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

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Author(s)

Abstract

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.

Journal

  • Journal of home economics of Japan

    Journal of home economics of Japan 43(9), p903-913, 1992-09

    日本家政学会

Codes

  • NII Article ID (NAID)
    110003167554
  • NII NACSIS-CAT ID (NCID)
    AN10040097
  • Text Lang
    JPN
  • ISSN
    09135227
  • NDL Article ID
    3790067
  • NDL Source Classification
    E33;M013;PS1
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-113
  • Data Source
    NDL  NII-ELS  NDL-Digital 
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