導論：酒文化、社會變遷與區域經濟

Introduction: Drinking Culture, Social Change and Regional Economy

楊豐銘(YANG Fong-Ming)

中國飲食文化

16卷2期（2020 / 10 / 01）

1 - 13+15-32

繁體中文;英文

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   連結：
2. 蘇恒安, Heng-An(2015)。米酒、美味地景、臺灣味。中國飲食文化，11(2)，3-39。
   連結：
3. Chi, Chang-hui(2018).Learning to Drink Sorghum Liquor: Taste and Consumption in Military Front-Line Jinmen, Taiwan.Journal of Current Chinese Affairs,47(2),165-191.
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8. Guy, Kollen M.(2003).When Champange Became French: Wine and the Making of a National Identity.Baltimore, ML:John Hopkins University Press.
9. Institut National de l’Origine et de la Qualité (INAO). “Official Signs Identifying Quality and Origin.” https://www.inao.gouv.fr/eng/Official-signs-identifying-quality-and-origin/PDO-AOC, accessed 2020/11/12.
10. Karpik, Lucien,Scott, Nora(Trans.)(2010).Valuing the Unique: The Economics of Singularities.Princeton, NJ:Princeton University Press.
11. Le Bras, Stéphane(2019).Le ‘petit’: passé et futur d’un concept bien présent.Être petit dans l’univers vitivinicole: Études et échelles d’un atout,Pau:
12. Nossiter, Jonathan. 2004. Mondovino（《葡萄酒世界》）. ThinkFilm, DVD, 135 minutes。
13. Parker, Thomas(2015).Tasting French Terroir: The History of an Idea.Berkeley, CA:University of California Press.
14. Rothwell, Jerry and Reuben Atlas. 2016. Sour Grapes（《酸葡萄》）. Met Film, DVD, 85 minutes.
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16. Yu, Sun and Thomas Hale. 2020. “Mao Zedong’s Favorite Spirits Brand Eclipses Western Icons.” Financial Times, June 24 https://www.ft.com/content/4e78ff84-a95a-4f00-a958-6f3284944a7a, accessed 2020/10/26.
17. 財政部國庫署。2020。〈菸酒市場占有率分析表〉。網址：https://www.nta.gov.tw/multiplehtml/121，擷取日期：2020/10/26。National Treasury Administration, Ministry of Finance. 2020. “Table of Tobacco and Alcohol Market Share Analysis.” October 15, https://www.nta.gov.tw/Eng/singlehtml/2679?cntId=nta_36383_2679, accessed 2020/10/26.
18. 陳良治, Liang-Chih,廖漢章, Han-Chang(2016)。新興在地產業的形塑與發展：以農會酒莊為例。臺灣鄉村研究，12，41-63。
19. 黃胤為, Yin-Wei,陳良治, Liang-Chih(2015)。從殺蟲劑到威士忌：金車噶瑪蘭威士忌的發展。創業家精神與經濟轉型，臺中=Taichung:

1. 童靜瑩(2023)。紹興酒意象建構與變遷：以風土觀點論紹興酒之浙江與臺灣發展。中國飲食文化，19(1)，87-124。