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Content Introduction 中世から近世にかけて〈日本酒〉としてのかたちを整えていく酒。日本食を特徴付ける醤油、味噌、納豆などの大豆発酵食品。中世の公家日記や寺院文書をひもとき、発酵技術の歴史を跡付けることで、日本の食と酒の原点に迫る。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181125641	Tamaho	閉架書庫(一般)	B 383 ﾖ	General Books

Reservation Count 0

Title	日本の食と酒
Title (Reading)	ﾆﾎﾝ/ﾉ/ｼｮｸ/ﾄ/ｻｹ
Author	吉田／元∥〔著〕
Author (Reading)	ﾖｼﾀﾞ,ﾊｼﾞﾒ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	￥９６０
ISBN	4-06-292216-6
Number of Pages, etc.	282p
Dimensions	15cm
NDC	383.81
Content Description	中世から近世にかけて〈日本酒〉としてのかたちを整えていく酒。日本食を特徴付ける醤油、味噌、納豆などの大豆発酵食品。中世の公家日記や寺院文書をひもとき、発酵技術の歴史を跡付けることで、日本の食と酒の原点に迫る。

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