@article{oai:suica.repo.nii.ac.jp:00001197,
 author = {大江, 隆子 and Oe, Takako},
 journal = {神戸女子短期大学論攷, The Ronko},
 month = {Mar},
 note = {The culinary culture of Korea was affected by Confucianism, with meats being taken in the meal, and accordingly the preparation of meat-kayu and milk-kayu made progress.
　Morever, as Confucianism teaches taking care of the aged, the science of nutrition for the elderly developed and the conception of foods and medicines being of the same identity was fixed in the people. Accordingly, various food materials, culinary methods, and seasoning were derived. This led to the adaption of various kinds of kayu that was consumed in the family usually.},
 pages = {65--81},
 title = {粥についての食文化的考察（第5報）},
 volume = {40},
 year = {1995},
 yomi = {オオエ, タカコ}
}