1997 - 2000 Formation and Development of Cooking which made Edible Burdock in Japan
1992 - 神饌を通してみる日本料理の発達に関する研究
1992 - The origin of the Japanese-style dish by lets offerings to the gods
1991 - The Formal Foods which are transmitted to a Festival of the Tutelary God in the Yamato
古代野菜の再生利用に関する研究-「水生食用植物」を中心に
全件表示
MISC (69件):
『本朝食鑑』にみるゴボウの効用を再考する. 民俗と風俗. 2005. 第15号,129-142
Healthy Dietary Habits and Cooking Characterisitics of Soybeans and other Beans in Kyoto,Nara and Osaka of Japan. IFHE The 20thWorld Congress. 2004
Cooking of Beans in the Kinki Region. IFHE 2004 Post-Congress On Japanese Food Culture. 2004. 21-22
Distinctive methods of cooking potatoes,a healthy and traditional food,in the ordinary and traditional dishes of Kyoto, Nara and Osaka, Japan. IFHE The 20thWorld Congress. 2004. 121
Cooking of Potatos in Kinki Area. IFHE 2004 Post-Congress On Japanese Food Culture. 2004. 23-24