@article{oai:nagoya.repo.nii.ac.jp:00029471,
 author = {曾, 品滄 and 陳, 玉箴 and 陳, 奕汎 and TSENG, Pintsang and CHEN, Yujen and CHEN, Yifan},
 journal = {JunCture : 超域的日本文化研究},
 month = {Mar},
 note = {This article examines representative restaurant menus, recipes, and cookbooks of Taiwanese cuisine published during the Japanese colonial period (1895–1945), analyzing their contents and characteristics to explore the transformation of Taiwanese cuisine in the early twentieth century. Through the examination of these materials, this article reveals the boundary-crossing circulation of food culture among East Asian countries and explains its influences on the expanding foodscape of Taiwan. This article shows that the flavor and cooking techniques of “Taiwanese cuisine” introduced in cookbooks, etc., had been influenced by popular “Chinese cuisines” prevailing in other cosmopolitan cities in East Asia, like Shanghai and Tokyo, in the early twentieth century, gradually departing from Fujian cuisine, which was an important origin of Taiwanese cuisine. Since the late nineteenth century, the boundary-crossing circulation and communication of food culture among East Asian countries emerged as the result of war, colonialization, trade, travel, and growth of the middle class. Consequently, the foodscape of Taiwan was shaped and influenced by not only the colonizing Japanese but also the food culture circulating in other East Asian countries. However, the cuisines and food culture of other East Asian countries were not merely transplanted into Taiwan; instead, these Chinese and other East Asian cuisines were changed in Taiwanese restaurants to adapt to the local tastes., 陳奕汎（訳）},
 pages = {8--18},
 title = {「菜譜」にみる東アジアの交流 : 植民地台湾のフードスケープを広げる},
 volume = {11},
 year = {2020}
}