{"created":"2023-06-20T14:24:23.387203+00:00","id":319,"links":{},"metadata":{"_buckets":{"deposit":"d7b0f151-af28-4d11-93fd-6ccf9178541a"},"_deposit":{"created_by":10,"id":"319","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"319"},"status":"published"},"_oai":{"id":"oai:baika.repo.nii.ac.jp:00000319","sets":["49:14:134"]},"author_link":["509","510"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"16","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"梅花女子大学食文化学部紀要"},{"bibliographic_title":"Baika Women’s University Research Bulletin－Faculty of Food Culture","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本稿の目的は、主に昭和50 年代に出版された市町村史を基礎資料とし、石川県・奥能登地方の伝統発酵食品・魚醤油の歴史再読と現代的評価を解き明かすことにある。昨今の健康志向ブーム、ならびに伝統回帰の盛況を鑑み、国際的に評価が高まりつつある魚醤油に係る名称の地域間比較から、土地の生業と結びついた生産体系や利活用にまつわるストーリーの独自性を詳らかにすることで、守るべき地域遺産としての魚醤油の文化的価値再考を目指した。","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"食文化学科","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"Department of Food Culture","subitem_heading_language":"en"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20832/00000298","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"梅花女子大学食文化学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12749693","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24320455","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_24":{"attribute_name":"出版地","attribute_value_mlt":[{"subitem_text_value":"茨木 (大阪府)"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"東四柳, 祥子"}],"nameIdentifiers":[{"nameIdentifier":"509","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HIGASHIYOTSUYANAGI, Shoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"510","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-06"}],"displaytype":"detail","filename":"syoku_010_001.pdf","filesize":[{"value":"636.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"syoku_010_001","url":"https://baika.repo.nii.ac.jp/record/319/files/syoku_010_001.pdf"},"version_id":"9c869e96-f289-4645-b59f-4d659b87e3fc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"石川県","subitem_subject_scheme":"Other"},{"subitem_subject":"奥能登","subitem_subject_scheme":"Other"},{"subitem_subject":"魚醤油","subitem_subject_scheme":"Other"},{"subitem_subject":"イシル イシリ","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土食","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"奥能登の魚醤油再考","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"奥能登の魚醤油再考"},{"subitem_title":"Rethinking Oku-Noto's Fish Soy Sauce","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["134"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-06"},"publish_date":"2023-03-06","publish_status":"0","recid":"319","relation_version_is_last":true,"title":["奥能登の魚醤油再考"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-06-20T14:27:11.572228+00:00"}