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総論 甘味の魅力と食の文化…関沢まゆみ/栗とトチ・どんぐり―木の実の食法…松山利夫(食品としての木の実/栗―古くからのスイーツ/穀物の不足を補ったトチとどんぐり/トチとどんぐりの採集/トチとどんぐりの食法/韓国のどんぐり食品ムッ/木の実食の現在)/柿―甘味の確保…今井敬潤(カキの栽培と利用の歴史/カキの果実の利用とその歴史/カキの果実の特徴的な利用/民俗儀礼とカキ―正月行事の「歯固め」におけるカキ)以下細目略/みかん―不老不死の果物…藤井弘章/飴―甘味と薬用…牛嶋英俊/饅頭と汁粉・善哉―小豆と餡…小川直之/羊羹・蒸菓子・干菓子―菓子の彩り…青木直己/粽と柏餅―葉包み食の伝承…服部比呂美/カステラと菓子パン―オーブンで焼く菓子…関沢まゆみ
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- Material Type
- 図書
- ISBN
- 978-4-642-06841-3
- Title
- Title Transcription
- ニホン ノ ショクブンカ
- Volume
- 6
- Author Heading
- 関沢, まゆみ, 1964- セキザワ, マユミ, 1964- ( 00814466 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2019.11
- Publication Date (W3CDTF)
- 2019
- Extent
- 232,8p