| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-19 |
| タイトル |
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タイトル |
写真に見る夕食食卓配膳の現状(第2報) : 調理法と食材別主菜の配置 |
| タイトル |
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タイトル |
The Haizen for dinner table seen in the photographs, II : The main dish by classifying its cooking methods and ingredients |
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言語 |
en |
| 言語 |
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言語 |
jpn |
| 資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
| ID登録 |
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ID登録 |
10.14993/00000410 |
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ID登録タイプ |
JaLC |
| 著者 |
山本, 信子
坂元, 明子
山口, 伸枝
横溝, 佐衣子
和多, あすか
Yamamoto, Nobuko
Yamaguchi, Nobue
Yokomizo, Saeko
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| 抄録 |
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内容記述タイプ |
Abstract |
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内容記述 |
This time we investigated the position of the main dish according to cooking methods and ingredients. The results are as follows. Classifying the main dishes, meat is broiled in most occaision and fish is grilled as a Japanese dish. 1. As for cooking methods, broiling the ingredients using oil is mostly adopted, which is penetrated into most Japanese. 2. In Hyogo area, the position of the main dish of fish is mostly in the front on the right and, followed by the back on the right. In Fukuoka area, it is just opposite. As for meat, it is in the front on the right and the back position comes next in both areas. 3. We examined the position of the main dish from the view point of cooking methods. The result is as follows. 40% of fried main dish and 35% of boiled main dish are in the front on the right. 4. More than one third of the cases don't belong to any of these classifications. This implies that many people have diversity of table setting and there is disorder in their way of setting table. |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 49,
p. 103-110,
発行日 2002-03-31
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| ISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
0916-3123 |
| 書誌レコードID |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AN10187277 |
P103-110.pdf (847.7 kB)
