料理の記号的表現法
1990 年 23 巻 1 号 p. 60-72
詳細
1990 年 23 巻 1 号 p. 60-72
The contents and cooking methods of many kinds of dishes in various places of the world may be recorded by standardized and unified terms.
By means of substituting the special cookery signs for such terms and arranging these sings according to definitive rules, it is possible to describe the contents and cookery methods of all sorts of dishes as the chain of these special cookery signs.
For instance, YAKIIMO (broiled sweet potatoes), one of the most simple and typical Japanese cooking methods can be recorded as 2M=1: SWEET POTATO (PO),120g,1/1,2: W 1. S9(-),3: I12,6: H 46,180°C,20 min,9: Y12
In the near future, if such a standardized cookery signs method as this is improved and adopted for the purpose of recording and describing worldwide varieties of human dishes, it will be very useful and beneficial for every nation to understand food and nutritional culture.
Besides, in the recent computerization of office work and life, this cookery signs method should have significant benefit for cooking recipe indication, deta base setting and other terminological purposes in various practical fields.
