|
|
|
当書目の情報提供者は 李玉珉老師 です
|
|
|
|
敦煌莫高窟壁畫酥碱病害的機理研究之二=The Cake: A Kind of Food of Dunhuang during the Tang and Five Dynasties Periods |
|
|
|
| 著者 |
郭宏
;
李最雄
;
裘元勛
;
湯家鏞
|
|---|
| 掲載誌 |
敦煌研究=Dunhuang Research
|
|---|
| 巻号 | n.4 (總號=n.58) |
|---|
| 出版年月日 | 1998.11 |
|---|
| ページ | 159 - 172 |
|---|
| 出版者 | 敦煌研究編輯部 |
|---|
| 出版サイト |
http://www.dha.ac.cn/
|
|---|
| 出版地 | 蘭州, 中國 [Lanzhou, China] |
|---|
| 資料の種類 | 期刊論文=Journal Article |
|---|
| 言語 | 中文=Chinese |
|---|
| 抄録 | In ancient times, the cake occupied an important position in food and drink in Chi- na. No kind of food could have so strong influence on the food custom in China as thecake. The cake appeared in Dunhuang very early. We can find that the earlest recordswere in the Han dynasty. The cake had a great variety and was the main food of Dun-huang people during the Tang,Five Dynasties and Song periods. According to the histor-ical records. there were nearly 30 kinds of cake. such as: Hubing, Xibing, BiLuo,Niantou, Bueou, Duibing, etc. The paper analyses and discasses the appellation, formand raw material of the cake. |
|---|
| ISSN | 10004106 (P) |
|---|
| 研究種類 | 石窟; 文物維護 |
|---|
| 研究年代 | 中國-無 |
|---|
| 研究地域 | 甘肅(敦煌莫高窟) |
|---|
| ヒット数 | 263 |
|---|
| 作成日 | 2016.05.12 |
|---|
| 更新日期 | 2018.01.31 |
|---|
|
Chrome, Firefox, Safari(Mac)での検索をお勧めします。ＩＥではこの検索システムを表示できません。
|
|
|
