本論文共分七章十六節，全篇計十二萬餘言。第一章「緒論」申明本論文研究的對象、目的及方法。第二章「朝鮮時代蒙古學的演變」分為三節；第一節略述朝鮮時代譯學的發展過程；第二節敘述朝鮮時代蒙古學的設立與變遷過程；第三節探討朝鮮時代有關蒙古學的書籍概況。第三章「《蒙語老乞大》的相關問題」分為三節；第一節探察《蒙語老乞大》的版本及刊行年代；第二節探討《蒙語老乞大》的書名來源、諸學者對該書的看法，並提出筆者的看法；第三節略述關於該書的研究概況。第四章「《蒙語老乞大》中蒙古語的詞法考察」分為三節；第一節略述本章探討的範圍及詞法概念；第二節比較分析名詞的變格；第三節比較分析動詞的詞形變化。第五章「《蒙語老乞大》中蒙古語的句法考察」分為四節；第一節略述本章探討的範圍及句法概念；第二節探討《蒙語老乞大》中出現的句子成分；第三節討論不同句子類型中的疑問句；第四節歸納《蒙語老乞大》中出現的句子結構。第六章「《蒙語老乞大》中蒙古語的語音考察」分為三節；第一節略述蒙古語的語音變遷過程及特色；第二節探討《蒙語老乞大》中出現的母音特徵；第三節探討該書中出現的子音特徵。第七章「結論」總結本論文的研究成果，並加以評述。

本文以「蒙古國的五色料理」為題，主要以蒙古國當地的料理為論述對象。五色分別為《白食》（Цагаан идээ），奶製品；《紅食》（Улаан идээ），五畜的肉；《綠食》（Ногоон идээ），各種植物及水果；《黃食》（Шар идээ），各種農作物及雜糧之油炸食物；《黑食》（Хар идээ），各種飲料及酒類、礦泉水等五種稱為五色料理，就是蒙古料理。 本文分五章，以五章來展開論述。第二到五章談五色料理，而第一章則是論述做為其基礎的灶。 第一章介紹蒙古的灶與五色料理，介紹蒙古的「灶文化」傳統習俗與五色料理處理過程的工具。 第二章 紅食：游牧民族料理的意象。分別從游牧民族的生活與牲畜、肉類保存的加工製作、肉類的料理、內臟及零碎肉的處理介紹蒙古牧民仰賴的五畜（綿羊、牛、山羊、馬、駱駝）；以及各種肉類加工方式、肉類料理與新式料理手法如綜合熱炒、肉絲炒麵。此外，受到南方中國的影響，出現「精細料理」的包子、扁食、餡餅，比較獨特的是碗裝火腿。蒙古民族愛吃也擅長處理動物內臟，有熱炒肝臟、用心、腎、肝、肺、瘤胃（肚）等內臟組成的五臟湯最有名；還有愛啃骨肉，有水煮羊頭、舌頭肉、肉凍。 第三章 白食：日常生活的主食。以草原生活環繞白食、白食食品特性、奶品的來源、日常生活裡的奶製品等分述奶品的製程、製作時節與生乳相關的民俗。 第四章 黃食與青食：生活中不可或缺的配角。有「隨手可吃的黃食」，包括油品與點心（Боов）。黃食就是油品。油品分為兩種，分別是動物油和植物油。蒙古族傳統上都吃動物油，近代則吃植物油的比例逐漸提高。 麵粉蒙古人以小麥、大麥磨製的麵粉，將這些麵粉加工再製的食品稱即為糕點，稱為點心（Боов）。接著論述「游牧生活對青食的需求」。有固有發展出來的的青食（水果、野果、蘑菇、松子、大麥、小麥），有古代傳入的青食（大蒜，洋蔥，白菜），有近代傳入的青食（馬鈴薯、青菜、番茄、黃瓜、辣椒），然後解釋上述各種青食。之後論述「奶茶」，特色為炒茶與熬茶，其次是「蒙古族喝茶文化」，有待客斟茶與回贈《茶的祝詞》，有重飲茶輕吃飯，往往是「一日三次茶」，卻「一日一頓飯」，有磚茶。再者「蒙古族喝茶習俗」，有敬茶，包括「德吉」與「咪拉勒格」，有禮品，曾是貴重品物，甚至當貨幣使用，有「禁忌」。 第五章 黑食：待客之道。分三節：第一節 奶酒（忽迷思Kumis，Гүүний сүү），第二節 白酒（Цагаан архи），兼提「日本提煉的可爾必思」與「蒙古國發展製酒業」，第三節 有色酒（答剌速Дарс，沙棘果Чацаргана）。 / This article is based on the theme of "Mongolian Cuisine", which is mainly based on the local cuisine of Mongolia. (Цагаан идээ), various plants and fruits; "yellow food" (Шар идээ), "red food" (Улаан идээ), five kinds of meat; Various kinds of crops and grains of fried food（Ногоон идээ）; "black food" (Хар идээ), a variety of drinks and alcohol, mineral water and other five kinds of five-color dishes, that is, Mongolian cuisine. This article is divided into five chapters to discuss. The second to the fifth chapter is about the five-color dishes, and the first chapter is discussed as the stove, which is the base of cuisine. The first chapter introduces the Mongolian stove and five-colors cuisine, introducing the Mongolian traditional "stove culture" and the tools used in the process of cuisine. Chapter II Red Food: The Image of Nomadic Cuisine. (Sheep, cattle, goats, horses, camels) from the nomadic life and the processing of livestock, meat, meat processing, viscera and petrique treatment, and the various meat processing methods, Meat dishes and new cooking techniques such as integrated stir-fried, pork fried noodles. In addition, by the impact of the South China, the emergence of "fine food" buns, flat food, pies, more unique is the bowl of ham. Mongolians love and is also good at dealing with animal offal, hot liver, heart, kidney, liver, lung, rumen (belly) and other internal organs composed of the most famous “dirty soup”; also love to bite flesh and blood, boiled sheep, sheep tongue, aspic. Chapter III White Food: Daily staple food. To the grassland life