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J-GLOBAL ID：200902217113551128   Reference number：07A0558066

江戸時代の魚介類料理の特徴-『料理物語』の分析から-

Author (3)：
SHIMOMURA MICHIKO

About SHIMOMURA MICHIKO

(大妻女大 人間生活科研)

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, 
ISHIKAWA MEGUMI

About ISHIKAWA MEGUMI

(大妻女大 人間生活科研)

About 大妻女大 人間生活科研

, 
KODAMA YURI

About KODAMA YURI

(大妻女大 人間生活科研)

About 大妻女大 人間生活科研


Material：
大妻女子大学家政系研究紀要  (Research Bulletin of Otsuma Women's University for Home Economics)

About 大妻女子大学家政系研究紀要


Issue： 43  Page： 29-37  Publication year： Mar. 03, 2007 
JST Material Number： L6360A  ISSN： 1346-860X  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*cuisine

About cuisine

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Edo period

About Edo period


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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food in general 
(FJ01010Y)

About Food in general

,  Aquatic food in general 
(FJ13010R)

About Aquatic food in general

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
江戸時代

About 江戸時代

, 
魚介

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, 
料理

About 料理

, 
物語

About 物語

, 
分析

About 分析


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