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日本伝統食の色彩研究 : 金沢を事例として
https://doi.org/10.15103/00000247
https://doi.org/10.15103/0000024752ec5e73-69b6-430a-9e02-576750452151
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
金沢美術工芸大学学報 (2.0 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2017-10-31 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 日本伝統食の色彩研究 : 金沢を事例として | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | COLOR STUDY OF JAPANESE TRADITIONAL FOODS : IN CASE OF KANAZAWA | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| ID登録 | ||||||||||||||||||
| ID登録 | 10.15103/00000247 | |||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||
| 著者 |
森, 嘉紀
× 森, 嘉紀
× 山岸, 政雄
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | Traditional foods are cooked fundamentally based on the freshness and nature of the materials used. Together with the right combination among various kinds of tablewares wich are made of porcelain, wood, bamboo and metal, they are visually characterized as the foods to see. Our study is to find out the color formation on the traditional foods by means of scientific approarch. By using the method of mesh-analysis, chromaticity diagram was plotted by the dots measured by colorimetry. Instrument- HITACHI 607 COLOR ANALIZER NIPPON DENSHOKU Z-Σ80 DIFFERENCE METER | |||||||||||||||||
| 内容記述 | ||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||
| 内容記述 | Traditional foods are cooked fundamentally based on the freshness and nature of the materials used. Together with the right combination among various kinds of tablewares wich are made of porcelain, wood, bamboo and metal, they are visually characterized as the foods to see. Our study is to find out the color formation on the traditional foods by means of scientific approarch. By using the method of mesh-analysis, chromaticity diagram was plotted by the dots measured by colorimetry. Instrument- HITACHI 607 COLOR ANALIZER NIPPON DENSHOKU Z-Σ80 DIFFERENCE METER | |||||||||||||||||
| 書誌情報 |
ja : 学報 en : Bulletin of Kanazawa College of Art 巻 30, p. 83-90, 発行日 1986-03-25 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 金沢美術工芸大学 | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 04513215 | |||||||||||||||||
| 書誌レコードID | ||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||
| 収録物識別子 | AN10225569 | |||||||||||||||||
| 論文ID（NAID） | ||||||||||||||||||
| 識別子タイプ | NAID | |||||||||||||||||
| 関連識別子 | 110004686718 | |||||||||||||||||
