抄録
In order to analyze food properties on images, associated words with foods were investigated. Fifty two foods concerning vegetable foods, confections, beverages, animal foods and othar dishes were studied. Results of former half foods were presented in previous report. In this paper, we describe the results of later twenty seven foods Jinghis Kan dish (65.6), garlic (53.1), mayonnaise (45.9), celebration (43.6), ham (42.3), redbean (41.2), oil (39.6), associated with mutton, gyoza, salad, sekihan, sandwich, sekihan, tempura respectively indicate considerably high. On the other hand, internal organs (18.8), fowl (18.8), river (19.8), shinachiku (20.8), namazushi (21.9), small fish (21.9), whale-meat (23.9), vinegared dish (25.0) associated with liver, raw egg, salmon, ramen, sushi, tsukemono, bacon, oyster respectively represent appreciably low. stuffs or materials of foods and dishes are largely associated with these foods and dishes, that is, cheese in milk, laver in sushi, shrimp in tempura radish in tsukemono, red bean in sekihan, tofu and wakame in miso soup, small fish in tsukudani, mayonnaise and vegetable in salad, ham and bread in sandwich, shinachiku in ramen, garlic in gyoza, potato and meat in curry and rice.
