@article{oai:nagoya.repo.nii.ac.jp:02001321,
 author = {李, 恩郷 and LI, Enxiang},
 journal = {国際開発研究フォーラム, Forum of International Development Studies},
 month = {Feb},
 note = {Ethnic Koreans are one of minority groups in the PRC in China. In the more than 100 years since immigration, the original traditions have been passed down and Chinese culture has been added, so a double-layered culture is visible. They have formed a distinct culture and customs, essentially different from that on the Korean Peninsula, marking a great cultural change, and this trend is apparent in the eating customs of ethnic Korean Chinese. Most eating customs of ethnic Koreans are the meal culture formed when it was in the Korean Peninsula. Generally human taste is said to be conservative. However, human beings also have another side that wants to try new tastes. The wheat of Chinese wheat flour cooking, the red pepper used for kimchi in the Korean Peninsula, the tempura of Japanese cuisine-these foods and cooking methods are not indigenous. They are products of cultural assimilation. That is, food culture is not static, and always changes with time and environment; the same can be said of ethnic Korean Chinese eating customs. While maintaining traditional food culture, the ethnic Korean Chinese took in many elements from Chinese food culture, and have created an original food culture. This paper highlights, from the perspective of food culture, the changes seen when a particular culture (in this case that of the Korean Peninsula) comes in direct contact with another culture (that of China).},
 pages = {139--159},
 title = {異文化との接触における食の変容 : 中国東北部朝鮮族の食文化を事例として},
 volume = {31},
 year = {2006}
}