一午二紅沙，三鯧四馬鮫：台灣海產的身世 (Traditional Chinese Edition)
by 曹銘宗
Explores the cultural and historical roots of Taiwan’s seafood names, revealing how language and tradition shape culinary identity.
About This Book
This book examines the origins and cultural significance of Taiwan’s seafood nomenclature.
It traces how local names for fish and marine products reflect history, migration, and daily life.
Readers gain insight into linguistic patterns and regional traditions surrounding seafood.
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