Western immigrant restaurateurs in postcolonial Taiwan. International Area Studies Review 22:2, pages 168-185.
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