This is a collection of articles on Chinese food. The various contributions were selected from among the many outstanding papers presented at biannual conferences organised by the Foundation over the last twenty years, chosen so as to fit in with the general theme of Regionalism and Globalism in Chinese Culinary Traditions but at the same time represent a variety of themes and approaches. These papers remind us that ideally, the scholar of cuisines will need to draw on a very wide range of disciplines, from archaeology to soil science to local and regional history, philosophy and cultural studies, languages, and so forth. At the same time, and for the very same reason, the study of foodways is bound to be a very satisfying endeavour, not least because the re-creation of sustainable foodways will be part of the challenges facing humankind in the decades ahead.

　　此次出版的「中华饮食文化研究丛书」共计十册：《饮食文化综论》、《鼎鼐文明：古代饮食史 》、《饮食传播与文化交流》、《食巧毋食饱：地方饮食文化（一） 》、《民以食为天：地方饮食文化（二）》、《中国少数民族的饮食文化》、《茶酒文化》、《人神共饮：宗教与养生饮食》、《食品科技史与餐饮管理》以及Regionalism and Globalism in Chinese Culinary Culture。共收录了包括中研院李亦园院士、许倬云院士，知名人类学学者 Jacky Goody , Sidney W . Mintz ，吴燕和教授等多位人类学、历史学以及诸多相关领域学人共 95 篇中文论文以及 13 篇英文论文。相信在现阶段，此套丛书的出版必能大大裨益饮食文化研究的同好，也是中华饮食文化基金会创立二十周年的重要纪念。

“Chinese Dietary Cultures Research Series” Preface
Introduction / David Holm
Core, Fringe and Legume: Agrarian Societies and the Concept of the Meal / Sidney W. Mintz
The Globalisation of Chinese Food / Jack Goody
Northwest Chinese Cuisine and the Central Asian Connection / E. N. Anderson
Chinese Regional Cuisine: the Genesis of a Concept / Fran?oise SABBAN
Regional Food Cultures in China / Erhard Rosner
Chinese Food in Japanese Society / Sidney C. H. Cheung
Between Harvesting and Cooking: Grain Processingin Dunhuang, A Qualitative and Quantitative Survey/ Eric TROMBERT
Salt and Chinese Culture: Some Comparative Aspects / Hans Ulrich VOGEL
Chinese Food in Britain: Consumer Culture and Taste / Mike FEATHERSTONE and Tomoko TAMARI
Chinese Cuisine in Korean Dining-out Culture / KIM Bok-rae (金福来)
Chinese-Portuguese Cultural Interaction and Chinese Food Culture in Macau: Macanese Cuisine─Where West and East Blend / Fernando Sales Lopes
Cognac and Poon-choi: A Social History of the Invention of Hong Kong Traditions in Festive Food Culture / Josephine SMART Forms and Evolution of Chinese Cuisine in France / Fran?ise SABBAN
Index