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1
「国民料理」の形成

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Main Authors: 西澤治彦 1954- (编)
Published: ドメス出版
Publication Dates: 2019.10
Call Number: WJTS971.2-09/1633
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2
匂いの時代

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Main Authors: 伏木亨 1953- (编)
Published: ドメス出版
Publication Dates: 2018.10
Call Number: WJR339.12/2240
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3
甘みの文化

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Main Authors: 山辺規子 1956- (编)
Published: ドメス出版
Publication Dates: 2017.10
Call Number: WJTS971.2(313)/2735
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4
人間と作物 採集から栽培へ

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Main Authors: 江頭宏昌 1964- (編)
Published: ドメス出版
Publication Dates: 2016.10
Call Number: WJS31-09/3133
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5
野生から家畜へ

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Main Authors: 松井章 1952-2015 (編)
Published: ドメス出版
Publication Dates: 2015.9
Call Number: WJS82-09/4950
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6
宗教と食

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Main Authors: 南直人 1957- (編)
Published: ドメス出版
Publication Dates: 2014.10
Call Number: WJTS971.2/4248
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7
伝統食の未来

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Main Authors: 岩田三代 (編)
Published: ドメス出版
Publication Dates: 2009.9
Call Number: WJTS971/2661
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8
米と魚

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Main Authors: 佐藤洋一郎 1952- (編)
Published: ドメス出版
Publication Dates: 2008.9
Call Number: WJK893.132.5/2243
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9
食と科学技術

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Main Authors: 舛重正一 (編)
Published: ドメス出版
Publication Dates: 2005
Call Number: WJTS2/2021
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