@article{oai:kansai-u.repo.nii.ac.jp:00024186,
 author = {杨, 一鸣},
 journal = {東アジア文化交渉研究 = Journal of East Asian cultural interaction studies},
 month = {Mar},
 note = {After the Treaty of Nanking was signed in 1842, China entered a period of fiveport trade. A great number of foreigners poured into China, not only missionaries and diplomats, but also average people, who came to China and brought their customs with them. During the end of the 19th century, many western restaurants appeared in Guangzhou and Shanghai. Due to the dietary needs of Westerners, and the fact that native cooks unable to speak English, many cookbooks were published and written in Chinese. The focus of this work is on two western cookbooks, Zao Yang Fan Shu and Xi Fa Shi Pu, which were published by The American Presbyterian Mission Press in the late Qing dynasty. Based on the previous research and using some of the latest literatures, the problems of the authors, versions, writing styles and methods of translating are discussed in this paper. By comparing the two cookbooks, we can understand their features., 内田慶市教授古稀記念号},
 pages = {317--328},
 title = {关于《造洋饭书》与《西法食谱》的考察},
 volume = {14},
 year = {2023}
}