第八届中国饮食文化学术研讨会将四川大学举行
第八届中国饮食文化学术研讨会将于下月在四川大学举行The 8th Symposium on Chinese Dietary Culture
Program Summary
時間 October 17, 2003
08:30
09:00 Paper title
09:00
09:30 Welcoming Remarks
主席致詞：
翁肇喜董事長
盧鐵城校長
09:30
10:10 Keynote Speech
Chairman:李亦園
Speaker: Jack Goody
The Origins of Chinese Cooking
10:10
10:25 Coffee Break
10:25
12:25 Session 1
Chairman: 王秋桂
Speaker: Eric Trombert
Speaker: 渡部武
Speaker: 黃俊傑
Speaker: 閻雲翔
Commentator: 江玉祥
Between Harvesting and Cooking. Grain Processing in
Dunhuang: A Qualitative and Quantitative Survey.
西南中国諸民族の製粉技術と飲食文化
《孟子》「七十者可以食肉」的歷史考察
從食龍傳說龍菜看龍神崇拜的演變
12:25
13:45 LUNCH
13:45
15:30
Session 2
Chairman: 黃石城
Speaker: Hans Ulrich Vogel
Speaker: 陳文華
Speaker: 江榮吉
Commentator:
Francoise Sabban
Salt and Chinese Culture: Some Comparative
Aspects
新石器時代的飲食
中國餐飲的發展方向
15:30
15:45 COFFEE BREAK
15:45
17:30 Session 3
Chairman: 周穎南
Speaker: 王思明
Speaker: 姚偉鈞
Speaker: 王仁湘
Commentator:
Chee Beng Tan
美洲作物的傳播及其對中國飲食原料生產的影響
漢唐時期胡漢飲食原料生產之交流
中國飲食史上的胡食風潮
時間 October 18, 2003
Paper title
08:30
10:15
Session 4
Chairman: 太田泰弘
Speaker: 赤嶺淳
Speaker: 崔德傾
Speaker: 陳仁端
Commentator: 閻雲翔
Eat or not? Reconsideration of \"depleting\"
resource exploitation
秦漢代〈日書〉所出現的生態知識，和環境保護
關於太湖流域的水環境與生態農業的若干思考
10:15
10:30 COFFEE BREAK
10:30
12:15 Session 5
Chairman: 王思明
Speaker: Yvonne Lockwood
Speaker: 呂烈丹
Speaker: 渡邊弘之
Commentator: 森川真規雄
Developing a Chinese-American Cuisine:
Chinese Food and Foodways in Ann Arbor, Michigan
從採集到生產...華南西部地區全新世早中期
食物原料獲取方法的轉變
Tree Leaves, Flowers and Fruits as Vegetables in
Southeast Asia
12:15
13:30 LUNCH
13:30
15:15 Session 6
Chairman: 朱雲漢
Speaker: Myung Soo Ahn
Speaker: 毛建華
Speaker: 姚振黎
Commentator: 盧一
A Comparative Study on the Spices Used Between
Sichuan in China and Korea
川菜中的豆腐宴
杜甫居蜀飲食詩探究
15:15
15:30 COFFEE BREAK
15:30
17:45
Round-table Discussion
Chairman: 曹順慶
Speaker: 王明珂
Speaker: 巫達
Speaker: 羅曲
Speaker: 徐杰舜
Speaker: 徐新建
Speaker: 鄧啟耀
二十世紀上半葉的羌民飲食文化：藏、漢或以色列
傳統？
飲食文化的族群性
馬湖彝族的沱沱酒與泡水酒
侗不離酸與侗家的民族認同─兼論侗家的酸與四川
人的辣
飲酒與歌唱：西南山區族群的生態、食俗與文化
\"山芽野菜\"的意義─少數民族傳統採食習俗及生態
文化觀念
時間 October 19, 2003
Paper title
08:30
10:15 Session 7
Chairman: 江榮吉
Speaker: H.T.Huang
Speaker: Chee-Beng Tan
Speaker: Erino Ozeki
Commentator: 朴根必
Early Uses of Soy Beans in Chinese History
Bean Curd and Related Products in Chinese Foodways
From Fish Stock to Soy Sauce: Japanese Acceptance of
Tofu and Other Soy Bean Products
10:15
10:30 COFFEE BREAK
10:30
12:15 Session 8
Chairman: Francoise Sabban
Speaker: Christine Du Bois
Speaker: Ivan Sergio Freire
de Sousa
Speaker: Sidney W. Mintz
Commentator: 吳文希
Social Context and Diet: The Political Economy of
Changing Soy Consumption Patterns in the United
States and Bangladesh
Soy Beans and Soy Foods in Brazil and Latin America: A
Preliminary Sketch of an Expanding World Commodity
Soybeans and Soy Foods, and the History of World
Market Commodities
12:15
13:20 LUNCH
13:20
15:05 Session 9
Chairman: 森川真規雄
Speaker: Mrya Sidharta
Speaker: Don Osborn
Speaker: Lawrence Kaplan
Commentator: 李鎬澈
Soybean Products as Food in Indonesia
Soybeans and Soybean Products in West Africa:
Adoption by Farmers and Adaptation to Foodways
Legumes in the History of Human diet, and the place of
Beans, Peas and Lentils in the word Picture
15:05
15:20 COFFEE BREAK
15:20
17:35 Session 10
Chairman: 江玉祥
Speaker: 林明德
Speaker: 任國英
Speaker: 郭文韜
Speaker: 楊堅
Commentator: 王明珂
台灣的豆腐文化─以台灣大溪為例
華北的黃豆與黃豆食品
略論中國大豆栽培的起源
中國豆腐的起源與發展
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