@article{oai:suzuka.repo.nii.ac.jp:00001757,
 author = {久保, さつき and 福永, 峰子 and 梅原, 頼子 and 乾, 陽子 and 藤原, いすず and 川村, 亜由美 and 岡野, 節子 and 山田, 芳子 and KUBO, Satsuki and FUKUNAGA, Mineko and UMEHARA, Yoriko and INUI, Yoko and FUJIWARA, Isuzu and KAWAMURA, Ayumi and OKANO, Setsuko and YAMADA, Yoshiko},
 journal = {鈴鹿短期大学紀要, Journal of Suzuka Junior College},
 month = {Jan},
 note = {In the Mongolian Tent called "Pao", where we visited for surveying the Mongolian Food Life in Neimenggu (Inner Mongolia), China, there were a television and a video recorder in their living room and there was a large-sized freezer storing mutton and pork refrigerated in another cooking tent. These mutton and pork were cooked in the oven. Fuel for cooking was dried, hardened cow dung because of its efficiency.In the Mongolian foods, there are two kinds of "Meals" as "White Meal" and "Red Meal". White Meal means that most of food ingredients depend on dairy products such as milk, cheese in the breakfast. On the other hand, Red Meal means they eat meats of livestock as their big feasts, such as mutton and pork. Of course they take cereal products as every day foods.The cooking methods of the meats are simply boiling or roasting the meat and they are simply seasoned with salt. They don't use any spices at all. The principle of their living that "they should consume the foods which are produced there" is strictly observed.Therefore, we understand the origin of the Mongolian traditional food life coming from their ancestors in this grassy plain for so long time., 10, KJ00006320120, 論文},
 pages = {105--115},
 title = {チュウゴク ウチモンゴルジチク パオ ノ ショクブンカ ニツイテ},
 volume = {27},
 year = {2007},
 yomi = {クボ, サツキ and フクナガ, ミネコ and ウメハラ, ヨリコ and イヌイ, ヨウコ and フジワラ, イスズ and カワムラ, アユミ and オカノセツコ and ヤマダ, ヨシコ}
}