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20062020

Research output per year

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Research Output

  • 9 Article
  • 7 Book/Film/Article review
  • 3 Chapter (peer-reviewed)
  • 1 Entry for encyclopedia/dictionary
2020

傳說與滋味:追尋臺灣「三杯雞」菜餚之演變

Translated title of the contribution: Nourishing the Blood and Cultivating the Spirit: Breeding, Dietary Therapy, and Consumption of Soft-Shelled Turtles in Taiwan from the Japanese Colonial Era to the Present郭忠豪, 2020, (Accepted/In press) In : 中國飲食文化. p. 35-77 43 p.

Research output: Contribution to journalArticle

2019

滋血液,養神氣:日治到戰後臺灣的養鱉知識、養殖環境與食療文化

Translated title of the contribution: Nourishing the Blood and Cultivating the Spirit: Breeding, Dietary Therapy, and Consumption of Soft-Shelled Turtles in Taiwan from the Japanese Colonial Era to the Present郭忠豪, Apr 2019, In : 中國飲食文化. 15, 1, p. 35-77 43 p.

Research output: Contribution to journalArticle

2018

Book Review: Food Culture in Colonial Asia: A Taste of Empire

郭忠豪, Apr 2018, In : 中國飲食文化. 14, 1, p. 217-223 7 p.

Research output: Contribution to journalBook/Film/Article review

2017

The Empire of Ginseng: Ginseng Production, Consumption, and Medical Treatment in Qing China

Kuo, C-H., Dec 2017, In : East Asian Science, Technology and Society. 11, 4, p. 621-623 3 p.

Research output: Contribution to journalBook/Film/Article review

中南美洲飲食文化

郭忠豪, 2017, 世界飲食文化:立足臺灣、從飲食文化看世界. 張玉欣 (ed.). 2 ed. 新北市: 華立圖書, p. 196-217 22 p.

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

北美洲飲食文化

郭忠豪, 2017, 世界飲食文化:立足臺灣、從飲食文化看世界. 張玉欣 (ed.). 2 ed. 新北市: 華立圖書, p. 164-195 32 p.

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

移民、滋味與金華火腿

郭忠豪, 2017, In : 高雄文獻. 7, 2, p. 138-151 14 p.

Research output: Contribution to journalArticle

飲食文化之概念

郭忠豪, 2017, 世界飲食文化:立足臺灣、從飲食文化看世界. 張玉欣 (ed.). 2 ed. 新北市: 華立圖書, p. 1-33 33 p.

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

2016

Book Review: Chop Suey, USA: The Story of Chinese Food in America

郭忠豪, Oct 2016, In : 中國飲食文化. 12, 2, p. 173-181 9 p.

Research output: Contribution to journalBook/Film/Article review

Food Terms

Yue, I. & Kuo, C-H., 2016, Encyclopedia of Chinese Language and Linguistics. Sybesma, R. (ed.). Brill Academic Publishers

Research output: Chapter in Book/Report/Conference proceedingEntry for encyclopedia/dictionary

The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze

郭忠豪, 2016, In : 中國飲食文化. 12, 1, p. 273-279 7 p.

Research output: Contribution to journalBook/Film/Article review

家鄉的滋味:紐約的臺灣移民與臺菜歷史

郭忠豪, Apr 2016, In : 高雄文獻. 6, 1, p. 142-149 8 p.

Research output: Contribution to journalArticle

評Rachel Laudan, Cuisine and Empire: Cooking in World History

郭忠豪, 2016, In : 新史學. 27, 3, p. 243-252 10 p.

Research output: Contribution to journalBook/Film/Article review

2015

Roel Sterckx, Food, Sacrifice, and Sagehood in Early China

Kuo, C-H., Jan 2015, In : East Asian Science, Technology and Society. 9, 2, p. 217-219 3 p.

Research output: Contribution to journalBook/Film/Article review

The Qing Dynasty and Traditional Chinese Culture by Richard J. Smith (review)

Kuo, C-H., 2015, In : China Review International. 22, 1, p. 68-70 3 p.

Research output: Contribution to journalBook/Film/Article review

2014

技術、品味與土魠魚:大高雄土魠魚的歷史變遷與品饌文化

郭忠豪, 2014, In : 高雄文獻. 4, 1, p. 28-54 27 p.

Research output: Contribution to journalArticle

權力的滋味: 明清時期的鰣魚、鰣貢及賞賜文化

郭忠豪C-H., 2014, In : 九州學林. 33, p. 39-76 38 p.

Research output: Contribution to journalArticle

2010
2006

閒情的吃,雅致的嚐-明清江南的介類水產與飲食生活

Translated title of the contribution: Leisured Consuming and Refined Gustation: Shellfish and Gastronomic Life in Ming-Qing Jiangnan郭忠豪, 2006, In : 中國飲食文化. 2, 1, p. 39-85 47 p.

Research output: Contribution to journalArticle