@article{oai:suica.repo.nii.ac.jp:00001166,
 author = {倉本, 百合子 and Kuramoto, Yuriko},
 journal = {神戸女子短期大学論攷, The Ronko},
 month = {Mar},
 note = {This paper examines the influence the French Revolution had on the transformation of the cuisine of the bourgeoisie during the 18th and 19th centuries. Its primary focus centers on chefs and the rise of restaurants and the culinary arts they developed and cultivated. The paper also gives considerable attention to the achievement and lasting influence of Antonin Careme, the greatest chef of the 19th century.},
 pages = {287--294},
 title = {フランス料理変遷の考察（その2） ―フランス革命とフランス料理―},
 volume = {42},
 year = {1997},
 yomi = {クラモト, ユリコ}
}