| dc.contributor | 傳播學院 | |
| dc.creator (作者) | 林宜潔;林怡潔 | |
| dc.date (日期) | 2019-07 | |
| dc.date.accessioned | 20-四月-2026 10:20:21 (UTC+8) | - |
| dc.date.available | 20-四月-2026 10:20:21 (UTC+8) | - |
| dc.date.issued (上傳時間) | 20-四月-2026 10:20:21 (UTC+8) | - |
| dc.identifier.uri (URI) | https://ah.lib.nccu.edu.tw/item?item_id=182108 | - |
| dc.format.extent | 116 bytes | - |
| dc.format.mimetype | text/html | - |
| dc.relation (關聯) | 傳播研究與實踐, Vol.9, No.2, pp.201-227 | |
| dc.subject (關鍵詞) | 飲食品牌; 文化中介; 品味; 消費文化; 真實 | |
| dc.subject (關鍵詞) | Food branding; Cultural intermediaries; Taste; Consumer culture; Authenticity | |
| dc.title (題名) | 法式甜點的在地化：以雙北留法獨立法式甜點師傅作為文化中介者為例 | |
| dc.title (題名) | Domesticating the French Pastry: A Case Study on Artisanal French Pastries as Cultural Intermediaries in Taipei | |
| dc.type (資料類型) | article | |
| dc.identifier.doi (DOI) | 10.6123/JCRP.201907_9(2).0009 | |
| dc.doi.uri (DOI) | https://doi.org/10.6123/JCRP.201907_9(2).0009 | |
