雷天宇。〈咒圖:明清以降的家居佛教儀式用具初探〉。《民俗曲藝》227 (2025.3): 237–72。
Lei Tianyu. “Mantra Paintings: A Study of Ming-Qing Domestic Buddhist Ritual Instruments.” Journal of Chinese Ritual, Theatre and Folklore 227 (2025.3): 237–72.
雷天宇。〈咒圖:明清以降的家居佛教儀式用具初探〉。《民俗曲藝》227 (2025.3): 237–72。
Lei Tianyu. “Mantra Paintings: A Study of Ming-Qing Domestic Buddhist Ritual Instruments.” Journal of Chinese Ritual, Theatre and Folklore 227 (2025.3): 237–72.
飲食模式、物性與文化專輯 II
Special Issue on "Modes of Diet, Materialities and Culture" — Part II
王廷宇。〈家屋、火塘與共食:四川嘉絨藏人家屋中的飲食與空間分布模式〉。《民俗曲藝》220 (2023.6): 11-62。
Wang Tingyu. “House, Hearth and Communal Meals: The Food and Space Arrangement in Sichuan rGyalrong Tibetan Houses.” Journal of Chinese Ritual, Theatre and Folklore 220 (2023.6): 11-62.
張正霖。〈打造「經典客家菜」:飲食敘事、族群政策與臺灣客家意象之建構(2000年迄今)〉。《民俗曲藝》220
(2023.6): 63-115。
Chang Cheng-lin. “Shaping “Classic Hakka Cuisine”: Food Narratives, Ethnic Policy, and the Construction of Hakka Images in Taiwan since 2000.” Journal of Chinese Ritual, Theatre and Folklore 220 (2023.6): 63-115.
莊梓忻。〈從身體實踐到社群認同:花蓮大陳女性的日常生活「食」作〉。《民俗曲藝》220 (2023.6): 117-66。
Chuang Tzu-hsin. “From Bodily
Practices to Community Identity: Daily Food Preparation by Dachen Women in
Hualien.” Journal of Chinese Ritual,
Theatre and Folklore 220 (2023.6): 117-66.
凃燕如、雷頴然、藤岡達磨、王向華、邱愷欣。〈試論「商品、生產及消費的循環」:以「拉麵」發展史為例〉。《民俗曲藝》220 (2023.6): 167-202。
Tu Yen-ju, Lui Wing Yin, Fujioka Tatsuma, Wong Heung Wah, and Yau Hoi-yan. “A Preliminary Study of the Mutual Determination of the Cultural Meaning of Commodities, Their Production and Consumption: Ramen in Japan as an Example.” Journal of Chinese Ritual, Theatre and Folklore 220 (2023.6): 167-202.
張育銓。〈可食與不可食的分類建構:以荖葉飲食與食安為例〉。《民俗曲藝》219
(2023.3): 11-67。
Chang Yu-chuan. “Constructing Classifications of Edible and Inedible: An Example Featuring Piper betle Diet and Food Safety.” Journal of Chinese Ritual, Theatre and Folklore 219 (2023.3): 11-67.
陳建源。〈刺激與調和:初探日本飲食中的「辣」〉。《民俗曲藝》219
(2023.3): 69-116。
Chen Chien-yuan. “Harmonized and Stimulated: Karami in Modern Japanese Food Culture.” Journal of Chinese Ritual, Theatre and Folklore 219 (2023.3): 69-116.
張展鴻、田穎儀。〈涼茶在民間:香港涼茶的傳承與發展〉。《民俗曲藝》219
(2023.03): 117-43。
Cheung Chin Hung Sidney and Tin Wing Yee Mia. “Herbal Tea as Communal Knowledge: Inheritance and Development of Herbal Tea in Hong Kong.” Journal of Chinese Ritual, Theatre and Folklore 219 (2023.3): 117-43.
鄭肇祺。〈消失又重現於生活中的毛蟹:溪流、人與水生生物的互動關係〉。《民俗曲藝》219 (2023.3): 145-92。
Cheng Siu-kei Eric. “The Disappearance and Reappearance of the Mitten Crab in Daily Life: Interactions between Rivers, Humans, and Aquatic Animals.” Journal of Chinese Ritual, Theatre and Folklore 219 (2023.3): 145-92.
曾齡儀。〈近代臺灣柴魚的生產與消費:以臺東為核心〉。《民俗曲藝》219 (2023.3): 193-230。
Tseng Lin-yi. “The Production and Consumption of Bonito in Modern Taiwan: An Investigation of the Taitung Area.” Journal of Chinese Ritual, Theatre and Folklore 219 (2023.3): 193-230.
賴淑娟。〈織藝與織憶:花蓮縣卓溪鄉賽德克族Duta群編織技藝與記憶的日常實踐〉。《民俗曲藝》209 (2020.9): 211-74。
Lai Shu-chuan. “Weaving Skill and Weaving Memory: The Practice of
Everyday Life on Weaving Skill and Memory for Duda People in