around the white food, and its characteristics, the source of milk, daily life in the dairy products such as the preparation of the milk process, the production season and milk-related folk. Chapter IV Yellow Food and Green Food: an indispensable supporting role in life. There are "ready to eat yellow food", including oil and snacks (Боов). Yellow food refers to oil. Oil is divided into two kinds, namely, animal oil and vegetable oil. Mongolian traditions eat animal oil, modern times the proportion of vegetable oil is gradually increased. Flour Mongolian wheat, barley grilled flour, these flour processing and reproduction of the food that is the pastry, known as the bakery (Боов). Then we talked about "the demand for green food in nomadic life". There are inherently developed green food (fruit, wild fruit, mushrooms, pine nuts, barley, wheat), there are ancient incoming green food (garlic, onions, cabbage), there are modern incoming green food (potatoes, vegetables, tomato, cucumber, pepper), and then explain the various kinds of green food. After the discussion of "milk tea", characterized by fried tea and boiled tea, followed by "Mongolian tea culture", there are guests pour tea and rebate "blessing words" after drinking, they concern more of tea than food, often "drink tea three times a day" but "one day a meal", there are brick tea. In addition, "Mongolian tea custom", there are tea-toss, including "Deji" and "Miraz", a gift, for tea was expensive goods, even was currency. Chapter V Black Food: Hospitality. There are three sections: the first section of horse milk wine (Kumis, Гүүний сүү), the second section of white wine (Цагаан архи), and "Japan refined Calpico" and "Mongolian wind industry", the third section of Colored wine (Дарс, Чацаргана).

自一九二四年「蒙古人民共和國」宣布成立以來，即與蘇聯有著密不可分的關係。在 政治方面，雙方往來密切，外蒙並深受蘇聯的影響；在經濟方面，其一切建設和發展 ，更是在蘇聯的援助下進行。因此要探討外蒙的問題，便不可忽略蒙蘇之間的關係。 本論文即針對一九六○年以後，外蒙和蘇聯間的政、經關係，做一分析介紹。全文共 分為六章： 第一章：說明本論文的研究動機，研究範圍及研究方法。 第二章：為外蒙的簡介，除對外蒙本身做一介紹外，並敘述其獨立經過，藉此可看出 蒙蘇關係產生的背景。 第三章：分為政、經兩部份，說明一九六○年以前的蒙蘇關係。 第四章：探討一九六○年以後的蒙蘇政治關係，依黨政關係，與中共之關係、條約、 駐軍問題和對外關系五部份進行。 第五章：探討一九六○年以後的蒙蘇經濟關係，就援助與合作、貿易關係、外蒙與經 互會的關係和其經濟成果四個方面加以分析。 第六章：為本論文的結論，將對外蒙未來的發展狀況和國際地位做一評估。 本論文寫作期間，外蒙隨覂東歐的民主浪潮，亦產生了前所未有的遽變。希望透過本 論文的撰寫，能喚起大眾對外蒙的重視，並投以如對東歐，甚至中國大陸般相同的關 懷。

本論文從轉型理論與大眾動員理論來探討蒙古與台灣在民主轉型時期其影響選舉制度與憲政制度的因素。其中，將選舉制度進一步區分為總統選舉制度和國會選舉制度，以了解政治菁英間的互動與社會運動此兩個自變項的影響力。在民主鞏固時期，本論文則聚焦在影響兩國採取不同憲政體制的因素，欲探討政治菁英改革的動機與當時政治脈絡如何促使蒙古採用總理總統制，如何使得台灣採用總統議會制。此外，社會運動對當時政治菁英是否亦發揮一定程度的作用，是否提升或阻礙憲政的改革，亦是本研究探討重點之一。 本研究指出兩國在民主轉型時期，既有統治菁英在民主改革的壓力下，開始與反對運動菁英協商，既有的政治菁英有較大的決定權。政治菁英之間的互動是政治改革的重要推進力量，而下面的大衆抗議社會運動則提供了這些菁英之間達成協商的條件，其導致憲政改革或選舉制度改革。在憲政制度上，除了既有憲政遺緒與政治文化外，政治菁英間的不同偏好，亦影響兩國憲政體制的發展。在蒙古，制度的遺續應使得憲政體制傾向於總統制，但大多數菁英偏好權力較為分散的議會制，在政治協商下，最後促成半總統制的施行。在台灣，保守派政治菁英與改革派政治菁英的互動促成半總統制的影響，不過，也存在相關程度上的社會運動間接影響。 在民主鞏固時期台灣和蒙古皆是由政治菁英主導修憲，其中政治菁英間的互動主要影響憲政體制的設計，取得總統職位的民進黨和掌握立法院多數的國民黨政治菁英間的互動因素使得台灣偏向總統議會制，而掌握國會多數的民主黨和反對勢力人革黨政治菁英互動使得蒙古採用總理總統制。然而，公民社會對憲政體制設計並沒有直接的影響，但兩國的公民社會對於新生民主體制的鞏固扮演著重要角色。 綜言之，本研究所論有關政治菁英的互動與公民社會回顧如何影響選舉制度與憲政制度的設計，由於蒙古和台灣的經驗來看，大抵可了解政治菁英的改革動機與社會運動的壓力，是特定選舉制度與憲政制度被建立的重要關鍵。 / In this dissertation, the theory of transition and mass mobilization trying to explore different factors between Mongolia and Taiwan in the period of democratic transition and its impact on the electoral system and constitutional system. The electoral system will be further divided into presidential and parliamentary, to understand the interaction of political elites, the social movements, and their influence on the electoral and constitutional systems. Then, this dissertation will focus on the factors of democratic consolidation, affecting Mongolia and Taiwan to develop into a different constitutional system, the political elite reform motivation and how the political context promoted the premier-presidentialism in Mongolia, and how Taiwan acquired the president-parliamentarism. Moreover, to understand whether social movements played a certain degree of influence on the political elites, or whether they enhanced or hindered the constitutional reform is also one of the priorities of this investigation research. The dissertation also pointed out the ruling elite under the pressure of democratic reform, when they began negotiations with the opposition movement elites, they had greater discretion. The interaction among the political elite was an important force to promote political reform, and the following Mongolia public protest social movement created the conditions to reach consensus among these elites, which led to constitutional reforms or the reform of electoral systems. On the constitutional system, in addition to the existing constitutional legacy of the political culture, the different preferences among the political elites, but also affect the development of the two countries constitutional system. In Mongolia, institutional legacy made constitutional system tend to presidentialism, however most of the political elites prefer a more decentralized parliamentary system, in political consultations finally led to the implementation of semi-presidentialism. In Taiwan, the interaction with the conservative and the reformist political elite contributed to the impact of semi-presidentialism, however, there are indirect effects on the relevance of social movements either. The period of democratic consolidation in Taiwan and Mongolia was dominated by the political elites on constitutional system, the interaction among the political elites mainly affected the establishment of the constitutional system. The DPP won the presidency and the KMT the parliamentary majority, and the interaction of these political elites tend to shape Taiwan’s president-parliamentarism. In Mongolia, the Democratic Party political elite, with parliamentary majority, and the opposition MPRP political elite interaction evolved to premier-presidentialism. Although civil society had no direct impact on the constitutional system establishment, however, the development of civil society in Taiwan and Mongolia played an important role to consolidate the nascent democratic institutions. In conclusion, from Mongolian and Taiwan experience, we can understand that the motivation for the reforms of the political elite and the social movement pressure are the key for a particular electoral and constitutional system to be established.