| 105 | 從福州到臺灣：包種（花）茶的品味變遷（1873 ~） | 第五屆閩都文化研究論壇 (國立高雄師範大學) | 2016-11-26 00:00:00 | 2016-11-26 00:00:00 |
| 102 | 遺產化的美味建構：以 UNESCO 列名三人類無形飲食文化遺產為例 | 2013 第三屆亞洲食學論壇 | 2013-10-25 00:00:00 | 2013-10-27 00:00:00 |
| 102 | 米酒、美味地景、台灣味 | 2013 中華飲食文化國際學術研討會 | 2013-10-15 00:00:00 | 2013-10-20 00:00:00 |
| 101 | Contesting Locality and Sustainability of Food Tourism in Taiwan | 2012 International Hospitality and Tourism Conference | 2012-09-02 00:00:00 | 2012-10-05 00:00:00 |
| 98 | The Coincidental Taste Pairing of Gang-shan Mutton and Spicy Soy Sauce:
a Regional Study on Food Culture | 14th International Conference of Historical Geographers | 2009-08-23 00:00:00 | 2009-08-28 00:00:00 |
| 95 | "美國大學餐旅管理科系課程檢視： | 2006 餐旅通識教育教學研討會 | 2006-05-26 00:00:00 | 2006-05-26 00:00:00 |
| 95 | 美國大學餐旅管理科系課程檢視：通識教育的角色與份量 | 2006 餐旅通識教育教學研討會 | | |
| 95 | 美國大學餐旅管理科系課程檢視：通識教育的角色與份量 | 2006 餐旅通識教育教學研討會 | | |
| 93 | Secularized Nourishing Food for Immortality in Late Ming | 2004 餐旅管理學術與實務研討會 | 2004-05-20 00:00:00 | 2004-05-20 00:00:00 |
| 93 | Secularized Nourishing Food for Immortality in Late Ming | 2004 餐旅管理學術與實務研討會 | | |
| 93 | Secularized Nourishing Food for Immortality in Late Ming | 2004 餐旅管理學術與實務研討會 | | |
| 90 | 魯、川、粵、蘇四大菜系的成形 ── 探討區域地理特性與農業特產的影響 | 第一屆觀光休閒暨餐旅產業永續經營研討會 | | |
| 90 | Food Ingredients in the Late Ming Period – A Preliminary Study of Regional Cuisines in Late Imperial China. | WIP Conference. Brisbane: University of Queensland | | |
| 90 | 魯、川、粵、蘇四大菜系的成形 ── 探討區域地理特性與農業特產的影響 | 第一屆觀光休閒暨餐旅產業永續經營研討會 | | |
| 90 | Food Ingredients in the Late Ming Period – A Preliminary Study of Regional Cuisines in Late Imperial China. | WIP Conference. Brisbane: University of Queensland | | |
