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醤油 ものと人間の文化史 180

  • Content Introduction 古くから日本人に愛されてきた発酵調味料・醤油の普及により、江戸時代に天ぷらや寿司、蕎麦などの食文化が一気に花開いた。濃口・淡口の特徴、外国産との製法の違い、代用醤油、海外輸出の苦労話等を紹介。
待機中

Collection Information

Registration Number Library Book Place Call Number Category Restriction Status
181149610 Tamaho 一般新書③ 588 ﾖ General Books 　
91137260 Tatomi 全集 588 ﾖ General Books 　
Reservation Count 0

Basic Information

Title 醤油
Title (Reading) ｼｮｳﾕ
Author 吉田／元∥著
Author (Reading) ﾖｼﾀﾞ,ﾊｼﾞﾒ
Publisher 法政大学出版局
Publisher (Reading) ﾎｳｾｲ/ﾀﾞｲｶﾞｸ/ｼｭｯﾊﾟﾝｷｮｸ
Base Price \2600
ISBN 978-4-588-21801-9
Number of Pages, etc. 4,269p
Dimensions 20cm
NDC 588.6
Content Description 古くから日本人に愛されてきた発酵調味料・醤油の普及により、江戸時代に天ぷらや寿司、蕎麦などの食文化が一気に花開いた。濃口・淡口の特徴、外国産との製法の違い、代用醤油、海外輸出の苦労話等を紹介。
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