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東亞飲食文化的傳統與現代轉化： 臺灣、日本、韓國傳統海鮮醃漬物之探究

The East Asian Diet Culture Tradition and Modern Transformation: A Study on Traditional Seafood Pickles in Taiwan, Japan and Korea

동아음식문화적전통여현대전화： 대만、일본、한국전통해선엄지물지탐구

林鍵璋
  • 언어JPN
  • URLhttps://db.koreascholar.com/Article/Detail/373370
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한국식생활문화학회학술대회 논문집
2017 7th Asian Food Study Conference (2017.11)
p.290
한국식생활문화학회 (The Korean Society Of Food Culture)
키워드
鮭汁、轉化、海鮮醃漬物、傳統與現代、東亞飲食文化Kôe-chiapConversionSeafood pickles Tradition and modernityEast Asian food culture
저자
  • 林鍵璋(國立臺灣師範大學臺灣語文學系博士生) | Lin chien-chang (National Taiwan Normal University Department of Taiwan Culture)
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