江戸時代の料理本にみるたまご料理について Egg Dishes Described in Cookery Books in the Edo Period

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抄録

All examples of egg dishes described in cookery books published over the Edo period were collected and examined. Eggs, which has characteristics of heat coagualation and foaming, have been widely used not only as the material but also as a side material in various dishes. These cooking properties of eggs were fully utilized in the Edo period. Therefore the egg dishes collected from the literature include almost all those which have been known today. Egg dishes appeared in the literature of the Edo period for the first time. However some egg dishes, for example, "Fuwafuwa" and "Funoyaki" reached the golden age in early Edo period. This fact suggests that these dishes might have been known before the Edo period.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 43(9), p903-913, 1992-09

    日本家政学会

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各種コード

  • NII論文ID(NAID)
    110003167554
  • NII書誌ID(NCID)
    AN10040097
  • 本文言語コード
    JPN
  • ISSN
    09135227
  • NDL 記事登録ID
    3790067
  • NDL 刊行物分類
    E33;M013;PS1
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-113
  • データ提供元
    NDL  NII-ELS  NDL-Digital 
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