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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
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Article
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

2017

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

2016

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

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