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Content Introduction 先史時代から現代まで、歴史、考古学、科学の側面から世界各地の発酵食品を考察。最新の考古学上の発見や、世界の伝説や伝承話を交えながら、発酵の世界の奥深さと豊かさを多角的に論じる。発酵料理のレシピも掲載。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
91140352	Tatomi	福祉・教育	383 ﾌ	General Books

Reservation Count 0

Title	発酵食の歴史
Title (Reading)	ﾊｯｺｳｼｮｸ/ﾉ/ﾚｷｼ
Author	マリー＝クレール・フレデリック∥著
Author (Reading)	ﾌﾚﾃﾞﾘｯｸ,ﾏﾘｰ･ｸﾚｰﾙ
Author	吉田／春美∥訳
Author (Reading)	ﾖｼﾀﾞ,ﾊﾙﾐ
Publisher	原書房
Publisher (Reading)	ﾊﾗ/ｼｮﾎﾞｳ
Base Price	\3500
ISBN	978-4-562-05633-0
Number of Pages, etc.	341p
Dimensions	22cm
NDC	383.8
Content Description	先史時代から現代まで、歴史、考古学、科学の側面から世界各地の発酵食品を考察。最新の考古学上の発見や、世界の伝説や伝承話を交えながら、発酵の世界の奥深さと豊かさを多角的に論じる。発酵料理のレシピも掲載。

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