Exotic cuisine的問題，透過圖書和論文來找解法和答案更準確安心。 我們挖掘出下列價位、菜單、推薦和訂位總整理

Deepa’’s Secrets: Slow Carb New Indian Cuisine

為了解決Exotic cuisine的問題，作者Thomas, Deepa 這樣論述：

Part cookbook and part memoir, Deepa’s Secrets introduces breakthrough slow carb and healing recipes that are simple and nutrient-packed, without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an ＂exotic＂ cuisine, Deepa shares shortcuts and techniques that wi

ll make ＂New Indian＂ everyday fare. Bold and intimate, Deepa’s Secret will undoubtedly change your cooking, and quite possibly your life.

Exotic cuisine進入發燒排行的影片

飲食文化的融合—以越南料理走進嘉義地區為例

為了解決Exotic cuisine的問題，作者簡源達 這樣論述：

　　1990 年代全球人口大幅跨國流動，臺灣湧入大量的東南亞移工，然而除了這些外籍移工之外，亦有眾多的東南亞新住民透過婚姻的方式進入臺灣，如同1980年代初期受兩岸探親開放的影響，促使大批的大陸配偶來臺定居。這種跨國婚配的現象，從最初的泰國、菲律賓，然後是印尼、直到越南，而依來臺的人數及國籍所做的統計，目前則是越南新住民人數居東南亞外籍配偶的首位。　　不論是新住民、移工或是留學生，他們初來乍到臺灣，除了要適應不同國度的風土民情及文化習慣外，飲食的改變也是他們初期來臺生活所遇到的難題。而為數眾多的東南亞人士在臺灣的情形，促使得東南亞餐飲業在臺灣更具市場需求。此類東南亞飲食店將其母國當地食物的特

色，融入臺灣社會成為在地料理的一部分。且隨著越南餐飲店的蓬勃興起和發展，使得越南料理在臺灣的能見度與日俱增，不論是在都市還是鄉村，已經與傳統麵食攤、自助餐店一樣，成為了庶民飲食的選項之一，並受到相當多臺灣消費者的喜愛，進而引發探討這種現象促成因素的動機。　　本研究透過文獻回顧及資料蒐集，梳理出文化創意產業、飲食文化及文化融合等相關文獻，擬定出訪談大綱，藉由質性研究方法中的訪談法，探討越南餐飲店的經營者如何將越南料理的特色融入臺灣的飲食，讓消費者願意品嚐越南料理的味道，進而接觸越南飲食文化。　　研究結果顯示，料理口味的調整難度在於料理核心特質的維持，既能讓在地主流文化認同，但又足具特色得以區別其

他料理，是消費者進行飲食決策過程中的重要參考。因此，從族裔餐廳經營的角度視之，經營者應從消費者的感受或反饋中，知曉其自身族裔料理定位，並依此調整其餐廳經營策略。　　最後依研究結論給予具體的建議，希望能幫助越南餐飲店的經營者，研發出符合當地臺灣消費者的口味，也能讓尚未品嘗過越南料理的臺灣消費者能跨越既定的印象，接受越南美食，並為提供後續研究者進行相關研究時之參考。

Seychelles

為了解決Exotic cuisine的問題，作者Mair, Lyn,Beckley, Lynnath 這樣論述：

This new sixth edition of Bradt's Seychelles has been fully updated and remains the only travel guide giving comprehensive information on the biodiversity of the islands and updates on the conservation efforts in an easy to read format (over 40% of the Seychelles land is under environmental protecti

on). New for this edition are expanded details of the many accommodation options, from F licit Island's luxurious resort and the many hotels recently refurbished to higher standards to the growing number of B&Bs and small guest houses that offer a more authentic Seychellois experience. New destinat

ion-specific places covered include the Outer Islands of Alphonse, Astove and Cosmoledo, and new practical information includes all the latest updates on getting around plus the significant increase in Marine Protected Areas.With plants and animals historically linked to Africa, Madagascar and Asia,

and marine life native to the tropical Indo-Pacific region, the Seychelles is a haven for those interested in natural history. The authors provide fascinating coverage of the islands' fauna and flora, from mangroves and turtles to birds and nature reserves. Updated throughout, they reveal the islan

ds many secrets from coco de mer palm forests and bird sanctuaries to local markets and Creole cuisine. This new edition not only provides up-to-date details of where to stay, eat and relax, but also where the to find the world's tiniest tree frog and how to visit Bird Islands to see the world's hea

viest Giant Tortoise.Beaches, snorkelling and diving among the coral reefs, wildlife, sailing, festivals, the UNESCO World Heritage Site of Vallee de Mai and hiking in the mountains... all are covered in Bradt's Seychelles, making it an ideal companion for a dream holiday. Lyn Mair is a naturalist

and travel guide who specializes in the islands of the western Indian Ocean, West Africa and Antarctica. Passionate about birdwatching, she regularly leads tours to exotic places and lectures on board ships plying the tropical waters off Africa and Polar regions. She was one of the first volunteers

to undertake environmental monitoring on Aldabra and has also spent many months travelling around the islands. Since her first visit in 1995 she has set foot on many of the most remote islands in the Seychelles.Lynnath Beckley is a professor of marine science at Murdoch University, Perth, Western A

ustralia and specialises in the Indian Ocean. She has undertaken scientific research, travelled and sailed extensively in the western Indian Ocean and has been writing for magazines, journals and books for many years.

真食記憶：以旅人的認知基模聯想異國料理味道的美食旅遊App - 以臺南小吃為例

為了解決Exotic cuisine的問題，作者葉之頤 這樣論述：

臺灣菜的名稱多由食材、烹飪方式、歷史典故、文化、隱喻、象徵等取名，飽含了趣意與人文色彩，但也因為多元的命名方式，臺灣菜的名稱時常讓人難以探知食物的味道，然而當名稱被翻譯成外文時，直接翻譯與音譯的翻譯方式，使得其名稱失去意義，不僅無法傳達名稱背後的歷史文化，也難以從菜名推斷其味道。以擔仔麵舉例來說，擔仔麵的名稱由來是因為過去以擺渡維生的人民，為度過生意冷清的日子而挑著扁擔叫賣麵食，因而得名。但對不了解背後意涵的外國旅人，單看到Danzi Noodles的翻譯名稱，很難透過食物名稱想像食物的味道並會對其名稱感到疑惑。而當名稱特殊如棺材板這類型的小吃，名稱直接翻譯成Coffin Bread，更加會

令外國旅人有負面的感受而不敢安心地嘗試這道異國美食。本研究藉由以認知基模理論為基礎的以味知味概念，設計了一款美食旅遊App：真食記憶Food to Food，來幫助旅人了解臺灣小吃的味道並認識其背後的文化歷史。前導研究以在臺外國人與旅外臺灣人為對象進行訪談及問卷填寫，蒐集多樣的外國食物組合，並探討使用者對於美食旅遊App的想法與建議。藉由整合資料建構出真食記憶Food to Food的架構及內容，並以使用者經驗研究評量App的操作與設計。希望使用真食記憶的旅人可以以記憶中的味道來探知異國美食的風味，安心地在品嚐的同時體驗豐富的美食文化，未來期許能廣泛運用至各個國家以提升各國的飲食文化交流。