著者

松本 仲子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.43, no.9, pp.903-913, 1992-09-15 (Released:2010-03-10)

参考文献数

11

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All examples of egg dishes described in cookery books published over the Edo period were collected and examined.Eggs, which has characteristics of heat coagulation and foaming, have been widely used not only as the material but also as a side material in various dishes. These cooking properties of eggs were fully utilized in the Edo period. Therefore the egg dishes collected from the literature include almost all those which have been known today.Egg dishes appeared in the literature of the Edo period for the first time. However some egg dishes, for example, “Fuwafuwa” and “Funoyaki” reached the golden age in early Edo period. This fact suggests that these dishes might have been known before the Edo period.