@article{oai:kanazawa-bidai.repo.nii.ac.jp:00000255,
 author = {森, 嘉紀 and MORI, Yoshinori and 山岸, 政雄 and YAMAGISHI, Masao},
 journal = {学報, Bulletin of Kanazawa College of Art},
 month = {Mar},
 note = {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, 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},
 pages = {83--90},
 title = {日本伝統食の色彩研究 : 金沢を事例として},
 volume = {30},
 year = {1986},
 yomi = {モリ, ヨシノリ and ヤマギシ, マサオ}
}