@article{oai:minpaku.repo.nii.ac.jp:00004474,
 author = {山本, 紀夫 and Yamamoto, Norio},
 issue = {4},
 journal = {国立民族学博物館研究報告, Bulletin of the National Museum of Ethnology},
 month = {Mar},
 note = {In the Central Andes all bitter but frost-resistant tuber crops,
as well as some that lack the bitter principle, are processed by
freezing, pressing and sometimes soaking in water, to produce
several edible, dehydrated products, the most common of which
are chuno and moraya made from potato (Solanum spp.), and caya
produced from oca (Oxalis tuberosa). Since properly dehydrated
tubers will keep indefinitely these products serve as both dietary
staples and as a reserve food. Further, being shrunken, concentrated,
small in size and light in weight, these foodstuffs are
easily transported. As a consequence, tuber-processing is an
ancient and important economic activity in rural household of
the Central Andean Highlands.
Most of the literature on that topic has been based on data
from the southern Central Andes, but several products, such as
toqosh, chuno and papa seca, in the northern Central Andes, are
processed differently. This paper attempts to explain the
differences in tuber processing between the southern and northern
Central Andes and to explain the relationships.},
 pages = {737--787},
 title = {中央アンデスの根栽類加工法再考 : とくにペルー・アンデスの水さらし技法をめぐって},
 volume = {7},
 year = {1983},
 yomi = {ヤマモト, ノリオ}
}