內容簡介
*Introduction /Françoise Sabban ； Mareile Flitsch
*Repackaging Regional Chinese Cuisine: The Professionalization of Regional Chinese Restaurants in Sydney /Leo Pang
*Everyday Strategies of Rural Migrants: Assembling Skills in Mala tang Production /Lena KAUFMANN
*Cooking and Being a Cook: Identity in Practice and Perception /Aël THÉRY
*從「烹飪」到「廚藝」：法國料理藝術化之展望 /蔡倩玟(Chien-Wen Tsai)
*Book Review: Chop Suey, USA: The Story of Chinese Food in America /郭忠豪(Chung-Hao Kuo)
