PART 1 Historical Approaches of Food Cultures
1 The History of Food Culture Exchange for Long-term Periods:
　Japan as an Example
　………………Naomichi ISHIGE
2 An Experience of Otherness: Conceptions of Chinese and European
　Diplomats about Foreign Food Practices (18^th－19^th Century)
　………………Françoise SABBAN
3 Comparison of Overseas Influence within Historical Formation
　of Mass Green Turtle Consumption in Mosquito Coast,
　Nicaragua and Bali, Indonesia
　………………Hitoshi TAKAGI
4 Food Cultures in the World Represented by a Museum Exhibition
　………………Kazunobu IKEYA

PART 2 Chinese Food Culture in Transition
5 Spread of Chinese Food Culture along the Southern Silk Road
　in the Pre-Qin Period, Han, and Jin Dynasties
　………………Qian ZHANG
6 American Crops into China: Discourse on Influences of Corn,
　Sweet Potato, and Potato
　………………Nan ZHENG
7 How Do Michael Boym, Martino Martini, and Athanasius Kircher
　Understand Chinese Food Culture?
　………………Hongcheng ZHOU and Jian ZHENG

PART 3 Influence of European Food Culture in East Asia and the World
8 German Influence on Japanese Food Culture
　………………Naoto MINAMI
9 Diffusion and the Adaptation of Western-style Food in Korea
　from the Era of Japanese Occupation
　………………Fumiki HAYASHI
10 Western Cuisine Culture in Contemporary China:
　 A Case Study on Haute French Cuisine in High-class Hotels and
　 Restaurants in Urban Tianjin
　………………Zhengyu LIU
11 The Italian Way of Eating Round the World: Italian-sounding,
　 Counterfeit, and Original Products
　………………Stefano MAGAGNOLI

PART 4 Food Culture, Identity, and Landscapes in Asia
12 Branding Malaysia as Truly Asia through Gastronomic Representation
　………………Hanafi HUSSIN
13 From European Vineyards to Asian Rice Terraces: Food Cultural
　 Landscapes and the Valorization of Living Gastronomical Heritage
　………………Raymond Aquino MACAPAGAL
14 Utilization of Wild Plants as Food and Commodity in Japan
　………………Kazunobu IKEYA